Ingredients with Measurements:
- 4 fish fillets (such as cod or tilapia)
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 cup milk
- 1/2 cup vegetable oil
- 1/2 cup unsalted butter, softened
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh chives, chopped
Special equipment needed:
- Large skillet
- Mixing bowl
- Whisk
- Tongs
- Paper towels
Step-by-step instructions:
For the Garlic-Herb Butter:
1. In a small bowl, mix together the softened butter, minced garlic, chopped parsley, thyme, and chives until well combined.
2. Roll the butter mixture into a log shape using plastic wrap and refrigerate until firm.
For the Fried Fish:
1. In a shallow dish, mix together the flour, salt, black pepper, paprika, garlic powder, and onion powder.
2. Pour the milk into another shallow dish.
3. Heat the vegetable oil in a large skillet over medium-high heat.
4. Dip each fish fillet into the milk, then dredge in the flour mixture, shaking off any excess.
5. Carefully place the fish fillets into the hot oil using tongs.
6. Fry the fish for 3-4 minutes on each side or until golden brown and cooked through.
7. Remove the fish from the skillet and place on a paper towel-lined plate to drain any excess oil.
8. Slice the Garlic-Herb Butter into rounds and place on top of the hot fish fillets, allowing it to melt slightly.
9. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 10-15 minutes
5. Temperature:
Medium-high heat for frying the fish
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 28g
Saturated Fat: 12g
Cholesterol: 120mg
Sodium: 650mg
Carbohydrates: 20g
Protein: 30g
Substitutions for ingredients:
- You can use any type of white fish fillets for this recipe.
- You can substitute the vegetable oil for canola oil or peanut oil.
- You can use dried herbs instead of fresh herbs, but reduce the amount by half.
Variations:
- You can add a squeeze of lemon juice over the fish before serving.
- You can sprinkle some grated Parmesan cheese over the fish before adding the Garlic-Herb Butter.
- You can add some chopped capers to the Garlic-Herb Butter for a tangy flavor.
Tips and tricks:
- Make sure the oil is hot enough before adding the fish to prevent it from sticking to the skillet.
- Use a splatter guard to prevent oil from splattering while frying the fish.
- To keep the fish warm while frying the remaining fillets, place them in a warm oven (200°F) on a baking sheet lined with parchment paper.
Storage instructions:
Leftover fried fish can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the fried fish, place it on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the fried fish on a bed of lettuce or with a side of coleslaw. Garnish with lemon wedges and chopped parsley.
Garnishes:
Lemon wedges, chopped parsley, chopped chives, or chopped scallions.
Pairings:
Serve the fried fish with a side of roasted vegetables, mashed potatoes, or rice pilaf.
Suggested side dishes:
Coleslaw, roasted vegetables, mashed potatoes, rice pilaf, or garlic bread.
Troubleshooting advice:
- If the fish is sticking to the skillet, make sure the oil is hot enough before adding the fish.
- If the fish is not crispy, make sure the oil is hot enough and fry the fish in batches to prevent overcrowding in the skillet.
Food safety advice:
- Make sure the fish is cooked through before serving.
- Use a food thermometer to check the internal temperature of the fish, which should be 145°F.
Food history:
Fried fish is a popular dish in many cultures, including Southern cuisine in the United States and British cuisine. It is often served with a side of chips (French fries) in the UK.
Flavor profiles:
The Garlic-Herb Butter adds a rich and savory flavor to the crispy fried fish, with hints of garlic, parsley, thyme, and chives.
Serving suggestions:
Serve the Fried Fish with Garlic-Herb Butter as a main dish for lunch or dinner.
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