How to Fry Fish (Basic Guide To Fish Frying)

How to Fry Fish (Basic Guide To Fish Frying)

by | Apr 27, 2017 | Recipes | 0 comments

Have questions on how to fry fish?  Your not alone, and your at the right place.  Frying fish isn’t hard it just requires a few steps and you’ll be chowing down in no time.

Frying fish is probably one of the most popular ways people consume fish and let’s face it when frying something it typically always taste great.  But there are still some tips you should follow to get your fish to be a show stopper.

Let us take a look at these tips to frying a great piece of fish that you and the whole family will love.

Ingredients

  • Flour
  • Eggs
  • Ritz crackers or Panko bread crumbs
  • Oil (Canola, Sunflower, or Peanut oil)

 

  • Salt
  • Pepper
  • Fillets of fish, cleaned, and cut into 3 or 4 inch sections

 

Cut your fillets into manageable sizes

how to fry fish

I like to cut my fish fillets into 3 or 4 inch pieces and I also make sure I group my fillets into the same thickness so they cook evenly in a batch.  Not to mention they will look great for presentation purposes when plated.

How to fry fish tip:  Group your fillets into the same sizes so when your fry them they all cook consistently over the same time period.

Rinse and Pat dry your fillets

Rinse your fillets and make sure they are free of any bones, scales, or fins.  Then pat try and set aside on a dish or baking pan.  You can salt and pepper your fillets here also.

How to fry fish tip:  Clean your fillets so there are no scales or bones, these could ruin your lunch or dinner by having a fish bone stuck in your mouth or throat.

Prepare your dry coating

We personally use two different coatings when we fry our fish.  Not at the same time, but I will go over both.  We take Ritz crackers and crush them up into a fine bread crumb consistency.

Or we use a Panko bread crumb.  The main difference is Panko doesn’t use the crust and this gives the coating a light really crispy outcome.  Chowhound wrote a good article on the difference.

If using Ritz crackers take a full sleeve or two depending how much fish you have and put them into a strong ziplock bag.

We use freezer bags for this, start breaking them up until there the size of the coating you want.  Use a rolling pin or your hands.

Set up your flour in a large ziplock bag

Take flour, salt, and pepper and add this to a large ziplock bag and shake to combine the ingredients.

Depending on the amount of flour your using you can adjust the amount of salt and pepper.  We use around ½ teaspoon of salt and pepper to around a cup of flour.

Get your fillets wet

Take a large bowl and break one or two eggs into it.  Again, depending on how much fish you are frying this could require more or less eggs.   Whisk your eggs together until blended and mixed.  Set aside.

Take your fillets and add them into the bag of flour

Take 4 or 5 pieces of fish and put them in the bag of flour, secure the top and shake until all the flour coats the fish.

How to fry fish tip:  Do not crowd to many fillets at once into the bag, this will cause the coating to not stick to all areas of the fish.

Dredge your fillets into the egg wash

Add the fish that you just floured to the egg wash and coat the fish well so your crumbs will stick.

Move fish to Ritz or Panko bag

Add fish into the bag of crushed Ritz crackers or Panko which ever you are using.   Only add 2 or 3 pieces of fish into the bag at a time.  Shake well until the pieces are completely and evenly covered with your crumb mixture.

Remove the fillets and shake off any excess crumbs, you can lay these fillets onto a pan.

Time to fry

Here is a good video on how to fry fish.

I personally prefer to use a deep fryer when frying.  I feel the fish comes out the exact same every time.   However you can use a stove top with a large pot or deep pan if that is what your accustomed to.  This works well and your fish will still come out great.

Pour your oil into the deep fryer, your fryer should have an oil fill line.  Fill it to that line.  If using a pan make sure it covers up to at least half the side of the fillets.

Get your temperature right before frying

How to fry fish

You will want to get your oil between 350 and 375 degrees before adding in your fish.   Some deep-fryers come with a temperate gauge, if not, get a temperature gauge you can simply insert into the oil to test the temperature.

How to fry fish tip:  Use a thermometer to make sure your oil is at the correct temperature.

Your oil temperature should be between 350 and 375 degrees

This  temperature step is important and shouldn’t be overlooked.

How long to fry your fish?

This depends on how thick your fillets are.  For very thin fish fillets they will not take any longer then a maybe a min and a half.  For fillets that are 1 inc or or more maybe 3 minutes.

Use this as a guide and test a fillet out to get the right time.  Every smart phone has a timer on it, and this is the perfect time to use it.

A typical fillet depending on thickness should take between 1 1/2 min to 3 min in a deep-fryer

Your fish should be nice and golden brown.  Carefully remove the fillet and set it on a plate with a napkin under it.  Careful it will be roasting hot.  Take a fork and to see if the fillet flakes completely open and is all white, its done.

Plate your fish

Take a large serving dish or any other plate you would like and place your fish around the dish.  Cut up some lemon wedges and place around the fish.

Dipping Sauce

How to fry fish

Cocktail and a sweet and sour sauce are my favorites, however I’m sure all of you have your own twist or sauce you prefer.  So go ahead and add those to the comment sections.

Here is how I make a simple but great cocktail sauce.  I really never measure this but make it and adjust to taste.

what you will need:

  • Bowl
  • ketchup
  • Fresh Grated Horseradish
  • Lemon

Mix in:

Ketchup

Horseradish sauce (Fresh Grated in the jar) the hotter you want it the more horseradish you will add.

One lemon cut and squeezed (Remove any pits)

Stir all these ingredients together and taste.  If the heat and lemon content is to your liking your good to go.

Serve and enjoy.

About The Author

Anthony Arcodia

A Florida Native, Anthony has been a lifelong fisherman and outdoorsman. As a child, he started fishing lakes around the South Florida area chasing bass which quickly spread to chasing snook and tarpon in the 10 thousand islands. Anthony has passed his love of the outdoors and fishing to his son and both continue to enjoy the great outdoors together while pursuing their passion of fishing.

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