Old-Fashioned Fried Fish Recipe: It's Time for a Fish Fry by Ann Marie Patitucci
While the fish fry is primarily an American tradition, its roots can be found in other cultures (though it seems clear that our British friends cannot take credit for it, which surprises a lot of people!). Well, regardless of its origins, we’re lucky that someone had the inspired idea for a fish fry!
I’ve had this fried fish recipe for ages. Honestly, I don’t even know where I got it. I can say with confidence, though, that I love this recipe. It’s easy, simple and delicious – my kind of recipe! I’m not much of a seafood eater myself, but I do like fish, as long as it’s not too fishy. This is a great recipe for kids and dinner guests like me. Serve with your favorite side dishes and tartar sauce (try my lemon tartar sauce recipe).
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
- 1 pound fish fillets (cod, catfish, tilapia, halibut), halved lengthwise
- 3/4 cup breadcrumbs (I prefer panko)
- 1/4 cup chopped parsley
- 1 large egg, lightly beaten
- 1 tablespoon milk
- 3/4 teaspoon salt
- 2 tablespoons vegetable oil or extra virgin olive oil
Here’s how to make it:
- Combine breadcrumbs and parsley on a plate. Mix egg and milk in a bowl large enough to hold the fillets.
- Dip each fillet into the egg/milk mixture and shake off any excess. Then dredge each fillet in the breadcrumb mixture. Sprinkle each side of the fish lightly with salt.
- Heat oil in a nonstick skillet on medium heat. Add fish and cook until golden brown on one side, about 4 minutes. Flip and cook until golden, about another 4 minutes. Serve immediately or keep warm in the oven at 200 degrees F.
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