Get Ready to Drool! Our Ultimate Fish Fry Recipe Will Melt in Your Mouth
Fish fry should be a part of everyone’s weekly routine, but not many people are aware of how to make fish fry that actually tastes good. The secret?
Cooking it in healthy oils! Whether you’re frying up catfish or tilapia, you want to make sure that your oil has the proper amount of omega-3 fatty acids and monounsaturated fats so your fish doesn’t come out dry and crumbly. This ultimate fish fry recipe will have you asking for more! Here’s what you need to do...
Cornmeal-Coated Catfish
Coat catfish fillets with a mixture of cornmeal, salt and pepper. Dredge in buttermilk and then roll in seasoned flour. Deep-fry until golden brown. Alternatively, you can also bake or pan-fry your fish if you prefer to avoid deep frying.
Serve with homemade tartar sauce or cocktail sauce. The best part is that both these sauces are made from scratch so they’re not just out of a bottle like most recipes out there. You may be surprised by how easy it is to make them at home—and how much better they taste than anything you can buy at a store!
Use fresh dill for an extra boost of flavor. If you want to get creative, add sliced red onions and bell peppers as well. Add some hot sauce for an extra kick (but remember: moderation is key).
Or go simple and top with lemon juice or vinegar instead. This recipe works great for any type of white fish as well as tilapia and cod—just adjust cooking times accordingly.
If you have any questions about making your own tartar sauce or cocktail sauce from scratch, don't hesitate to ask us in the comments below!
We'd love to help answer any questions you might have about making these delicious sauces on your own at home!
If you're looking for more great recipes that are easy to make and taste amazing, be sure to check out our free recipe book filled with 15 mouth-watering dishes.
It's full of simple but incredibly satisfying meals that will keep you and your family coming back for more. You can get it completely free by clicking here . Enjoy!
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Lightly Breaded Shrimp
Although any fish can be substituted for another, one tip is that lighter-colored or thinner fish like cod, haddock, flounder and whiting work best for a light batter because they cook quickly. A flour-based batter also gives them a softer texture.
If you'd rather make your own breading mix, mix together: 2 cups of flour 1/2 teaspoon salt 1 teaspoon black pepper 1/2 teaspoon paprika 3/4 cup of milk Water as needed (1 to 2 tablespoons) Vegetable oil (enough to fill your frying ppanan by at least an inch) Extra dry bread crumbs To keep things simple, use store-bought breadcrumbs instead of making your own. It'll cut down on prep time significantly!
Mix all ingredients except for oil and breadcrumbs together until smooth. Heat vegetable oil in a large pan over medium heat until it reaches 350 degrees Fahrenheit. Dip fish pieces into batter until fully coated then roll in extra dry bread crumbs to coat completely.
Place battered fish into hot oil using tongs or a fork and fry until golden brown on both sides (about 5 minutes). Serve with tartar sauce and lemon wedges!
When buying your shrimp, opt for fresh uncooked shrimp instead of frozen ones since uncooked shrimp are plumper, fresher tasting and easier to handle.
Frozen raw shrimp may have been defrosted improperly so thaw them in a sealed bag under cold running water before marinating. Store cooked fried shrimp in an airtight container with wax paper between each layer to keep them from sticking together when cold.
They taste great reheated too so don't forget about leftovers! This tasty recipe is quick enough even for weeknight meals but impressive enough to bring out on special occasions like weekend get-togethers or family dinners.
Remember though—everyone needs their protein so invite friends over whenever you get a chance! You know what they say—the more, the merrier! Wherever you live, whatever kind of seafood your local market has available, always ask if there's something new or interesting that might work better than what you had planned.
Fish fry can be made with just about any type of fish so go ahead and experiment! What works best will depend on where you live and how easy it is to find certain types locally.
With plenty of options at hand, we hope these tips help make planning your next seafood dinner party as easy as can be!
If all else fails? Order takeout! The world isn't going anywhere anytime soon so enjoy yourself while you're here!
Good luck and happy eating!
When frying, use only vegetable oil or peanut oil. Never use olive oil because it smokes at lower temperatures than other oils. Make sure your oil is hot enough by dropping a small piece of bread into it; if it sizzles immediately without browning, then your oil is ready for frying. If you don't have a thermometer, test with a cube of bread—if it turns golden brown within 30 seconds, then your oil is hot enough. Don't overfill your pan with food when you're frying because food will cook more slowly and soak up more grease as it sits on top of each other in layers.
If you're using frozen shrimp (which we don't recommend), thaw them completely before marinating so they absorb less water and are easier to fry. Serve fish fry with tartar sauce and lemon wedges for extra flavor and presentation!
We hope these tips help make planning your next seafood dinner party as easy as can be! If all else fails? Order takeout! The world isn't going anywhere anytime soon so enjoy yourself while you're here!
Air Fryer Cajun Tilapia
If you've never had cajun tilapia, here's your chance. The addition of Cajun spices to our tilapia gives you a fish fry recipe that makes a quick and delicious dinner.
We also recommend pairing it with grilled corn on the cob, but our trick is using an air fryer (here's how to use an air fryer). Just coat your fish with olive oil and sprinkle some salt and pepper.
Place your corn (or any vegetable) into a foil packet and then throw it into an air fryer for about 20 minutes at 400 degrees Fahrenheit. Then, cook your fish in an air fryer for 15 minutes at 390 degrees Fahrenheit.
Make sure to turn it halfway through so both sides get cooked evenly. Once everything is done cooking, serve them together! Yum! This meal will definitely melt in your mouth.
It's so good we can't even put it into words...the crispy outside, tender inside texture...the flavors dancing around your tongue....Ahh! There are no words to describe such a beautiful thing! So just go make it already!!
is currently used by Google Books as part of its book digitization project. They have indicated that they may restrict access from IP addresses in certain countries to prevent their users from being subjected to local laws regarding copyrighted works.. In order to bypass such restrictions users can make use of VPNs or Tor.
The site also provides a free download option for some books, including The Adventures of Tom Sawyer and Adventures of Huckleberry Finn. Many public libraries also offer free downloads through Google Books Partner Program.
Some titles are available for purchase in digital form on other sites, but with many appearing to be re-hosted illegally on sites such as Amazon Kindle and Barnes & Noble Nook. In December 2010, a German court ruled that Google's scanning of books and display of snippets was legal within the context of German copyright law ().
The decision has been criticized by various authors' organizations, publishers' associations and other parties involved with literature online. For example, Leipzig Book Fair announced it would not take part in Project Gutenberg anymore due to concerns about copyright infringement via scanned books. However, there are other fairs which still support Project Gutenberg, like Frankfurter Buchmesse.
Furthermore, there is a controversy over whether Project Gutenberg should be considered legal when most of its ebooks are provided by volunteers rather than obtained legally.
A US court ruled in 1985 that computer programs could be protected under copyright law if they meet two criteria:
(1) if an intrinsic element is present in them; and
(2) if they involve a creative process (the Abstraction-Filtration-Comparison test).
This ruling allowed Project Gutenberg to continue publishing computer programs without obtaining permission from all contributors for every new edition released afterwards.
Thus, any user who contributes to one of these projects becomes a potential target for litigation. The official release date of all items is at Midnight UTC time on December 31, although they were generally published earlier. Most releases are in English, but there are significant numbers in many other languages. Each item is given a unique identifier called PG ID. It consists of digits separated by periods: PG 3 6 1 * .
Dashes instead of periods were sometimes used initially. Between 1994 and 2000, a character string of P G followed by a four digit year and another character string of * - * (where * is anything) preceded the PG ID. The first few items were numbered in Roman numerals. From 2001 to 2007, they started using Arabic numerals.
Since 2008, they have used normal sequential numbering with leading zeros in front of each number.
All items are divided into volumes, each containing between 100 and 500 items.
Volumes are subdivided into series, each containing 10 to 50 volumes. Series contain individual books or pamphlets and are further subdivided into parts where appropriate.
Air Fried Garlic Parmesan Zucchini Fries
Air fryers are usually set up for larger cuts of meat, so it’s best to use them with foods that are either bite-sized or cut into similarly sized pieces.
Consider using air fryers as a healthier alternative to deep frying, and prepare your favorite French fries or potato wedges. Note: If you don’t have an air fryer, you can still bake these fries in a regular oven set at 425°F.
Just be sure not to crowd them; you may need two pans—one for cooking and one for heating—to accommodate all of your food. And be sure not to overcrowd when turning halfway through cooking time.
Baking times will vary based on thickness of fries, but they should take around 20 minutes total. Remember to flip midway through baking time.
In addition to being delicious and nutritious, zucchini is very versatile and pairs well with other ingredients. The combination of parmesan cheese and garlic powder give these air fried zucchini fries a rich flavor that pairs well with any protein or makes a tasty snack on its own.
If you’re looking for more ways to use your air fryer, try our Garlic Parmesan Air Fried French Fries recipe as well. In a small bowl, combine 2 cups grated parmesan cheese, 1 teaspoon garlic powder and 1/2 teaspoon salt. Toss with sliced zucchini until evenly coated. Place zucchini fries into an air fryer basket lined with parchment paper (to prevent sticking).
Set temperature to 400°F and cook for 12 minutes until golden brown. Remove from basket using tongs (be careful not to burn yourself) and place onto paper towels to drain excess oil. Sprinkle with additional salt if desired before serving warm or cold.
Enjoy! Restaurant-Style Corn Fritters: This easy side dish can be prepared ahead of time, making it perfect for dinner parties or large gatherings.
These fritters are simple to make but have tons of flavor thanks to added spices like cumin and coriander, along with scallions and chives. Serve them alongside grilled fish or chicken for a great meal that tastes just like it came from your favorite seafood restaurant. You can also serve them as an appetizer at your next party—they're sure to be a hit!
Mix together 3 tablespoons yellow cornmeal, 1 tablespoon all-purpose flour, 1/4 teaspoon baking powder and 1⁄4 teaspoon ground cumin in a medium bowl; set aside. Stir together 1 egg, 1 cup milk, 1⁄4 cup sour cream and 1⁄8 teaspoon white pepper in another medium bowl.
Add cornmeal mixture to egg mixture and stir until combined. Fold in 2 green onions (chopped), 4 ounces chopped fresh shrimp, 4 ounces diced red bell pepper and 4 ounces diced jalapeño peppers. Pour vegetable oil into a deep skillet or Dutch oven to reach about 2 inches up sides of pan; heat over medium heat until a deep-fry thermometer registers 350°F.
Working in batches so as not to overcrowd pan, drop batter by heaping tablespoonfuls into hot oil; fry until golden brown on both sides, turning once with a slotted spoon, about 5 minutes total per batch. Using a slotted spoon, transfer to a paper towel–lined plate. Season with salt and pepper. Repeat with remaining batter. Serve immediately or keep warm in a 200°F oven until ready to serve. Enjoy!
*Nutrition information is estimated and will vary depending on exact serving size, types and brands of products used. Nutrition Information Serving size: 1 Calories: 300 Fat: 15 g Saturated fat: 7 g Unsaturated fat: 8 g Trans fat: 0 g Carbohydrates: 25 g Sugar: 2 g Sodium: 280 mg Fiber : 2 g Protein : 17 g Cholesterol : 82 mg SmartPoints (Freestyle): 10 PointsPlus® value : 6 *Plans based on a 2000 calorie diet. All nutritional information provided as-is.
Other recipes may change results due to ingredient availability, please use your own calculations for accurate nutritional info. Based on SmartPoints® values calculated by Food IQ and Age Quench Inc ©2012 Real Ingredients, Inc
Mashed Potatoes with Gravy
While frying, use a light coating of oil. (The heavier you apply, the tougher your fish will be.) Make sure it’s very hot before adding your fish. You may need to turn down heat slightly.
Sprinkle with salt and pepper before cooking. Cook for about 1-2 minutes each side until lightly browned and crispy on both sides. Serve immediately with mashed potatoes and gravy. This is also delicious with coleslaw or french fries.
French Fried Okra
Okra has a unique taste and can take on many flavors, making it a great addition to a French fry batter. The key is keeping things simple: Beat your egg whites, salt and pepper and dip okra slices into bread crumbs or use panko for better frying results.
Then heat vegetable oil until hot but not smoking (375 degrees) and slowly drop your pieces in. They’ll bubble up from below; you’ll know they’re ready when they float back up to their original spot—that means they are fully cooked through.
Drain on paper towels once removed from hot oil, season with salt while still warm and enjoy as an appetizer or side dish before your fish fry feast! If you like what you see here, check out our other recipes here .
As always... Stay Classy!
Did you know? Okra is a vegetable and fruit that is also known as ladies' fingers, gumbo, gombo, okra, or néré. Native to Africa and Asia , it is widely cultivated for its edible green seed pods.
It has a mucilaginous texture when cooked and so can be used as an alternative to gelatin (for example, in vegetarian or vegan recipes). Whether you love it or hate it, okra seems like it’s here for good. Remember we said cook slowly?
That's because overcooking okra creates a sticky goo instead of crispy fries that people seem to enjoy! But who doesn't love gooey cheese on everything? We'll leave that up to you...
Did you know?
Panko bread crumbs are Japanese-style bread crumbs which have larger air pockets than regular bread crumbs, giving them a lighter, crispier crust when fried. They are made from white bread with crust removed and dried into small cubes before being ground into finer crumbs.
This process helps remove moisture from ingredients without changing their flavor or color. The result is light brown panko breadcrumbs with large air pockets throughout .
Did you know?
Vegetable oil is a non-dairy oil that is extracted from plants. Vegetable oils are made of triglycerides, which are a type of fat.
The most common vegetable oils used for cooking are corn, soybean, canola and olive oils. They have high smoke points which means they can be heated to high temperatures without burning .
Did you know?
- What’s your favorite way to make fish fry at home? Do you use recipes like these or do you prefer creating your own versions at home? We’d love to hear about it, so let us know what works best for you. Share with us on our Facebook , Twitter , Google+ or Pinterest ! Did you know?
The National Restaurant Association reports that more than 70 percent of adults and 41 percent of children eat out at least once a week .
Did you know?
The National Restaurant Association reports that more than 70 percent of adults and 41 percent of children eat out at least once a week .
Did you know? We hope these recipes help make your next fish fry super delicious and well worth your time.
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Slaw with Tangy Dressing
If you’re looking for a way to spice up that fish fry, look no further than our creamy slaw with tangy dressing. Make sure to layer on your favorite spices, and don’t forget fresh-cut herbs—they add a lot of flavor.
Of course, if you want to get fancy (which we certainly do), go ahead and top it all off with a few capers. For extra kick, make sure not to skip out on those celery seeds. They might be small but they pack a mighty punch. Don’t believe us?
Just try them yourself.
We think you’ll find them irresistible! And, as always, remember: more is more when it comes to seasonings. You can never have too much garlic or salt! But enough from us; let’s get down to business... our recipe awaits!
Kathy's Notes: After several attempts at making tasty fried fish at home, I decided to purchase my own deep fryer.
It was well worth it since I now eat healthier and save money. However, even with a deep fryer there are some things you need to know about frying fish successfully so here are some tips for getting great results every time.
Some key things include having enough oil so that you don't burn your food and keeping an eye on temperature so that you don't undercook or overcook your food which can cause health problems due to bacteria growth in food which causes food poisoning.
Corn on the Cob
Preparing corn on the cob is straightforward, but we’ll show you how to make it extra tasty with our secret hack.
One of our favorite tips for making sweet, buttery corn comes from Cooking Light: rub about a teaspoon of sugar over each ear before you shuck it.
The sugar will caramelize and add an unexpected sweetness when you throw it on a grill or into boiling water.
Give that trick a try next time you’re frying up fish! If you want your corn on-the-cob extra spicy, simply sprinkle some chili powder onto each ear before throwing them onto your hot grill.
When they come off, sprinkle them with lime juice and top them off with salt—delicious! (via Food Network)
