what is the easy way to fry fish and what kind of season do i use?

Question

i would like step by step on how to prepare fish and the best season to use

Answer 1

My husbands secret is to marinate any fresh fish (or thawed frozen fillets) with a handful of shrimp. As they sit in a plastic bag together, the shrimp give an excellent taste to the fish fillets.

Then he simply coats the fish in flour, salt and pepper, and fries it in very hot vegetable oil until crispy on both sides.

(And fry up the shrimp, too. Fry the shrimp first so the taste gets into the oil.)

Answer 2

Basic breading procedure is dip in seasoned flour(salt and Pepper) then dip in egg( i season the egg with fresh chopped parsley and grated parm cheese) Then dip in bread crumbs, I like to use plain bread crumbs. Bread all your fish product and then fry. You can use any oil but peanut oil has a high smoking point and will give a nice flavor. Canola is a good choice dfor deep frying as well. Olive oil is good for PAN FRYING which is different from deep frying. Drop the fish in oil when the oil temperature is 375 degrees. If you dont have a themometer, sprinkle a couple of DROPS of water and listen to the oils reaction a loud crisp sound will be the correct temperature. a soft sound is still too cold.

This method can be used with any product, eggplant chicken cutlets whatever. Catfish you can substitute the bread crumbs and use cornmeal. But this is old school Italian style fried fish. And have fun!

Answer 3

CRISP FRIED FISH FILLETS ORIENTAL

1/3 cup soy sauce
2 tablespoons white-wine vinegar
1 1/2 tablespoons minced peeled fresh gingerroot
1 teaspoon sugar
four 6- to 8-ounce skinless flounder or orange roughy fillets
cornstarch for dredging the fish
2 large eggs
1/2 teaspoon salt
1 1/3 cups fresh bread crumbs
1/4 cup sesame seeds
vegetable oil for frying the fish



In a small saucepan combine the soy sauce, the vinegar, the gingerroot, the sugar, and pepper to taste and heat the mixture over low heat while preparing the fish. Pat the fish dry and season it with salt and pepper. Have ready in separate shallow dishes the cornstarch, the eggs beaten with the salt, and the bread crumbs combined with the sesame seeds. Dredge each fillet in the cornstarch, coating it thoroughly and shaking off the excess, dip it in the egg mixture, letting the excess drip off, and dredge it in the bread crumb mixture, pressing the mixture to help it adhere.
In a skillet large enough to hold 2 of the fillets comfortably heat 1/4 inch of the oil over moderately high heat until it just begins to smoke, in it fry the fillets, 2 at a time, reheating the oil between batches, for 45 seconds to 1 minute on each side, or until they are golden brown, and transfer them to paper towels to drain. Transfer the fillets to 4 heated plates, bring the soy sauce mixture to a boil, and spoon it over the fish.

Serves 4.

Answer 4

use corn Mill And Flour With Season Salt Pepper Cover It In Beat Egg First Then Bip It In The Mixture Of All The Seasonings And Flour And Corn Mill Then Deep Or Regular Fry It

Answer 5

How, I do is in a deep fryer get the oil hot ,roll your fish in a flour and corn meal with salt and pepper. When, it golden brown, I lay it on paper towel and use lemon it.

Answer 6

SunFlowers answer is the way I do it, but I add Zatarans seafood
seasoning to the cornmeal.