The Best Fried Fish Recipe Ever!
Moist fish with a crunchy, seasoned batter. My favorite fried fish recipe ever!
Moist fish with a crunchy, seasoned batter. My favorite fried fish recipe ever!
- 1 egg
- 1 cup milk
- 1 teaspoon seasoning salt
- 1 teaspoon onion powder
- oil for frying
- 1 tablespoon garlic powder
- 2-3 pounds fresh fish of your choice (i prefer lake yellow pe fresh lake perch or white bass
- 1 1/2 cup unbleached white flour
- 1/2 cup wheat flour
- 3/4 cup cream of wheat
- 3/4 teaspoon turmeric
- 3/4 teaspoon pepper to taste
- 1 teaspoon all-purpose greek seasoning plus 1/2 teaspoon for
- 1/2 teaspoon hot sauce
- Carbohydrate 84.8343275681663 g
- Cholesterol 256.647000005072 mg
- Fat 45.213534190098 g
- Fiber 4.58342502034257 g
- Protein 80.0936108238056 g
- Saturated Fat 6.43020185734987 g
- Serving Size 1 1 Serving (582g)
- Sodium 1176.24807502341 mg
- Sugar 80.2509025478238 g
- Trans Fat 4.44334148799585 g
- Calories 1083 calories
Step-by-step
- Rinse fish and pat dry, cut into desired pieces.
- Mix egg, milk, 1/2 teaspoon of all-purpose Greek seasoning and hot sauce.
- Soak fish in milk mixture for 5-10 minutes.
- While fish is soaking mix remaining dry ingredients in bowl.
- Heat oil for frying or deep frying in large skillet.
- Drain fish and pat excess moisture from fish.
- Dip fish in dry mix and shake off excess.
- Place into hot skillet carefully and cook until brown on one side, flip and cook until brown.
- Drain fish on paper towels and place on warm plate in warm oven until all fish is done.
- Serve with pepper rings, onion slices, and slice dill pickles
Leaving fish damp before it hits the flour guarantees a patchy, slipping crust. Achieving an evenly golden exterior on delicate freshwater species like lake perch or white bass requires rigorous moisture control. Traditional freshwater fish fries across the Great Lakes region rely on coarse grain additions like cream of wheat to provide maximum surface crunch without burning. Scaling this batter up or down for larger crowds requires maintaining a strict three-to-one ratio of flour to coarse grain to preserve the structural integrity of the coating.
- Pat the soaked fish completely dry with lint-free paper towels before dredging to ensure total flour adhesion.
- Maintain frying oil at 375 degrees Fahrenheit using a deep-fry thermometer to prevent the batter from absorbing excess grease.
- Drain the fried portions on a wire rack set over a baking sheet rather than flat paper towels to keep the bottom crust crisp.
- Hold finished batches in a 200 degree Fahrenheit oven while cooking remaining portions in single layers without overcrowding the pan.
Consuming fried freshwater fish within twenty minutes of cooking preserves optimal texture before moisture from the flesh softens the exterior. Leftovers retain better quality when stored in an airtight container for up to two days and reheated in a hot oven.
