FLASH FRIED FISH RECIPES

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CRISPY FRIED FISH RECIPE - BETTYCROCKER.COM



Crispy Fried Fish Recipe - BettyCrocker.com image

Bring back the Friday night fish fry tradition with this updated recipe. Using Progresso panko crispy bread crumbs help the crust stay extra-crisp, while the fish remains moist.

Provided by BETTYCROCKER.COM

Total Time 20 minutes

Prep Time 20 minutes

Yield 4

Number Of Ingredients 7

1/3 cup Gold Medal™ all-purpose flour
2 teaspoons seasoned salt
2 eggs
1/2 cup dark beer or water
1 1/2 cups Progresso™ panko crispy bread crumbs
Peanut or corn oil for frying
1 1/2 lb fish fillets (walleye, cod, whitefish or tilapia)

Steps:

  • In shallow dish, mix flour and seasoned salt. In medium bowl, beat eggs and beer with whisk. Place bread crumbs in large resealable food-storage plastic bag.
  • In electric skillet or deep fryer, heat about 2 inches oil to 350°F. Coat both sides of fish fillets with flour mixture, then dip in beer mixture, letting excess drip back into bowl. Place 1 or 2 pieces of fish at a time in plastic bag with bread crumbs; seal bag and shake to coat completely.
  • Fry fish in batches in hot oil about 4 minutes, turning once, until golden brown. Drain on paper towels. Serve hot.

Nutrition Facts : Calories 420 , CarbohydrateContent 39 g, CholesterolContent 240 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 41 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 880 mg, SugarContent 2 g, TransFatContent 0 g

FLASH FRIED SQUID | MARTHA STEWART



Flash Fried Squid | Martha Stewart image

The trick to cooking delicious squid is making sure that it spends little time in the pan -- flash-frying it is the best way to keep the squid flavorful and tender. This recipe comes from Tom Douglas.

Provided by Martha Stewart

Categories     Appetizers

Number Of Ingredients 12

2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon peeled and grated fresh horseradish root
Zest of 1 lemon
2 cups all-purpose flour
1 tablespoon paprika
1 teaspoon coarse salt, plus more for serving
1 teaspoon freshly ground pepper, plus more for serving
Pinch cayenne
Peanut oil, for frying
1 1/2 pounds cleaned squid, tubes cut into 1/4-inch rings
Parsley Aioli
Lemon wedges, for serving

Steps:

  • Prepare gremolata: In a small bowl, combine the parsley, horseradish, and lemon zest; set aside.
  • In a medium bowl, combine the flour, paprika, salt, pepper, and cayenne; set aside.
  • To cook the squid, heat 2 inches of oil to 375 degrees in a straight-sided pot. Be sure not to fill your pot more than halfway up the side with oil, because it will foam during frying.
  • Pat the squid dry, and toss in the seasoned flour mixture to coat. Let stand 1 minute. Shake the floured squid in a sieve to remove any excess flour. Fry in batches, without crowding, until golden brown, 1 to 1 1/2 minutes. Drain the squid on paper towels. (Frying a batch of squid will bring the temperature of the oil down. Be sure to reheat the oil in between batches and check the temperature again with a deep-fry thermometer before adding more squid.)
  • Season squid with salt and pepper. Sprinkle the gremolata over squid. Serve immediately with aioli and lemon wedges.

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