If you want to make your fried fish extra crispy, use this simple recipe:
- Fish fillets (cod, tilapia, or catfish) – All-purpose flour – Cornmeal – Salt – Pepper – Garlic powder
- Paprika (optional) – Cayenne pepper
- 1 egg – 1 cup milk or buttermilk
- Cooking oil (vegetable)
Instructions:
- Pat the fish fillets dry with paper towels before cooking. This removes superfluous moisture and ensures that the coating adheres properly.
- Combine the all-purpose flour, cornmeal, salt, pepper, garlic powder, paprika, and cayenne pepper (if using) in a shallow dish. Depending on your taste, adjust the seasoning amounts.
- To make an egg wash, mix together the egg and milk or buttermilk in a separate basin.
- Dip each fish fillet in the egg wash, letting any excess drop off, and then fully coat in the flour mixture. To ensure even coverage, press the coating onto the fish.
- Transfer the coated fillets to a plate or wire rack to rest for a few minutes. This resting period allows the coating to harden, resulting in crispiness.
In the meantime, heat vegetable oil in a large frying pan or skillet. To guarantee consistent frying, the oil should be roughly 1 inch deep.
- When the oil is hot (about 350-375°F or 175-190°C), add the coated fish fillets a couple at a time, being cautious not to overcrowd the pan. Fry them for 3-4 minutes per side, or until golden brown and crispy. Cooking time should be adjusted according to the thickness of the fillets.
- Transfer the fried fish to a paper towel-lined plate or wire rack to drain excess oil as each batch finishes frying.
- While the fish is still hot, serve it extra crispy. Serve with lemon wedges and tartar sauce, cocktail sauce, or any other favourite dipping sauce.
Remember to use caution when working with hot oil and to always follow proper frying safety precautions. Take advantage of your extra crispy fish!
