fried fish

no mods or swipes. i type recipes i want to recall if dementia ever sets in, in little notepad files.
here's one i ran across searching for something to send you. this is just what i usually do, when i fry fish.
nothing fancy. nothing veggie. nothing especially healthy. but...it's good.
make it every once. you won't feel bad, unless you hate fish.

Fried Fish

Ingredients:
1. Whiting,Catfish, etc.
(Any firm white fish filet or whole small fish is fine, but they MUST be gutted and scaled. Preferrably, beheaded. What up, Porgies!)
2. Cooking Oil
3. Seasonings (see below)
4. Cornmeal/Flour Coating (see below)


Step 1:
Heat Oil
+ or - 1/2 cup cooking oil (your choice. peanut/veg. based oils are cool)
Enough for a shallow fry if u are cooking in a pan.
If you are cooking in a pot or fryer, you can use more oil, but make sure it is not excessive.
Oil should be boiling w/o much drop in temperature during cook time.


Step 2:
Check Fish
Have at least 3 - 6 pieces
Fish should be cleaned and deboned as much as possible.
Smell fish before cooking. If it smells, it is bad and should not be eaten.
Get new fish.
If it's good, rinse fish, cover, and set aside in the fridge.


Step 3:
Mix Coating

2 cups store bought fish fry mix

or

1 cup flour
1 cup yellow cornmeal
1/2 cup breadcrumbs (optional. your choice. some people like panko. others like cracker crumbs. i don't care.)
2 tsp tony cachere's creole seasoning (or seasoning salt of your choice)
2 tsp old bay seasoning
1 tsp salt-free granulated garlic
1/2 tsp dried basil
1 tsp dried parsley
1/8 tsp cayenne (optional. this is hot. don't be an ass and overdo it or even use it unless you know you can take it.)

Place all of these ingredients in a sturdy ziploc or paper bag. Close bag. Shake to mix, and set aside.
You will have more than enough coating for the frying you are doing.
Just label the bag and put it in the freezer till you need it again.


Step 4:
Mix seasoning for fish.
Fish should be seasoned to taste, so eyeball it.

garlic
pepper
salt (you can use a season salt if you want)
lemon juice

Season meat on all sides.
Be careful not to overseason, because there is seasoning in the coating.
The fish should not be caked with spices.


Step 5:
The Fry

Place pieces of fish in coating bag 1-2 at a time, close bag, shake well.
Remove fish, holding over bag to shake off excess.
Place fish into hot oil carefully, and manage with a pair of tongs or similar utensil.
If fish happens to break, it's no big deal.
Let it finish cooking. BUT PLEASE BE SURE TO WATCH THE STOVE!
You cannot fry and multi-task. You *really* can't, if you don't have fire insurance.

Once fish floats to top of oil, it is done in a large pot or deep fryer.
If you're cooking in a pan, you can usually tell it's ready once both sides are golden brown.
5-10 mins on both sides over a medium flame should do well.
Fish should flake when tested w/ a fork. Meat should not be translucent.
If it is, it is not done. Don't be an ass and give yourself food poisoning.
You can finish it off back in the oil, or in the oven. Either way, it'll stay crispy.
No more tears.

Place fish on flat paper bag covered with paper towels or other absorbent surface.
Towels, newspaper, pampers. whatever.
Fish should be allowed to cool and drain for at least 10 minutes.

Serve hot with any condiments and sides you enjoy.
Hello, hot sauce!


thanks, myrtle, for the recipe!