Best Bermuda Fried Fish Fillets Recipes

CRISPY FRIED FISH

Crispy Fried Fish image

Bring back the Friday night fish fry tradition with this updated recipe. Using Progresso panko crispy bread crumbs help the crust stay extra-crisp, while the fish remains moist.

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 7

Ingredients

1/3 cup Gold Medal™ all-purpose flour
2 teaspoons seasoned salt
2 eggs
1/2 cup dark beer or water
1 1/2 cups Progresso™ panko crispy bread crumbs
Peanut or corn oil for frying
1 1/2 lb fish fillets (walleye, cod, whitefish or tilapia)

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.

Nutrition Facts : Calories 420, Carbohydrate 39 g, Cholesterol 240 mg, Fat 1 1/2, Fiber 0 g, Protein 41 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 2 g, TransFat 0 g

MISS BROWN'S FISH FILLET SANDWICH

Miss Brown's Fish Fillet Sandwich image

Provided by Kardea Brown

Categories main-dish

Time 30m

Yield 3 servings

Number Of Ingredients 22

Ingredients

1/2 cup mayonnaise
3 1/2 tablespoons dill pickle relish
1 1/2 teaspoons capers
1 teaspoon dried dill
1 teaspoon freshly squeezed lemon juice
Pinch kosher salt
Pinch freshly ground black pepper
Pinch sugar
1/4 onion, diced
1 tablespoon lemon juice, plus additional as desired
Three 6-ounce skinless boneless halibut fillets or steaks
1/3 cup milk
2 large eggs
1 teaspoon kosher salt, plus additional as desired
1 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
1 1/2 cups panko breadcrumbs
1/2 tablespoon seafood seasoning, such as Old Bay
Vegetable or canola oil, for frying
3 potato buns
Unsalted butter, for toasting the buns
3 slices American cheese

Steps:

For the tartar sauce: Mix together the mayonnaise, relish, capers, dill, lemon juice, salt, pepper, sugar and onion in a bowl and refrigerate.
For the fish: Sprinkle the lemon juice over the fish fillets. Combine the milk, eggs, salt and pepper in a shallow bowl. Put the flour on a large plate. Combine the panko and seafood seasoning on another.
Heat 2 inches oil to 350 degrees F in a large Dutch oven.
One at a time, dip the fish into the flour, then the egg and milk mixture, then the panko. Set on another plate or small baking sheet. Place the fish in the oil and fry, turning once, for 3 to 4 minutes total (if you are using the shallow-frying method, cook both sides until golden brown, 2 to 3 minutes). Transfer the fish with tongs to a plate lined with paper towels or a wire rack set in a baking sheet. (I like to hit my fish with a little salt and lemon juice while it's hot.)
Meanwhile, toast the buns, by melting the butter in a pan and cooking them in it or by buttering the buns and broiling them until slightly golden.
Top the bun bottoms with the cheese and the fish, then spread the bun tops with tartar sauce and top your sandwiches.