Ingredients with Measurements:
- 4 white fish fillets (such as cod or tilapia)
- 1 cup of all-purpose flour
- 2 eggs
- 1 cup of panko breadcrumbs
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of paprika
- 1/4 teaspoon of cayenne pepper
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Tongs
- Wire rack
Step-by-step instructions:
1. Preheat the deep fryer or pot with vegetable oil to 375°F.
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, add the panko breadcrumbs.
5. Dip each fish fillet into the flour mixture, shaking off any excess.
6. Next, dip the fish fillet into the beaten eggs, making sure to coat both sides.
7. Finally, coat the fish fillet in the panko breadcrumbs, pressing the breadcrumbs onto the fish to ensure they stick.
8. Carefully place the coated fish fillets into the hot oil using tongs.
9. Fry the fish for 3-4 minutes on each side, or until golden brown and crispy.
10. Remove the fish from the oil using tongs and place them on a wire rack to drain any excess oil.
11. Serve hot with lemon wedges and tartar sauce.
Time:
Preparation time: 15 minutes
Cooking time: 8-10 minutes
Temperature:
Oil temperature: 375°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 350
Total fat: 12g
Saturated fat: 2g
Cholesterol: 130mg
Sodium: 700mg
Total carbohydrates: 25g
Dietary fiber: 1g
Protein: 33g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Italian seasoned breadcrumbs can be used instead of panko breadcrumbs for a different flavor.
Variations:
- Add grated Parmesan cheese to the panko breadcrumbs for a cheesy twist.
- Use different types of fish such as salmon or halibut.
Tips and tricks:
- Make sure the oil is hot enough before adding the fish to ensure a crispy crust.
- Do not overcrowd the fryer or pot with too many fish fillets at once, as this will lower the oil temperature and result in soggy fish.
- Use a wire rack to drain excess oil and keep the fish crispy.
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, preheat the oven to 350°F and place the fish on a baking sheet. Bake for 10-12 minutes or until heated through.
Presentation ideas:
Serve the fried fish on a bed of lettuce with lemon wedges and tartar sauce on the side.
Garnishes:
Garnish with fresh parsley or cilantro for a pop of color.
Pairings:
Serve with coleslaw, french fries, or roasted vegetables.
Suggested side dishes:
- Garlic roasted potatoes
- Grilled asparagus
- Creamy mac and cheese
Troubleshooting advice:
- If the crust is not crispy enough, increase the oil temperature or fry the fish for a longer time.
- If the crust is too thick, use less flour and breadcrumbs in the coating.
Food safety advice:
- Make sure the fish is fully cooked before serving.
- Use a thermometer to check the internal temperature of the fish, which should be 145°F.
Food history:
Fried fish is a classic dish that originated in the southern United States and is often associated with seafood shacks and beachside restaurants.
Flavor profiles:
The panko breadcrumbs add a crispy texture to the fish, while the spices add a savory and slightly spicy flavor.
Serving suggestions:
Serve the fried fish as a main course for lunch or dinner.
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Region: Japanese