Fried Fish (2024)

Dining with Friends, Recipes

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My brother-in-law Rich has fried a lot of fish in his day. He said he tried all kinds of techniques until he finally got smart and asked his mother. This recipe is my take on their family favorite, complete with tips and tricks to keep your fingers clear of batter and the kitchen free of spatter.

Why do I use avocado oil? Because it is low in PUFAs (polyunsaturated fat acids), whereas canola oil is loaded with them. PUFAs break down into toxic compounds under heat, and who wants that served with their fish? We would rather have tartar sauce!

Fried Fish Recipe

Servings: 8
Calories per: 432
Active Time: 30 min
Total Time: 30 min
Difficulty: Easy

WHAT YOU NEED	WHAT TO DO	WHY
1 pound fish fillets, such as tilapia, cut into 2 inch pieces 2 cups whole milk	In a 3-quart bowl, soak fish in milk for 15-20 minutes.	The casein protein in milk binds to the trimethylamine in the fish flesh, reducing the “fishy” odor.
1/2 cup all-purpose flour 1 teaspoon fine sea salt	Flour bowl:In a 3-quart bowl, whisk together. Set aside.	Flour helps the other coatings bind to fish.
1 large egg 2 tablespoons whole milk	Egg bowl:In a small bowl, whisk until loose and frothy. Set aside.	Whisking eliminates egg clumps.
3/4 cup cornmeal 1 teaspoons ground black pepper 1 teaspoons fine sea salt 1/4 teaspoon cayenne	Cornmeal bowl:In a 3-quart bowl, whisk together. Set aside.	Cornmeal produces a crispy, textured crust when fried.
	Drain fish through a mesh strainer, giving vigorous shakes to cast of excess milk; transfer to the flour mixture. With a silicone spatula, toss to evenly coat. Working with once piece at a time, use a spoon to dredge (plunge and turn) fish pieces in the egg mixture, adding to the cornmeal mixture as you go. When all are added to the corn mixture, use the silicone spatula to toss to evenly coat. Set fish aside on a plate.	Using spoons avoids doughy club fingers. Each layer (milk, flour, egg) helps the next layer adhere.
Using spoons avoids doughy club fingers. Each layer (milk, flour, egg) helps the next layer adhere.	Set the wire rack over a plate; position near the stove. In a 3-quart tri-ply saucepan, add 2-3 inches oil and insert a candy thermometer. The tip should not touch the pan base. Over high heat, bring to 375°F (~5 minutes). With long tongs, load fish clockwise, leaving shoulder space (plan on frying in 4-5 batches). Monitor the load and adjust the heat to ensure oil stays between 350-375°F. Turn when amber (~2 minutes), starting with the first piece added to the oil and again working clockwise. Fry the second side (~2 minutes); transfer to rack to allow excess oil to drain away.	A deep-sided pot reduces spattering. Avocado oil has a neutral flavor and sports a high smoke point (520°F). Hot oil creates a quick seal, minimizing fat absorption.

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FAQs

What is the best way to fry fish? ›

Pour about 1/2-inch of oil into a large skillet and heat over medium-high heat until the oil shimmers. Working in batches, fry the fillets until golden brown and crisp, about 6 minutes. Turn with tongs and continue cooking until golden brown, crisp, and cooked through, about 6 minutes more.

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What is the best fish to eat fried? ›

Bass, trout, catfish, and other freshwater species are among the best fish for frying, ensuring a mouthwatering meal. The choice of fish not only impacts the final taste but also the texture and moisture content of your fried dish.

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Do I need flour to fry fish? ›

3 key tips to ensure your pan fried fish comes out beautifully golden and crispy every time: pat the fish dry, press flour on well but shake excess off well, and heat the pan first before adding the oil or use a heavy duty non stick pan.

Why is fried fish unhealthy? ›

Frying can increase the amount of fat in your fish and negatively affect its ratio of omega-3 to omega-6 fatty acids. If you're frying, pan-fry rather than deep-fry your fish, and use a healthy oil like olive oil.

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Why do people soak fish in milk before frying? ›

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.)

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How to get batter to stick to fish? ›

Corn starch is essential to fish breading.

Add a heaping tablespoon of it because it will help the batter adhere to the fish. Add a heaping tablespoon of baking powder as well. This will give the batter a extra pop of volume for a better bite.

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What is the best oil to fry fish in? ›

Thanks to its neutral flavor, affordable price, and high smoke point, canola oil is the most popular oil for frying fish. Peanut, cottonseed, and coconut oil are also great fish frying oils. Keep reading to discover the benefits of each oil you can use to fry fish.

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How long to pan fry fish? ›

Fry the Fish

Heat 1 ½ teaspoons olive oil and 2 teaspoons butter in a large skillet over medium heat (cast iron is best since it heats evenly and gives you an even, crispy crust). Lay the two fillets into the skillets, and pan-fry on each side until golden, or about three minutes per side.

How to get a good crust on fried fish? ›

To give the fish a crispy crust, you'll need to make a coating for it. Beat one egg and 2 tablespoons of milk or water together in a shallow dish. Mix together 2/3 cup dry breadcrumbs or cornmeal with a dash of pepper and ½ teaspoon salt in another shallow dish.

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How to get seasoning to stick to fish? ›

Sprinkle the fish fry seasoning mix and blend generously over both sides of the fish fillets. Gently press the seasoning into the fish to help it stick.

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Which fish is bad for your heart? ›

Fish that may contain higher levels of mercury include: Shark. Tilefish. Swordfish.

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Why is flounder bad for you? ›

Though flounder are not poisonous or venomous, they can carry dangers. They can be parasite-infested and can absorb chemicals and pollutants from the water in which they live.

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Is frying fish in peanut oil healthy? ›

The high amount of omega-6 fats that peanut oil contains may not be a good thing. These fats tend to cause inflammation and have been linked to various health problems. The considerable amount of monounsaturated fat found in this oil makes it a go-to for frying and other methods of high-heat cooking.

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Is it better to pan fry fish in butter or oil? ›

Butter or oil for fish

Fry fish in a mixture of oil and butter, it creates more heat resistant frying fat. The oil should go in first. Wait until the butter stops spluttering and baste the fish during frying. Once you have fried a piece of fish in butter, you've virtually created your sauce in the pan.

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What is the best thing to soak fish in before frying? ›

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.

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Do you flip fish when frying? ›

While the first side cooks, season the other side with salt and pepper. Flip the fish to the second side and cook for another 2 to 3 minutes. When ready, the fish will be opaque all the way through and flake apart easily. Serve the fish while still hot from the pan with any finishing garnishes.