Dip For Fried Fish Recipes

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.

MOM'S FRIED FISH

Steps:

• Place eggs and cracker crumbs in separate shallow bowls. Dip fillets into eggs, then coat with crumbs. Let stand for 5 minutes. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry fillets, a few at a time, for 2 minutes on each side or until fish is golden brown and flakes easily with a fork. Drain on paper towels. , In a small bowl, combine the tartar sauce ingredients. Serve with fish.

CRISPY FRIED FISH

Steps:

• In shallow dish, mix flour and seasoned salt. In medium bowl, beat eggs and beer with whisk. Place bread crumbs in large resealable food-storage plastic bag.
• In electric skillet or deep fryer, heat about 2 inches oil to 350°F. Coat both sides of fish fillets with flour mixture, then dip in beer mixture, letting excess drip back into bowl. Place 1 or 2 pieces of fish at a time in plastic bag with bread crumbs; seal bag and shake to coat completely.
• Fry fish in batches in hot oil about 4 minutes, turning once, until golden brown. Drain on paper towels. Serve hot.

FRIED FISH

Steps:

• Heat oil in a large, heavy pot (preferably cast iron) to 365 degrees. In a medium bowl, whisk together flour, cornstarch, 1 teaspoon salt, and baking powder. Gently whisk in club soda; do not overmix (there may be some lumps). Let stand 15 minutes.
• Pat fish very dry; season with salt and pepper. Working with a few pieces at a time, dip fish in batter, then transfer directly to hot oil with tongs. Cook until crisp and golden brown all over, about 3 minutes. (Be sure to keep oil temperature between 345 degrees and 365 degrees.) Transfer to paper towels to drain. Serve fish hot on rolls, with tomatoes, pickles, chips, and tartar sauce, and lemon wedges alongside.

DIPPING SAUCE

Steps:

• In a small bowl combine mayonnaise, ketchup, horseradish, paprika, salt, oregano, black pepper and cayenne pepper. Store, covered, in the refrigerator.

UNBELIEVABLE FISH BATTER

Steps:

• Whisk together the flour, milk, water, baking powder, and salt in a bowl until smooth.

20 WAYS TO USE LEFTOVER FISH

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a seafood dish in 30 minutes or less!

CRISPY DEEP-FRIED COD FISH

Steps:

• Mix the flour and dry mustard together.
• Heat the oil to 400 degrees.
• Cut the fish into approximately 7x2" wedges.
• With a mixer, blend the flour mixture, water, egg, sugar and salt.
• Dip each fillet into the batter coating generously.
• Quickly drop in the hot oil.
• Fry each fillet until dark golden brown (about 5 minutes); remove and drain ENJOY!

DIP FOR FRIED FISH

Steps:

• Mix it up and chill.
• Serve along side fried fish.

DIPPING SAUCE FOR FRIED FISH

Steps:

• Combine the ketchup, Worcestershire sauce, onion, garlic, Tabasco, salt and pepper in a small bowl. Taste the sauce for seasoning and chill till needed. This recipe yields about 1 c.. Comments: This sauce is especially suited for fried fish, as the "Deep South Fish Fry," but would also be tasty as a dip for poached or possibly fried shrimp. Yield: 1 c.