BEST FISH RECIPE FOR SOMEONE WHO DOESN T LIKE FISH RECIPES

CRISPY FRIED FISH RECIPE | ALLRECIPES

Crispy Fried Fish Recipe | Allrecipes image

Whip up a regular beer batter, and add a final spicy dry dredge to create a truly crispy dish.

Provided by EHIEBERT

Categories Fish Recipes

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 4 Servings

Number Of Ingredients 10

Ingredients

1 egg
1 ½ cups beer
1 cup all-purpose flour
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
1 pound cod fillets
2 cups crushed cornflake crumbs
1 teaspoon Cajun seasoning
1 quart oil for frying

Steps:

In a medium bowl, beat together egg, beer, flour, garlic powder, salt, and pepper. Place cod in the bowl, and thoroughly coat with the mixture.
In a separate medium bowl, mix the cornflake crumbs and Cajun seasoning. Dip the cod in the crumb mixture, and thoroughly coat all sides.
In a large, heavy skillet or deep fryer, heat the oil to 365 degrees F (185 degrees C). Fry the fish until golden brown, and flesh is easily flaked with a fork.

Nutrition Facts : Calories 634.3 calories, CarbohydrateContent 69.3 g, CholesterolContent 95.3 mg, FatContent 24.4 g, FiberContent 1.4 g, ProteinContent 28.5 g, SaturatedFatContent 3.4 g, SodiumContent 832.7 mg, SugarContent 4.6 g

HOW TO MAKE CRISPY BEER BATTERED FISH AT HOME - KITCHN

How to Make Crispy Beer Battered Fish at Home - Kitchn image

Fry white fish in a beer batter with rice flour for the crispiest beer battered fish you can make at home.

Provided by Christine Gallary

Categories Main dish Dinner

Total Time 1500S

Prep Time 900S

Cook Time 600S

Yield 4

Number Of Ingredients 9

Ingredients

6 cups (1 1/2 quarts) vegetable, canola oil, or peanut oil, for deep frying
1 1/2 pounds skinless flaky white fish fillets, such as cod, haddock, pollock, or flounder
1 1/3 cups rice flour, divided
1/2 cup all-purpose flour
2 teaspoons kosher salt, divided
1 1/4 teaspoons baking powder
1/4 teaspoon cayenne pepper
1 cup cold beer, such as lager
For serving: lemon wedges, tartar sauce, or malt vinegar

Steps:

Heat the oil. Heat 6 cups vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until 365ºF. Meanwhile, fit a wire rack over a rimmed baking sheet. Prepare the dry ingredients and fish.
Mix the dry ingredients. Place 2/3 cup of the rice flour in a pie plate. Place the remaining 2/3 cup rice flour, 1/2 cup all-purpose flour, 1 1/2 teaspoons of the kosher salt, 1 1/4 teaspoons baking powder, and 1/4 teaspoon cayenne pepper in a large bowl and whisk to combine.
Dry and flour the fish. Pat 1 1/2 pounds skinless white fish fillets dry with paper towels. Check for and remove any bones. Cut the fish crosswise into 3-inch pieces. Season with the remaining 1/2 teaspoon kosher salt. Working with one piece at a time, coat the fish completely in the rice flour and place in a single layer on a baking sheet.
Make the beer batter. When the oil is around 325ºF, add 1 cup cold beer to the flour mixture and whisk until smooth.
Fry half the fish. When the oil reaches 365ºF, add half of the floured fish to the batter and stir to coat. Pick up the fish one piece at a time, let the excess batter drip back into the bowl, and carefully place in the oil. Don’t stack pieces on top of each other or they will stick together. Fry, stirring and flipping them occasionally with tongs, until cooked through and golden brown, about 5 minutes.
Drain the fried fish. Transfer the fried fish to the wire rack.
Finish frying and serve. Repeat battering and frying the remaining fish. Serve with lemon wedges, tartar sauce, or malt vinegar.

Nutrition Facts : SaturatedFatContent 0.5 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 56.6 g, SugarContent 0.1 g, ServingSize Serves 4, ProteinContent 35.3 g, FatContent 2.1 g, Calories 415 cal, SodiumContent 699.0 mg, FiberContent 1.7 g, CholesterolContent 0 mg

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CRISPY FRIED FISH RECIPE | ALLRECIPES

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