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The Best Fried Fish Recipe Ever!

I can still smell the lake air and feel the sun on my face as I remember fishing with my grandpa. He’d always let me reel in the biggest ones, even if he’d done all the work. But the best part wasn’t the fishing itself; it was the feast that followed. Back at the cabin, he’d clean the fish, and Grandma would work her magic, transforming our catch into the crispiest, most flavorful fried fish I’d ever tasted. This recipe is an homage to those days, a humble attempt to recreate the sheer perfection of Grandma’s golden-brown fish.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Dietary Type: Pescatarian

Ingredients

2-3 lbs fresh fish, of your choice (I prefer Fresh Lake Perch or White Bass)
1 1/2 cups unbleached white flour
1/2 cup wheat flour
3/4 cup cream of wheat
1 tablespoon garlic powder
3/4 teaspoon turmeric
3/4 teaspoon pepper (to taste)
1 teaspoon onion powder
1 teaspoon all-purpose Greek seasoning, plus 1/2 teaspoon all-purpose Greek seasoning, for batter
1 teaspoon seasoning salt
1 cup milk
1/2 teaspoon hot sauce
1 egg
Oil (for frying)

Equipment Needed

Large Skillet
Mixing Bowls
Paper Towels
Warm Plate
Warm Oven (optional)

Instructions

Begin by rinsing the fish thoroughly under cold water. Then, gently pat the fish dry with paper towels. This step is crucial for achieving a crispy coating, as excess moisture will hinder browning. Cut the fish into pieces of your desired size.
In a medium bowl, prepare the wet batter. Mix together the egg, milk, 1/2 teaspoon of all-purpose Greek seasoning, and hot sauce. Whisk until the mixture is well combined and slightly frothy.
Soak the fish in the milk mixture for 5-10 minutes. This allows the fish to absorb flavor and creates a better surface for the dry coating to adhere to.
While the fish is soaking, prepare the dry coating. In a separate, larger bowl, combine the unbleached white flour, wheat flour, cream of wheat, garlic powder, turmeric, pepper, onion powder, 1 teaspoon of all-purpose Greek seasoning, and seasoning salt. Whisk all the dry ingredients together until evenly distributed. The cream of wheat is a key ingredient here, adding a wonderful crunch to the final product.
Heat the oil in a large skillet over medium-high heat. The oil should be deep enough to partially submerge the fish. The ideal temperature for frying is around 350-375°F (175-190°C). If you don’t have a thermometer, test the oil by dropping a small amount of the dry mix into it. It should sizzle gently and turn golden brown in a few seconds.
Remove the fish from the milk mixture and drain off any excess liquid. Pat the fish dry once again with paper towels. This will help prevent the oil from splattering and ensure a crisper coating.
Dip each piece of fish into the dry mix, ensuring it is fully coated. Shake off any excess dry mix. This is important to prevent the coating from becoming too thick or gummy.
Carefully place the coated fish into the hot skillet. Avoid overcrowding the pan, as this will lower the oil temperature and result in soggy fish. Fry the fish for about 3-4 minutes per side, or until it is golden brown and cooked through. The internal temperature of the fish should reach 145°F (63°C).
Once the fish is cooked, remove it from the skillet and place it on paper towels to drain off any excess oil.
To keep the fried fish warm while you finish cooking the remaining pieces, place it on a warm plate in a warm oven. Set the oven to its lowest setting (around 200°F or 93°C). This will prevent the fish from becoming soggy.
Serve immediately with your favorite sides.

Expert Tips & Tricks

For an extra crispy coating, try double-dredging the fish. Dip it in the dry mix, then the wet batter, and then back in the dry mix again.
To prevent the fish from sticking to the skillet, ensure that the oil is hot enough before adding the fish. You can also add a tablespoon of oil with a high smoke point like avocado oil to your frying oil.
If you are using thicker pieces of fish, you may need to increase the cooking time slightly to ensure that they are cooked through.
Don’t overcrowd the pan! Cook the fish in batches to maintain the oil temperature and achieve even browning.
For best results, use fresh, high-quality fish. The fresher the fish, the better the flavor and texture.

Serving & Storage Suggestions

Serve the fried fish immediately while it’s still hot and crispy. It’s delicious with a variety of sides, such as coleslaw, french fries, potato salad, tartar sauce, or lemon wedges. For a classic presentation, serve with pepper rings, onion slices, and sliced dill pickles, just like my grandma used to do.

Leftover fried fish can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. Reheating in a skillet with a little oil can also help restore some of the crispness. Microwaving is not recommended, as it will make the fish soggy. Freezing leftover fried fish is not ideal, as it can affect the texture. However, if you must freeze it, wrap it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 2 months.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	412 kcal	–
Calories from Fat	43 g	11%
Total Fat	4.8 g	7%
Saturated Fat	2 g	10%
Cholesterol	55 mg	18%
Sodium	68.9 mg	2%
Total Carbohydrate	77.4 g	25%
Dietary Fiber	4.8 g	19%
Sugars	0.4 g	1%
Protein	14.4 g	28%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Substitute the wheat flour and unbleached white flour with a gluten-free all-purpose flour blend. You can also use cornstarch or rice flour for an extra crispy coating.
Spice Level: Adjust the amount of hot sauce to your liking. For a milder flavor, omit the hot sauce altogether. For a spicier kick, add a pinch of cayenne pepper to the dry mix.
Fish Variety: Feel free to experiment with different types of fish. Cod, haddock, tilapia, and catfish are all excellent choices for frying.
Seasoning Blend: Customize the seasoning blend to your preferences. Add a pinch of paprika, chili powder, or dried herbs like thyme or oregano for a unique flavor.
Buttermilk: Instead of milk, try using buttermilk for the wet batter. It will add a tangy flavor and help tenderize the fish.

FAQs (Frequently Asked Questions)

Q: Can I use frozen fish for this recipe?
A: Yes, you can use frozen fish, but make sure to thaw it completely before cooking. Pat it dry to remove any excess moisture for optimal crispness.

Q: How do I know when the fish is cooked through?
A: The fish is cooked through when it is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).

Q: Can I use a deep fryer instead of a skillet?
A: Absolutely! A deep fryer will provide a more even cooking temperature and a consistently crispy coating. Follow your deep fryer’s instructions for safe operation.

Q: What if my coating is falling off the fish?
A: This could be due to excess moisture on the fish or not enough adhesion from the wet batter. Ensure the fish is properly dried and the batter is coating evenly.

Q: How can I prevent my fried fish from getting soggy?
A: Avoid overcrowding the pan, use hot oil, drain the fish on paper towels after frying, and keep the cooked fish warm in a low oven.

Final Thoughts

I truly believe that this fried fish recipe is something special. It’s not just about the perfectly crispy coating or the flavorful seasoning; it’s about the memories and the love that go into making it. So, gather your ingredients, get your skillet hot, and prepare to create a truly unforgettable meal. I hope you enjoy it as much as my family and I do. And please, don’t hesitate to share your feedback – I’m always looking for ways to make this recipe even better! This fried fish pairs perfectly with a crisp, cold beer or a refreshing glass of iced tea. Enjoy!

The Best Fried Fish Recipe Ever! Recipe