Frying fish fillets recipe how to#

Texture-wise, pickerel is firm and flaky like other freshwater fish such as carp. The taste is buttery and sweet with a low level of fishiness. Personally, I prefer my fish without bones and a tail – but do whatever floats your boat. The pickerel fish is used for fillets since it’s not too bony. After trying it, I’ve got a new favorite! Heat a heavy 10-inch nonstick or cast-iron skillet over high. On the right, prepare a large plate or tray with about 2 cups of bread crumbs, cracker crumbs. In the center, thoroughly whisk 2 eggs in a shallow bowl for each pound of fish. When I lived in the Midwest, this popular restaurant in town was known for its fried catfish. Season on both sides with salt and pepper. On your left, set up a plate, shallow bowl or tray with about 1 cup flour for every pound of fish and mix in 1/2.

Frying fish fillets recipe how to#

Growing up, we never really ate a lot of seafood or fish – which is weird – because we lived right on the coast! Both of my parents eat fish and seafood, so I’m not sure why we didn’t have it more often? It wasn’t until I was an adult that I tried different kinds of seafood besides “fish sticks.”Īs an adult, I’ve been more adventurous and willing to try some new things. How to cook fish fillets in a pan perfectly Use a heavy based skillet it doesn’t need to be non stick, but it needs to be a heavy pan Heat the pan before adding oil If it sticks a bit, do not move until it naturally releases Pat fish dry before cooking and Shake off excess flour very well. There is no wrong time for a fish fry, in my opinion. See my full Disclosure Policy for details. As an amazon associate, I earn from qualifying purchases.

Dinner is delicious with this old-fashioned battered and fried fish recipe.

Place bread crumbs in large resealable food-storage plastic bag. In medium bowl, beat eggs and beer with whisk. Learn how easy it is to make this Fried Fish Recipe. In shallow dish, mix flour and seasoned salt.