A Quick And Different Fried Fish Food

A QUICK AND DIFFERENT FRIED FISH RECIPE

Steps:

• Fillet, bone and skin fish.
• Pinhole the bag of chips, and sit, dance roll or otherwise crush the chips to a very fine meal texture.
• Bread the fish in the chip meal.
• Mix eggs and milk well.
• Dip the breaded fish in egg mixture.
• Redip in chip meal.
• Melt lard in cast iron pan over medium high heat.
• Toss in coated fillets, cooking about 6-7 minutes until "well done".
• Works well as a plated meal at the cottage or home, fits well into a "fish sandwidge" with sliced white onion and sourdough buns on the shoreline, and accompaniment might included baked beans and/or ham/garlic sausage, serving depend on locale, you'll scarf this down in quantity on some nameless rock in the north, a little less eaten at home or in the cottage -- .

DIFFERENT FRIED FISH

Steps:

• Dip the fish in the egg beaten with water, then into the biscuit mix which is blended with the ketchup.
• Fry slowly in the heated oil, (about 1/8" deep in skillet) turning at least once, until the fish is golden brown on both sides (about 8 minutes).
• Serve with lemon for spritzing.

FISH FRY

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 .

PAN FRIED FISH

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.

FRIED FISH

Steps:

• Combine flour, cornstarch, baking soda, baking powder, Old Bay, salt, and pepper. Add beer and stir. Let rest for 10 minutes. Dredge fish through mixture.
• Preheat a deep-fryer or a deep pot filled halfway with oil to 350 degrees F. Gently immerse the fish in the oil, making sure it is fully submerged and deep-fry until it is golden brown and cooked through, about 4 minutes, turning to ensure even browning.

THE BEST FRIED FISH RECIPE EVER!

Steps:

• Rinse fish and pat dry, cut into desired pieces. Mix egg, milk, 1/2 teaspoon of all-purpose Greek seasoning and hot sauce. Soak fish in milk mixture for 5-10 minutes. While fish is soaking mix remaining dry ingredients in bowl. Heat oil for frying or deep frying in large skillet. Drain fish and pat excess moisture from fish. Dip fish in dry mix and shake off excess. Place into hot skillet carefully and cook until brown on one side, flip and cook until brown. Drain fish on paper towels and place on warm plate in warm oven until all fish is done.
• Serve with pepper rings, onion slices, and slice dill pickles.

BATTER-FRIED FISH

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.

EASY LIGHTLY FRIED FISH - THYME AND SPICES - MEDITERRANEAN

Steps:

• thaw the fish if frozen - rinse it under water and pat dry if you wish.
• preheat about an inch of oil in a pan.
• cut the fillets into smaller pieces if you want.
• crack the egg into a shallow bowl and beat - add a pinch of salt and pepper.
• prepare the spiced fish fry coating - mix roughly 50:50 flour:spices. I suggest adding a fair amount of salt and pepper, and also chili powder if you like it hot. ANY COMBO OF SPICES WORK, be liberal. MIX UNTIL HOMOGENOUS.
• dip the fish in egg - let the extra egg drip off (tap against the side of bowl).
• coat both sides of the egged up fish in the frying coating.
• carefully (hot oil is dangerous!) fry both sides of the fish in the oil until golden brown on both sides, and the inside of the fish is flaky and white.
• dry on paper towels lined with a bed of thyme.
• garnish with lemon wedges and thyme sprigs (optional).

FISHERMAN'S QUICK FISH

Steps:

• Preheat oven to 500 degrees F (260 degrees C). Coat a 9x13 inch baking dish with non-stick cooking spray.
• In a medium bowl, marinate the fish fillets in the salad dressing for a few minutes.
• Toss the shredded cheese and crushed chips together. Place the marinated fish fillets in the prepared baking dish and top with the cheese/chip mixture. Discard the leftover marinade.
• Bake, uncovered in the preheated oven for 8 to 10 minutes or until the fish can be flaked with a fork.