Best 2 Instead Of Frying Fish Recipes

INSTEAD OF FRYING FISH

Instead of Frying Fish image

This quick recipe is one I discovered 20 years ago in a fund-raiser cookbook. Since my husband is an avid fisherman, I've put it to good use over the years. The crispy potato chip coating bakes up toasty brown, and the fillets stay nice and moist. -Sharon Funfsinn, Mendota, Illinois

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 pound walleye, perch or pike fillets
1/4 cup milk
1 cup crushed potato chips
1/4 cup grated Parmesan cheese
1/4 teaspoon dried thyme
1 tablespoon dry bread crumbs
2 tablespoons butter, melted

Steps:

Cut fish into serving-size pieces. Place milk in a shallow bowl. In another shallow bowl, combine the potato chips, Parmesan cheese and thyme. Dip fish in milk, then roll in potato chip mixture., Sprinkle a greased 9-in. square baking pan with bread crumbs. Place fish over crumbs; drizzle with butter. Bake, uncovered, at 500° for 12-14 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 270 calories, Fat 14g fat (7g saturated fat), Cholesterol 119mg cholesterol, Sodium 314mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 26g protein.

FRIED FISH

Fried Fish image

For a crowd-pleasing dinner, replace half the fish fillets with large peeled shrimp: Dip them in batter first, then in panko before frying.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 45m

Yield Serves 6 to 8

Number Of Ingredients 9

Ingredients

8 cups safflower or other neutral-flavored oil
3/4 cup plus 3 tablespoons unbleached all-purpose flour
3/4 cup cornstarch
Kosher salt and freshly ground pepper
1 1/4 teaspoons baking powder
1 1/2 cups club soda or seltzer
3 pounds skinless freshwater fish fillets (1/2 to 1 inch thick), such as trout, perch, or walleye, cut into 2-inch pieces
Potato rolls, sliced tomatoes, pickles, potato chips, and lemon wedges, for serving
Tartar Sauce with Pickled Jalapenos, for serving

Steps:

Heat oil in a large, heavy pot (preferably cast iron) to 365 degrees. In a medium bowl, whisk together flour, cornstarch, 1 teaspoon salt, and baking powder. Gently whisk in club soda; do not overmix (there may be some lumps). Let stand 15 minutes.
Pat fish very dry; season with salt and pepper. Working with a few pieces at a time, dip fish in batter, then transfer directly to hot oil with tongs. Cook until crisp and golden brown all over, about 3 minutes. (Be sure to keep oil temperature between 345 degrees and 365 degrees.) Transfer to paper towels to drain. Serve fish hot on rolls, with tomatoes, pickles, chips, and tartar sauce, and lemon wedges alongside.

Tips

Choose the right fish. Not all fish are created equal when it comes to frying. Some, like cod and halibut, are naturally flaky and delicate, while others, like salmon and tuna, are more firm and can withstand higher temperatures.
Use the right oil. The type of oil you use will also affect the final outcome of your fried fish. For a light and crispy coating, use a neutral oil like canola or vegetable oil. For a more flavorful coating, use an oil with a higher smoke point, like peanut or grapeseed oil.
Heat the oil to the right temperature. The ideal temperature for frying fish is between 350 and 375 degrees Fahrenheit. If the oil is too hot, the fish will cook too quickly and burn on the outside. If the oil is too cold, the fish will absorb too much oil and become soggy.
Cook the fish in batches. Don't crowd the pan with fish. This will cause the oil temperature to drop and the fish will not cook evenly.
Don't overcook the fish. Fish is cooked through when it is opaque and flakes easily with a fork. Overcooked fish is dry and tough.

Conclusion

Frying fish can seem like a trabajan intimidating task, but it's actually quite easy if you follow these simple tips. With a little practice, you'll be able to fry fish like a pro!