Basic Fish Fry Recipes

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FISH FRY



Fish Fry image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 22m

Yield 4 servings

Number Of Ingredients 10

Vegetable oil, for frying
1 1/2 to 2 pounds fresh cod
Salt and pepper
1 /2 cup all-purpose unbleached flour
2 large eggs
2 tablespoons cold water, a splash
2 cups plain bread crumbs
1/2 teaspoon dried mustard powder
1/4 teaspoon cayenne pepper, a few pinches
Wedged lemons and malt vinegar for topping

Steps:

  • Pour 2-inches of vegetable oil into a large skillet. Place skillet over large burner and heat oil over medium high heat. To check if the oil is hot enough, drop in 1-inch cube of white bread. The bread should brown in a 40 count.
  • Cut cod into 4 servings, 6 to 8-ounce portions and season with salt and pepper. Place a couple of scoops of flour in a pie tin. Combine egg and water in second tin. Season plain bread crumbs and mustard and cayenne in the third tin. Coat fish in flour, then egg, and then bread crumbs. Gently set coated fish into hot oil and fry 5 minutes on each side until medium golden brown in color.
  • When the fish is evenly golden all over, remove and drain on brown paper sacks.
  • Suggested: 3 disposable pie tins .

BASIC FISH FRY



Basic Fish Fry image

On the less frequent occasion that I fry fish, this is the recipe I use...Served with oven roasted potatoes and a tossed green salad, it's a dream meal!

Provided by CookinwithGas

Categories     One Dish Meal

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

2 lbs haddock fillets (see directions for substitution list)
1/4 cup evaporated milk (NOT condensed milk)
1/4 teaspoon black pepper
1/2 cup all-purpose flour
1/4 cup yellow cornmeal
1 teaspoon paprika
1 -2 tablespoon olive oil

Steps:

  • In one pie plate, combine the milk and pepper; this is your 'wet' mix.
  • In another pie plate, combine the flour, cornmeal and paprika; this is your 'dry' mix.
  • In an electric skillet, heat the oil to 350°F.
  • Dip fish into the 'wet' mix, then roll in the 'dry' mix to cover completely.
  • Fry the fish filets, a few at a time, in the hot oil for approx 4 min or less per side, until the fish is nicely browned and serve.
  • Don't fry them all at the same time or you'll cool down the oil too much and it will have to heat back up to temperature (NOT a good thing).
  • If frying in a dutch oven, use a meat thermometer to check your oil temperature, before you fry.
  • If using a deep fryer machine, please follow your manufacturer's instructions/booklet.
  • Substitutions: if haddock isn't available, substitute hake, pollock, flounder, tilapia or cod instead; you can also use the SKIM version of evaporated milk.

Nutrition Facts : Calories 223.4, Fat 4.5, SaturatedFat 1, Cholesterol 89.5, Sodium 116.4, Carbohydrate 13.2, Fiber 0.8, Sugar 0.1, Protein 30.9

PAN FRIED FISH



Pan Fried Fish image

Provided by Alton Brown

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 8

1 large or two small skin-on fish fillets, about 8 ounces (rainbow trout, small salmon, brown trout)
Kosher salt
Ground black pepper
Flour for dredging
2 tablespoon Canola oil
3 tablespoons butter
1 tablespoons capers, drained
1 lemon, juiced

Steps:

  • Heat a heavy pan over medium high heat.
  • Season fish on meat side with salt and pepper. Lightly dredge fish in flour and shake off excess. When pan is good and hot, add Canola oil followed immediately by 1 tablespoon butter. As soon as foaming subsides, place fish in pan with the skin side down. Jiggle pan for the first 10 seconds to keep the fish from sticking. Cook until golden crust forms on meat. Carefully turn fish away from you and again jiggle pan for the first few seconds. Cook until skin turns golden brown. Remove to a warm plate.
  • Pour out the cooking fat, add remaining butter and quickly fry the capers. Remove pan from the heat, add lemon juice to pan and swirl. Pour sauce over the fish and serve.

UNBELIEVABLE FISH BATTER



Unbelievable Fish Batter image

In the early 1950's, I received this recipe on an open-line, talk-radio show. It makes the lightest, crispiest batter imaginable. This makes enough to coat approximately 2 pounds of fish.

Provided by MargeBC

Time 10m

Yield 6

Number Of Ingredients 5

1 cup all-purpose flour
½ cup milk
½ cup water
¼ cup baking powder
1 teaspoon salt

Steps:

  • Whisk together the flour, milk, water, baking powder, and salt in a bowl until smooth.

Nutrition Facts : Calories 90.9 calories, Carbohydrate 19.4 g, Cholesterol 1.6 mg, Fat 0.6 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 1372.1 mg, Sugar 1 g

BATTER-FRIED FISH



Batter-Fried Fish image

Whether I'm fixing cod fillets or my husband's catch of the day, this fish fry batter makes the fish golden and crispy. Club soda gives it a different twist, and the sweet and zippy sauce complements the fish nicely. -Nancy Johnson, Connersville, Indiana

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 14

1/2 pound cod fillet
2 tablespoons all-purpose flour
2 to 3 tablespoons cornstarch
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1/8 teaspoon dried oregano
1/8 teaspoon dried thyme
1/3 cup club soda
Oil for deep-frying
1/4 cup orange marmalade
1 to 2 tablespoons prepared horseradish

Steps:

  • Rinse fillets in cold water; pat dry. In a large shallow dish toss flour and fish, 1 piece at a time. Combine next 9 ingredients. , In a cast-iron or other heavy skillet, heat 1 in. of oil. Dip floured fillets in cornstarch batter; fry over medium heat until fish just begins to flake easily with a fork, 2-3 minutes on each side. Combine marmalade and horseradish; serve with fish.

Nutrition Facts : Calories 346 calories, Fat 12g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 420mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 1g fiber), Protein 19g protein.

CRISPY FRIED FISH



Crispy Fried Fish image

Bring back the Friday night fish fry tradition with this updated recipe. Using Progresso panko crispy bread crumbs help the crust stay extra-crisp, while the fish remains moist.

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 7

1/3 cup Gold Medal™ all-purpose flour
2 teaspoons seasoned salt
2 eggs
1/2 cup dark beer or water
1 1/2 cups Progresso™ panko crispy bread crumbs
Peanut or corn oil for frying
1 1/2 lb fish fillets (walleye, cod, whitefish or tilapia)

Steps:

  • In shallow dish, mix flour and seasoned salt. In medium bowl, beat eggs and beer with whisk. Place bread crumbs in large resealable food-storage plastic bag.
  • In electric skillet or deep fryer, heat about 2 inches oil to 350°F. Coat both sides of fish fillets with flour mixture, then dip in beer mixture, letting excess drip back into bowl. Place 1 or 2 pieces of fish at a time in plastic bag with bread crumbs; seal bag and shake to coat completely.
  • Fry fish in batches in hot oil about 4 minutes, turning once, until golden brown. Drain on paper towels. Serve hot.

Nutrition Facts : Calories 420, Carbohydrate 39 g, Cholesterol 240 mg, Fat 1 1/2, Fiber 0 g, Protein 41 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 2 g, TransFat 0 g

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