How to Fry Fish
Discover the secrets to achieving perfect crispy seafood dishes in this step-by-step video guide. From homemade pan fried catfish to deep fried flounder, we've got you covered. Create perfect pan-fried fish by coating fillets in a flavorful mix of beaten eggs, cornmeal, and spices. Fry to perfection in your preferred oil, then serve with lemon wedges and tartar sauce. For deep-fried fish: heat oil to 375°F, coat your cod, flounder, or catfish in flour, then beer batter, and fry to golden perfection. Enjoy with tartar sauce or malt vinegar for an authentic fish and chips delight.
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00:00 (sizzling)
00:01 Homemade deep fried fish, pan fried fish,
00:04 and other crispy seafood recipes may seem tricky,
00:08 but we're here to walk you through every step
00:10 of the process of how to fry fish
00:12 so you get the crispiest and tastiest results.
00:15 Let's start with pan fried fish.
00:20 First, combine beaten eggs with a little water or milk
00:23 in a shallow dish.
00:25 In another dish, make your crunchy coating.
00:27 We're using cornmeal, salt, pepper,
00:30 onion powder, and garlic powder.
00:32 In a large heavy skillet, heat up a quarter inch
00:35 of vegetable, canola, or peanut oil over medium high heat.
00:40 Working in batches, dip the fish into the egg mixture,
00:43 then dredge in the dry mix until the filet is covered.
00:46 You'll know your oil is the right temperature
00:50 when a wooden spoon or bit of bread crumbs
00:52 bubble on contact.
00:55 Carefully place the coated filets in a single layer
00:58 into the hot oil.
01:00 It should sizzle right away.
01:01 Fry the fish until golden on the bottom.
01:06 After a few minutes, flip the fish over
01:08 and continue cooking the other side.
01:10 You see this texture?
01:12 This is what you're looking for.
01:14 Place the fish onto some paper towels
01:16 to soak up the excess oil,
01:18 then serve the pan fried fish
01:20 with lemon wedges and tartar sauce.
01:22 If you're craving deep fried fish
01:24 that's just as crispy as what you get
01:26 at a fish and chips restaurant, here's what to do.
01:29 Heat two inches of vegetable oil to 375 degrees
01:33 in either a deep fryer or a three-quart saucepan.
01:37 For this deep fried version, cod, flounder,
01:40 or even catfish would work great.
01:42 Dip the fish pieces into plain flour,
01:45 turning to coat all sides,
01:47 and then shake off the excess flour.
01:49 Let's make our beer batter.
01:51 Pour some beer into a flour and spice mixture,
01:54 then whisk it all together with some beaten eggs.
01:57 Next, dip the fish into the cold beer batter
02:00 until evenly coated.
02:02 Fry the fish two or three pieces at a time
02:05 in the hot oil until the coating starts to turn golden.
02:09 Be patient here and resist the urge to touch the fish.
02:12 Let it do its thing.
02:13 Frying fish can take about three or four minutes per batch,
02:17 and you'll wanna turn each filet one time.
02:21 This is the doneness you're looking for.
02:23 This looks really good.
02:25 Now drain the deep fried fish to absorb excess oil.
02:29 If desired, sprinkle the fried fish with coarse salt
02:32 and serve with tartar sauce or drizzle with malt vinegar.
02:36 So whether you prefer pan fried or deep fried,
02:39 follow these steps to get the crispiest results.
02:42 (upbeat music)
02:45 (upbeat music)