*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
For those that had a problem with the batter falling off be sure to pat the fish dry with paper towel first and your oil is hot enough. If you are using a basket with your fryer do not place fish in the bottom of the basket, leave the basket on the bottom and just drop the fish into the hot oil. Doing this will keep the batter from coming off.
Great tasting recipe. After reading other reviews about the batter/crumbs not sticking, I decided to leave the mixture on the fish for 1/2 an hour before frying. It's a trick I use for frying chicken. It worked great for the fish too. I also added more salt to the batter.
Very good recipe, and very easy. The batter - fish - corn crumbs proportion should be changed, though. I used the same amount of batter for 2 lbs of fish, and still have some left (had to throw away). Next time I'll plan to cook at least 3 lbs of fish with this batter.
The corn crumbs have to be used not all at once, but in small portions: take as many pieces of fish as you can cook at once in a deep-frier/skillet, dip in batter and then portion of corn crumbs, and cook; throw away the crumbs as they will be soggy and will no longer stick; replace with another portion of crumbs for the next fish portion, and so on. You will probably need more corn flakes then in the original recipe, but the crumbs guarantee to stick.
Also don't be shy to increase seasoning to taste - for example, more pepper, more garlic and perhaps some cayenne pepper.
This was terrific! I was desperately looking for a batter to deep fry shrimp and used this one. After pulling the shrimp from my Deep Fryer and letting them cool for about 10 minutes - absolutely fantasic! Thanks Eldon! I am going to post this to the shrimp category and give you credit!
Our family has been trying to get away from fired and fatty foods but this recipe sounded too good to pass up. Guess what? It was mahhhhh-velous! I enjoy a good beer batter on almost anything but the addition of cajun spices here made for a little "kick" that was delish!
Fantastic fried fish! The best better I've made. In a hugely surprising turn of events, this recipes works with haddock. I would have given it six stars, but the recipe doesn't come with tartar sauce. Imagine my dismay when I went to make some, and discovered that I had no sweet relish.
After a day of fishing, we decided to use this recipe to cook up our new filets. VERY GOOD RECIPE! I did half the batch using the cornflakes and half the batch using instant potato flakes. The family was tied between which batch was better; cornflakes or potato flakes but the consensus agrees that this recipe is one to make again! Thanks Eldon!
This was okay. I didn't have cod so I used basa. I thought it was a little bland. I didn't have any problems with the cornflakes staying on fish. If I make this again I will make a thicker batter and and more cajun seasoning. Also there is enough batter to make more fish.
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