Fried Fish

 

Photo source:  Taste of Home

"If you’re looking for a classic crispy, batter dipped fish recipe, this is it. The lemon pepper seasoning in the coating pairs perfectly with the accompanying recipe for creamy, tangy homemade tartar sauce."  Comment from Taste of Home

Look at that delicious looking fried fish . . . love it!!

Click here to go to the Taste of Home recipe page.

Beer Battered Fish

 

Photo source:  Taste of Home

"In this recipe, cold beer flavors the batter and keeps it light and crisp, thanks to the carbonation. Stick with a light-colored beer or nonalcoholic beer to create golden-brown fillets with a mild taste. Serve the fish hot with lemon wedges and a salad, or dig into pub vibes with pan fried French fries."  Comment from Taste of Home

Love fried fish and having different versions make me happy!

Click here to go to Taste of Home recipe page.

Crispy Beer Battered Fish

Photo source:  Taste of Home

"This recipe uses cornstarch and flour in the batter to create extra-crispy fried fish. Feel free to swap in nonalcoholic beer, as the beer’s flavor and carbonation (not the alcohol) make the batter successful."  Comment from Taste of Home

Love fried fish!

Click here to go to the Taste of Home recipe page.

Air Fryer Fish and Chips

 

Photo source:  Taste of Home

"Air fryer fish fillets are just as crispy as the deep fried version. The cornflake breading creates a delightfully light and crispy exterior, while the fish stays nice and moist inside.

Air fryer fish is so simple to make. Like the traditional version, air fried fish fillets feature a light, crispy batter that creates a delightful crunch with each bite. It’s a perfect contrast to the moist, flaky fish inside. The dish works well with fresh fish, or you can use frozen cod."  Comment from Taste of Home

Love fried fish and happy to have an air fryer recipe!

Click here to go to the Taste of Home recipe page.

Beer-Battered Fish

 

Photo source:  Southern Living

"The secret to great beer-battered fish is in the batter: It needs to be light, crispy, and slightly airy, and cold. We achieved that perfection with this recipe."  Comment from Southern Living 

It has been years since I've had beer battered fish and I love it.  We used to go to the Arthur Treachers Restaurant all the time and then they closed.  Since then there isn't anywhere that I know of to get it.  I look forward to making my own.

Click here to go to the Southern Living recipe page.

Southern Fried Fish

Fried fish is one of my favorite foods.  Although I prefer grouper, it is very expensive in this area (even though we live right off the Gulf) and we usually settle for tilapia.  When we are lucky enough to have a great fishing adventure and actually come home with fish, we make fried fish every night until it is all gone.  

We have found that the frozen tilapia that comes in large bags is the best value . . . if it is available in your area.

I make a very simple tartar sauce to go with the fried fish.  Sorry, I don't measure, so taste as you go until it is the right combination for you.  Mix mayonnaise, dill, cayenne pepper, onion powder, dill pickle juice and finely minced dill pickle (optional) . . . chill.  A slightly different variation (especially if low on mayonnaise) is to add some sour cream.  It makes a great topping for baked potato instead of plain sour cream.

Ingredients

Fish fillets
1 cup yellow corn meal
⅓ cup flour
2 teaspoons salt
⅛ teaspoon cayenne pepper (amount to taste for heat)
(or you can sprinkle directly on the fish before coating with dry ingredients)
½ teaspoon garlic powder
½ teaspoon onion powder
Cooking oil

Marinade:  milk and hot sauce (amount to taste for heat)



Directions

Add the fish and allow to marinate for a few hours.

Remove the fish and drain.

Coat the fish into mixed dry ingredients.  Shake off excess.

The fish is best deep fried (365 degrees), but may be pan fried (I love to pan fry the fish in some olive oil and butter).

Cook until the fish flakes easily with a fork, about 5 to 6 minutes.