Layer two or three paper towels on a plate to soak up the excess oil. With a spatula, carefully transfer each cooked piece of fish to the paper towels to drain. Flip the fish to drain both sides. If desired, serve the pan-fried fish with lemon wedges and Tartar Sauce. If frozen, thaw the fish in the refrigerator.
Cut the fillets into 3-inch x 2-inch pieces. Rinse the fish and pat dry with paper towels. Use a whisk to beat the batter until smooth. Dip fish pieces into the flour, turning to coat all sides, and shake off excess flour.
The flour will help the batter stick to the fish. Next dip the fish into the batter, turning to coat all sides.
Fry the fish, two or three pieces at a time, in the hot oil until the coating is golden and fish begins to flake when tested with a fork, turning once. This takes about 3 or 4 minutes per batch. Drain the deep-fried fish on paper towels, flipping the fillets to drain both sides.
Transfer fish to a baking sheet and keep it warm in the oven while frying the remaining fish. If desired, sprinkle the fried fish with coarse salt and serve with tartar sauce or drizzle with malt vinegar. Using the air fryer, essentially a mini convection oven, is one of the fastest and healthiest tactics for how to fry fish. Cut the fillets into 6-ounce portions.
In a separate shallow dish, combine 1 beaten egg with 2 tablespoons water or milk. Next dip the fish into the egg mixture, turning to coat all sides, and last, sprinkle with panko, pressing to coat evenly on all sides. Place fish in an air fryer basket and spray the breaded fish with nonstick cooking spray. Then invite your friends or family to the table for a fish fry that will have them hooked from the first bite. Because fish is an amazing low-fat protein source that contains a ton of vitamins and minerals and provides many health benefits.
Basically fish is a nutritional win-win! Her approach is very conversational and always approachable. She wants everyone to feel comfortable in the kitchen, so she compiled her most beloved recipes in order to pass along her insight and overall love of cooking. In addition to listing her 15 Habits of Highly Effective Cooks which I thought was super helpful and spot-on , she compiled her favorite recipes from salads and soups to pastas, fish, poultry, snacks and sweets.
She begins each recipe with a wonderful description of the ingredients, why it is one of her favorites and special cooking tips. I loved reading these paragraphs and everyone one made me want to stop what I was doing and get in the kitchen. For some reason I think fish gets a bum rap for being difficult to buy and cook. Whew, who knew fish could be so confusing? Well, read on and I will attempt to answer all of your fishy questions and demystify the process for pan frying fish.
It is always nice to know ahead of time that what you are putting into your body will actually help you reduce the risks for many health-related issues. Who knows… this knowledge might even make the fish taste even better. Before I go into the tips for pan frying fish, I wanted to talk about one of my favorite tips that Molly mentions in her book.
It is to read the recipe all the way through twice. This was one of the first things I learned in culinary school and it is very important.
You will also be able to confirm you have all of the ingredients and tools that you need before you start. If you find yourself getting stressed in the kitchen, this simple strategy will be a game changer. It really is a very simple process that only takes a few minutes, so it is a good idea to have whatever sides you plan to serve with your fish already prepared and ready to go.
Pat the fish dry and season. This is also a good time to check for bones and gently remove them with a paring knife or clean pliers. Meanwhile lightly dredge the fillets in rice flour or all-purpose flour and shake to remove the excess. Set aside on a plate. Increase the heat to medium-high and add the oil and butter to the skillet.
Once the butter has melted swirl the skillet to combine and then add fillets to the pan. Carefully flip the fillet with a fish spatula and continue cooking until cooked through, about another 30 seconds to 3 minutes. Check for doneness by cutting into a fillet to make sure it is cooked to your liking.
This recipe is featured in a Meal Prep Plan which also includes four more make ahead dinners. Her pilaf with chicken was to die for and her sour soups , a very traditional Romanian way to cook soups, were amazing. I miss her sometimes. I wish she would still be around to show me her secrets in the kitchen. This recipe of pan fried fish is a very easy and delicious way to eat fish. Grandma used to make fried fish very often, especially in the summer, in her little back yard summer kitchen. Any type of fish would work for this recipe.
While I like to fry fish with the skin on, fish without skin works well too. Cod is my preference because it is a sturdy fish that keeps its shape during the cooking process. Bass, haddock, snapper, carp, grouper or haddock are also good options.
Keep in mind that this recipe is not meant to be a fancy one. It is a humble recipe that is great for any day of the week. Fish cooks fast, so it could be an easy dinner. Some people might prefer a mixture of flour and corn meal. My grandmother used that one too, once in a while. I guess it is just a matter of preference and any method is fine.
The combination of corn meal and flour will make the crust crunchier, the flour will make it smoother. Pat dry the fish — Before you start frying the fish, make sure it is completely dry.
Excess moisture lowers the temperature of the oil. Also, when you put water in hot oil, it creates splashes and you might easily get burns. Oil burns are nasty, so be careful.
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