How to make the perfect fried fish

Ever had a fish fry at home & thought it could be better... this is how!

Difficulty: Easy

Instructions

Things You'll Need:

• 1 pound of fish fillets
• 1 cup flour
• 2 cups crushed saltine crackers
• 2 eggs
• 1/4 cup water
• 1 tbsp crushed black pepper
• vegetable oil

1. Scramble the eggs in a shallow, wide bowl. Add 1/4 cup of cold water & whisk in to make an egg wash. (set aside for now).

2. Put flour in a shallow baking dish which is large enough to allow you to dredge fish fillets. Add pepper to the flour & mix well so that pepper is evenly distributed throughout the flour.

3. Put cracker crumbs in a shallow baking dish which is large enough to allow you to dredge fish fillets.

4. Dry the fish fillets with paper towels to remove all excess moisture & set aside.

5. Add 1" to 1 1/2" of your favorite cooking oil to a large, heavy frying pan. Bring the oil slowly up to temperature on a medium to medium high heat. IMPORTANT: DO NOT ALLOW THE OIL TO SMOKE.

6. When the oil is at temperature, begin dredging the fillets... first into the egg wash, then the flour. Make sure the fillets are coated completely with flour. Then coat the fillets with egg wash again, then into the cracker crumbs, making sure the fillets are completely coated with cracker crumbs. Add the fillets to the hot oil, leaving room around the fillets.

7. Fry the fillets until they are golden brown and crispy, turning them only once during the cooking process. Remove from the oil and drain them on paper towels to remove any excess cooking oil. Put the cooked fillets in a metal baking pan and keep in the oven to stay warm while the remainder of the fillets are cooking.

Tips & Warnings

• Use your favorite kind of fish fillets... anything will work.
• when using frozen fillets be sure they are completely thawed and dried.
• The crackers should be crushed to a fine crumb... but not so they're a powder.
• Olive oil works well for frying fish and adds a nice flavor, but use what you prefer... Canola, Vegetable or Peanut oils are great, also.
• Turn the fish only once during cooking...that way the coating will not fall off from over handling.
• Serve with your favorite condiments... tartar or cocktail sauce, lemon wedges and malt vinegar.
• Use care around the stove, especially when using hot cooking oil.
• Be sure that all foods are cooked completely.