Fish Frying Tips

Frying fish can be some what of a challenge if you do not follow a few basic rules. I like to use vegetable oil to fry fish. Try to pick out a good oil. I am sure you have an opinion on what type of oil to use. My Grandfather always used lard and the fish came out crispy on the outside and tender on the inside. But most of us these days try to avoid lard for many reasons. I believe mostly because we have learned to cut down on fat in our diets. Which isn't that bad of an idea. Serving a good piece of fried fish starts with preparation in almost any kitchen. If you caught the fish yourself or picked it up at the market, I still prepare the fish the same way. Always wash the fish thoroughly, then rinse it with cold water. I set the fillets in a strainer and let cold water run over them for several minutes. This can take much of the fish smell away. I will also soak the fish in lemon juice for at least 20 minutes and then re rinse them.

Do not worry your fish will not taste like lemon but this method will also take the fishy smell and taste away. I always inspect the fish for bones and cut off any dark spots. Some fish have a mud line, a dis-coloration of the meat. The mud line is usually a little bit darker and does not taste very good. So I get rid of it. So you have rinsed your fish and maybe soaked the fillets in lemon. I enjoy breading on my fried fish. You can buy many different types at most stores. But I have always preferred to use saltine crackers. I place them in a plastic bag and crush them until they are a powder. Then I use one egg with a quarter cup of milk. Mix up the milk and egg add pepper to taste. Drag the fillets through the milk and egg mixture them put the fillet in the plastic bag that contains the crushed saltines and shake it around. Until the fish is covered with the breading. At this point you should already have you grease in the pan and hot. Not to hot but hot enough when you flick a little water at the pan it spits. Now place the fish in the pan and fry until they are golden brown on one side then turn them over. When I cook pan fish it takes about 3-5 minutes on each side depending on how hot your grease is and how thick the fillets are. This is just my basic fish frying recipe, you will be able to think of many variations to this but if you use the basic principles you will have great tasting fried fish every time.