Pan-fried whole fish is one of the best ways to prepare freshly caught fish, and it is much simpler than it sounds. This delicious fried fish is golden and crisp on the exterior and hot and juicy within.
- 2 entire medium-sized fish weighing approximately 1 pound, scaled and gutted
- 1/4 cup cornmeal
- 1 teaspoon kosher or sea salt
- 1 teaspoon powdered garlic
- 1 teaspoon paprika (I used smoked paprika)
- 1 milligram of black pepper
- 1 quart of high temperature oil (or more if necessary)
- 2 lemons, halved
- Rinse fish with cool running water to remove blood and loose scales. With paper towels, dry the outside and inside. Using a knife, split the flesh from top fin to bottom fin at intervals of one inch. Cut at a little angle so that deeper incisions may be made to the backbone. This facilitates consistent cooking and increases the surface area available for seasoning.
- Mix together cornstarch, salt, garlic powder, and paprika. Sprinkle seasoned cornstarch on both sides of each fish to fully coat it.
- Heat oil in skillet over medium-high heat. When oil shimmers, it is ready. Place each fish into the pan with care so as not to spill hot oil out of the pan. Do not move fish during the cooking process. After one minute, reduce heat to medium heat. When the fish is ready to be turned, use tongs and a spatula to delicately flip it over.5 minutes on the other side.
- Remove from skillet using tongs and a fish spatula, and transfer to a wire rack to drain. Avoid paper towels, since they can cause the fish to get soggy as it cools because they hold steam.
- Serve fish with lemon halves for squeezing over.
How long should the fish be fried?
Fry the Fish in a Pan – Place half of the fish fillets in a single layer in heated oil in a pan. The oil should be sizzling hot before adding the fish to the pan. Fry the fish until the bottom is golden brown. To answer the question, “How long does it take to fry fish? “: It takes around three to four minutes each side to pan-fry an average fillet.
Using tongs or a big metal spatula such as this OXO Fish Turner ($14, Target) and a fork, turn the fish once the first side is golden brown. Be careful not to spatter the fat. The fat should still be sizzling when the fish is turned over. Blaine Moats Cook the second side of the salmon until it is golden brown and begins to flake when checked with a fork (3 to 4 minutes more).
On a plate, stack two or three paper towels to absorb the extra oil. Transfer each cooked piece of fish to the paper towels with care using a spatula. Turn the fish over to dry both sides. Warm the cooked fish in the oven on a baking sheet while cooking the remaining fish.
Best Fish for Frying – Not all varieties of fish are ideal for frying. When selecting a fish to deep fry, strive for one with a neutral flavor and a low oil content. Fish with a neutral taste, white meat, and low fat content are optimal for frying. Freshwater fish such as largemouth bass, rainbow trout, and catfish are wonderful options.
- Tilapia
- Catfish
- Breaded Bass
- Trout
- Cod
- Perch
- Shrimp
- Halibut
- Oysters
How is thick fish fried?
How to Pan-Fry Thick Fillets of Fish SALMON FILLETS (Method Appropriate for all Fillet Varieties) How to Pan-Fry Thick Fish Fillets Equipment for Preparation: Heavy-duty sauté pan or frying pan Season the fillet according to your preferred recipe or with a pinch of sea salt and a pinch of black pepper.
Place the fillet, flesh side down, into a heated skillet with a tiny amount of oil and cook for 5-7 minutes over medium heat. Turn the fillet to cook the opposite side and baste the top with pan juices to maintain moisture. Cook the second side for two minutes while adding garnishes and cooking juices (wine or tomato sauce is recommended).
Continue simmering the fish until it is completely done (when it will flake easily and is no longer translucent). How to Pan-Fry Thick Fillets of Fish
Manage the heat (and keep your hands off!) – Other than flattening the fish, you should avoid touching it. Even though the preparations we’ve made thus far should lessen the amount of adhesion, it may stick initially. If you try to raise it too quickly, you might wind up ripping the fish.
- In the meanwhile, you should begin controlling the temperature.
- We required the oil to be extremely hot when the fish entered it, but we don’t necessarily want to keep the heat at a high level for the remainder of the cooking process, lest the fish burn or become overcooked.
- It’s okay to drop the heat now to a more moderate level—not so much that you lose the sizzle, but not so little that it scorches, either.
After a minute or two, you should observe browning around the fillet’s edges as the heat penetrates the fillet. If it’s a very thick fillet (more than an inch and a half or so)—and not something like salmon that you’ll be serving medium-rare—you may transfer the pan to a 350°F oven so that the heat cooks it through from above and below.
If it is thin like this fish, the entire process may be completed on the cooktop. Most of the cooking may happen with the fish skin side down. The longer the skin is in touch with the pan, not only will it get crispier, but it will also function as an insulator, preventing the delicate flesh from becoming harsh and dry.
It’s only time to turn the fish when it’s nearly done through. (If it’s in the oven, it will have cooked from above as well, ensuring that you don’t have a giant lump of raw fish on your hands.)
How can I prevent my fried fish from curling?
Preventing Fish Skin Curl – Due to the temperature differential, fish skin tends to curl away from a hot pan. You are likely to remove the fish from the refrigerator just before cooking, so the fish will compress when it meets a very hot pan. There is a quick and simple solution, and it does not involve scoring the skin (see below).
Mustard Breadcrumb Fried Fish I understand that frying fish with mustard is uncommon. Undoubtedly, every day is the ideal day for fishing. So why not experiment with a new technique for your typical fried fish? You would want to wow your friends and family with a recipe for Mustard-Battered Fried Fish that is suitable for every day of the week.
First, we will chop the fish into thin pieces. I purchased a 1.5-pound Cod fish. Rinse and pat dry fish. The fish should be liberally coated with olive oil, salt, and pepper. Reserve until the mustard marinade is prepared. In a big bowl or resealable plastic bag. Mix together the mustard and thyme. Combine all ingredients, coating the fish thoroughly.
Add lemon zest in addition to lemon juice. Marinate for thirty minutes to three hours. I decided to marinade my fish for three hours to enhance its flavor. I recall eating steak at a friend’s house and falling in love with its acidic flavor and soft texture, so I decided to apply the same technique to fish.
- Cod was my preferred fish, but any white fish will suffice, including Tilapia, bass, whiting, and catfish.
- The mustard batter is used to retain the breading on the fish, as well as tenderizing and moistening the fish while it cooks.
- After the fish is cooked, you won’t be able to taste the mustard, so you don’t have to worry about the vinegary taste that mustard often has.
Mustard’s flavor can range from tart to spicy, so select your mustard with care. Fortunately, this dish contains all of those tastes and more. In addition to being tasty, flavorful, and flaky, the fish is really simple to prepare. If you are a lover of fried fish, you will fall in love with this Mustard-Battered Fried Fish. 
- 1-1/2-pound fish fillet
- 2 cup corn meal
- 1-1/2 cup flour
- 1/2 cup Dijon mustard
- 1 tbs Hot sauce
- olive oil for frying
- 1-1/2 tablespoons of creole seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- 0.5 g of thyme
- 1. Rinse and pat dry fish. The fish is seasoned with olive oil, salt, and pepper. Set aside.
- In a small bowl, blend mustard Dijon and thyme. Combine, then distribute on all sides of the fish. Top with lemon zest and lemon juice. Place in the refrigerator for 30 minutes to 3 hours to marinate.
- Large pan with oil heated over medium-high heat.
- In a large basin, thoroughly combine cornmeal, flour, and Cajun spice.
- Once the oil is ready, coat the fish with the cornmeal/flour mixture by shaking it vigorously. Remove any extra flour from the fish.
- Fry the fish for four to five minutes per side. Do not crowd the pan. Continue until all fish are done.
- If preferred, serve with lemon wedges and spicy sauce.
Fried Fish with Mustard Batter
What is the 10 minute guideline for fish preparation?
The 10 Minute Rule. – Here is a surefire method for cooking fish that is always perfect: the Ten-Minute Rule Fish should be cooked for 10 minutes per inch of thickness. And that is all. This method works for grilling, broiling, steaming, frying, and baking fish. Add 5 minutes to the cooking time if the fish is being cooked in a sauce.