Chicken Fried Fish

Pat Duran

By
@kitchenChatter

This fish is so crispy and so delicious, my family only likes it made this way from now on...
I like to serve it with Asian coleslaw and herb tartar sauce.This fish is wonderful in a taco shell or burger bun too...
Vanilla/Ginger Cole Slaw
This is a great sauce:
Erin Sauce


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Comments:

Serves:

4

Prep:

10 Min

Cook:

5 Min

Method:

Pan Fry

Ingredients

BUTTERMILK MARINADE

1 c
buttermilk
1/4 c
minced red onion
1/4 c
chopped scallions
3 Tbsp
minced fresh dill
1 tsp
grated lemon zest
1/2 tsp
chili paste

FISH AND FRYING

4 medium
-7 oz. each fish fillets cod, trout,or white,etc.
sea salt and white pepper
flour for dredging
peanut oil or vegetable oil for frying

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Southern
Other Tags: Quick & Easy, For Kids, Healthy