Best 3 Chicken Fried Fish Recipes

Chicken Fried Catfish image

Provided by gailanng

Categories Catfish

Time 1h18m

Yield 4 serving(s)

Number Of Ingredients 13

1 cup buttermilk
1/4 cup minced red onion
1/4 cup chopped green onion
3 tablespoons chopped fresh dill
1 teaspoon minced garlic
1 teaspoon grated lemon zest
1/2 teaspoon chili paste (sambal oelek)
4 catfish fillets (7 ounces each)
kosher salt
fresh ground white pepper
all-purpose flour (for dredging)
corn oil or peanut oil (for frying)
tartar sauce

Steps:

Combine the buttermilk, red onion, scallions, dill, garlic, zest, and chile paste in a baking dish. Whisk or stir well.
Lay the fillets in the marinade, making sure you've got them completely coated. Cover with plastic and marinate in the refrigerator for at least one hour.
Remove the fish from the marinade and season it with salt and pepper. Coat the fillets well with flour.
Heat 1/4 inch of oil in a heavy skillet (cast-iron is best) until very hot but not smoking. Fry the fish in batches for about 1 1/2 minutes on the first side, then turn and fry for another 45 seconds. The crust should be golden.
Drain on paper towels and serve with the tartar sauce.

Nutrition Facts : Calories 221.2, Fat 10, SaturatedFat 2.4, Cholesterol 89.9, Sodium 221.9, Carbohydrate 4.7, Fiber 0.4, Sugar 3.5, Protein 26.5

Provided by Chef shapeweaver

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb orange roughy, cut fish into 12 equal pieces (or any other thick mild boneless fillets)
3/4 cup buttermilk
1 egg, slightly beaten
1 cup self-rising flour
1 1/2 tablespoons seasoning salt
1 1/2 teaspoons ground black pepper
3/4 cup canola oil

Steps:

Put fish into a medium sized bowl.
Cover with buttermilk; chill for at least 2 hours.
Mix together flour, seasoning salt, and pepper in a large bowl.
Coat each piece of fish in flour mixture.
Set aside.
In remaining buttermilk, add egg, mixing well.
Coat floured fish in buttermilk/egg mix.
Repeat step 4.
Heat oil till hot but not smoking in a large skillet.
Add fish six pieces at a time. Do not crowd fish.
Cook until fish is golden brown and flakes easily (about 3 to 5 minutes each side).

Nutrition Facts : Calories 597.1, Fat 43.6, SaturatedFat 3.6, Cholesterol 122.9, Sodium 544.8, Carbohydrate 26, Fiber 1.1, Sugar 2.4, Protein 24.9

Eastside Fish Fry's Famous Deep-Fried Chicken Wings image

Provided by Food Network

Categories appetizer

Time P1DT45m

Yield 4 servings

Number Of Ingredients 22

3/4 tablespoon Eastside Fish Fry Famous House Seasoning, plus additional for sprinkling, recipe follows
1/2 tablespoon seafood seasoning, such as Old Bay
1 teaspoon seasoning salt
20 chicken wings
Cooking oil, for frying
Eastside Fish Fry Chicken Flour, for dredging, recipe follows
3 tablespoons sugar
2 tablespoons salt
2 1/2 tablespoons corn flour
1 1/2 tablespoons all-purpose flour
1 1/2 tablespoons tapioca starch
3 teaspoons MSG
1 teaspoon ground black pepper
1 teaspoon dried lemon peel
1 teaspoon citric acid
1 teaspoon navy bean flour
4 cups all-purpose flour
2 cups of special fry mix, such as Drake's Crispy Fry Mix
1 1/4 tablespoons seafood seasoning, such as Old Bay
1 1/4 tablespoons seasoning salt
1 tablespoon garlic powder
1 tablespoon ground black pepper

Steps:

Combine the House Seasoning, seafood seasoning and seasoning salt in a bowl and add the chicken wings; toss to coat well. Marinate, covered, in the refrigerator for at least 24 and up to 48 hours.
Preheat oil in a deep-fryer to 350 degrees F. Toss the wings in the Chicken Flour, then fry then, fully submerged, for 15 minutes, checking after 5 minutes to make sure wings are not stuck together (do not crowd the fryer; cook in 2 to 3 batches). Drain on paper towels and add House Seasoning to taste.
Stir together the sugar, salt, corn flour, all-purpose flour, tapioca, MSG, pepper, lemon peel, citric acid and navy bean flour.
Stir together the flour, fry mix, seafood seasoning, seasoning salt, garlic powder and black pepper.