Lisa’s fried fish recipes

UNSPLASH PHOTO Some fresh made fish and chips are pictured.

In homage to Lent and the upcoming fishing season let’s talk fried fish. A popular Friday night special on many restaurant menus it’s obvious that people love it. Crispy on the outside and flaky on the inside, fried fish is amazing.

Growing up, our fried fish was dredged in seasoned flour and pan-fried in shallow oil till golden brown on all sides. This simple method allowed the flavor of the fish to shine through.

It wasn’t till I was on my own that I tasted beer-battered fish for the first time. The crispness and flavor of the airy tempura-style coating is a favorite of many and the preferred method of British fish and chips shops. Use a deep-fryer or heavy pan with plenty of oil when frying battered fish so all sides crisp at once.

For those who don’t like the splatter of pan frying there’s an oven-fried version coated in buttery, seasoned cracker crumbs that bakes alongside sliced potatoes till both are crispy and golden. This fish fry couldn’t be easier, or less messy.

The only thing that can make the fish fry better is a dollop of homemade tartar sauce. Simply combine a few tablespoons mayonnaise with the desired amount of pickle relish. It’s sweet, tangy and delicious.

Mom’s Pan-Fried Fish

1-pound mild fish fillets (haddock, tilapia or orange roughy)

Vegetable oil for frying

1/2 cup flour

Salt and pepper, to taste

1/4 tsp. paprika or seafood seasoning

Directions: In heavy skillet pour oil 1-inch deep. Heat oil to 375-degrees F.

Combine flour, salt, pepper and paprika in a shallow pie pan. Dip fish fillets into flour mixture, turning to coat both sides well; shake off excess.

Carefully place fillets in hot oil and fry about 5 minutes on each side. Drain on paper toweling. Serve with tartar sauce, if desired. Serves 3 to 4.

Oven-Fried Fish and Chips

1-pound mild fish fillets

1/3 cup butter or margarine

2 cups sliced potatoes, skin on or off

3/4 cup crushed buttery crackers

1 tsp. paprika

1/2 tsp. garlic powder

1/4 tsp. salt

1 tsp. dried parsley

Directions: Heat oven to 350-degrees F. In 13×9-inch baking pan melt butter in oven. Add sliced potato rounds and stir to coat with butter. Cover pan with foil and bake 20 to 25 minutes, or till tender.

Meanwhile, in shallow dish, combine cracker crumbs and seasonings.

When potatoes are tender, remove pan from oven and spoon potatoes to one end of the baking pan. Tilt the pan so that any butter runs to the empty end of the pan. Dip the fish fillets into the butter the potatoes were baked in, then coat with crumb mixture. Tilt the pan again to distribute butter to both ends of pan. Place the fillets to the other side of the baking pan, opposite the potatoes. Sprinkle fish and potatoes with remaining crumb mixture. Bake, uncovered, 20 to 30 minutes or until fish flakes with a fork. Serves 4.

Beer Batter Fish

1 1/2 pounds mild fish

2 cups all-purpose flour

1 T. baking powder

1/4 tsp. cayenne pepper

3/4 tsp. kosher salt

1 (12-ounce) bottle beer

Vegetable or canola oil for frying

Directions: In a large bowl whisk together the flour, baking powder, cayenne, salt and beer. Refrigerate batter for about an hour.

Pour oil into heavy pan or an electric skillet to a depth of 3/4-inch. Heat to 375 degrees.

Remove batter from refrigerator and whisk. Dip fish into batter then gently place into hot oil. Fry fish 2 minutes on each side or till golden brown and cooked through (should flake with fork.) Cooking time will depend on thickness of fish. Drain on paper toweling. Serves 4.


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