ADVERTISEMENT

The Ultimate Fried Fish Recipe: A Family Favorite for Every Meal!

ADVERTISEMENT

Introduction
If you've been struggling to make the perfect fried fish, stop right here! This recipe has been a staple at my family's lunch and dinner tables for years. It's crispy on the outside, tender and flaky on the inside, and seasoned to perfection. Once you try it, you'll understand why it's such a hit! Whether you're a seasoned chef or a beginner in the kitchen, this easy-to-follow recipe will help you create fried fish that everyone will love. Get ready to impress your family and guests with this delicious dish that’s perfect for any occasion.

Ingredients:
4 fresh fish fillets (such as tilapia, cod, or catfish)
1 cup all-purpose flour
1/2 cup cornmeal
1 tsp paprika
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper (optional, for extra heat)
1 tsp salt
1/2 tsp black pepper
2 large eggs, beaten
1/4 cup milk
Vegetable oil, for frying (about 2 cups)
Fresh lemon wedges (for serving)
Fresh parsley (optional, for garnish)
Directions:
Prepare the Fish: Pat the fish fillets dry with a paper towel. This will help the batter stick better. If the fillets are large, cut them into smaller pieces, making them easier to fry and serve.

Prepare the Coating: In a shallow bowl, mix together the flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. In another bowl, whisk together the eggs and milk.

Dredge the Fish: Dip each fish fillet into the egg mixture, allowing any excess liquid to drip off. Then coat it evenly in the flour mixture, pressing gently to ensure the coating sticks.

Heat the Oil: In a large skillet or frying pan, heat the vegetable oil over medium-high heat. The oil should be hot enough that it sizzles when a small piece of fish is added.

Fry the Fish: Carefully place the coated fish fillets into the hot oil. Avoid overcrowding the pan, so the fish cooks evenly. Fry the fillets for about 3-4 minutes on each side or until golden brown and crispy. Once cooked, transfer the fish to a plate lined with paper towels to drain any excess oil.

Serve: Serve the fried fish hot, with lemon wedges on the side and a sprinkle of fresh parsley for a touch of color.

Serving and Storage Tips:
Serving: Fried fish is perfect when paired with a variety of sides, like coleslaw, fries, or a fresh salad. For a lighter meal, serve it with steamed vegetables or a rice pilaf.
Storage: If you have leftovers, store the fried fish in an airtight container in the refrigerator for up to 2 days. To keep the fish crispy, reheat it in the oven at 350°F (175°C) for about 10 minutes.
Freezing: You can also freeze fried fish for up to 1 month. Wrap it tightly in plastic wrap and aluminum foil before freezing. To reheat, bake directly from frozen in the oven.
Variations:

ADVERTISEMENT

ADVERTISEMENT