There is something magical about crunchy fried fish. It is impossible to choose which part is the most mouthwatering – the hot, crunchy outside or the soft, moist fish inside the coating. Perhaps the best bit is the overall texture – first biting through the hot, crispy exterior and then enjoying the contrast of the succulent fish inside.
Team this gourmet treat with tartar sauce or ketchup, a wedge of lemon and a portion of French fries or mashed potatoes and you will have made real comfort food. Maybe you also like corn on the cob, baked beans, green peas, potato salad, onion rings, or another side dish with your crunchy fried fish recipe.
Pan Fried and Oven Fried Fish
There are various ways to fry fish; you can pan fry, deep fry or oven fry it. To pan fry fish, you should coat the filets in corn flour or white flour and breadcrumbs and then shallow fry it with a little hot oil in a pan. Turn it over halfway through the cooking time. It will come out crunchy and delicious.
Oven fried fish is a healthy alternative to deep frying and to make oven fried fish, you should coat your fish in seasoned breadcrumbs and then bake it in a very hot oven until it is really crispy. Do not worry about the oven being too hot. It has to be hot to crisp up the fish properly. 475 or even 500 degrees F is fine.
How to Cook Crunchy Fish in a Deep Fryer
You can deep fry thawed or fresh fish filets in a deep fryer and serve them with your favorite side dishes. It is very important to ensure the oil is hot enough for deep frying before you begin, else it will soak into the fish and make it soggy rather than crunchy.
Cut the fish into portions. These can be squares, strips or bigger portions, depending on what shape filets you have and what you want to make. Sometimes you can get fish which is cut into strips already and then you just need to make the batter. Or maybe you are working with a whole fish, in which case you will need to prepare your own filets and then cut them to the right size.
How to Make a Great Batter for Fried Fish
Combine three quarters of a cup of all-purpose flour with a couple of teaspoons of dill weed and half a teaspoon of salt in one bowl. Combine a tablespoon of white vinegar with half a teaspoon of baking soda in another bowl (do not worry if it foams!)
Add three quarters of a cup of water to the flour mixture and use a fork or whisk to combine it. Add the vinegar and baking soda. This is the batter for the fish so keep mixing it until all the lumps are gone.
Let the batter rest for half an hour in a cool place. If your kitchen is hot, put it in the refrigerator. Coat the fish in the batter and deep fry it until it is golden brown. Do not overcrowd the deep fryer because the fish might stick to each other if you do. Drain it and serve hot.
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