Don't let the simplicity of this delicious
recipe for fried fish fool you: The fillet is fried perfectly on the inside,
with a beautiful golden crust. Haddock and cod are excellent choices for our
fried fish recipe, but tilapia, pollock, catfish, bass, trout or perch will
also make a lovely meal. Ready in 30 minutes, this is the perfect meal for a
busy night of the week or as a weekend brunch along with a salad and some
sauces, like classic tartar, remolled Louisiana, or chipotle mayonnaise.
The trick to perfecting the fried fish is
in the oil, the temperature used to cook it, and the paint used on the fish.
Use an oil with a high smoke point, such as canola, corn, safflower, peanut,
avocado, or grape seed oil - avoid olive oil or butter, as they will burn at
the temperatures required for frying. Don't skip the flour coating, as it
provides a delicious crunchy texture, keeps the fish from absorbing too much
oil, and also keeps the fish fillets in one piece. For best results, use a
heavy-bottomed skillet to distribute the heat evenly.
Since fish is a smoother protein, if your
slices are particularly thin, watch the skillet closely when frying it. For
batch frying, add more oil as needed and raise the temperature before adding
more fillets. Before starting, gently dry the fish fillets with a paper towel.
* Ingredients :
° 1/2 cup all-purpose flour
° 1/4 teaspoon paprika
° Salt, to taste
° Pepper to taste
° 1 pound of fillet fish (such as haddock,
tilapia, or cod)
° 2 cups vegetable oil for frying
° Lemon wedges, tartar sauce, or remolide,
optional
* Ingredients for making fried fish
fillets:
In a shallow bowl or deep plate, combine
flour, paprika, salt and pepper and mix well.
Seasoning and flour in a shallow bowl and
ready to scoop out the fish
Dip 1 or 2 fish fillets in the flour
mixture. Make sure it is totally covered on all sides also sweetly removing any
excess. Repeat process with the rest
slices.
Dredged fish fillets in flour and a mixture
of spices
Pour 1 inch of oil into a frying pan and
heat it over medium heat to 375 degrees Fahrenheit.
Heat the oil in a frying pan
Work in batches, fry the fish in hot oil
for 6 minutes on each side, or until golden brown, crunchy, and fully cooked.
Remove it and place it on the cooling rack to allow for drainage.
Fry the fish fillets in oil
Serve hot with lemon slices, tartar sauce,
or homemade remolide sauce, if desired. Enjoy.
Fried fish fillets dry on newspaper with
lemon slices, tartar sauce and ketchup
How do I make fish fillets gluten-free ?
It is possible to make crunchy fried fish
for people who follow strict gluten-free diets. Here are some suggestions:
Replace all-purpose flour with finely
ground cornmeal.
Use rice flour or oats instead of
all-purpose flour.
Use a gluten-free mixture, usually made
with potato starch, rice flour, or chickpea flour.
Use almond meal to wrap your fish, but be
aware of nut allergies.
Enjoy !
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