Best Outdoor Fish Fry Recipes
OUTDOOR FISH FRY
Frying fish at home can be intimidating, not least because it's messy and can leave the house smelling like a grease pit. Here, though, is a recipe that takes the cooking outside, to a large pan set over a propane hob or, as subsequent testing has borne out, to a large roasting pan filled with oil set over a gas grill. Simply heat the oil until it is very hot but not yet smoking, and add to it very fresh strips of fish dipped in a mixture of flour, salt, pepper and Old Bay, then into egg, and finally into panko, and fry until golden brown on each side, super-crisp, with a moist, tender and perfectly cooked interior. Buy a lot of fish. This is one of those recipes where people tend to want seconds and thirds. Serve with slaw and, if you like, tartar sauce.
Provided by John Willoughby And Chris Schlesinger
Categories easy, quick, main course
Time 35m
Yield About 12 servings
Number Of Ingredients 9
Steps:
- Cut fish into chunks about 2 inches square; you should have about 24 chunks.
- Combine flour, salt, pepper and Old Bay in a shallow baking pan (those handy disposable aluminum pans work) and mix well. Crack eggs into a second such pan, then add half-and-half and whisk briefly to combine. Put panko in a third pan.
- Dunk chunks of fish sequentially into flour mixture, egg mixture and panko, shaking gently after each dunk to get rid of any excess. Place coated fish chunks into a fourth shallow baking pan right by the stove next to burner.
- Pour vegetable oil into a 20-inch iron skillet; it should come to a depth of about 1/4 inch. Turn a propane burner to medium-high (see note), and set skillet over flame. Heat until oil is hot but not smoking. You can test it by dropping a small bit of fish into the oil; it should bubble furiously.
- Add half the pieces of fish and cook until deep golden brown on the side facing down, about 2 to 3 minutes. Flip over and once again cook until deep golden brown on the downward side, about 2 to 3 minutes more. Remove from oil, drain briefly on paper towels, and hand to your guests.
- Allow oil to heat up until not quite smoking again, then add remaining fish and follow the same procedure. Because the oil will have degraded somewhat, these pieces will take a bit longer, maybe 4 minutes a side.
Nutrition Facts : @context http, Calories 628, UnsaturatedFat 28 grams, Carbohydrate 29 grams, Fat 35 grams, Fiber 2 grams, Protein 47 grams, SaturatedFat 4 grams, Sodium 684 milligrams, Sugar 1 gram, TransFat 0 grams
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 .
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
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