Chicken Fried Fish Recipes

CHICKEN FRIED FISH

Steps:

• 1. Buttermilk marinade; Combine all the marinade ingredients in a baking dish; whisk ingredients well.
• 2. Lay the fillets in the marinade, making sure the fish is completely covered. Cover dish with plastic wrap and place in the refrigerator for at least 2 hours and up to 6 hours.
• 3. Frying; When ready to fry, remove fish from marinade and season them with the salt and pepper. Dredge fish well with the flour.
• 4. Heat 1/4 inch of oil in a cast iron skillet or other non stick heavy pan, until very hot, but not smoking. Fry fish in batches for about 1 1/2 minutes on one side, then turn and fry for another 45 seconds. The crust should be golden..Serve with herb tartar sauce.

" CHICKEN FRIED " FISH FINGERS

Steps:

• Put fish into a medium sized bowl.
• Cover with buttermilk; chill for at least 2 hours.
• Mix together flour, seasoning salt, and pepper in a large bowl.
• Coat each piece of fish in flour mixture.
• Set aside.
• In remaining buttermilk, add egg, mixing well.
• Coat floured fish in buttermilk/egg mix.
• Repeat step 4.
• Heat oil till hot but not smoking in a large skillet.
• Add fish six pieces at a time. Do not crowd fish.
• Cook until fish is golden brown and flakes easily (about 3 to 5 minutes each side).

THE BEST CHICKEN FRIED STEAK

Steps:

• Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.
• Heat the shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
• Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks to serve.