Achieving extra crispy fried fish requires a combination of proper preparation, seasoning, and cooking techniques. Here’s a simple recipe to help you achieve that delicious crispy texture:
Ingredients:
- Fish fillets (such as cod, haddock, or tilapia)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1 cup buttermilk or milk
- Vegetable oil for frying
Instructions:
- Prepare the Fish:
- Pat the fish fillets dry with paper towels to remove excess moisture.
- Season the fillets with salt and pepper on both sides.
- Create the Coating:
- In a bowl, combine the flour, baking powder, salt, black pepper, paprika, and cayenne pepper. Mix well.
- Dip in Buttermilk:
- Dip each fish fillet into the buttermilk (or regular milk) to coat it completely.
- Coat with Flour Mixture:
- Dredge the fish fillets in the flour mixture, ensuring an even coating on all sides. Press the flour mixture onto the fish to help it adhere.
- Let it Rest:
- Place the coated fish on a plate and let it rest for a few minutes. This allows the coating to adhere better.
- Heat the Oil:
- In a large skillet or deep fryer, heat vegetable oil to around 350-375°F (175-190°C). Use enough oil to submerge the fish fillets.
- Fry the Fish:
- Carefully place the coated fish fillets into the hot oil, a few at a time, to avoid overcrowding. Cook until the fish is golden brown and crispy, usually 3-5 minutes per side, depending on the thickness of the fillets.
- Drain Excess Oil:
- Once the fish is cooked, use a slotted spoon or tongs to remove it from the oil. Place the fried fish on a plate lined with paper towels to absorb any excess oil.
- Serve Immediately:
- Serve the extra crispy fried fish immediately with your favorite dipping sauce, such as tartar sauce or a squeeze of lemon.
Enjoy your delicious and extra crispy fried fish!
