2070 N. Clybourn Ave.    Chicago, IL. 60614                    773.404.3475

Return to Recipes

 

SIMPLE FRY RECIPE
  
  • First pick a fish. You can use almost any type for frying. Thinner fillets like sole, tilapia, halibut cheeks, walleye (my favorite), lake perch, and smelt are ready to go as they are. I like to skin the walleye. Other fish such as grouper, halibut, wreckfish and cobia can be cut into thin strips called fingers. These will cook up very well. All should be skinless.
  • Shrimp, soft shell crab and scallops are great in this recipe too.
  • You can add varoius spices to the flour mix to kick up the flavors, like blackening spice or Old Bay seasoning.
Ingredients 
  • 1 cup flour
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 2 egg, beaten
  • Panko style bread crumbs
  • 2 lbs fish or seafood of your choice
  • Canola or vegetable oil
Directions
  • I like to use a plastic bag to mix the flour, salt and pepper in, it makes less of a mess. Add flour, salt and pepper(and seasonings), shake each piece of fish separately.
  • Moisten fillets gently in the egg wash so as not to rinse off the flour mix.
  • Coat fillets in the panko crumbs.
  • Let fish rest for about 10 minutes to set the breading.
  • Cook at a temperature of about 375 degrees. About 2 inches of oil in the bottom of a pan is enough. I use a pan with high sides so that the oil splatter is greatly reduced. If you have a screen for the top of the pan this helps too.
  • Cook until golden brown, about 5 minutes. Remove from pan and place on paper towels to drain further. hit with a dash of salt while still warm.
  • If you are worried about frying, just think, how often do you really do it? I figure a couple of times a year is going to be all right.
  • Serve with tartar or remoulade sauce. Our spicy mayo is great too.

 
Dirk's Fish and Gourmet Shop ©2004