Ingredients with Measurements:
- 4 fish fillets (tilapia, cod, or any white fish)
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne pepper
- 1 cup buttermilk
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or large pot
- Cooking thermometer
Step-by-step instructions:
1. In a shallow dish, mix together flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
2. Pour buttermilk into another shallow dish.
3. Dip each fish fillet into the buttermilk, then coat it in the flour mixture. Shake off any excess flour.
4. Heat vegetable oil in a deep fryer or large pot to 375°F.
5. Fry the fish fillets in batches for about 4-5 minutes or until golden brown and crispy. Use a cooking thermometer to check the internal temperature of the fish, which should be 145°F.
6. Remove the fish from the oil and place on a paper towel-lined plate to drain off any excess oil.
7. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Oil temperature: 375°F
Internal temperature of fish: 145°F
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 29g
Protein: 30g
Substitutions for ingredients:
- You can use any white fish fillets in this recipe.
- If you don't have buttermilk, you can use regular milk or yogurt instead.
Variations:
- For a milder version, reduce the amount of cayenne pepper.
- You can add other spices or herbs to the flour mixture, such as thyme, oregano, or chili powder.
Tips and tricks:
- Make sure the oil is hot enough before frying the fish to ensure a crispy crust.
- Don't overcrowd the fryer or pot, as this can lower the oil temperature and make the fish soggy.
- Use a slotted spoon or tongs to remove the fish from the oil to avoid getting burned.
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 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 parsley for garnish.
Garnishes:
Lemon wedges, parsley, tartar sauce, hot sauce
Pairings:
French fries, coleslaw, corn on the cob
Suggested side dishes:
Roasted vegetables, mashed potatoes, green salad
Troubleshooting advice:
- If the fish is not crispy, the oil may not be hot enough or the fish may be too wet. Make sure to shake off any excess flour before frying and check the oil temperature.
- If the fish is overcooked or dry, reduce the cooking time or temperature.
Food safety advice:
- Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
- Use a cooking thermometer to check the temperature of the oil and fish.
- Always wash your hands and utensils before and after handling raw fish.
Food history:
Fried fish is a popular dish in many cultures, including Southern cuisine in the United States, British fish and chips, and Japanese tempura.
Flavor profiles:
Spicy, savory, crispy
Serving suggestions:
Serve the fried fish as a main course for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A