Recipe: Tasty Fried fish

Fried fish. To save time on a weekday fish fry, we'll prep side dishes over the weekend — sides like slaw and potato salad will only get more delicious with a day or two in the fridge. Here are all the recipes you'll need to put on an expert fish fry. Mix and match the side dish recommendations with the fried fish recipes to your appetite's content.

Working with a few pieces at a time, dip fish in batter, then transfer directly to hot oil with tongs. Mix the flour and paprika on a plate. In a small bowl, combine the tartar sauce ingredients. You can have Fried fish using 10 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Fried fish

1. You need 6 of hake undeboned fish.
2. Prepare 2 of eggs.
3. You need 250 ml of corn flour.
4. Prepare To taste of salt.
5. Prepare 150 ml of canola oil.
6. You need 6 of hake undeboned fish.
7. Prepare 2 of eggs.
8. Prepare 250 ml of corn flour.
9. It's To taste of salt.
10. It's 150 ml of canola oil.

Fry the fish until golden brown, and flesh is easily flaked with a fork. Coat fish in flour, then egg, and then bread crumbs. When the fish is evenly golden all over,. Haddock and cod are two excellent choices for fried fish, but tilapia, pollock, or another mild white fish should work fine.

Fried fish instructions

1. Pour oil in a sauce pan to deep fry the fish.
2. Pour your corn flour to coat your fish.
3. Beat those egg to deep on them then flour and deep fry.
4. Then fry your fish when your oil it's hot to do the job.
5. Your fish is done and ready to be served.
6. Pour your corn flour to coat your fish.
7. Beat those egg to deep on them then flour and deep fry.
8. Then fry your fish when your oil it's hot to do the job.
9. Your fish is done and ready to be served.

Be careful not to overcook the thin fillets or burn the crispy coating. For frying, you will want to use a high heat oil, such as canola oil, corn oil, safflower oil, peanut oil, or grapeseed oil. Place the fish on a large parchment paper lined baking sheet or pan. Continue coating all the fish in the cornmeal/flour mixture. By doing so, the coating will stick to the fish and it will fry up nice and crispy.