The best way to fry fish

Use Andy's Fish Seasoning. It is the best way to fry fishThis post is a matter of personal opinion, and also fact because I’m dad.  The best way to fry fish comes from my father.  I’ll share this recipe with you.  Give it a shot.  If you don’t like it, then provide your best fish frying recipe.  I’ll try it, and the kids will be the judge!

Being from northern Indiana, most of the fish we eat is freshwater lake fish like bluegill, and large mouth bass.

After filleting the fish, and rinsing the fillets in cold water to remove any scales or other impurities, shake of the excess water.

Recipe for the best way to fry fish

Put about 1c whole wheat unbleached flour on a plate or shallow container.

In another shallow bowl, large enough to hold your largest fillet, mix together two eggs and about twice the milk you’d add if you were making scrambled eggs.

Poor some Andy’s Fish Breading into a third shallow container.  The entire setup can be seen in these images:

The best way to fry fish - andy's fish breading. the best way to fry fish, unbleached whole wheat flour

Grab your skillet, and get it on medium high heat.  I recommend using saffron oil, but my dad uses wesson oil. Coat the bottom of the skillet with about 1/4″ of oil.  We are pan frying, not deep frying.

After shaking off the excess water, place the fillet into the flour.  This will dry the fish completely on the surface.  Then coat the fillet in the milk and egg mixture.  The milk and egg will help the Andy’s Fish Breading stick to the fillets.

I always coat all of the fish fillets before beginning the frying.  The fillets from the area lakes are small, yet flavorful, and cook quickly.

Once the oil is hot, put a few fillets into the skillet, and cook on each side for about 1-2 minutes, frying the fish until it flakes, but no longer.  Overcooked fish isn’t as good!

I find this method to be the best way to fry fish.  The Andy’s Fish Breading makes a slightly spicy, very flavorful meal. Try it out, and let me know what you think!


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