9 Fried Fish Recipes

• 9 Fried Fish Recipes
• 1. Pan Fried Fish
• 1 large or two small skin-on fish fillets, about 8 ounces (rainbow trout, small salmon, brown trout)
• Kosher salt
• Ground black pepper
• [Gluten free] Flour for dredging
• 2 tablespoon Canola oil
• 3 tablespoons butter
• 1 tablespoons capers, drained
• 1 lemon, juiced
• Vegetable oil for frying in deep frier
• Fish fillets of your choice

Cornmeal Mix

• Tabasco or Louisiana Hot Sauce
• Vegetable oil for frying
• 1 pound Whiting fillets
• Salt
• Freshly ground black pepper
• 1 cup corn flour
• 1 cup [gluten free] all-purpose flour
• 2 eggs, beaten with 2 tablespoons milk
• 2 lemons, halved
• Tartar Sauce, recipe follows
• 3/4 pound (3 sticks) unsalted butter, melted
• 6 (8 to 10 ounce) Catfish fillets (or other firm-fleshed fish), 1/2- inch thick
• 3 tablespoons Chef Paul Prudhomme's Blackened Redfish Magic (or substitute)

Blackening Spice Mixture

• 1 tablespoon sweet paprika
• 2 1/4 teaspoons salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon ground red pepper
• 3/4 teaspoon white pepper
• 3/4 teaspoon black pepper
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon dried oregano leaves
• 2 pounds red snapper fillets, skinned and cut into serving portions
• 2 cups milk
• 4 cups cornmeal
• Salt and pepper
• Oil for deep frying
• 4 rainbow trout, about 12 ounces each, whole and butterflied, skin on, bones removed (ask your fish dealer to do this for you)
• Salt and freshly ground black pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1/2 pint cherry tomatoes, washed, cut through the center in two
• 2 tablespoons chopped fresh tarragon
• 4 pieces catfish fillet
• Salt, to taste
• Pepper, to taste
• 1 cup buttermilk
• 1 cup milk
• 2 large eggs
• 1 pound cornmeal
• Salt and pepper (to taste) for the cornmeal
• 2 cups canola oil
• Egg wash (2 eggs and 2 tablespoons water, whipped together)
• 4 lemon wedges

Red Pepper-Spanish Paprika Sauce

• 3 tablespoons Spanish paprika
• 1/4 cup red wine vinegar
• 1 tablespoons honey
• 3 red bell peppers, roasted, peeled, seeded and coarsely chopped
• 3/4 cup olive oil
• Salt and freshly ground pepper

Bass

• 8 striped bass, 1 pound each, scaled and gutted
• 1/4 cup olive oil
• Salt and pepper

Red Pepper-Spanish Paprika Sauce

Batter Fried Potatoes

Beer batter

• 3/4 cup [gluten free] beer
• 1 large egg, lightly beaten
• 1/4 cup milk
• 1 1/4 cups [gluten free] all-purpose flour
• 1 tablespoon butter, melted
• Salt and pepper

For the potatoes

• 10 medium new potatoes, cooked until just tender and sliced
• 1/8-inch thick
• 2 tablespoons fresh thyme leaves

Beer Batter

• 1/2 cup seasoned flour
• Salt and pepper
• 4 cups peanut oil
• 2/3 cup olive oil
• 20 cloves garlic, peeled and sliced thinly
• 1 teaspoon salt
• 1/2 teaspoon of ground black pepper
• 2/3 cup clam juice or fish stock
• Juice of 3 limes, about 1/4 cup
• 1 ancho chile, stemmed, seeded and chopped
• 1 bunch flat leaf parsley, roughly chopped
• 6 6-ounce skinless, boneless filets of fresh fish

Directions

1. Heat a heavy pan over medium high heat.
2. Season fish on meat side with salt and pepper. Lightly dredge fish in flour and shake off excess. When pan is good and hot, add Canola oil followed immediately by 1 tablespoon butter. As soon as foaming subsides, place fish in pan with the skin side down. Jiggle pan for the first 10 seconds to keep the fish from sticking. Cook until golden crust forms on meat. Carefully turn fish away from you and again jiggle pan for the first few seconds. Cook until skin turns golden brown. Remove to a warm plate.
3. Pour out the cooking fat, add remaining butter and quickly fry the capers. Remove pan from the heat, add lemon juice to pan and swirl. Pour sauce over the fish and serve.
4. 2. One of the Best Fried Fish Recipes I've Tried
5. From Fishingtennessee.com
6. Place fillets in shallow bowel and cover with hot sauce. Dredge fillets in cornmeal mix untill coated. Drop in 350° oil until golden brown. The secert of good deep frying is to keep the oil above 350°, so a good thermometer is a good idea. Drain fillets on paper towels
7. 3. Fried Fish Fingers with Tartar Sauce
8. By Emeril Lagasse
9. Preheat the oil in a large cast iron or heavy bottom pot, over medium heat. Cut the fillets, horizontally into strips, 1/2-inch thick. Season the fish with salt and pepper. Combine the flours and season with salt and pepper. Dredge each piece of fish in the flour, coating completely. Dip each piece in the egg wash, letting the excess drip off. Dredge the fish for a second time in the flour, coating completely. Fry the fish in batches until crispy, about 3 to 4 minutes. Remove and drain on paper towels. Season with salt and pepper. Serve the fish with lemon halves and tartar sauce. Garnish with parsley.
10. TARTAR SAUCE:
11. *
12. 1 egg
13. 1 tablespoon minced garlic
14. 2 tablespoons fresh lemon juice
15. 1 tablespoon chopped parsley
16. 2 tablespoons minced onions
17. 2 tablespoons pickle relish
18. 1 tablespoon Dijon mustard
19. 1 cup vegetable oil
20. Salt
21. Freshly ground black pepper
22. Put the egg, garlic, lemon juice, parsley, onions, relish and mustard in a food processor and puree for 15 seconds. With the processor running, pour the oil through the feed tube in a steady stream, the mixture should be thick. Season with salt and pepper. Remove from the processor, cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours.
23. 4. Blackened Catfish
24. By George Hirsch
25. The fillets should be at room temperature. Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom, at least for 10 minutes. Meanwhile, pour 2 tablespoons melted butter in each of 6 small ramekins; set aside and keep warm. Reserve the remaining butter. Heat the serving plates in a 250 degree oven. Dip each fillet in the reserved melted butter so that both sides are well coated. Then, mix thoroughly all the spices for blackening mixture and sprinkle the Blackening Spice Mixture generously and evenly on both sides of the fillets. Place 1 or 2 fillets in skillet and cook uncovered over very high heat until the underside becomes deep brown, almost black (but not burned), about 2 minutes (the time may vary according to the fillet's thickness and the heat of the skillet). Turn the fish over and pour 1 teaspoon of butter on top of each. Cook until fish is done, about 2 minutes more. Repeat with remaining fillets. Serve each fillet while hot. To serve, place 1 fillet and a ramekin of butter on each plate.
26. 5. Fried Fish Fingers with Tartar Sauce
27. Heat oil in deep pan to 375°.
28. Pour 2 cups milk into a pie plate or baking dish. Place filets in milk. Let soak for 10 minutes.
29. Place 2 cups cornmeal, salt and pepper in a paper bag. Drop half the pieces of fish into the cornmeal. Shake bag until well coated. Remove from bag and immediately place into deep fat. Fry until fish is golden on all sides, 3 to 5 minutes. Repeat with remaining cornmeal and remaining fish fillets, making sure the oil returns to 375 degrees between batches.
30. 1 cup mayonnaise
31. 1 tablespoon scallions, minced
32. 1 1/2 teaspoons minced sour gherkins
33. 1 1/2 teaspoons capers
34. 1 1/2 teaspoons sweet pickle relish
35. 2 squirts lemon
36. 1 tablespoon snipped chives
37. Combine ingredients in a bowl.
38. 6. Pan Fried Rainbow Trout
39. By Michael Lomonaco
40. Wash the trout in cold water and pat dry to remove any tiny stray bones. Season the trout with salt and pepper, heat the olive oil in a large sauté pan over medium heat and cook the fish skin side down. Cook the trout in batches of 1 or 2 at a time. Cook the skin side for 2 to 3 minutes before turning with a spatula to cook the flesh side. Cook for an additional 2 to 3 minutes or until fully cooked but be careful of overcooking as the fish are thin and cook quickly. As the trout are finishing, add the butter to the pan and allow to bubble before adding the tomatoes. Cook for 2 minutes, add the tarragon and remove from the heat. Serve immediately with fiddlehead ferns.
41. 7. Fried Catfish
42. By Richard Jones
43. Rinse pieces of catfish fillet quickly in cold water. Pat dry. Season fish with salt and pepper. Combine buttermilk, milk and eggs. Beat ingredients well. Add salt and pepper to cornmeal. Heat oil in skillet about 350°. Dip fish in egg wash and then in corn meal. Pan fry fish in hot oil until golden brown. Remove and drain oil from fish on a paper towel. Garnish with lemon wedges before serving.
44. 8. Roasted Striped Bass with Red Pepper-Spanish Paprika Sauce with Batter Fried Potatoes
45. By Bobby Flay
46. Toast the paprika in a small skillet over medium heat until the aroma emerges and the color deepens, about 2 minutes. Remove from the heat. In a blender, combine the paprika with the vinegar, honey, and red peppers and blend well. Slowly add the oil and blend until emulsified. Season with salt and pepper.
47. For the Bass:
48. Preheat the oven to 400 degrees F. Make 4 diagonal cuts on each side of each fish, reaching all the way down to the bone. Brush each fish with oil and season to taste with salt and pepper. Place bass on baking sheets and roast 12 to 14 minutes, without turning, depending on the size and density of the fish. Arrange the fish on a large serving platter with batter fried potatoes and drizzle with sauce.
49. For the Batter Fried Potatoes:
50. In a mixing bowl, combine the beer, egg, milk, flour, and melted butter and mix well. Add salt and pepper to taste.
51. Add the thyme to the beer batter. Place the batter and the seasoned flour in 2 separate bowls. Season the potato slices with salt and pepper to taste. In a saute pan over medium heat, heat the oil to 375 degrees F or until a drop of batter sizzles on contact. Dredge the potato slices in the flour, dip them in the batter, and fry in batches until golden brown on both sides, about 2 minutes. Drain on paper towels and season with salt and pepper to taste.
52. 9. Fish Fillets in a Bath of Garlic
53. By M.S. Milliken & S. Feniger
54. Preheat oven to 350 degrees. Season fish filets with salt and pepper. Heat a large cast iron or heavy bottomed skillet over moderately high heat. When hot add 2-3 tablespoons of olive oil. Sear fish fillets about 1-2 minutes per side or until lightly golden, remove to a oven proof platter and set in oven to finish cook for 3-5 minutes or, to desired doneness. Meanwhile add the remaining olive oil, slivered garlic, salt and pepper to the pan and cook over medium low heat stirring often for about 2 minutes. Add chopped ancho chiles and continue cooking a minute or two until a toasty aroma is released. Add the fish stock or clam juice reduce by half, adding any juices that have collected on the platter holding the fish fillets. Then add lime juice and parsley, bring sauce to a boil and pour over fish on platter. Serve immediately along with plenty of white rice.