This recipe creates a delicious and crispy deep-fried fish.
Ingredients
- 2 lbs skinless, boneless white fish fillets (cod, tilapia, halibut etc.)
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs, beaten
- 2 cups vegetable oil, for frying
Instructions
- Prep the Fish: Pat the fish fillets dry with paper towels. Cut them into uniform pieces, about 1-inch thick.
- Make the Coating: In a large bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper.
- Set up the Frying Station: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat to 350°F (175°C).
- Dredge the Fish: Dip each fish piece into the beaten eggs, letting any excess drip off. Then, thoroughly coat the fish in the dry spice mixture.
- Fry the Fish: Carefully lower the coated fish fillets into the hot oil, working in batches to avoid overcrowding the pot. Fry for 3-4 minutes per side, or until golden brown and cooked through. The fish should flake easily with a fork.
- Drain and Serve: Transfer the fried fish to a paper towel-lined plate to drain excess oil. Serve immediately with your favorite dipping sauces, lemon wedges, or tartar sauce.
Tips:
- For an extra crispy coating, you can double dredge the fish by dipping it back into the egg mixture and then again into the dry spice mixture after the initial coating.
- Make sure your oil is hot enough before frying. If the oil is not hot enough, the fish will become greasy.
- Don’t overcrowd the pot when frying. This will lower the oil temperature and result in soggy fish.
- You can substitute buttermilk for the eggs for a tangier flavor.
