Ingredients with Measurements:
- 4 white fish fillets (such as cod or tilapia)
- 1 cup all-purpose flour
- 2 eggs
- 1 cup panko breadcrumbs
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- Vegetable oil for frying
Special equipment needed:
- Deep frying pan or pot
- Tongs
- Wire rack
Step-by-step instructions:
1. Rinse the fish fillets and pat them dry with paper towels.
2. In a shallow dish, mix together the flour, salt, black pepper, paprika, and cayenne pepper.
3. In another shallow dish, beat the eggs.
4. In a third shallow dish, place the panko breadcrumbs.
5. Dredge each fish fillet in the flour mixture, shaking off any excess.
6. Dip the fish fillet in the beaten eggs, making sure to coat it evenly.
7. Press the fish fillet into the panko breadcrumbs, making sure to coat it completely.
8. Heat the vegetable oil in a deep frying pan or pot over medium-high heat.
9. Once the oil is hot, carefully place the fish fillets in the pan using tongs.
10. Fry the fish fillets for 3-4 minutes on each side or until golden brown and crispy.
11. Use tongs to remove the fish fillets from the pan and place them on a wire rack to drain any excess oil.
Time:
Preparation time: 15 minutes
Cooking time: 8-10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 32g
Protein: 28g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Gluten-free panko breadcrumbs can be used instead of regular panko breadcrumbs for a gluten-free version.
- Any white fish fillet can be used in place of cod or tilapia.
Variations:
- Add grated Parmesan cheese to the panko breadcrumbs for extra flavor.
- Use different spices and herbs in the flour mixture for different flavor profiles.
- Serve the fried fish with tartar sauce or lemon wedges for a classic pairing.
Tips and tricks:
- Make sure the oil is hot enough before adding the fish fillets to ensure they cook evenly and become crispy.
- Use a wire rack to drain any excess oil from the fried fish fillets.
- Serve the fried fish immediately for the best texture and flavor.
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 platter with lemon wedges and fresh herbs for a beautiful presentation.
Garnishes:
Fresh herbs, lemon wedges, and tartar sauce make great garnishes for fried fish.
Pairings:
Fried fish pairs well with coleslaw, roasted vegetables, or french fries.
Suggested side dishes:
Coleslaw, roasted vegetables, or french fries make great side dishes for fried fish.
Troubleshooting advice:
- If the fish fillets are not crispy enough, make sure the oil is hot enough before adding them to the pan.
- If the fish fillets are overcooked, reduce the cooking time or lower the heat.
Food safety advice:
- Make sure the oil is hot enough before adding the fish fillets to ensure they cook properly and reduce the risk of foodborne illness.
- Use a thermometer to check the temperature of the oil and make sure it reaches at least 350°F.
Food history:
Fried fish is a popular dish in many cultures, including Southern cuisine in the United States and British cuisine.
Flavor profiles:
The panko breadcrumbs add a crispy texture to the fish fillets, while the spices and herbs in the flour mixture add a savory and slightly spicy flavor.
Serving suggestions:
Serve the fried fish with tartar sauce, lemon wedges, and a side of coleslaw for a classic fish and chips meal.
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Region: Japanese