Fried Fish Bites Recipes

FRIED RED SNAPPER BITES

Steps:

• Mix all the ingredients for the remoulade together and set aside. The remoulade can be made up to a week in advance, and making it the night before lets the flavors mellow.
• Cut the fish into chunks of about two bites each. Salt lightly. Mix together in a bowl the eggs, mustard, Creole seasoning and heavy cream.
• Pour enough peanut oil hot into a frying pan to come about a half-inch up the sides. Heat this to about 350F.
• While the oil is heating, dunk as many snapper bites in the egg wash as will fit. When the oil is hot, dredge the fish in the mashed Saltines. You can do this in a bowl or in a plastic bag. Really press in the Saltines, and it's OK to have a few bits that aren't pulverized.
• Fry the fish until golden brown on both sides, about 3 minutes per side. Drain on paper towels and serve with the remoulade, and some lemon wedges if you have them.

FRIED FISH NUGGETS

Steps:

• In a large bowl, combine the first 8 ingredients. Stir in fish. Roll into 1-in. balls. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry fish nuggets, a few at a time, until golden brown on both sides; drain on paper towels. Serve with tartar sauce if desired.

FRIED CATFISH BITES

Steps:

• Rub fish with hot sauce, salt and pepper.
• Set aside for 1 hour or more.
• Cut fish into bite-size pieces and dip into eggs.
• Roll in cornmeal.
• Fry quickly in deep fat for 2 or 3 minutes, or until golden brown.
• Drain.

DEEP FRIED FISH BITES

Steps:

• Cover fillets with water in saucepan. Bring to a boil.
• Simmer covered for 5 minutes until fish flakes when tested with a fork.
• Drain, cool and flake.
• Beat 1 egg with fork in bowl. Add next 9 ingredients. Add fish. Mix well.
• Let stand 10 minutes so crumbs absorb moisture.
• Shape mixture into 1 inch balls.
• Beat 2 large eggs and 2 tbsp water together with fork.
• Dip ball in egg mixture and coat with crumbs.
• Deep fry in hot 400F fat until browned.
• Serve with picks and seafood sauce.
• To make as patties, form into 4 patties and dip in bread crumbs.
• Brown on both sides in 2 tbsp hard margarine not butter.

FRIED FISH BITES WITH SWEET POTATO FRIES AND SPICY MAYO

Steps:

• For the mayonnaise: In a blender, combine all ingredients and process until smooth. Taste and adjust seasoning as needed. Store covered in the refrigerator until ready to use.
• For the fries: Heat oven to 200 degrees F. In a large cast iron skillet, pan, or Dutch oven, heat vegetable oil over medium-high heat to 350 degrees F.
• Meanwhile, peel sweet potatoes and cut lengthwise into 1/2-inch planks. Cut planks lengthwise into 1/2-inch strips. Place strips in hot water with vinegar while oil finishes heating. Line a plate with paper towels and set aside.
• When oil is heated, drain fries and thoroughly pat dry with paper towels. Add 1/3 of fries to oil and cook until browned and cooked through, about 4 to 5 minutes. Remove fries to paper towels with a slotted spoon and season immediately with kosher salt. Return oil to 350 degrees F and repeat with remaining fries. Hold in oven until fish is ready.
• For the fish: Skim oil to clean then return to stove over medium-high and bring to 350 degrees F. Pat fish dry with paper towels then cut into 1/2-inch strips; set aside. In a large bowl whisk together flour, salt, cayenne, and pepper well combined. Add club soda and whisk briefly until a batter is formed (there may be a few lumps left. Place all fish in batter and mix to coat thoroughly. Remove 8 pieces of fish from batter, shake off excess batter, and fry, stirring occasionally, until golden and fish is just cooked through, about 2 to 3 minutes. (To test if fish is cooked, break open 1 piece and make sure meat is white throughout.) Transfer fish with a slotted spoon to paper towels to drain. Return oil to 350 degrees F and repeat with remaining fish. Serve immediately with fries and mayonnaise.

SUPER CRISPY FRIED FISH FINGERS WITH EASY HOMEMADE TARTAR SAUCE

Steps:

• Make the tartar sauce: In a small bowl, combine the mayonnaise, pickle relish, dill, lemon juice, shallot, and lemon zest and season with salt and pepper to taste. Make the fish: Fill a medium skillet with 1 to 2 inches of oil and heat to 375°F. Line a platter or baking sheet with paper towels and top with a wire rack. While the oil heats, pat the fish dry and season with salt and pepper. In a medium bowl combine flour, cornstarch, Old Bay, and baking powder and season with a generous pinch of salt and pepper. Transfer ¼ cup of the dry mixture to a sealable plastic bag. Add the fish to the bag and toss to coat. Add ¾ cup of the seltzer to the remaining dry ingredients in the bowl and whisk until smooth. It should be the consistency of thin pancake batter. Add more seltzer if necessary. Add the fish to the batter, tapping off excess flour first, and turn to coat. One piece at a time, add the fish to the oil, allowing excess batter to drip off before adding to the pan. Cook, turning once, until golden and crisp, 6 to 7 minutes. Drain on prepared rack and sprinkle with salt. Serve right away with lemon wedges and tartar sauce.