Easy and Tasty Fried Fish Fillets (2024)

FAQs

How to season fish before frying? ›

I suggest adding a fair amount of salt and pepper, and also chili powder if you like it hot. ANY COMBO OF SPICES WORK, be liberal. MIX UNTIL hom*oGENOUS. dip the fish in egg - let the extra egg drip off (tap against the side of bowl).

Avoid olive oil and butter since they'll burn at the high temperatures required for frying. Don't skip the flour coating since it provides a delicious crispy texture, protects the fish from soaking up too much oil, and also keeps the fillet in one piece.

Catfish is arguably the best option when frying fish. Catfish is easy to access and has a meaty, flaky consistency that retains while being fried. You can quickly fry catfish with oil, salt, and pepper.

In a shallow dish, add ½ cup all-purpose flour. In a separate shallow dish, combine 1 beaten egg with 2 tablespoons water or milk. In one more dish or plate, add ⅓ cup panko bread crumbs. Dip fish pieces into the flour, turning to coat all sides, and shake off excess flour.

Apparently, the proteins present in milk can bind to the fatty acids that have been exposed to air and give salmon its fishy odor or taste and mitigate them to be more neutral. (Fishiness is caused by the oxidation of fatty acids.)

Corn starch is essential to fish breading.

Add a heaping tablespoon of it because it will help the batter adhere to the fish.

Fried Fish Tips

If frying in batches, bring the oil back up to temperature before adding more fish. Don't overcrowd the pan with fillets, resist the urge to move the fish around once it's in the oil, and fry it long enough. Also, don't cover the skillet or fryer when frying the fish.

Not to mention flour, like all-purpose contains gluten. Hence the cornstarch, usually gluten-free make sense for gluten intolerance individuals. Moreover, when using cornstarch as a coating, like in the crispy pan-fried cod fish the end result produces a lighter airy textured fish.

For a rich, crispy crust, you need to make a batter. Panko breadcrumbs make the best batter for deep-fried fish. Beat one egg and 1/2 cup of dark beer or milk together in a shallow dish. Mix 1/3 cup flour and 1 teaspoon seasoning salt together in another shallow dish.

Which is most tasty fish fry? ›

Bass, trout, catfish, and other freshwater species are among the best fish for frying, ensuring a mouthwatering meal.

Cod, catfish, shrimp, halibut, and tilapia are some of the most common types of fish that have incredible texture and flavor when fried.

Tilapia – tilapia is arguably the mildest tasting fish there is. It's not fishy at all and has a mild sweetness. Tilapia is easy to prepare and goes well with a variety of different flavor profiles. Cod – cod has a mild flavor that's slightly sweet like tilapia.

Brining fish with salt before cooking is a helpful, but not crucial, step. The brine mixture adds flavor and firmness to the fish as it extracts excess moisture from the flesh which can make it stick to the pan during cooking. Lean white fish like cod and rockfish benefit greatly from a quick, dry brine.

In terms of a flour dredge, I recommend soaking your fish in buttermilk 2-3 hours prior to frying. Buttermilk slightly tenderizes the fish but also makes certain flour can adhere to the fat for an even, crispy crust when frying. You can indeed use regular milk, if in a pinch, with similar results.