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Fried Fish
Credit:
Ryan Liebe
Recipe Summary
prep: 30 mins
total: 45 mins
Yield: Serves 6 to 8
Ingredients
Ingredient Checklist
8 cups safflower or other neutral-flavored oil
3/4 cup plus 3 tablespoons unbleached all-purpose flour
3/4 cup cornstarch
Kosher salt and freshly ground pepper
1 1/4 teaspoons baking powder
1 1/2 cups club soda or seltzer
3 pounds skinless freshwater fish fillets (1/2 to 1 inch thick), such as trout, perch, or walleye, cut into 2-inch pieces
Potato rolls, sliced tomatoes, pickles, potato chips, and lemon wedges, for serving
Tartar Sauce with Pickled Jalapenos, for serving
Cook's Notes
The fish is best served immediately, but can be kept warm in a 200-degree oven while you fry the rest.
Variations
Ocean fish work well in a fish fry, too – provided the fillets are thin enough to ensure the right ratio of coating to fish. Try to find ones no thicker than an inch, and bear in mind that the thicker the fillets, the longer they’ll need to cook.
Gallery
Fried Fish
Credit:
Ryan Liebe
Recipe Summary
prep: 30 mins
total: 45 mins
Yield: Serves 6 to 8
Gallery
Fried Fish
Credit:
Ryan Liebe
Fried Fish
Credit:
Ryan Liebe
Fried Fish
Recipe Summary
prep: 30 mins
total: 45 mins
Yield: Serves 6 to 8
Recipe Summary
prep: 30 mins
total: 45 mins
Yield: Serves 6 to 8
prep: 30 mins
total: 45 mins
prep:
30 mins
total:
45 mins
Yield: Serves 6 to 8
Serves 6 to 8
Ingredients
Ingredients
- 8 cups safflower or other neutral-flavored oil
- 3/4 cup plus 3 tablespoons unbleached all-purpose flour
- 3/4 cup cornstarch
- Kosher salt and freshly ground pepper
- 1 1/4 teaspoons baking powder
- 1 1/2 cups club soda or seltzer
- 3 pounds skinless freshwater fish fillets (1/2 to 1 inch thick), such as trout, perch, or walleye, cut into 2-inch pieces
- Potato rolls, sliced tomatoes, pickles, potato chips, and lemon wedges, for serving
- Tartar Sauce with Pickled Jalapenos, for serving
Directions
Heat oil in a large, heavy pot (preferably cast iron) to 365 degrees. In a medium bowl, whisk together flour, cornstarch, 1 teaspoon salt, and baking powder. Gently whisk in club soda; do not overmix (there may be some lumps). Let stand 15 minutes.
Pat fish very dry; season with salt and pepper. Working with a few pieces at a time, dip fish in batter, then transfer directly to hot oil with tongs. Cook until crisp and golden brown all over, about 3 minutes. (Be sure to keep oil temperature between 345 degrees and 365 degrees.) Transfer to paper towels to drain. Serve fish hot on rolls, with tomatoes, pickles, chips, and tartar sauce, and lemon wedges alongside.
Cook's Notes
The fish is best served immediately, but can be kept warm in a 200-degree oven while you fry the rest.
Variations
Ocean fish work well in a fish fry, too – provided the fillets are thin enough to ensure the right ratio of coating to fish. Try to find ones no thicker than an inch, and bear in mind that the thicker the fillets, the longer they’ll need to cook.
Cook’s Notes
The fish is best served immediately, but can be kept warm in a 200-degree oven while you fry the rest.
Variations
Ocean fish work well in a fish fry, too – provided the fillets are thin enough to ensure the right ratio of coating to fish. Try to find ones no thicker than an inch, and bear in mind that the thicker the fillets, the longer they’ll need to cook.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Fried Fish
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Fried Fish
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
