Buttermilk Battered Fried Fish Recipe 45 Food

BATTER FOR FISH

Steps:

• Soak fish in the buttermilk one hour or more.
• Heat oil to 350°F.
• In paper or ziplok bag put in flour,salt and pepper. Shake.
• Drop each piece of fish into bag one at a time and coat by shaking.
• Drop fish a few at a time into hot oil and fry until crispy and done.

BUTTERMILK BATTERED CATFISH

Steps:

• 1. Whisk together buttermilk, cider vinegar and mustard in a wide bowl. Add fish fillets,coating well in mixture. Let set for 30 minutes.
• 2. Mix together remaining ingredients in a shallow pan. Remove fish one piece at a time from the buttermilk mixture and then coat both sides of the fillets in the cornmeal mixture. Fry in hot oil until golden brown, about 5 to 6 minutes. Remove the fried fillets to a paper towel lined platter to drain until ready to serve.

BUTTERMILK BATTERED FRIED FISH RECIPE - (4/5)

Steps:

• Sprinkle both sides of fish with salt and pepper. In large mixing bowl, using a wire whisk or rotary beater, beat together egg and water. In separate large mixing bowl blend together flour and Buttermilk Blend. Dip fish in egg mixture, then in flour/buttermilk mixture. Heat shortening (1/8 inch) in skillet until hot. Fry fish in hot shortening over medium heat, turning carefully until brown on both sides, 8 to 10 minutes.

BUTTERMILK FRIED CHICKEN

Steps:

• Toss the chicken, buttermilk and 1 teaspoon salt in a bowl. Cover and refrigerate, 1 hour.
• Heat 1 inch of vegetable oil in a large deep skillet over medium-high heat until a deep-fry thermometer registers 360.
• Mix the flour, paprika, 1/4 teaspoon pepper and the garlic powder in a shallow bowl. Remove the dark meat from the buttermilk, shake off the excess and roll in the flour mixture. Shake off the excess flour, place in the hot oil and fry, turning occasionally, until golden brown and cooked through, about 15 minutes (adjust the heat as needed). Drain on paper towels.
• Reheat the oil to 360 degrees F. Repeat with the chicken breasts and wings, frying for about 15 minutes. Serve hot or at room temperature.

TOBY'S FISH AND CHIPS

Steps:

• Pour buttermilk into a bowl.
• In a separate bowl, mix flour, salt, and garlic powder. Dip each fish portion into buttermilk then roll in flour until evenly covered, set aside on plate.
• Heat deep-fat fryer to 360 degrees F and cook fish for 6-8 minutes, or until golden brown and done. To check for doneness, cut into one portion and check to see if fish is flaky and looks milky white. Serve with french fries, coleslaw, and garlic bread.

OVEN "FRIED" FISH

Steps:

• Position rack on top shelf in oven.
• Preheat oven to 500 degrees F.
• Line a rimmed baking sheet with foil and set a wire rack on top.
• Lightly spray or brush rack with vegetable oil.
• Pat fish dry with paper towels.
• Slice fillets in half lengthwise to form long pieces.
• In a pie plate or wide shallow dish, whisk egg white with buttermilk.
• In another dish, stir flour with bread crumbs, paprika, cayenne and salt.
• Working with 1 piece of fish at a time, lightly coat with flour mixture.
• Shake off excess flour, then dip into buttermilk mixture.
• Turn to evenly coat.
• Shake off excess liquid.
• Coat fish in flour mixture again.
• Shake off excess coating, then place on rack.
• Repeat with remaining fish, 1 piece at a time.
• Discard any remaining buttermilk or flour mixtures.
• Lightly spray fish with oil or, using a brush, lightly dab about 1 tbsp oil as evenly as possible over coating.
• Do not skip this step -- it is essential for crispy fish.
• Bake on top rack of preheated oven until coating is crisp and golden, 12 to 15 minutes.
• Do not turn.

BUTTERMILK FRIED SHRIMP

Steps:

• Whisk salt, cayenne, garlic powder, paprika, oregano, thyme, black pepper, and onion powder in a small bowl to blend.
• Attach a deep-fry thermometer to side of a heavy wide pot. Add enough oil to measure 2". Heat over medium heat to 350°F.
• Meanwhile, place shrimp and 2 tablespoons spice mix in a medium bowl and toss to coat. Pour buttermilk into another medium bowl. Whisk flour and cornmeal in another medium bowl.
• Dip seasoned shrimp briefly in buttermilk, then coat with flour mixture. Working in batches, fry shrimp, stirring occasionally, until golden brown and just cooked through, about 4 minutes per batch. Transfer to paper towels to drain.
• Serve shrimp with rémoulade sauce.

BOSTON BATTERED FRIED FISH

Steps:

• Heat oil in a large sauce pan to frying temperature.
• In a small bowl mix dry ingredients.
• Add water and cider vinegar to make a thick batter.
• Dip fish pieces into batter then into hot oil.
• Fry for 3-4 minutes, depending on the thickness of the fish.
• Drain on paper towels.
• Serve immediately with your favorite tartar sauce.

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.

BUTTERMILK FRIED CHICKEN

Steps:

• Put all the dry brine ingredients in a large dish. Add the chicken, toss to coat well, then cover and chill for 12-24 hrs.
• Put all the spiced flour ingredients in another dish or a large bowl, add a good grind of black pepper and combine well.
• Put the buttermilk and egg in another bowl and lightly whisk until well combined.
• Start to coat the chicken. Using one hand, dip the pieces in the buttermilk, making sure they are completely coated.
• Using your other hand, roll the chicken in the spiced flour until covered all over.
• Place the chicken on a wire rack with a baking tray underneath. Now you're ready to start frying.
• Fill a deep cast-iron frying pan or heavy- based medium saucepan half full with oil and heat until the temperature reaches 170C on a cooking thermometer. Put a wire rack on a second tray, ready to drain the fried chicken.
• Heat oven to 160C/140C fan/gas 3. Place 3-4 pieces of chicken into the hot oil. Don't overcrowd the pan. Cook for 10-12 mins. Poke your thermometer into the meat next to the bone - it will be cooked when it reaches 73C.
• The oil temperature will drop when you add the chicken - adjust the heat to keep it steady at 140C during the cooking process. Once cooked, transfer to the clean wire rack and keep warm in the oven. Bring the oil back to 170C before cooking the next batch. Serve with your choice of sides.

EASY BUTTERMILK FRIED FISH

Steps:

• 1. Place fish in a lg baking dish. Pour buttermilk over fish. Cover and refrigerate 30 mins.
• 2. In shallow dish combine, baking mix, salt and pepper. Remove fish from baking dish, discard buttermilk. Place fish in baking mix, coating both sides.
• 3. Heat oil in lg skillet over medium heat. Place a few filets of fish in skillet. Cook about 4 mins per side or until golden. Remove to a papr towel to drain. Repeat w/ remaining fish.