Easy and Tasty Fried Fish Fillets (2024)

FAQs

How to get a good crust on fried fish? ›

For a rich, crispy crust, you need to make a batter. Panko breadcrumbs make the best batter for deep-fried fish. Beat one egg and 1/2 cup of dark beer or milk together in a shallow dish. Mix 1/3 cup flour and 1 teaspoon seasoning salt together in another shallow dish.

In a 3-quart bowl, soak fish in milk for 15-20 minutes. The casein protein in milk binds to the trimethylamine in the fish flesh, reducing the “fishy” odor.

In a shallow dish, add ½ cup all-purpose flour. In a separate shallow dish, combine 1 beaten egg with 2 tablespoons water or milk. In one more dish or plate, add ⅓ cup panko bread crumbs. Dip fish pieces into the flour, turning to coat all sides, and shake off excess flour.

Cook the fillets until browned on one side, about 3 minutes. Flip them over and cook them until they've browned on the second side and the fish is opaque and flaky in the center, about 3 more minutes.

Avoid olive oil and butter since they'll burn at the high temperatures required for frying. Don't skip the flour coating since it provides a delicious crispy texture, protects the fish from soaking up too much oil, and also keeps the fillet in one piece.

Fried Fish Tips

Don't overcrowd the pan with fillets, resist the urge to move the fish around once it's in the oil, and fry it long enough. Also, don't cover the skillet or fryer when frying the fish. That creates steam which will end up in a soggy and greasy coating.

Milk: The proteins in milk help the batter adhere to the fish and promote browning. Water: Use very cold water for the crispiest results. Baking powder: Baking powder ensures a light and crispy exterior. Salt: A teaspoon of salt enhances the overall flavor of the fish batter.

Don't skimp on seasoning.

Season both sides of the fish (since the salt doesn't get absorbed after frying) and drizzle the filet with olive oil (don't be afraid to keep adding more!), continuing to season with salt and pepper along every step of the way.

Apparently, the proteins present in milk can bind to the fatty acids that have been exposed to air and give salmon its fishy odor or taste and mitigate them to be more neutral. (Fishiness is caused by the oxidation of fatty acids.)

When you put it on paper towels, the crust will steam from below, leading to soggy bottoms and a coating that is more likely to fall off. Never cover your deep fried fish (that leads to soggy fish, and you've worked so hard on that crisp crust!) and serve immediately.

Do you fry fish on high or low heat? ›

Temperature is very important. You'll need a deep-fry or candy thermometer. Bring the heat up slowly until the oil is between 350 and 375 degrees F — too low and you'll get greasy food, too high and it'll burn.

As a general rule of thumb, the fish should be able to be fully submerged in the frying oil to ensure an even cook but only cover half of the surface area of the oil. For personal use, frying one portion of fish at a time is recommended but if you do choose to cook multiple fillets, do not overfill the vat.

Shake the pan lightly to move the fish. Cook for 2 minutes until golden and crisp, pressing down gently, then flip. Cook the other side for 2 minutes until crisp then remove. If it's browning too quickly, just remove pan from the stove briefly.

Monitor oil temperature

There are naturally going to be some variances when you add food to a pot of hot oil, but if the temperature lowers too much, you run the risk of not being able to brown and crisp the fish. That dreaded blonde, soggy fried fish is what you'll get.