Chicken Fried Fish Recipes

CHICKEN FRIED CHICKEN

Steps:

• Place crackers in a large resealable plastic bag; seal bag and crush crackers with a rolling pin until they are coarse crumbs. Add the flour, potato flakes, seasoned salt, and pepper and mix well.
• Beat egg in a shallow dish or bowl. One by one, dredge chicken pieces in egg, then place in bag with crumb mixture. Seal bag and shake to coat.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Fry chicken, turning frequently, until golden brown and juices run clear, 15 to 20 minutes.

CHICKEN FRIED FISH

Steps:

• 1. Buttermilk marinade; Combine all the marinade ingredients in a baking dish; whisk ingredients well.
• 2. Lay the fillets in the marinade, making sure the fish is completely covered. Cover dish with plastic wrap and place in the refrigerator for at least 2 hours and up to 6 hours.
• 3. Frying; When ready to fry, remove fish from marinade and season them with the salt and pepper. Dredge fish well with the flour.
• 4. Heat 1/4 inch of oil in a cast iron skillet or other non stick heavy pan, until very hot, but not smoking. Fry fish in batches for about 1 1/2 minutes on one side, then turn and fry for another 45 seconds. The crust should be golden..Serve with herb tartar sauce.

" CHICKEN FRIED " FISH FINGERS

Steps:

• Put fish into a medium sized bowl.
• Cover with buttermilk; chill for at least 2 hours.
• Mix together flour, seasoning salt, and pepper in a large bowl.
• Coat each piece of fish in flour mixture.
• Set aside.
• In remaining buttermilk, add egg, mixing well.
• Coat floured fish in buttermilk/egg mix.
• Repeat step 4.
• Heat oil till hot but not smoking in a large skillet.
• Add fish six pieces at a time. Do not crowd fish.
• Cook until fish is golden brown and flakes easily (about 3 to 5 minutes each side).

CRISPY FRIED RED FISH AND SPICY REMOULADE

Steps:

• For the spicy remoulade: Add the mayonnaise, mustard, paprika, parsley, chives, garlic, cayenne, horseradish, Worcestershire sauce, lemon juice, sweet pickle juice, hot sauce and black pepper to taste to a medium mixing bowl. Whisk gently until the ingredients are evenly combined. Put the sauce into an airtight container and refrigerate for at least 2 hours before serving.
• For the crispy red fish: Add the salt, paprika, cayenne, white pepper, onion powder, garlic powder, thyme, oregano and flour to a medium mixing bowl and mix together. Add the egg and milk to a separate medium mixing bowl and whisk together.
• Dredge the fish in the seasoned flour, then the egg mixture, then again in the flour, shaking off any excess. Let the floured fish rest for 10 minutes.
• Heat the oil in a large cast-iron skillet over medium heat until the oil reaches 350 degrees F.
• Pan-fry the fish in the skillet for 4 to 5 minutes on each side until golden brown. Remove from the oil and season with salt. Drain excess oil from the fillets over a lined roasting rack or paper towels. Serve immediately.

EASY FRIED BASA FISH FILLET RECIPE

Steps:

• Add the butter, chicken stock, heavy cream, lemon juice, lemon zest, mustard, salt, and pepper to a saucepan, and allow everything to simmer at a low heat for a few minutes. Make sure to keep it low - if the sauce begins to boil, it will split. Take the pan off the heat, and allow it to sit and cool slightly.
• Season the basa fish fillets with salt and pepper.
• Heat a frying pan to a medium-high heat, then add the olive oil once it becomes hot.
• Place the basa fillets into the hot pan, and fry for roughly 3 minutes on one side.
• After 3 minutes and when the fish are coloring slightly underneath, flip both the fish fillets over, and add the butter to the pan. Tilt the pan, and use the melted butter and juices to baste the fish. Fry for another 2 to 3 minutes until the fish is no longer translucent.
• Take the fish out of the pan, and allow it to rest for a few minutes before serving with the lemon cream sauce.

CHICKEN-FRIED FISH

Steps:

• Place the green beans in a microwave-safe dish. Add 1/4 cup water and 1/2 teaspoon salt, cover loosely with plastic wrap and microwave until tender, about 5 minutes. Meanwhile, sprinkle the fish all over with 1/2 teaspoon salt, and pepper to taste. Combine the flour and paprika in a shallow dish. Beat the eggs in another dish. Dip each fish fillet in the eggs, then dredge in the flour mixture, turning to coat. Reserve the flour mixture. Heat 3 tablespoons vegetable oil in a skillet over medium-high heat. Working in batches, fry the fish until cooked through, 3 to 4 minutes per side. Transfer to a plate and tent with foil. Wipe out the skillet. Heat the remaining 1 tablespoon vegetable oil in the skillet over medium-high heat. Whisk in 3 tablespoons of the reserved flour mixture, then add the chicken broth and 1/4 cup water; bring to a boil, whisking. Add the milk, cream cheese and parsley; cook, whisking, until slightly thickened, about 2 minutes. Season with salt and pepper. Divide the fish among plates. Top with the sauce and sprinkle with paprika. Serve with the green beans.
• Photograph by Christopher Testani