This should include your flour, baking powder, salt, and any other seasonings you're using. This should include your milk, water, eggs, and any additional liquid ingredients that you'd like to add.
We recommend deep-frying fish at a temperature of 375° F or 190 °C. While the oil is heating up, you can start to prep your fish.
For many, this means adding salt and pepper, but there are tons of other spices you can add for your personal touch. Once your batter has hardened up some due to the cold, your fish is ready to be dipped and placed into the fryer.
Allow your battered fish to fry for 5-8 minutes or until golden brown. Safflower oil is another great option when deep-frying any kind of fish.
It may be a tad more expensive than the other oils on the list, but it's also generally known as one of the healthier choices. Its high smoke point of 450 °F also makes it an oil that can survive a ton of heat.
The batter will create a nice and crunchy taste, while keeping all the moisture in the fish, creating a nice and juicy flavor. That's the same reason things like corn-dogs, chicken strips, and onion rings come with a coating of breading.
You'll want to fry fish at the correct temperature, which should measure between 360° and 380°. Cooking below or above the correct temperature, especially if it's by a considerable amount, could create a poor experience.
Just like most deep-fried food, once you're done cooking, ensure you pat down the fish with a paper towel to get rid of as much resting oil as possible. Whether you don't own a deep fryer, or you simply don't want to submerge your fish, there are other ways to get a good fry.
To fry fish without a deep fryer, you'll need some sort of deep pan, preferably not cast iron, as cast iron is known to break down oil than other metals. Once you find an appropriate pan, ensure it's deep enough to fill it up roughly half way.
You won't want to fill it up any more than 1/2 way to ensure oil doesn't rise enough to spill over. If you're able to fill it up half way and still submerge a fair portion of the fish in the oil, you should be okay.
It may be best to check out a thermometer that can rest in the pan, to ensure you're cooking at safe temperatures. Because you're frying on a pan, and it may have an open-top, at least for portions of the cooking process, it's best to have lengthy equipment, such as a pair of long tongs, to help keep your distance from the hot burning oil.
Sorry, it's a vague answer, but people fry fish of all sorts of sizes. Most deep fryers have oil capacity limits, so ensure you don't go above those.
If you're deep-frying at 350 degrees, you should cook your fish for 6-9 minutes. Instead, carefully drop the fish in and once the fish cooks, lift it up with a slotted spoon, metal strainer, or similar kitchen utensil.
You can deep fry it prepared with coatings such as bread crumbs or other mixtures or you can do a simple pan fry of the fish, marinated or just using salt. However, when pan frying or deep-frying a fish, it’s often suggested covering it with a nice and flavorful coating as the intense heat and hot oil would likely damage the credibility of the meat of the fish, making it either saggy, over-cooked which is hard and crispy or ruined.
First and foremost, you would want to choose the type of fish you want to fry before you start your preparations. It would make things easier for you and will allow your knife to cut through the fish meat nice and easy.
Beat the egg and add 2 tablespoons of milk or water depending on your choice. Milk will add a unique texture and flavor to the fish coating.
On a separate dish, combine the breadcrumbs or cornmeal and add some salt and pepper to taste. Also, as an alternative for breadcrumbs or cornmeal, you can use finely crushed chips or crackers and you wouldn’t need to add some salt into it.
Next step would be dipping or dredging the fish into the mixtures you ’ve made. The egg and milk will allow the crumbs or cornmeal attach without breaking once frying starts.
Using a shallow or wide dish, pour a half cup of flour and set it aside. On another fish or bowl, break one piece of egg and add a half cup of flour, a quarter teaspoon of baking powder, half cup of beer if you have, salt and pepper to taste.
Use a fork or a whisk and start beating the ingredients until it has a smooth texture. The flour is necessary so that it will help the batter stick to the fish and will not break once you started deep-frying.
Make sure to shake the excess flour so that you ’d have a nice and even mixture of coating on the external layer of your fish. Place the fish using a kitchen tong into the deep fryer or heavy saucepan.
The mixture of ingredients to create your fish coating is very simple and easy. For pan-frying, it usually just takes about 2 to 4 minutes for the fish to cook both sides as long as you have preheated the stove for the designated temperature as you prepared your ingredients.
The time it takes to cook a fish depends on the type of cut you have. Thanks to its thousands of scattered lakes, the region boasts a bountiful supply of fresh fish for a large part of the year.
Fish fries have become a tradition among folks in the Midwest and parts of the South. This step-by-step tutorial is based on Jeannie's Kicking' Fried Fish recipe from All recipes Community Member crabby jean.
In a shallow bowl, beat an egg with cup milk. Transfer the coated fillets onto a plate and refrigerate for about 15 minutes to help the crumbs set.
Use a pair of tongs ($12, Amazon) to safely flip the fish over. Remove with tongs and drain on a plate lined with a layer of paper towels.
To keep the first two fish warm while the last two are frying, transfer them to a baking dish and place in a preheated oven until you're ready to serve. Some common choices include, cod, tilapia, catfish, halibut, trout, striped bass, flounder, and perch.
Attach a deep -frying thermometer ($9, Amazon) to the side of the pan and heat the oil to 375 degrees F. One piece at a time, dredge the fish in batter and place it in the hot oil.
After frying each piece, place it on a plate lined with a layer of paper towels to drain. To keep the fish warm while the others are frying, transfer them to a baking dish and place in a preheated oven until you're ready to serve.
Of course, you can serve them with chips for a classic English pub meal. Fried fish also pairs well with fresh, light, and tangy sides like coleslaw or cucumber salad.