How various nationalities fry fish?

Question

You can post various ways/methods they follow, ingredients , preperations and accompaniments ...lol

Answer 1

My favorite! Coconut fried Shrimp
1/2 pound unpeeled medium size shrimp
3/4 cup pancake mix
3/4 cup beer
vegetable oil
1/4 cup all-purpose flour
1 cup flaked coconut
Peel shrimp, leaving tails intact:devein, if desired. Combine pancake mix and beer in a small bowl; stir until smooth.
Pour oil to a depth of 2 inches into a dutch oven; heat to 350 degrees. Dredge shrimp in flour; shake off excess. Dip shrimp into batter; dredge in coconut. Fry, a few at a time, 45 seconds on each side or until golden. Drain on paper towels. Yield: 4 appetizer servings (yeah, right. I double this recipe. The first batch is mine. LOL)

Here's how hubby and I fry fish.
heat peanut oil or vegetable oil in small electric fryer.
Cut fillets into bite size pieces (2 or 3 inches).
Dip several pieces at a time into milk.
Coat in favorite cornmeal fish fry mix.
Fry about 4 minutes, until golden.
Drain on paper towels.
Serve with cocktail sauce and tartar sauce and lemon wedges.
Tartar Sauce!
1 cup mayonnaise
1/4 cup finely chopped dill pickle
1 Tbl. minced fresh parsley
2 tsp. capers
2 tsp. gratted onion
1 tsp. sugar
1 tsp. prepared mustard
1 tsp. fresh lemon juice
1/4 tsp. garlic powder
Combine all ingredients: cover and chill
Cocktail Sauce!
1 cup chili sauce
1/3 cup fresh lemon juice
3 Tbs. prepared horseradish
1 Tbs. Worcestershire sauce
1/4 tsp. hot sauce (Tabasco)
Combine all ingredients; cover and chill.

Answer 2

I know two kinds of fried fish and the fish must be very, very fresh - like still wiggling fresh.
Trail side Trout: clean the entrails out far away from the trail or camp, leave head and tail attached. Roll trout in egg batter, then seasoned cornmeal. Fry on each side until fish is tender. Pick up by the head and tail (like a corn on the cob) and eat.
Norwegian Hut Flounder:
take line or net caught flounder, clean, and toss entrails to the seagulls. Pan fry in corn oil, just long enough to soften flesh. Serve with (traditionally) boiled potatoes and steams Swiss chard. Daily.

Answer 3

heat your pan, best non-stick ones, then heat your oil to medium heat for pan fry(I use olive oil all the time), put in the cleaned, whole fish, fry until golden brown on both sides, or you can tell if the bones sticks out of the flesh, then the fish is cooked. Yummy!
Get the fish out, springle some rice wine into the pan, put in some soy sauce, sugar, diced green onion and ginger (basil if preferred) dash some vinager at the end. The sauce will bring out the flavor of the fish completely.

Answer 4

Indian Malayali style: Marinate the fish steak with black pepper powder, chilli powder (or cayenne), turmeric powder, ginger-garlic paste, vinegar or lemon juice and salt. Fry. Serve acompanied by a salad called "challas": sliced red onions mixed with chopped green chillies, salt and vinegar. Warning: Extremely spicy and Yum!

Answer 5

CUBANS - Marinade the fish with plenty black pepper, complete seasoning, garlic, and lotsa lemon. Then .. just fry it.. you know with a pan and oil :)

Serve with white rice and beans :)

Answer 6

malay style - marinate the fish with tumeric, chilli powder, pepper and salt and deep fry.

chinese style - season with pepper and salt, deep fry, and serve with soy sauce poured over, and sprinkled with spring onions.

japanese style - dipped in tempura batter and deep friend.

Answer 7

The Philippines does and it's hella good

Answer 8

On a pan! ba boomp