Crispy Fish

SUBMITTED BY: Kristi PHOTO BY: Michael A. White

"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)!"

PREP TIME	5 Min
COOK TIME	10 Min
READY IN	30 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

INGREDIENTS

2 cups dry potato flakes
1 cup all-purpose flour
1 tablespoon garlic powder
1 tablespoon seasoning salt
1 tablespoon ground black pepper
2 teaspoons cayenne pepper, or to taste
4 (6 ounce) fillets cod
2 cups butter flavored shortening, for frying

READ REVIEWS (72)

DIRECTIONS

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.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Nov. 4, 2003 by Poookie

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 tried it with fish fillets, chicken thighs, and pork chops. If you are afraid of frying in butter, try spraying all over the meat with butter flavored Pam, dusting it with coating, spraying again, dusting again, and then one last spray before putting it into a hot oven on a foil lined pan. If you are afraid of the spicy heat (or have picky kids), start off with only 1/4 teaspoon of the cayenne and add a little more to taste each time. I like to add a pinch of crushed thyme and dried onion to the mix. Thank you Kristi. You made my Ash Wednesday supper a hit.

10 users found this review helpful

Reviewed on Nov. 4, 2003 by MALACHII

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 the leftover mixture to make MEATBALLS for Meatball Grinders with a Yummy Sauce. Wow it was great!!! This stuff makes great meatballs. Just added a couple of eggs and the meat.

6 users found this review helpful

Reviewed on May 26, 2006 by cook4u

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 dipping it in the coating mixture. Make sure the oil is very hot for best results. My three year old asks for this fish every day.

5 users found this review helpful

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