Fried Fish


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 !