Tuna fish, mixed with lentils and spices, and fried comes out like crisp hamburger cutlets.
First rule of beer batter: Beer batter is not complicated, it should only contain beer and self-raising flour. Second rule of beer batter: The beer should be cold. Third rule of beer batter: You DO NOT need to sift the flour, and don’t over-whisk it. A few lumps actually makes for a better texture. Fourth and most important rule of beer batter: It is important to choose the correct beer according to what you are going to cook. As any ingredient ranges in texture and taste, so does beer.
Crispy fried strips of fish, simple enough to cook up at the campfire. "Panfish" isn't the name of any particular fish, but a catch-all term for any fish small enough to fit in a frying pan.
The classic taste of Old Bay livens up a fish just off the line.
A crunchy, tasty fish dish you can easily make in your skillet.
Crab and mayo, rolled up in sole, deep-fried to perfect crispness. A meal worthy of an expert man cook.
The best fried fish you will ever put in your mouth, I promise you will never need another fried fish recipe ever again. Soon you will be the talk of your friends and family with your delicious Cajun Fried Fish. Simple and Tasty! My hunting buddy from Louisiana brings fresh fish up every year, and has a fish fry after we deer hunt. Can't Beat it.
Simple instructions for this classic Japanese dish. Only guys who are willing to try something different need apply.
Want to know how to fry up the perfect southern catfish? This classic recipe dips the fish fillets in mustard and hot sauce before breading with seasoned corn flour.
This is an Alaskan classic! I love fresh Alaskan seafood, which is readily available to those of us that live in Alaska, however, any white fish would do for this recipe in areas where halibut is not available or too pricey. Simply adjust cooking time according to thickness of fish! Great served with cocktail and/or tartar sauce.
This recipe is from a local tavern that is well known for their beer battered fish. The batter gives the fish a thick, fluffy coating that even non-fish eaters like myself will like.
On the paleo diet and missing fish and chips, or just looking to put a tropical twist on an old favorite? Frying fish in coconut oil is absolutely delicious!
This is a recipe I borrowed from a friend whose family owned a chain of chip shops on the Northside. The chips (french fries to the Yanks) are moist and thick, with a soft centre, while the fish is steamed inside a crispy lager-battered coating! Just add malt vinegar and Maldon's Sea Salt, and you are sorted!