Chicken Fried Fish

4
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

Rating:

★★★★★ 1 vote

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

How to Make Chicken Fried Fish

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.

Printable Recipe Card

About Chicken Fried Fish

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Southern



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