Easy Fried Fish Recipes

FISH FRY

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 .

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.

EASY PAN-FRIED FISH FILLET

Steps:

• Wash fish fillets under running cold water and dry with a paper towel. Drizzle with lemon juice and season with salt on both sides.
• Combine flour and Chinese five-spice powder in a shallow bowl. Dip fish fillets into the flour mixture so they are covered on both sides.
• Heat canola and sesame oils in a large skillet over medium heat. Add fish to hot oil and pan-fry for 2 to 3 minutes. Carefully turn and continue cooking until fish flakes easily with a fork, 2 to 3 minutes more.

OVEN-FRIED FISH

Steps:

• Place fish in a greased 13-in. x 9-in. baking dish. Brush with butter. In a small bowl, combine the remaining ingredients; sprinkle over fish. , Bake, uncovered, at 425° for 10-15 minutes or until the fish flakes easily with a fork.

EASY FRIED FISH

Steps:

• 1. Thourgly clean fish and cut into serving-size pieces. In a medium bowl, combine beaten egg & milk. Place crushed cornflakes in a separate bowl or platter.
• 2. Dip fish into the egg mixture, and then coat with the crushed corn flakes on both sides.
• 3. In a large skillet(preferably cast iron) over high heat, add 1 inch cooking oil. When oil is hot, fry the pieces of coated fish until it is lightly browned on both sides. Serve while still hot. If desired serve with lemon wedges or optional seafood sauce, or tarter sauce.

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.

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.

PAN-FRIED COD FISH (EASY!)

Steps:

• Rinse the cod and feel for any bones to remove. Pat the fish dry with paper towels. Use kitchen scissors to cut any large fillets into smaller servings.
• Beat the eggs in a shallow bowl. Add the flour to a dinner plate and stir in the seasonings (Old Bay, salt and hot paprika).
• Set up an assembly line from left to right with the cod, the beaten eggs, the flour and a large platter or pan to hold the fish.
• Dip each piece of cod in the eggs, coating both sides and letting the excess drip off. Then, place the cod in the seasoned flour, patting on the flour with the back of a fork. Flip the fish and flour the other side. Let excess flour fall off and add the fish to your platter in a single layer.
• Add the oil to a 12-inch frying pan and heat it on medium high. When the oil's temperature reaches 350 degrees F (test it with an instant thermometer or just wait until it's starting to ripple), add about half the fish to the pan in a single layer. (You'll need to fry it in two batches.)
• Fry the first side without moving it for 3-4 minutes (or less for thin pieces), until golden brown. Flip over the fish and fry the second side without moving it for another 3-4 minutes (or just 2 minutes for thin pieces). To check for doneness, you can place a thick piece of fish to a plate and cut it open. The fish should flake easily and not look shiny inside.
• Continue frying the rest of the fish in a second batch. You shouldn't need to change out the oil, but if it gets too dark, you can replace it with fresh oil.
• Place the fried cod on a cooling rack positioned over paper towels to drain. (This prevents sogginess.) Pat the fish with a paper towel to absorb excess oil. If you don't have a cooling rack, you can drain the fish on a platter lined with paper towels.
• After a few minutes, squeeze lemon juice onto the cod and serve immediately with extra Old Bay and some mayo, if desired.
• Store leftovers in the refrigerator for up to three days. Leftovers are delicious slightly warmed in the microwave (or try a toaster oven) and served with mayo for dipping, or in a fish sandwich or taco. Do not freeze.

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.