Deep Fried Fish

by Millie Bentley

Greetings. Here is a recipe that you can use with salmon, halibut, whitefish, etc. I used this particular recipe for years on just about any kind of fish, but haven’t deep fried any fish since about 1985 when I had some wonderful white king in Petersburg. Yummm! It was the first time I’d seen or tasted white king and it was delicious. Try this on any fish you like.

Deep Fried Fish

6 boneless, skinless filets (about 5 oz. each, ¾ inches thick)

1 ½ cups flour

2 cups yellow corn meal

4 tablespoons seasoned salt

1 tablespoon black pepper

2 tablespoons baking powder

Oil for frying – canola, corn or peanut

Lemons – cut into eighths

Tartar Sauce (recipe below)

Wash your fish and place on rack. Mix flour, corn meal, salt, pepper and baking powder in a large bowl. Dip the fish pieces in mixture, shake off excess coating and return to rack. In a large deep skillet or pot, pour oil to approximately 3 inches deep and heat to about 350 degrees.

Working in batches (do not crowd pot), deep fry fish about 6 minutes or until crispy and nicely browned. Remove fried fish to rack (place paper towel under rack to catch oil), bring oil back up to 350 degrees and finish frying remaining filets. Place fish on platter and surround with lemon slices.

Serve tartar sauce on the side. 4 Servings.

Tartar Sauce

1 cup mayonnaise

¼ cup minced onion

¼ cup finely chopped dill pickle

1 teaspoon dried dill weed or 1 tablespoon fresh

2 tablespoons capers (optional)

Mix all ingredients in bowl and refrigerate an hour or so before serving. Can be made well in advance. Keeps a week or so in refrigerator. Can also double recipe or decrease/increase ingredients to suit your taste.

Until next week, dear Reader, vaya con Dios.

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