Ingredients with Measurements:
- 1 lb. white fish fillets (such as cod or tilapia)
- 1 cup all-purpose flour
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. garlic powder
- 1 tsp. paprika
- 1 cup buttermilk
- 2 cups panko breadcrumbs
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or large pot
- Tongs
Step-by-step instructions:
1. In a shallow dish, mix together the flour, salt, black pepper, garlic powder, and paprika.
2. In another shallow dish, pour the buttermilk.
3. In a third shallow dish, add the panko breadcrumbs.
4. Dip each fish fillet in the flour mixture, shaking off any excess.
5. Then, dip the fish in the buttermilk, making sure it's fully coated.
6. Finally, coat the fish in the panko breadcrumbs, pressing them onto the fish to ensure they stick.
7. Heat enough vegetable oil in a deep fryer or large pot to fully submerge the fish fillets.
8. Once the oil is hot (around 350°F), carefully add the fish fillets to the oil using tongs.
9. Fry the fish for about 3-4 minutes on each side, or until golden brown and crispy.
10. Remove the fish from the oil and place them on a paper towel-lined plate to drain any excess oil.
11. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 15 minutes
Cooking time: 8-10 minutes
Temperature:
Oil temperature: 350°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 350
Fat: 10g
Carbohydrates: 32g
Protein: 30g
Substitutions for ingredients:
- Instead of white fish fillets, you can use other types of fish such as salmon or catfish.
- If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice.
Variations:
- Add some spice to the flour mixture by adding cayenne pepper or chili powder.
- Use different types of breadcrumbs such as seasoned breadcrumbs or cornmeal.
- Try using different types of fish seasoning blends for added flavor.
Tips and tricks:
- Make sure the oil is hot enough before adding the fish to ensure they cook evenly and become crispy.
- Don't overcrowd the fryer or pot with too many fish fillets at once, as this can lower the oil temperature and result in soggy fish.
- Serve the fish immediately after frying to ensure they stay crispy.
Storage instructions:
Leftover fish can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the fish, place it on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through and crispy.
Presentation ideas:
Serve the fish on a bed of lettuce or with a side salad for added freshness.
Garnishes:
Garnish the fish with lemon wedges or chopped fresh herbs such as parsley or cilantro.
Pairings:
Crispy fried fish pairs well with tartar sauce, cocktail sauce, or remoulade sauce.
Suggested side dishes:
Serve the fish with french fries, coleslaw, or hushpuppies.
Troubleshooting advice:
- If the fish is not crispy, try increasing the oil temperature or frying the fish for a longer time.
- If the fish is too greasy, try draining it on a paper towel-lined plate for a few minutes before serving.
Food safety advice:
- Make sure the fish is fully cooked before serving.
- Use caution when working with hot oil to avoid burns.
Food history:
Fried fish has been a popular dish for centuries, with variations found in many cultures around the world.
Flavor profiles:
Crispy fried fish has a crunchy exterior and tender, flaky interior with savory and slightly spicy flavors.
Serving suggestions:
Serve the fish as a main dish for lunch or dinner.
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