You can use fine or medium cornmeal by itself, mix it with a little flour or use a packaged cornmeal fish-fry mix. Serve with potatoes or rice. cook over med heat until golden brown. For the cornmeal, add 1 tablespoon of seasoning, such as smoked paprika, herb blend or Parmesan cheese, to each 1/3-cup of corn meal. In the center, thoroughly whisk 2 eggs in a shallow bowl for each pound of fish. Lay the coated fish fillets in a single layer on a baking sheet or tray. Once the pan is hot, reduce the heat to a medium hot temperature and add enough vegetable oil to coat the bottom of the pan thoroughly. Fish doesn't take very long to cook, so you must not go far when cooking to avoid burning it. Place them into the hot oil in small batches. Some are: Using a meat thermometer. Flip the fillet over and coat the other side. Repeat with the remaining fillets, adding additional vegetable oil between batches if necessary. // Leaf Group Lifestyle. Place two to three filets (depending upon size of each) in the hot oil. Her passions include cooking, tinkering, decorating and muscle cars. Serve pan-fried fish hot with wedges of lemon or the sauce of your choice. The method you use depends on how much bread crumbs or cornmeal you have and how well they are sticking to the fish. Especially with mild fish, you will want to season both the flesh and the cornmeal to make the most flavorful dish. Insert it into the fish to check and once it reads 145°F, then you know that your fish is ready to dish. Lift the fish fillet out of the egg and let any excess egg drip off of it. This recipe is using sand dabs, a mild fish. She is hard at work on her first cookbook, which combines healthy eating with science-based natural remedies. To check the heat without a thermometer, flick some of the cornmeal into the hot oil, increase heat if needed, and if it sizzles, it’s ready. The Washingtonian: The Best Fish For Grilling, Baking, Deep-Frying, and Pan Searing. The fish can be coated, covered, and chilled up to several hours before cooking. Lay each fillet in the cornmeal mixture, pressing down so the cornmeal coats the fish. Fill a skillet with about 1/2 to 3/4 inches of oil. Beat mild hot sauce into the egg white and dip fish nuggets in the mixture before coating them in cornmeal to add a bit of Cajun kick. on waxed paper place cornmeal, dip fish into batter, then coat both sides of fish with cornmeal. Remove the fillets from the pan and hold them on a warm baking sheet or tray. Fill one pie plate or other shallow dish with approximately 1/2 inch of cornmeal. Dip the fish pieces in the seasoned egg white and roll them in the cornmeal while the oil is heating. Coat the fish fillets in the cornmeal mixture, shaking off the excess cornmeal. (If you're left-handed, start from the right and go left.). In another shallow bowl, combine egg and milk and beat well. You can fry any type of fish, but some kinds take to it far better than others. Lightly salt and pepper the fish on both sides. Fry on each side about 2-3 minutes or until golden brown. Place the cooked fish nuggets on a paper towel-lined plate to drain and serve immediately. Step 6 Fry the fish nuggets for 2 … The most complete and thorough way to coat fish (or anything for pan-frying) includes three steps: flour, egg, and a coating of bread crumbs, cracker crumbs, cornmeal, or panko: Note: You can greatly reduce the need to rinse off your hands in the middle of this process if you use one hand for "wet" aspects of the breading process and the other for "dry" aspects. The coating protects the flesh from direct heat and helps keep the fish moist, while also providing a browned and crispy or crunchy crust. Coating fish in cornmeal adds a finely-grained texture that fries up into a delicately crisp crust as well as adding another layer of flavor without overwhelming the fish. Pan-frying fish is one of the most delicious ways to cook any non-fatty fish. Dip the fish pieces in the seasoned egg white and roll them in the cornmeal while the oil is heating. On your left, set up a plate, shallow bowl or tray with about 1 cup flour for every pound of fish and mix in 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper and a dash of cayenne pepper, if you like. Repeat steps 4 to 6 with the remaining fillets. Brynne has been writing fun and informative non-fiction articles for almost a decade. Step 3. Do not crowd the fish. salt. Get daily tips and expert advice to help you take your cooking skills to the next level. A beaten egg white solves that problem, though you may want to use two when cooking for a crowd. Catfish, cod, hake, halibut and tilapia do well when fried. Set the frying pan on the stove and add enough olive oil to cover the bottom of the pan with about 1/8 inch of oil. place 3 or 4 fish fillets in hot oil. Cook the fillets until browned on one side, about 3 minutes. Fry the fish nuggets for 2 to 3 minutes and then turn them over with tongs. Start With Fresh or Freshly Frozen Fish Fillets, Dredging Is a Basic Cooking Technique You Should Know, 35 Light and Flaky Cod Recipes to Try Tonight. For an extremely lightly coated fish, you can go directly to Step 7 to Cook the Fish Fillets. Fry them for another 2 to 3 minutes, depending upon how thick they are.