Shallow Fried Fish 

Ingredients:

  • 4 white fish fillets (such as cod or haddock)
  • 1/2 cup all-purpose flour
  • Salt and pepper to taste
  • 2 eggs, beaten
  • 1 cup breadcrumbs
  • 1/4 cup vegetable oil
  • Lemon wedges, for serving
  • Fresh parsley, chopped (for garnish)

Directions:

  1. Prepare the Coating: Place the flour in a shallow dish and season with salt and pepper. Place the beaten eggs in another shallow dish, and the breadcrumbs in a third dish.
  2. Coat the Fish: Dredge each fish fillet in the flour, shaking off any excess. Dip the fillet into the beaten eggs, then coat it with breadcrumbs, pressing gently to adhere. Repeat with all fillets.
  3. Heat the Oil: In a large skillet, heat the vegetable oil over medium heat until shimmering.
  4. Fry the Fish: Carefully place the coated fish fillets in the hot oil. Fry for 3-4 minutes on each side, or until the fish is golden brown and cooked through. The internal temperature should reach 145°F (63°C).
  5. Drain and Serve: Remove the fish from the skillet and place on a paper towel-lined plate to drain any excess oil. Serve immediately with lemon wedges and garnish with chopped fresh parsley.
  6. Prep Time: 10 minutes | Cooking Time: 10 minutes  | Total Time: 20 minutes
  7. Kcal: 300 kcal  | Servings: 4 servings

FAQ:

1. What types of fish are best for shallow frying?

Answer: For shallow frying, you’ll want to choose fish fillets that are firm and can hold their shape well during cooking. Some popular choices include tilapia, cod, haddock, trout, snapper, and catfish. These types of fish generally cook evenly and develop a nice crispy exterior when shallow fried.

2. How do you prepare fish fillets for shallow frying?

Answer: To prepare fish fillets for shallow frying:

  1. Pat the fish fillets dry with paper towels to remove excess moisture, which helps achieve a crispy crust.
  2. Season both sides of the fish fillets with salt, pepper, and any other desired seasonings or herbs.
  3. Lightly dredge the fish fillets in flour, cornmeal, or breadcrumbs, shaking off any excess coating. This helps create a crispy crust when fried.

3. What is the best oil for shallow frying fish?

Answer: The best oils for shallow frying fish are those with a high smoke point and a neutral flavor. Good options include:

  • Canola oil
  • Vegetable oil
  • Peanut oil
  • Sunflower oil
  • Grapeseed oil

These oils can withstand the heat needed for frying without smoking excessively and impart minimal flavor to the fish.

4. How do you shallow fry fish fillets?

Answer: To shallow fry fish fillets:

  1. Heat a shallow layer of oil (about 1/4 to 1/2 inch deep) in a large skillet or frying pan over medium-high heat until hot but not smoking.
  2. Carefully place the seasoned and coated fish fillets into the hot oil, skin side down if the fillets have skin. Arrange them in a single layer to ensure even cooking.
  3. Fry the fish fillets for about 3-4 minutes on each side, depending on their thickness, until they are golden brown and cooked through. The internal temperature of the fish should reach 145°F (63°C).
  4. Use a spatula to carefully flip the fillets halfway through cooking to ensure even browning.

5. How do you serve shallow fried fish?

Answer: Shallow fried fish can be served immediately after cooking for the best texture and flavor. Here are a few serving suggestions:

  • Serve the fish fillets with lemon wedges for squeezing over the top.
  • Pair the fish with tartar sauce, cocktail sauce, or aioli for dipping.
  • Serve alongside a fresh salad, coleslaw, or steamed vegetables for a complete meal.
  • For a more indulgent dish, serve the fish fillets on a sandwich or in tacos with your favorite toppings and sauces.

Enjoy your shallow fried fish while it’s still hot and crispy for the best dining experience.

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