CHICKEN FRIED FISH
This fish is so crispy and so delicious, my family only likes it made this way from now on... I like to serve it with Asian coleslaw and herb tartar sauce.This fish is wonderful in a taco shell or burger bun too... http://www.justapinch.com/recipes/side/side-vegetable/vanilla-ginger-cole-slaw.html?p=9 This is a great...
Provided by Pat Duran
Categories Fish
Time 15m
Number Of Ingredients 12
Steps:
- 1. Buttermilk marinade; Combine all the marinade ingredients in a baking dish; whisk ingredients well.
- 2. Lay the fillets in the marinade, making sure the fish is completely covered. Cover dish with plastic wrap and place in the refrigerator for at least 2 hours and up to 6 hours.
- 3. Frying; When ready to fry, remove fish from marinade and season them with the salt and pepper. Dredge fish well with the flour.
- 4. Heat 1/4 inch of oil in a cast iron skillet or other non stick heavy pan, until very hot, but not smoking. Fry fish in batches for about 1 1/2 minutes on one side, then turn and fry for another 45 seconds. The crust should be golden..Serve with herb tartar sauce.
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