Place the cornmeal on one plate, flour on another plate (use about 1/2-cup of flour for every four fillets) … Keep the size of the nuggets as consistent as possible so that they all cook at the same rate.
Lay each fillet in the cornmeal mixture, pressing down so the cornmeal coats the fish. Cook the fillets until browned on one side, about 3 minutes.
Do not crowd the pan when frying fish nuggets because if the temperature of the oil falls too low, the coating won't get properly crisp and if the pan is overcrowded it can bubble over. Keep each fillet whole or cut the fish into portion sizes or fish sticks. Look for firm, uniformly textured flesh and clean smell of ocean, river, or lake. Place them into the hot oil in small batches. Place two to three filets (depending upon size of each) in the hot oil. Serve pan-fried fish hot with wedges of lemon or the sauce of your choice. Season it with salt, pepper and your choice of seasonings.
The most complete and thorough way to coat fish (or anything for pan-frying) includes three steps: flour, egg, and a coating of bread crumbs, cracker crumbs, cornmeal, or panko: On your left, set up a plate, shallow bowl or tray with about 1 cup flour for every pound of fish and mix in 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper and a dash of cayenne pepper, if you like. Depending on the specific fish and the pan size, you may be able to cook anywhere from one to four fillets at once. Coat the fish fillets in the cornmeal mixture, shaking off the excess cornmeal. Place an egg white in a second pie plate or shallow dish. Do not crowd the fish. Lift the fillet out of crumbs or cornmeal and gently shake off any excess coating. Get daily tips and expert advice to help you take your cooking skills to the next level. To check the heat without a thermometer, flick some of the cornmeal into the hot oil, increase heat if needed, and if it sizzles, it’s ready. Heat up the oil in a frying pan set over a medium …
Almost any spice goes with fish, but plain salt and pepper are enough to bring out the natural flavor of both the cornmeal and the fish. Pan-frying fish is one of the most delicious ways to cook any non-fatty fish. Start With Fresh or Freshly Frozen Fish Fillets, Dredging Is a Basic Cooking Technique You Should Know, 35 Light and Flaky Cod Recipes to Try Tonight. Dip the fish pieces in the seasoned egg white and roll them in the cornmeal while the oil is heating. Turn the heat to medium-high, but don't let the oil smoke. cook over med heat until golden brown.
Whether you catch and fillet your own fish or buy them from a fishmonger or at a fish counter, always cook with only the highest quality, impeccably handled fish. Flip them over and cook them until they've browned on the second side and the fish is opaque and flaky in the center, about 3 more minutes. Lightly salt and pepper the fish on both sides. // Leaf Group Lifestyle.
In another shallow bowl, combine egg and milk and beat well. The Washingtonian: The Best Fish For Grilling, Baking, Deep-Frying, and Pan Searing.
The method you use depends on how much bread crumbs or cornmeal you have and how well they are sticking to the fish. Place a fillet on the flour, pat it down, turn it, and pat it on the other side to thoroughly coat the fillet with a thin layer of flour.
On the right, prepare a large plate or tray with about 2 cups of bread crumbs, cracker crumbs, cornmeal, panko, or another crumb-textured coating. Fill one pie plate or other shallow dish with approximately 1/2 inch of cornmeal. Lay the fish in the plate of crumbs or whatever final coating you're using. Dip the fish pieces in the seasoned egg white and roll them in the cornmeal while the oil is heating.
Fish should never smell fishy or have soft spots or bruising. The steps here show how to do a full three-step coating, but the basic idea can also be used to simply coat the fish once with flour to improve browning for pan-fried fish. turn and continue cooking until golden brown and fish flakes with a fork. Getting the cornmeal to stick can be a challenge because a traditional egg-and-milk batter is too heavy for fish. Fry on each side about 2-3 minutes or until golden brown. You can use fine or medium cornmeal by itself, mix it with a little flour or use a packaged cornmeal fish-fry mix. Sprinkle with ½ tsp. Place the cooked fish nuggets on a paper towel-lined plate to drain and serve immediately. For the cornmeal, add 1 tablespoon of seasoning, such as smoked paprika, herb blend or Parmesan cheese, to each 1/3-cup of corn meal. Dip the fish fillet in the egg mixture, turning it as necessary to coat it completely. Repeat with the remaining fillets, adding additional vegetable oil between batches if necessary. How Do I Pan Fry Fresh Fish With a Little Oil and Cornmeal? Insert it into the fish to check and once it reads 145°F, then you know that your fish is ready to dish. salt. The method avoids a large amount of oil (not to mention the mess) required for deep frying. Remove the fillets from the pan and hold them on a warm baking sheet or tray. Flip the fillet over and coat the other side. Canola oil, vegetable oil and peanut oil all work fine. Stir the ingredients together thoroughly. On your left, set up a plate, shallow bowl or tray with about 1 cup flour for every pound of fish and mix in 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper and a dash of cayenne pepper, if you like. She is hard at work on her first cookbook, which combines healthy eating with science-based natural remedies.
Lay the coated fish fillets in a single layer on a baking sheet or tray. Add the fillets to the pan, being sure to leave space between the fillets. The fish can be coated, covered, and chilled up to several hours before cooking. Brynne Chandler raised three children alone while travelling, remodeling old homes, taking classes at the Unioversity of California Northridge and enjoying a successful career writing TV Animation. In the center, thoroughly whisk 2 eggs in a shallow bowl for each pound of fish.
Fish doesn't take very long to cook, so you must not go far when cooking to avoid burning it. Heat the oil over medium high until a bit of cornmeal scattered over the top sizzles.
Homemade aioli is an easy and tasty choice. Step 3. repeat with remaining fish, place fried fish on paper towel to drain any excess oil. If you're not up for frying, try baking fish in parchment or grilling whole fish instead.