fried fish

Panko crusted rockfish fillets are hand breaded and oven fried to the perfect golden brown on the outside with mild flaky fish on the inside. They make for an easy, but impressive dinner and even the pickiest palates will approve. (Now with air fryer instructions too!) 

Panko Crusted Oven Fried Rockfish Fillets

panko bread crumbs**

TBSP grated parmesan cheese

tsp of Old Bay Seasoning

TBSP milk

flour

tsp salt

tsp pepper

rockfish fillets*, 3/4 - 1 pound

Place a large oven safe skillet into the...

Place a large oven safe skillet into the oven and preheat to 425 degrees.

In a large bowl combine together the the...

In a large bowl combine together the the flour, salt and pepper. Stir then pour onto a large plate.

In the same bowl combine together the panko,...

In the same bowl combine together the panko, seasoning blend, and parmesan cheese. Stir then pour onto a large plate.

Wipe out the bowl, then use it again...

Wipe out the bowl, then use it again to whisk together the egg and milk.

Check the fish fillets for any bones and...

Check the fish fillets for any bones and remove as necessary. Slice fish in half if necessary.***

Dredge first first in the flour, shaking off...

Dredge first first in the flour, shaking off any excess.

Dip fish into the egg mixture, allowing any...

Dip fish into the egg mixture, allowing any excess to drip off.

Coat fish in the panko mixture, shaking off any...

Coat fish in the panko mixture, shaking off any excess. Place on a clean plate and allow to rest 1 - 2 minutes so the panko can adhere. 

When the oven is preheated, add the 2...

When the oven is preheated, add the 2 tablespoons of oil to the hot pan. Allow to heat 1 minute. Carefully add fish fillets to the hot oil.

Cook for 3 - 4 minutes, then carefully...

Cook for 3 - 4 minutes, then carefully flip over.

Cook an additional 3 - 4 minutes, then...

Cook an additional 3 - 4 minutes, then check with a meat thermometer for an internal temperature of at least 140 degrees.

While fish cook, set up a cooling rack...

While fish cook, set up a cooling rack over a couple layers of paper towels. 

Remove fish from the pan and place on...

Remove fish from the pan and place on the cooling rack. Allow to drain 3 - 5 minutes prior to serving.

https://mediavine-res.cloudinary.com/video/upload/aqb71hoknft9tt4ldtfc.mp4

Panko crusted rockfish fillets are hand breaded and oven fried to the perfect golden brown on the outside with mild flaky fish on the inside. They make for an easy, but impressive dinner and even the pickiest palates will approve.

This Crispy Beer Batter Fish Recipe has a light and airy coating with tender and flaky fish on the inside!

Crispy Beer Batter Fish Recipe

fish

salt

tsp black pepper

all purpose flour

garlic powder

paprika

egg (lightly beaten)

beer

Canola oil

Add oil to a large, heavy bottomed pot or deep fryer till it's about 2 to 3  inches deep. Heat oil to 375 degrees F.

Meanwhile, cut fish into stick shapes, about 1 inch wide and 3 inches long. Pat dry with paper towels and season with salt and pepper.

To make the beer batter, whisk together the flour, garlic powder, paprika and seasoned salt. Stir in the lightly beaten egg, then gradually whisk in the beer until the batter forms and is no longer lumpy.

Quickly dip the fish one piece at a time into the batter, then place in the hot oil. Cook for 3 to 4 minutes, or until the fish is a nice golden brown. Drain on a wire rack and enjoy while hot!

Cooking cod, hake or haddock in a super-crispy batter made from sparkling water steams the fish so it's really moist

Golden beer-battered fish with chips

plain flour

cornflour

tsp baking powder

turmeric

milliliters lager beer

water

litre sunflower oil,for frying

fillet sustainable cod, hake

potatoes,Maris Piper

tbsp plain flour

sunflower oil

Combine the flour, cornflour, baking powder and turmeric in a large bowl, season, then spoon 1 tbsp onto a plate and set aside. Gradually pour the beer and water into the bowl, stirring with a wooden spoon until you have a smooth, lump-free batter. Leave to rest for 30 mins while you prepare the chips.

Heat oven to 200C/fan 180C/gas 6. Boil a large pan of water, then add the chipped potatoes and boil for 2-3 mins until the outsides are just tender but not soft. drain well, then tip onto a large baking tray with the flour, oil and some salt. Gently toss together until all the potatoes are evenly coated and the flour is no longer dusty. Roast for 30 mins, turning occasionally, until the chips are golden and crisp.

To cook the fish, heat the 1 litre oil in a deep saucepan until a drop of batter sizzles and crisps up straight away. Pat the fish dry with kitchen paper, then toss it in the reserved turmeric flour mix. Shake off any excess, then dip into the batter. Carefully lower each fillet into the hot oil and fry for 6-8 mins – depending on the thickness of the fish – until golden and crisp. Using a large slotted spoon, lift out the fish, drain on kitchen paper, then sprinkle with salt. Serve with the hot chips and Homemade tomato sauce (see 'goes well with').

According to Jasper White, the author of The Summer Shack Cookbook, the trick to making great fish and chips at home is to forget the chips and focus exclusively on the fish: "I have decided that making fish and chips in a home kitchen is crazy." So skip the chips and just focus on the fish. This batter is a mix of flour and cornstarch, which comes out shatteringly crisp and remarkably un-greasy.

Dinner Tonight: Beer-Battered Fish Recipe

For the Batter

all-purpose flour

cornstarch

beer (ale, larger)

For the Fish

skinless fillets (cod, flounder, fluke,

salt and pepper

malt vinegar, or lemon

For the Batter: Whisk together flour, cornstarch, beer, egg, and salt in a medium-sized bowl. Make sure there are no lumps. Cover bowl and place in fridge for at least 20 minutes, and up to 3 hours. 

For the Fish: Pour oil into a large dutch oven. Turn heat to medium and bring to a temperature of 375°F.

Dry fish fillets with paper towels. Season both sides with salt and pepper. Drop each piece into the bowl of batter. 

When oil is at 375°F., remove one piece of fish out with a pair of tongs, letting the excess batter drip back into the bowl. Then lower it into the oil, holding on to it for a few seconds to keep it from sticking to the bottom. Repeat process with other fillets. Adjust heat to medium-high to keep temperature at about 350°F. Cook until fillets are golden brown, about five minutes. 

Drain fish fillets on a baking sheet covered with paper towels. Serve with cole slaw, malt vinegar, lemon, or whatever you like best. 

Dredged in flour and pan-fried, the fish fillets in these tacos are nothing out of the ordinary. But add a generous drizzle of her citrusy-salty-herby sauce and you'll quickly be in fish taco heaven.

Rodrigo-Style Fish (Pescado Rodrigo) from 'Pati's Mexican Table' Recipe

Sauce

scallions

cilantro leaves

lime juice

olive oil

(if desired) and chopped jalapeño or serrano chile,

Maggi sauce or soy sauce

Kosher or coarse sea salt

tilapia

black pepper,

All-purpose flour

Vegetable oil

corn tortillas, warmed

To make the sauce: In a small bowl, combine the scallions, cilantro, lime juice, olive oil, jalapeño, and Maggi sauce, and stir to mix well. Set aside for at least 15 minutes. Season with salt if necessary to taste before serving.

For the fish: Sprinkle the fish fillets with the salt and pepper. Spread flour on a large plate and coat each fillet thoroughly on both sides.

Heat 1/4 inch of vegetable oil in a 12-inch skillet over medium-high heat until hot but not smoking. Add the fish, in batches to avoid crowding, and sear for about 3 minutes, until thoroughly browned on the bottom. Don’t fiddle with the fillets; let them brown completely so they release easily from the pan. Turn and sear for about 3 minutes on the second side. The fish is ready when the thickest part is cooked through and it flakes easily with a fork. Put the fish on a paper-towel-lined baking sheet and keep warm in a low (250°F) oven.

Transfer the fish to a platter and pour the sauce on top. Or you can do as I do and flake the fish and serve it drizzled with the sauce, ready to make tacos. Serve with corn tortillas.

This Keto Battered Fish is just as you remember; crispy on the outside and juicy and tender on the inside. The delicious fish is best served with our lemony Keto Tartar Sauce.

Keto Battered Fish - Perfect Low Carb Crispy Batter

White Fish

Salt

Almond Flour

Unflavored Protein Powder

Baking Powder

Eggs

Sparkling Water (chilled)

Keto Tartar Sauce

Lemon wedges (to serve)

Cut the fish into evenly sized pieces, place on a tray and sprinkle with 1/4 teaspoon of salt.

In a mixing bowl, add the rest of the salt, almond flour, protein powder, baking powder and whisk together.

Add the eggs and sparkling water and whisk well. Set aside for 10 minutes.

Heat your deep fryer to 180C/355F.

Dry the pieces of fish by patting with a paper towel.

Dip into the batter, allow the excess to drip off, then gently lower into the hot oil. Depending on the size of your fryer, you will need to cook in batches.

Gently flip the fish over and cook until golden brown, it should take about 5-7 minutes.

Drain the fish in the fryer basket before placing onto a cooling rack. Repeat with the remaining fish.

Enjoy with Keto Tartar Sauce and fresh lemon.

This keto fried fish is amazing and tastes just like restaurant beer-battered fish! A mix of finely ground almond flour and unflavored whey protein powder gives you the perfect light and crispy texture.

Keto Fried Fish - Low Carb Battered Cod Fish

lb skinless wild-caught cod fillets (or other firm white fish fillets)

almond flour

plain whey protein powder

eggs (large)

Zevia Root Beer (or club soda)

sea salt (to taste)

Dry fish.

Drain the fish in a colander for 15 minutes and then pat dry with a paper towel.

Make batter.

Mix the almond flour, protein powder and baking powder. Stir in the eggs and root beer or club soda. Let rest, uncovered, for 10 minutes. If it seems too thick, add a tablespoon or two of soda to thin it out a bit.

Fry.

Heat oil in the deep fryer to 350°F. Fry in batches to avoid the fish fillets touching. Dip each fillet, ensuring it is completely covered, allowing the excess to drip off and then carefully placing in the oil. Once the top is browned, flip the fillet and continue to fry until the thickest point reaches 145°F. Remove and drain on a paper towel.

Serve.

Serve with tartar sauce and a squeeze of lemon juice.

Fish and chips have been completed reinvented in this spicy fried snapper with crisp zucchini fries version.

Snapper with beer-battered zucchini fries

(150 grams) plain flour

(250 milliliters) chilled lager

Sunflower oil, to deep-fry

(about 6) zucchinis,

snapper fillets (skin on)

(300 grams) whole-egg mayonnaise

tbsp harissa (see notes)

Salad leaves, to serve

Lemon

Lightly breaded yellow Great Lakes perch, deep fried until golden with tender, moist fish inside.

Fried Perch

yellow lake perch

seasoned cracker meal

egg (+ 3 tablespoons water)

canola or vegetable oil (for frying)

Preheat the oil in the fryer to 375°. Line a plate or platter with wax paper then set aside. This same plate will be lined with paper towel for the fried fish.

If the fish filets are connected like a ‘butterfly’, cut in half so you have two filets.

Prepare a breading station: Bowl #1 whisk the egg and water together. Bowl #2: add the cracker meal.

Working with one filet at a time, dip in the egg wash letting any excess drip back into the bowl then dredge lightly in the cracker meal then set on a plate repeating until all the fish is coated.

Gently place the fish in the preheated oil adding as many as the fryer will hold. Cook 2-3 minutes watching closely until the desired golden color. 

As you remove the fish from the deep fryer, let the oil drain in the basket for a couple of seconds then transfer to the paper towel lined plate and serve right away.

Channel the quintessential sea-side British dinner with fish and chips with a side of sweet and tender mushy peas.

Jamie Oliver's fish and cheat's chips with tarragon mushy peas

(50 grams) plain flour

eggs, lightly beaten

breadcrumbs

tsp dried chilli flakes

flounder (order

Sunflower oil, to shallow-fry Cress

1kg sebago potatoes, scrubbed (unpeeled), cut into 1cm-thick chips

rosemary sprigs, leaves picked

garlic cloves, thinly sliced

unsalted butter

fresh peas (or frozen, thawed)

tarragon, leaves

lemon

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981829961001&=domain=del

5348771529001-5981829961001

This pan fried whiting fish is a southern classic that is never a disappointment. This recipe works for many reasons: it is extremely easy to prepare. It is gluten-free. It is incredibly delicious. And fries well in minutes.

Pan Fried Whiting Fish

gluten-free all-purpose flour

Cornmeal

cayenne pepper

basil

Whiting fish

vegetable oil for frying (Peanut will also work as well)

In a medium bowl, combine the cornmeal, cayenne pepper, all-purpose flour, salt and pepper to taste, and basil. Mix well and set aside.Wash and lightly season the fish with salt and pepper. Set aside.Coat each fish one by one and set aside on a plate. Then fry the fish in small batches for 5 minutes per side. Repeat the steps with the remaining fish.

Serve warm and enjoy! 

https://www.youtube.com/watch?v=oLf4DTZC1yI

This recipe for fried whiting fish is a basic Southern fried fish recipe. Beautifully panned fried with a super golden crust, moist and tender on the inside, and serves well for dinner or potluck. 
Fried chicken and fried fish are probably the first two dishes that are on top of Southern cuisine.  Pan-Fried Fish is coated with a deliciously seasoned flour and is pan-fried within 10 minutes or less. 
Hot or cold, this crispy fried whiting fish is always a crowd-pleaser.
Full recipe at https://www.savorythoughts.com/pan-fried-whiting-fish/

Pan Fried Whiting Fish Recipe

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Top Tags

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Golden beer-battered fish with chip...

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Rodrigo-Style Fish (Pescado Rodrigo...

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The most viewed fried fish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine