The BEST Crispy Juicy Deep Fried Fish Recipe: How To Fry Fish The Right Way | Fried Fish 101
- 6 years ago
Fried Fish \r
Ingredients\r
\r
Cornmeal Fish Recipe\r
5 Whiting Fish\r
Vegetable Oil\r
1/2 Cup Yellow Cornmeal\r
1 Tbs Salt\r
1 Tsp Garlic Powder\r
1 Tsp Onion Powder\r
1 Tsp Paprika\r
1/2 Tsp Black Pepper\r
Panko Fish Recipe\r
5 Whiting Fish\r
Vegetable Oil\r
2-1/2 Cups Panko Breadcrumbs\r
1/2 Cup All-Purpose Flour\r
3 Large Eggs\r
1-1/2 Tbs Salt\r
1 Tsp Garlic Powder\r
1 Tsp Onion Powder\r
1 Tsp Paprika\r
1/2 Tsp Pepper\r
\r
\r
Instructions\r
\r
1. First thing youre going to need to do is season your fish. I usually combine all my seasonings together first but feel free to add them to the fish individually if you like. I add my seasonings to my breading sometimes too but this time I didnt. Make sure you sprinkle the seasoning onto both sides of the fish and rub it in well. \r
\r
If youre making fish using cornmeal make sure your fish is slightly damp/wet before seasoning it. Ill explain the importance of your fish being a little damp in the next step.\r
If youre making fish using panko breadcrumbs you dont need the fish to be damp.\r
\r
2. Ok so now its time to coat the fish. Youre going to coat panko and cornmeal fish differently though.\r
\r
Cornmeal Breading: So for cornmeal fish all you need to do is place your fish in a bag or big bowl of cornmeal and toss it until its fully and well coated then sit it aside for 15 to 20 minutes while the oil is preheating. \r
\r
Panko Breading: Ok so alot of people complain about their panko breadcrumbs falling off and not sticking to their meats. Well, the way you get it to stick properly is to coat your fish with flour first, then shake off the excess flour. Dip the flour coated fish into a bowl of battered eggs, then toss the fish in a bag or bowl of panko breadcrumbs. MAKE SURE YOU PRESS THE BREADCRUMBS FIRMLY AGAINST THE FISH as youre coating it. Pressing the panko breadcrumbs into the fish helps it stick better as well. Also, make sure that before you toss the fish in the breadcrumbs that the fish is FULLY and THOROUGHLY coasted in egg. After doing all of this sit your panko coated fish aside to sit for 15 to 20 minutes while your oil is preheating just like you would sit aside the cornmeal fish.\r
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3. Last but not least preheat your oil. I used a fryer so I had to use tons of oil but you maybe using a pot and lots of oil definitely isnt needed for you. \r
\r
4. This step is probably the most imperative step because it involves the temperature and cooking time which will determine how juicy and crispy your fish come out. You have to fry the fish on 375 degrees.\r
\r
5. Once your oil has reached 375 degrees add your fish to the hot oil. The reason fish comes out chewy and dry sometimes is due to frying it too long. All you need to do is fry your fish high and quick. High and quick is what gives you crispy juicy fried fish. The high temperature is what makes the breading crispy and the short cooking time it what keeps the fish juicy and prevents it from drying out. So I only fry my fish for 2-1/2 to 3 minutes on 375 degrees. If youre frying thin pieces of fish fry them for a lil over 2 minutes for thicker pieces let them go for 3 to 3-1/2 minutes.\r
\r
6. Once your fish is done sit them on a paper toweled plate to drain the excess oil.
Ingredients\r
\r
Cornmeal Fish Recipe\r
5 Whiting Fish\r
Vegetable Oil\r
1/2 Cup Yellow Cornmeal\r
1 Tbs Salt\r
1 Tsp Garlic Powder\r
1 Tsp Onion Powder\r
1 Tsp Paprika\r
1/2 Tsp Black Pepper\r
Panko Fish Recipe\r
5 Whiting Fish\r
Vegetable Oil\r
2-1/2 Cups Panko Breadcrumbs\r
1/2 Cup All-Purpose Flour\r
3 Large Eggs\r
1-1/2 Tbs Salt\r
1 Tsp Garlic Powder\r
1 Tsp Onion Powder\r
1 Tsp Paprika\r
1/2 Tsp Pepper\r
\r
\r
Instructions\r
\r
1. First thing youre going to need to do is season your fish. I usually combine all my seasonings together first but feel free to add them to the fish individually if you like. I add my seasonings to my breading sometimes too but this time I didnt. Make sure you sprinkle the seasoning onto both sides of the fish and rub it in well. \r
\r
If youre making fish using cornmeal make sure your fish is slightly damp/wet before seasoning it. Ill explain the importance of your fish being a little damp in the next step.\r
If youre making fish using panko breadcrumbs you dont need the fish to be damp.\r
\r
2. Ok so now its time to coat the fish. Youre going to coat panko and cornmeal fish differently though.\r
\r
Cornmeal Breading: So for cornmeal fish all you need to do is place your fish in a bag or big bowl of cornmeal and toss it until its fully and well coated then sit it aside for 15 to 20 minutes while the oil is preheating. \r
\r
Panko Breading: Ok so alot of people complain about their panko breadcrumbs falling off and not sticking to their meats. Well, the way you get it to stick properly is to coat your fish with flour first, then shake off the excess flour. Dip the flour coated fish into a bowl of battered eggs, then toss the fish in a bag or bowl of panko breadcrumbs. MAKE SURE YOU PRESS THE BREADCRUMBS FIRMLY AGAINST THE FISH as youre coating it. Pressing the panko breadcrumbs into the fish helps it stick better as well. Also, make sure that before you toss the fish in the breadcrumbs that the fish is FULLY and THOROUGHLY coasted in egg. After doing all of this sit your panko coated fish aside to sit for 15 to 20 minutes while your oil is preheating just like you would sit aside the cornmeal fish.\r
\r
3. Last but not least preheat your oil. I used a fryer so I had to use tons of oil but you maybe using a pot and lots of oil definitely isnt needed for you. \r
\r
4. This step is probably the most imperative step because it involves the temperature and cooking time which will determine how juicy and crispy your fish come out. You have to fry the fish on 375 degrees.\r
\r
5. Once your oil has reached 375 degrees add your fish to the hot oil. The reason fish comes out chewy and dry sometimes is due to frying it too long. All you need to do is fry your fish high and quick. High and quick is what gives you crispy juicy fried fish. The high temperature is what makes the breading crispy and the short cooking time it what keeps the fish juicy and prevents it from drying out. So I only fry my fish for 2-1/2 to 3 minutes on 375 degrees. If youre frying thin pieces of fish fry them for a lil over 2 minutes for thicker pieces let them go for 3 to 3-1/2 minutes.\r
\r
6. Once your fish is done sit them on a paper toweled plate to drain the excess oil.