Fresh Fish Fry
This recipe has a light coating that features corn flake crumbs, cornmeal, and a healthy dose of lemon pepper. It creates a crispy coating that seals in the moisture and results in a tasty, fork-tender, flaky fish.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 to 3 servings
- Category: fish
- Method: frying
- Cuisine: Canadian
Ingredients
For the breading (makes 2 cups; store the extra in an airtight container):
¼ cup flour
½ cup corn flake crumbs
½ cupItalian bread crumbs
¼ cup corn meal
2 Tablespoons lemon pepper (important)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
½ teaspoon salt
For the fish:
Sunflower oil for frying
1 lb fresh (or fresh frozen, thawed) fish, cut in “fish stick” size pieces
1 cup liquid (beer, buttermilk, plain soda water, or lemon or lime soda)
1 lemon, quartered
Instructions
For the breading:
- Mix the flour, corn flake crumbs, Italian bread crumbs, corn meal, lemon pepper, garlic and onion powder, paprika, and salt in a bowl. It should be a light brown colour.
- Place about a third of the mixture in a zip lock bag and set aside. Store the extra for your next fish fry
For the fish:
- Heat a cast iron skillet over medium heat and add about ½ -inch of the oil. You know it is hot enough if a drop of water dances or a piece of fish sizzles.
- Place the fish pieces in a bowl and pour the liquid of your choosing over, tossing to coat. Greg uses a lime soda water and it worked like a charm. I used buttermilk.
- Pick up a piece of fish, shake any excess liquid off of it, and add it to the zip lock bag. Repeat for four or five more pieces. Then shake the bag until they are all well-coated.
- Add those pieces to the fry pan and continue this pattern until all pieces are coated and frying.
- Let the pieces completely brown on the first side before flipping. Cook about 3 to 4 minutes per side. Once cooked remove the pieces to a rack.
- Serve with fresh lemon slices, coleslaw, beans, and bread.
Keywords: Fresh Fish Fry