Golden-fried fish is a dish where fish fillets are coated in a seasoned batter or breadcrumbs and deep-fried until crispy and golden brown. It’s popular worldwide for its crunchy texture and tender, flaky inside.
What type of fish is best for frying?
Thin white fish fillets like cod, haddock, flounder, or tilapia are ideal for frying. They cook quickly and have a mild flavor that pairs well with seasonings and sauces.
How do you make fried fish crispy?
To make fried fish crispy, ensure the batter or breading sticks well to the fillet, fry in hot oil at around 350°F-375°F, and avoid overcrowding the pan to maintain the oil temperature.
What are some good sauces for fried fish?
Popular sauces include tartar sauce, cocktail sauce, spicy mayonnaise, lemon butter sauce, or even hot sauce for added flavor.
Can you fry fish without batter?
Yes! You can fry fish without batter by using a light coating of seasoned flour or simply pan-frying it with oil for a crispy crust.
What sides go well with fried fish?
Fried fish pairs well with coleslaw, fries, cornbread, hush puppies, or a fresh salad. Lemon wedges are often served alongside to enhance the flavor.
How do you know when fried fish is done?
Fried fish is done when it turns golden brown on the outside and flakes easily with a fork. If using a thermometer, the internal temperature should reach 145°F.
