Time 20m Yield 4 Number Of Ingredients 7 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.
Time 45m Yield 4 Number Of Ingredients 10 Steps:
In a medium bowl, beat together egg, beer, flour, garlic powder, salt, and pepper. Place cod in the bowl, and thoroughly coat with the mixture. In a separate medium bowl, mix the cornflake crumbs and Cajun seasoning. Dip the cod in the crumb mixture, and thoroughly coat all sides. In a large, heavy skillet or deep fryer, heat the oil to 365 degrees F (185 degrees C). Fry the fish until golden brown, and flesh is easily flaked with a fork.
Time 25m Yield 4 servings Number Of Ingredients 26 Steps:
For the spicy remoulade: Add the mayonnaise, mustard, paprika, parsley, chives, garlic, cayenne, horseradish, Worcestershire sauce, lemon juice, sweet pickle juice, hot sauce and black pepper to taste to a medium mixing bowl. Whisk gently until the ingredients are evenly combined. Put the sauce into an airtight container and refrigerate for at least 2 hours before serving. For the crispy red fish: Add the salt, paprika, cayenne, white pepper, onion powder, garlic powder, thyme, oregano and flour to a medium mixing bowl and mix together. Add the egg and milk to a separate medium mixing bowl and whisk together. Dredge the fish in the seasoned flour, then the egg mixture, then again in the flour, shaking off any excess. Let the floured fish rest for 10 minutes. Heat the oil in a large cast-iron skillet over medium heat until the oil reaches 350 degrees F. Pan-fry the fish in the skillet for 4 to 5 minutes on each side until golden brown. Remove from the oil and season with salt. Drain excess oil from the fillets over a lined roasting rack or paper towels. Serve immediately.
Time 30m Yield 4 Number Of Ingredients 8 Steps:
In medium bowl, combine the potato flakes, flour, garlic powder, seasoning salt, black pepper, and cayenne pepper. Soak fish filets in bowl of cold water. In a deep skillet or deep fryer, melt and heat the shortening to 350 degrees F (175 degrees C). Dredge fish filets in dry mixture and fry in the hot oil for 5 minutes or until fish flakes apart easily. Remove from oil and place on paper towels to absorb excess oil.
Time 20m Yield 3-4 serving(s) Number Of Ingredients 8 Steps:
Mix the flour and dry mustard together. Heat the oil to 400 degrees. Cut the fish into approximately 7x2" wedges. With a mixer, blend the flour mixture, water, egg, sugar and salt. Dip each fillet into the batter coating generously. Quickly drop in the hot oil. Fry each fillet until dark golden brown (about 5 minutes); remove and drain ENJOY!
Time 15m Yield 2 servings. Number Of Ingredients 14 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.
More about “crispy fried fish recipes”
Time 30m Yield 2 servings. Number Of Ingredients 10 Steps:
Heat oven to 425ºF. Mix first 5 ingredients in pie plate. Beat egg, dressing and mustard with fork in separate pie plate until well blended. Place flour on plate. Dip fish in flour, then in egg mixture, then crumb mixture, turning to evenly coat both sides of each fillet. Place on foil-covered baking sheet. Bake 15 min. or until fish flakes easily with fork.
