Bermuda Fried Fish Fillets Food

SOUTHERN FRIED FISH

Steps:

• In a medium bowl, combine the rice flour, Creole seasoning, black pepper, garlic powder smoked paprika and yellow cornmeal, and whisk together until evenly mixed. Add the seasoned cornmeal to a large piece of wax paper.
• Heat the oil in a large, deep cast-iron skillet until at least 325 degrees F (or add a few drops of cornmeal and if it sizzles, it's ready to start frying).
• Rinse off the fish fillets and place in a large baking dish. Shake a few drops of hot sauce on both sides of 2 of the fish fillets, then coat both sides with the seasoned cornmeal. Fry the coated fillets in the hot oil, without turning, until the edges turn brown, about 4 minutes. Flip over and fry about another 4 minutes. Drain on a paper towel or wire rack. Repeat the coating and frying with the remaining 2 fillets.

PAN FRIED FISH FILLETS

Steps:

• Dust the fish, oysters, or shrimp in the mixture and shake off the excess.
• Dunk it in a cup of milk or buttermilk and dip it again.
• Fry immediately in a small amount of canola oil with about one pat of butter.

EASY PAN-FRIED FISH FILLETS AND TARTAR SAUCE

Steps:

• For the tartar sauce; in a bowl blend all ingredients until well combined.
• Cover and refrigerate a minimum of 2 hours before using.
• For the fish; place eggs in a shallow bowl.
• In another shallow bowl mix together the crushed saltines with garlic powder and lemon pepper (or black pepper) until very well combined.
• Coat the fish fillets firstly in the eggs, then coat into the breading mixture.
• Place fillets on a plate and let stand for about 5-8 minutes.
• Heat oil in a large skillet over medium-high heat.
• Add in fillets and fry about 2-3 minutes on each side or until the fish flakes (cooking time will vary depending on the thickness of your fish).
• Remove to a plate then lightly sprinkle with seasoned salt.
• Serve fish with tartar sauce, YUMMMMM!

HOMESTYLE FRIED FISH FILLETS

Steps:

• Beat egg and milk together until blended.
• Add seasme seeds if desired to mixture.
• Heat shortening in 10' pan.
• Dip fillets into milk mixture, then in mixture of flour and salt.
• Fry into hot shortening until golden brown.

FRIED FISH FILLETS

Steps:

• Heat the vegetable oil in a frying pan. (Or you could deep fry).
• In a bowl, combine the milk and eggs to create an egg wash.
• Season the fish with salt, pepper and Old Bay seasoning.
• Cut each fish diagonally into 3 or 4 pieces.
• Dredge the fish in the flour.
• Dredge the fish in the egg wash.
• Now cover the fish in panko breadcrumbs.
• Fry the breaded fish in the HOT vegetable oil until golden brown. (About 3 minutes on one side and 2 minutes on the other.).
• Cook a few pieces at a time.
• Once cooked, set on rack or paper towels to drain.
• Sprinkle fish with remaining salt, pepper, Old Bay seasoning.
• Note: The fish is very "meaty," and is also filling as a sandwich or by itself.

BERMUDA FRIED FISH FILLETS

Steps:

• Prepare the fillets according to their use (i.e. whole or cut into strips).
• In a bowl combine all the seasonings and flour and mix well.
• Add the fish, toss to coat well. Shake off the excess and transfer fillets to a frying pan with hot oil for shallow frying.
• Allow about 3 to 4 minutes per side. Remove to paper towel, drain, and serve.
• *Don't forget your tartar sauce!