FISH FRY
Provided by Rachael Ray : Food Network
Categories main-dish
Time 22m
Yield 4 servings
Number Of Ingredients 10
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 .
BASIC FISH FRY
On the less frequent occasion that I fry fish, this is the recipe I use...Served with oven roasted potatoes and a tossed green salad, it's a dream meal!
Provided by CookinwithGas
Categories One Dish Meal
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In one pie plate, combine the milk and pepper; this is your 'wet' mix.
- In another pie plate, combine the flour, cornmeal and paprika; this is your 'dry' mix.
- In an electric skillet, heat the oil to 350°F.
- Dip fish into the 'wet' mix, then roll in the 'dry' mix to cover completely.
- Fry the fish filets, a few at a time, in the hot oil for approx 4 min or less per side, until the fish is nicely browned and serve.
- Don't fry them all at the same time or you'll cool down the oil too much and it will have to heat back up to temperature (NOT a good thing).
- If frying in a dutch oven, use a meat thermometer to check your oil temperature, before you fry.
- If using a deep fryer machine, please follow your manufacturer's instructions/booklet.
- Substitutions: if haddock isn't available, substitute hake, pollock, flounder, tilapia or cod instead; you can also use the SKIM version of evaporated milk.
Nutrition Facts : Calories 223.4, Fat 4.5, SaturatedFat 1, Cholesterol 89.5, Sodium 116.4, Carbohydrate 13.2, Fiber 0.8, Sugar 0.1, Protein 30.9
UNBELIEVABLE FISH BATTER
In the early 1950's, I received this recipe on an open-line, talk-radio show. It makes the lightest, crispiest batter imaginable. This makes enough to coat approximately 2 pounds of fish.
Provided by MargeBC
Time 10m
Yield 6
Number Of Ingredients 5
Steps:
- Whisk together the flour, milk, water, baking powder, and salt in a bowl until smooth.
Nutrition Facts : Calories 90.9 calories, Carbohydrate 19.4 g, Cholesterol 1.6 mg, Fat 0.6 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 1372.1 mg, Sugar 1 g
BATTER-FRIED FISH
Whether I'm fixing cod fillets or my husband's catch of the day, this fish fry batter makes the fish golden and crispy. Club soda gives it a different twist, and the sweet and zippy sauce complements the fish nicely. -Nancy Johnson, Connersville, Indiana
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 346 calories, Fat 12g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 420mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 1g fiber), Protein 19g protein.
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