Pan-frying fish is easier than deep-frying it, and it uses less oil while still creating a crispy outer coating. White fish, such as halibut, haddock and cod, are good choices for pan-frying. These fish cook up flaky with a mild taste that doesn't compete or conflict with the flavor of the classic white-flour batter.
Things You'll Need
- Frying pan
- Medium bowl
- Slotted spoon
- 1 to 2 lbs. white fish
- Oil (any type of vegetable oil)
- 1 cup flour
- 2 eggs
- 1 cup water
- 1 tsp. salt
- 1 tsp. pepper
- 1 tbsp. vinegar
Buy 1 to 2 lbs. of the white fish of your choice. Rinse each fish fillet well, and dry them off after rinsing.
Cut the fillets into in manageable pieces of about 4 to 5 inches in length.
Mix the batter. In a bowl, combine 1 cup flour, two eggs, 1 cup water, 1 tsp. salt, 1 tsp. pepper and 1 tbsp. vinegar. Beat the batter until silky smooth.
Submerge each fish fillet in the batter. Use a slotted spoon to pick up the fillet; the excess batter will drip down through the slot.
Pour the oil into the pan; the oil should be about 1½ inches deep. Any vegetable oil will work, though Canola or peanut oils tend to yield the best results. Heat the oil on medium.
When the oil is hot enough, add your fish to start frying. To check if the oil is hot, toss in a piece of bread — if the bread floats to the top and starts to turn golden brown, the oil is ready.
Cook each fish piece until golden brown. If the oil doesn't completely cover the fish, cook it for four minutes on each side, or until brown.
Once the fish is done cooking, remove it and place it on a paper towel to absorb the extra oil.
Tips & Warnings
- Use Canola oil, or peanut oil for frying
- Photo Credit Stockbyte/Stockbyte/Getty Images
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