Fish Fry
Have a fish fry with flour and eggs right at home! Deep fried fish in a skillet on the stove or in a deep fryer with cod white fish, salmon or cod is crispy but tender on the inside.
Servings: 4
Equipment
- 1 skillet
- 3 shallow bowls
- 1 fork
- 1 spatula
Ingredients
- 1-2 lbs. fish cod used, defrosted, cut into finger size pieces
- 1 pinch salt and pepper
- 2 eggs + 1.5 tbsp water
- 1 1/4 c all purpose flour
- 1 1/4 c breadcrumbs
- 1/4 tsp salt and pepper
- 1 pinch dry mustard
- 1/4 tsp red pepper flakes
- vegetable oil for frying 1 cup for a skillet, coating sticks better in a pan vs. deep frying
- lemon
Instructions
- Cornmeal fish fry - If you would rather have a cornmeal coating, mix together 1 3/4 c. cornmeal + 1/4 c all purpose + flour + 2 tsp salt + 1 tbsp paprika + 2 tsp lemon pepper + 1/2 tsp cayenne pepper in a bowl. NO egg wash necessary. Just season finger sized fish pieces with salt and pepper, press into cornmeal mixture to coat and then skip to step 4.
- No cornmeal fish fry - Whisk your eggs with the water in a shallow bowl. Pour breadcrumbs and seasonings into another bowl and mix together. Pour flour into third plate or bowl. Heat oil in skillet over medium high heat.
- Season all fish fillets lightly with salt and pepper on both sides. Set into flour bowl and flip over so whole piece is coated. Move into the egg wash and coat, then move into the breadcrumbs bowl and press to coat outside.
- Lay into hot oil once it begins to sizzle, about 360 degrees F. Cook for about 2 minutes on each side until golden brown. Lay on paper towels when done to absorb excess oil and serve with a squeeze of lemon on top and malt vinegar on the side.
Video
Nutrition
Serving: 2oz | Calories: 417kcal | Carbohydrates: 54g | Protein: 34g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 139mg | Sodium: 485mg | Potassium: 485mg | Fiber: 3g | Sugar: 2g | Vitamin A: 156IU | Vitamin C: 0.02mg | Calcium: 92mg | Iron: 5mg