DEEP FRIED WHOLE FISH RECIPE RECIPES

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DEEP FRIED FISH RECIPE - FOOD.COM



Deep Fried Fish Recipe - Food.com image

Make and share this Deep Fried Fish recipe from Food.com.

Total Time 0S

Prep Time 0S

Yield 4 serving(s)

Number Of Ingredients 7

8 medium white fish fillets or 4 large white fish fillets
110 g plain flour or 110 g self raising flour
1/4 teaspoon salt
1 egg
1 tablespoon butter, melted
150 ml milk
to taste lemon wedge (to garnish)

Steps:

  • Half-fill a deep pan with melted fat or oil. Heat until a faint haze rises from it (or until a bread cube sinks to the bottom of the pan, rises to the top immediately and turns golden in 50 seconds).
  • Sift the flour and salt into a bowl.
  • Beat to a smooth batter, unbeaten egg, butter and milk. Then add the flour and salt mixture.
  • Coat 2 pieces of fish with batter.
  • Lift into the pan with a fork or kitchen tongs.
  • Fry until crisp and golden, allowing about 6-8 minutes for large pieces and 4-5 minutes for medium.
  • Remove from the pan and drain on absorbent kitchen paper.
  • Repeat with the remaining fish.
  • Garnish with lemon wedges.

Nutrition Facts : Calories 358, FatContent 8.2, SaturatedFatContent 3.5, CholesterolContent 188.9, SodiumContent 334.4, CarbohydrateContent 28, FiberContent 0.9, SugarContent 0.2, ProteinContent 40

FRIED WHOLE FISH RECIPE | BON APPÉTIT



Fried Whole Fish Recipe | Bon Appétit image

You can definitely make a whole fried fish at home—on a weeknight! Here's how to do it in just 5 ingredients, plus a bright green sauce to serve on top.

Provided by Amiel Stanek

Yield 2 servings

Number Of Ingredients 7

1 bunch cilantro
8 ounces tomatillos, husks removed, rinsed, coarsely chopped
¼ cup drained jarred pickled jalapeños, plus 1 tablespoon (or more) brine from jar
Kosher salt
3 cups vegetable oil
1 1½–2-pound whole fish (such as black sea bass or red snapper), cleaned
Warm tortillas (for serving)

Steps:

  • Trim cilantro at the point where it becomes more stem-y than leafy; set leaves with tender stems aside for serving. Coarsely chop about ½ cup worth of stems and place in a blender along with tomatillos, pickled jalapeños, and pickling liquid. Purée until smooth; taste and season sauce with salt and more pickling liquid if desired.
  • Heat oil in a large cast-iron skillet over high. Transfer fish to a cutting board and pat dry thoroughly with paper towels. With a sharp knife, make slashes crosswise on a diagonal along the body of the fish every 2" on both sides, cutting all the way down to the bone. Season fish generously inside and out with salt.
  • When the oil is hot—it should be shimmering, and when you drop a small piece of tortilla into the oil it should begin sizzling immediately—grip the fish firmly by the tail and carefully lower, head first, into skillet, making sure to lay it down away from you. (If the tail sticks out of the pan a bit, it’s not a huge deal.) Fry until flesh on bottom side is cooked through and skin is deeply browned and crisp, about 4 minutes. While the fish is frying, use a metal spoon to baste the inside of the fish’s head with a bit of hot oil periodically. Use tongs and a fish spatula to carefully turn fish over. Fry until flesh on second side is cooked through and skin is deeply browned and crisp, about 4 minutes. Transfer to a wire rack and season both sides with more salt.
  • Pour tomatillo sauce onto a rimmed platter and gently place fish on top. Tuck reserved cilantro into the cavity between the fish’s head and body and around the fish. Serve with tortillas.

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You can definitely make a whole fried fish at home—on a weeknight! Here's how to do it in just 5 ingredients, plus a bright green sauce to serve on top.
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