Video: How to Fry Fish (2024)

FAQs

How to fry fish step by step? ›

Dip fish fillets in egg mixture; dip in flour to coat. Heat oil in 12-inch skillet over medium-high heat until hot. Add fish; cook 5 to 7 minutes or until golden brown and fish flakes easily with fork, turning once. If desired, season to taste with salt and pepper.

Fried Fish Tips

Don't overcrowd the pan with fillets, resist the urge to move the fish around once it's in the oil, and fry it long enough. Also, don't cover the skillet or fryer when frying the fish. That creates steam which will end up in a soggy and greasy coating.

In a shallow dish, add ½ cup all-purpose flour. In a separate shallow dish, combine 1 beaten egg with 2 tablespoons water or milk. In one more dish or plate, add ⅓ cup panko bread crumbs. Dip fish pieces into the flour, turning to coat all sides, and shake off excess flour.

What Breading Ingredients Make the Crispiest Fried Fish? The base of the breading mixture will be a cup of all-purpose flour and a cup of yellow corn meal. This gives the fried fish the classic gritty breading texture. Corn starch is essential to fish breading.

I a 350° deep fryer, the process for breaded fillets usually takes 3–4 minutes, depending on how thick the fillet is. You can tell when deep fried fish is done when the color is opaque. Yes, opaque color. A general rule is to cook a fish for 10 minutes for each inch of thickness.

Best Oil to Fry Fish. Thanks to its neutral flavor, affordable price, and high smoke point, canola oil is the most popular oil for frying fish. Peanut, cottonseed, and coconut oil are also great fish frying oils.

Apparently, the proteins present in milk can bind to the fatty acids that have been exposed to air and give salmon its fishy odor or taste and mitigate them to be more neutral. (Fishiness is caused by the oxidation of fatty acids.)

If the fish is dropped in the fryer to fast or even just tossed in the fryer the batter will most like disperse or just a little will stick. The secret here is to put in the fish slowly while giving it a little wiggle to get access batter off. This will really give you an amazing coating on the fish!

Milk: The proteins in milk help the batter adhere to the fish and promote browning. Water: Use very cold water for the crispiest results. Baking powder: Baking powder ensures a light and crispy exterior. Salt: A teaspoon of salt enhances the overall flavor of the fish batter.

Tricks of the Trade

Avoid olive oil and butter since they'll burn at the high temperatures required for frying. Don't skip the flour coating since it provides a delicious crispy texture, protects the fish from soaking up too much oil, and also keeps the fillet in one piece.

What is a substitute for cornmeal when frying fish? ›

You get that sexy crispy crust like cornmeal but you'll have more flavor baby!

Frying Perfect Chicken

Cornstarch will make your fried chicken better. A 50-50 split of all-purpose flour and cornstarch in your batter will leave you with an audibly crunchy, beautiful browned exterior. The corn adds a bit of golden color that all-purpose flour can't quite get to.

Online research had recommended letting the fish soak submerged in milk for around 20 minutes, before rinsing and cooking in your preferred fashion.

Don't skimp on seasoning.

Season both sides of the fish (since the salt doesn't get absorbed after frying) and drizzle the filet with olive oil (don't be afraid to keep adding more!), continuing to season with salt and pepper along every step of the way.

Subsequently, drop into the fryer at 350°F for six minutes, or until golden brown. Consequently, if cooking in an open basket, fillets will usually float to top of basket when done. Finally, let fish rest for two minutes before serving.