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My review
Crispy Fish
Kristi
"I have tried this recipe with several varieties of white fish and it is always wonderful. This recipe also works without the flour for those of you who have allergies to wheat. I run a fish market and have shared this recipe with many people and they always come back with rave reviews. Serve with your favorite tartar sauce and chips (French fries)!"
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Ingredients
30 m servings 446 calsOriginal recipe yields 4 servings
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- US
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Directions
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Prep
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Cook
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Ready In
- In medium bowl, combine the potato flakes, flour, garlic powder, seasoning salt, black pepper, and cayenne pepper.
- Soak fish filets in bowl of cold water.
- In a deep skillet or deep fryer, melt and heat the shortening to 350 degrees F (175 degrees C).
- Dredge fish filets in dry mixture and fry in the hot oil for 5 minutes or until fish flakes apart easily. Remove from oil and place on paper towels to absorb excess oil.
Footnotes
- The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 446 calories; 12.3 g fat; 47.2 g carbohydrates; 36 g protein; 62 mg cholesterol; 835 mg sodium. Full nutrition
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Reviews
Read all reviews 194256 Ratings
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Most helpful positive review
3/6/2003
My husband and I loved the breading flavor, which is like eating cajun fish and the french fries at the same time. The coating is excellent for any skinless, boneless meat: I have now trie...
Most helpful critical review
3/31/2006
No one in our family liked this...sorry. We love fish. We have it every Friday...it's a Green Bay, Wisconsin tradition. Thought we'd try a new way of fixing it and found this recipe. The proble...
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3/6/2003
My husband and I loved the breading flavor, which is like eating cajun fish and the french fries at the same time. The coating is excellent for any skinless, boneless meat: I have now trie...
3/31/2006
No one in our family liked this...sorry. We love fish. We have it every Friday...it's a Green Bay, Wisconsin tradition. Thought we'd try a new way of fixing it and found this recipe. The proble...
5/26/2006
My family and I love this recipe. I make the coating exactly as written and it turns out excellent every time. I do dry off the fish (walleye) after soaking and dip in a beaten egg before dipp...
10/23/2002
THis was such crispy fish. I used half yellow cornmeal half flour and will do so next time too. Also I think next time i will use mustard powder instead of the pepper. ALSO - the next day I used...
12/27/2003
This was really good. I wasn't sure about the potato flakes as a crust, but it was really good. I didn't have any cayenne pepper so I just left it out, and honestly, I think it probably would'...
10/9/2003
I really like this recipe! I generally don't like deep frying because my house ends up with that greasy restaurant smell, but this wasn't bad. To cut down on fat I used canola oil, and I didn't...
10/18/2006
'OH MY GOODFISH!' This is the BEST! Fish Breading! I just made my Walleye from Burt Lake last week..:) Used this breading recipe and.. even my B/F said this is GOOD! only thing i changed was use...
6/11/2003
This is a great recipe. We love it. Easy to make and whoda thunk potato buds could add so much? I added a little bit of Old Bay seasoning too to give it that Chesapeake Bay touch and substitu...