FISH FRY
Provided by Rachael Ray : Food Network
Categories main-dish
Time 22m
Yield 4 servings
Number Of Ingredients 10
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 .
FISH FRY RECIPE (PAN FRIED CRISPY FISH)
Fish fry recipe made with basic ingredients in South Indian style. Crispy, delicious and flavorful fish fry can be served as a appetizer or as a side in a meal.
Provided by Swasthi
Categories Appetizer
Time 40m
Number Of Ingredients 14
Steps:
- Add the following ingredients to a plate. - salt, ginger garlic paste, red chilli powder, turmeric, garam masala, coriander powder and lemon juice.
- Mix all of these together to make a paste. Taste the marinade and adjust salt or spice as needed.
- Rinse the fish fillets thoroughly. If using a fish like salmon, make slits on the fillet.
- Apply this marinade to the fish pieces. If needed add 1 tsp of water to apply the paste well. Set this aside.
- Add flour, salt, red chili powder and curry leaves. Mix all of these. Taste this and adjust salt or spice as needed.
- Place the fish in flour mixture. Make sure flour coats well on to the fish on both the sides. Fish looks floury at this stage. Set this aside till the dry flour turns moist.
- The moisture in the fish makes the flour damp and it sticks well to the fish. This takes around 10 to 15 minutes.
- Heat a griddle, pan or tawa. Add 2 tbsp oil and spread it well.
- Heat it on a low flame. Fry the fish fillets till crusty on both the sides.
- Be gentle while flipping the fish otherwise the masala comes out.
- Fish can be pan fried or shallow fried both yield almost the same result.
- Garnish fish fry with sliced onion and grated carrot. Serve with a meal or as an appetizer.
- After the second marination, Gently brush a generous amount of oil over the fillet. heat the oven at 170 C for 15 minutes and grill for about 25 minutes. You may need to grill for more or long depending on the thickness of the fillet or the variety of fish.
Nutrition Facts : Calories 201 kcal, Carbohydrate 6 g, Protein 34 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 83 mg, Sodium 102 mg, Fiber 1 g, ServingSize 1 serving
BASIC FISH FRY
On the less frequent occasion that I fry fish, this is the recipe I use...Served with oven roasted potatoes and a tossed green salad, it's a dream meal!
Provided by CookinwithGas
Categories One Dish Meal
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In one pie plate, combine the milk and pepper; this is your 'wet' mix.
- In another pie plate, combine the flour, cornmeal and paprika; this is your 'dry' mix.
- In an electric skillet, heat the oil to 350°F.
- Dip fish into the 'wet' mix, then roll in the 'dry' mix to cover completely.
- Fry the fish filets, a few at a time, in the hot oil for approx 4 min or less per side, until the fish is nicely browned and serve.
- Don't fry them all at the same time or you'll cool down the oil too much and it will have to heat back up to temperature (NOT a good thing).
- If frying in a dutch oven, use a meat thermometer to check your oil temperature, before you fry.
- If using a deep fryer machine, please follow your manufacturer's instructions/booklet.
- Substitutions: if haddock isn't available, substitute hake, pollock, flounder, tilapia or cod instead; you can also use the SKIM version of evaporated milk.
Nutrition Facts : Calories 223.4, Fat 4.5, SaturatedFat 1, Cholesterol 89.5, Sodium 116.4, Carbohydrate 13.2, Fiber 0.8, Sugar 0.1, Protein 30.9
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.
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- Fish Fry is the easiest starter recipe, which can be prepared without a putting in much efforts. Begin with washing the fish pieces thoroughly under running water. Pat dry and keep aside in a strainer till the water drains out.
- Take a tray and marinate with yoghurt, garlic paste, ginger paste, turmeric and salt. If you want to make it more spicy and flavoursome, add finely chopped green chilies along with some finely chopped coriander leaves. Although, this will slightly change the traditional fish fry but at the same it will enhance the taste. Add all the ingredients (except oil) to the fish and mix well. Keep aside for half an hour.
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- Erv’s Mug. 130 W. RYAN RD., OAK CREEK | 414-762-5010. Beer aficionados and fry lovers mix and mingle here over two things – craft beer and the bar’s beer-battered lake perch, which has a golden, crackly shell protecting the tender fish.
- The Farmstead. W62 N238 WASHINGTON AVE., CEDARBURG | 262-375-2655. Flaky, firm and yet delicate at the same time, bluegill is a hard-to-find fry treat. And here, you get a half-pound of these small filets coated in a wispy breading that keeps the fish as the centerpiece.
- Palomino. 2491 S. SUPERIOR ST. | 414-747-1007. I like everything about this fry – the mild, meaty haddock covered in a tantalizingly crunchy Pabst Blue Ribbon beer batter, the tender-crisp, skin-on fries, sweet slaw, grilled lemon, tartar sauce and fluffy, moist cornbread. $
- The Packing House. 900 E. LAYTON AVE. | 414-483-5054. A dependable fry featuring meaty, breaded cod filets, coleslaw, tender rye bread, tangy homemade tartar sauce and either fries or (the better bet) golden, crisp potato pancakes. $
- Tess. 2499 N. BARTLETT AVE. | 414-964-8377. The intimate East Side bistro has two options – panko-breaded perch and tempura-battered tilapia – and I highly recommend the former.
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