chicken fried fish
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... http://www.justapinch.com/recipes/side/side-vegetable/vanilla-ginger-cole-slaw.html?p=9 This is a great sauce: http://www.justapinch.com/recipes/main-course/chicken/erin-sauce.html?p=32
prep time
10 Min
cook time
5 Min
method
Pan Fry
yield
4 serving(s)
Ingredients
- BUTTERMILK MARINADE
- 1 cup buttermilk
- 1/4 cup minced red onion
- 1/4 cup chopped scallions
- 3 tablespoons minced fresh dill
- 1 teaspoon grated lemon zest
- 1/2 teaspoon 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 1Buttermilk marinade; Combine all the marinade ingredients in a baking dish; whisk ingredients well. -
Step 2Lay 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.
-
Step 3Frying; When ready to fry, remove fish from marinade and season them with the salt and pepper. Dredge fish well with the flour.
-
Step 4Heat 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
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