Easy Buttermilk Fried Fish Recipes
BUTTERMILK BATTERED FRIED FISH RECIPE - (4/5)
Provided by JimMac
Number Of Ingredients 8
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.
EASY BUTTERMILK FRIED FISH
This is a recipe I make for fridays and my husband loves the taste. I love how eay it is tomake.
Provided by sherry monfils
Categories Fish
Time 1h
Number Of Ingredients 6
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.
TOBY'S FISH AND CHIPS
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Time 13m
Yield 4 servings
Number Of Ingredients 6
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.
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BUTTERMILK-BATTERED PAN-FRIED FISH FILLETS - PUREWOW
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- Prepare the Fish: Pour some of the buttermilk into a shallow baking dish and add the fish fillets; add more buttermilk as needed to completely cover all the fillets. Let the fillets rest for half an hour.
- Preheat the oven for 200°F to keep the first batch of fish hot. Warm a serving platter in the oven. Have ready a baking rack set on top of a baking sheet for draining the fish.
- Put the seasoned flour on a plate or a small platter. One at a time, shake any extra buttermilk off each fillet and dip it into the flour on both sides, making sure it is covered, but not too thickly, then shake off any extra flour and lay the fillets on wax paper.
- Fry the Fish: Heat a heavy skillet (at least 10 inches wide) over medium-high heat. When it's hot, add the oil or lard to a depth of ¼ inch, then add the bacon grease or butter. When the fat is sizzling, drop in half the fish. Fry until crisp and golden on the bottom, about 3 minutes, or longer for thicker fillets, then turn the pieces?just once!?with a long, wide spatula and let crisp on the bottom. Drain on the rack and keep warm?still on the rack?in the oven until all the fish is cooked. Add more oil or lard to the pan if needed to fry the second batch, and make sure it's hot before adding the fish.
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