Basic Deep Fried Fish In Pieces Coatings I Recipes

FISH COATING MIX

Steps:

• Combine first 6 ingredients. This may be stored in an airtight container in the freezer. Mix before using to redistribute the seasonings.
• To make fried fish; dip fish in buttermilk, then roll in coating mix. Heat approximately 3" oil in a large skillet to 375°F Fry one piece at a time until golden brown, 4-6 minutes.

MOM'S FRIED FISH

Steps:

• Place eggs and cracker crumbs in separate shallow bowls. Dip fillets into eggs, then coat with crumbs. Let stand for 5 minutes. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry fillets, a few at a time, for 2 minutes on each side or until fish is golden brown and flakes easily with a fork. Drain on paper towels. , In a small bowl, combine the tartar sauce ingredients. Serve with fish.

CRISPY FRIED FISH

Steps:

• In shallow dish, mix flour and seasoned salt. In medium bowl, beat eggs and beer with whisk. Place bread crumbs in large resealable food-storage plastic bag.
• In electric skillet or deep fryer, heat about 2 inches oil to 350°F. Coat both sides of fish fillets with flour mixture, then dip in beer mixture, letting excess drip back into bowl. Place 1 or 2 pieces of fish at a time in plastic bag with bread crumbs; seal bag and shake to coat completely.
• Fry fish in batches in hot oil about 4 minutes, turning once, until golden brown. Drain on paper towels. Serve hot.

BASIC DEEP-FRIED FISH, IN PIECES: COATINGS I

Steps:

• a. Dredge fish in cornstarch or flour. b. Coat fish with a paste made by blending cornstarch and cold water. c. Dip fish in a mixture made of egg, beaten soy sauce and salt. Then dredge lightly in cornstarch. d. Dip fish in any of the batter mixtures in Basic Deep-Fried Fish, In Pieces: Coatings II.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

BASIC DEEP-FRIED FISH, WHOLE: COATINGS

Steps:

• a. Dredge fish in cornstarch to coat. b. Dip fish in beaten egg. Dredge in flour to coat. c. Coat fish with a paste made of cornstarch and flour, and sherry to thin. d. Coat fish with a batter made of egg, lightly beaten, and flour. e. Omit salt. Coat fish with a batter made as follows: combine flour, cornstarch, baking powder and salt then add egg, lightly beaten, and oil or lard.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.