Best New England Style Simple Fried Fish Recipes

NEW ENGLAND BAKED HADDOCK

Steps:

• Preheat oven to 350 degrees.
• Put a spoonful of the melted butter in a baking sheet or dish and spread to coat the bottom.
• Combine the bread crumbs (1 cup) with the rest of the 6 tablespoons of melted butter.
• Salt and pepper both sides of the fish liberally (I used about 1 teaspoon kosher salt and 1/4 teaspoon pepper), and lay in the buttered baking dish.
• Spread bread crumbs - all of them - evenly over the top of the fish. I use my hands to sprinkle it on (it won't really stick like traditional breading - it's more like a topping).
• Bake for 15 minutes, or until fish is cooked thoroughly (and flakes easily).
• Serve with a squeeze of lemon juice and a garnish of fresh parsley, if desired.

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 .

NEW ENGLAND STYLE SIMPLE FRIED FISH

Steps:

• 1. In lg bowl, mix together flour, baking powder, salt & pepper. Stir in milk and egg. Stir until smooth. Let stand 20 minutes.
• 2. Heat a good amount of oil in lg deep skillet over med-high heat, until hot. Dredge fish fillets in batter, one piece at a time. Place fillets in oil.
• 3. Fry, turning once, until golden brown. Drain on paper towels.

LINDA'S NEW ENGLAND FRIED CLAMS

Steps:

• Preheat oven to its lowest setting.
• Line a lg. cookie sheet with double thickness of paper towels, and place it in the oven.
• Pour vegetable oil into a deep fryer, or a lg. heavy saucepan, to a depth of about 3".
• Heat oil to 375°F.
• In a bowl, beat the eggs until well blended, then stir in the milk and salt.
• Spread the flour on a lg. strip of wax paper.
• Drop the clams into the egg-milk mixture, and let them soak for 1 minute.
• Pick up a handful of the soaked clams, and roll them in the flour until well coated. Shake off any excess flour before dropping in the oil.
• Immediately drop the floured clams into the hot oil, and deep-fry for 1-2 mins., until golden brown.
• As they brown, transfer them to the towel-lined pan, and keep them warm in the oven, while the rest are cooking.
• Serve with lemon wedges, tarter sauce, and ketchup.

CLASSIC FISH AND CHIPS

Steps:

• Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes.
• Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C).
• Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.
• Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels.
• Fry the potatoes again for 1 to 2 minutes for added crispness.