Best Peggis Fried Fish Recipes

PEGGI'S FRIED FISH

Steps:

• Make sure fish has been soaked in cold water & preferably frozen in water first. This takes the fishy taste out of it. *If doing catfish, soak a few hours in buttermilk first, just before frying.
• Mix milk & egg. Set aside. This mixture holds the batter on better & keeps the fish from overcooking & toughening up.
• Place cornmeal mix in Batter Pro if you have one. If you don't, just place in bowl. **I use cornmeal mix over just cornmeal because it is a finer grain & has flour mixed in, making a lighter breading & not so gritty.
• Put about 2" of canola oil in deep cast iron pot. Peanut oil is the best for frying, but is more expensive. Canola oil is healthier than others & tastes good too. Heat, so it's hot enough when you drop a FF in, it doesn't sink but starts frying.
• Dip fish in egg mixture & shake off excess. Now,dip in cornmeal mix to coat. Make sure you press on the meal to adhere to fish.
• Drop carefull into hot oil & fry, turning once until golden brown. Turn out onto paper towel to drain. Salt right away. Serve with lemon wedge or tartar sauce.

PEGGI'S PICKLED FISH

Steps:

• 1. Soak fish in salt brine in fridge for 48 hours. BE SURE FISH IS COMPLETELY COVERED BY SOLUTION & DO NOT PACK TIGHT THROUGHOUT ALL OF THIS RECIPE.
• 2. After 48 hours, drain & rinse fish thoroughly. Fish will appear somewhat slimy at this time. Don't worry, the vinegar in the next step will firm it up.
• 3. Place back in container & soak in white vinegar, in fridge for 24 hours.
• 4. DO THIS STEP ABOUT 4 HOURS BEFORE YOUR 24 HOURS ARE UP!! In the meantime, prepare the solution of vinegar & sugar by just bringing to a boil. ( May need extra solution)
• 5. Make sure your jars are fairly hot by soaking in hot water. Place spices & onions in jars. Pour hot solution in jars & cool completely.
• 6. After 24 hours, drain & rinse the fish that's in the vinegar.
• 7. Place fish in jars with solution. (DO NOT PACK TIGHT.) Be sure solution covers fish completely. Put lids on & store in fridge. Let set in fridge at least a week before serving. Serve with crackers or any other type of appetizer.

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.