Fish Fry or Fried Fish is a delightful seafood dish known for its crispy, crunchy texture, and delicious flavors. It typically consists of fish fillets that are seasoned with basic seasonings and spices, then coated in a flavorful breading mixture. Fish Fry is one of the best-fried foods, that is often enjoyed with various dipping sauces like tartar sauce or remoulade sauce, adding an extra layer of tanginess and creaminess to the dish. It can be a perfect choice for both lunch and dinner, pairing well with sides like quinoa, roasted or baked vegetables, or a refreshing side salad.
In a bowl, add the eggs, hot sauce, garlic powder, onion powder, yellow mustard, and salt. Mix thoroughly until well blended
Cut each tilapia fillet into four portions and place them in the marinade. Ensure the fish is coated well and let it rest for at least 15 to 30 minutes, allowing the flavors to meld together
Next, in a shallow tray, combine all-purpose flour, panko bread crumbs, cornmeal, garlic powder, onion powder, black pepper, paprika or chili powder, Italian seasoning, and salt. Mix the ingredients until well combined
Coat the marinated fishfillets evenly with the breading mixture. Press the fish fillets gently while coating them to ensure an even and thorough coating
In a wide pan, heat oil over medium-high heat. To check if the oil is hot enough, add a small piece of bread. If the bread sizzles and browns quickly, the oil is hot enough. Carefully place the breaded fish fillets in the pan, making sure not to overcrowd it
Fry the fish for approximately 4 to 5 minutes on each side, or until they turn golden brown
Using a slotted spoon, remove the fried fish from the oil and let the excess oil drain on a paper towel. Alternatively, you can place the fish fillets on a baking tray with a cooling rack
Quality of fish: Start with fresh fish of good quality. Look for fish that has a firm texture, and a fresh odor
Properly season the fish: Season the fish well before coating it with the breading mixture. Use a combination of salt, pepper, and any other preferred spices or seasonings to enhance the flavor of the fish
Allow marinating time: If you choose to marinate the fish, allow it to rest in the marinade for at least 15 to 30 minutes. This will help the flavors to infuse into the fish and enhance its taste
Maintain proper oil temperature: The oil should be hot enough to create a crisp coating without being too hot to burn the breading. Aim for a temperature between 350°F (175°C) and 375°F (190°C) for frying fish. Use a thermometer or the bread test (where a small piece of bread sizzles and browns quickly) to check the oil temperature
Avoid overcrowding the pan: Fry the fish in batches and avoid overcrowding the pan. Overcrowding can cause the oil temperature to drop and result in soggy and unevenly cooked fish
Drain excess oil: After frying, place the fried fish on a paper towel-lined plate or a cooling rack to drain any excess oil. This step helps to remove any excess grease and keeps the fish crispy
Enhance breading adherence: If you're having trouble with the breading not sticking to the fish, there are a couple of techniques you can try. First, lightly coat the fish in the breading mixture, then dip it back into the marinade, and finally coat it again in the breading mixture. This double-coating method can help improve the adherence of the breading to the fish. Alternatively, you can add a tablespoon of all-purpose flour to the marinade itself before marinating the fish. This helps to create a slightly tacky surface on the fish, making it easier for the breading to stick during the frying process