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  • THE BEST WAY TO FRY FISH

    1 vote
    THE BEST WAY TO FRY FISH
    Prep: 15 min Cook: 25 min Servings: 8
    by GARY ESTESS
    80 recipes
    >
    THIS IS A RECIPE WE USE FOR FISH THIS IS ONE EVERY ONE WILL LIKE WITH A LITTLE SOUTH OF THE BORDER FLAVOR

    Ingredients

    • 2 LB. RED FISH, TROUT, OR CAT FISH, ANY KIND IT WORKS ON ALL
    • 1 OR 2 PACK CRACKER CRUMBS
    • 2 TABLES SPOONS FLOUR
    • 2 TSP CHICKEN FAJITA SEASONING
    • 1/2 TSP FRESH CAMINO
    • ½ TSP GARLIC POWER
    • 2 EGGS, BEATEN
    • 1/8 CUP MILK
    • PEANUT OIL FOR FRYING

    Directions

    1. ALWAYS PUT FISH IN A MILK PRODUCT FOR 1 HOUR, BEFORE FRYING TO REMOVE IODINE OUT OF FISH AND SEA FOOD.
    2. LAY FISH ON TRAY COAT WITH CHICHEN FAJITA SEASONING.
    3. PUT THE CRACKERS AND FLOUR INTO A FOOD PROCESSOR AND GRIND TO POWDER, ADD ALL SEASONINGS AND PUT IN ZIP LOCK BAG. MIX EGGS ADD MILK TOGETHER IN A ZIP LOCK BAG. THEN PUT FISH IN EGGS THEN CRACKER MIXURE, AND THEN FRY AT 300 DEGREES. WE USE ON A GAS BURNER A 1/8 TO 1/4 INCH STEEL PLATE UNDER THE PAN SO THE OIL WILL NOT BURN THE FISH WILL BE A LIGHT COLOR WE DON’T LIKE DARK COLOR COATING ON ANY THING WE FRY,.IT CHANGES THE TASTE TO MUCH. WE ALSO PUT FISH ON THE GRILL-A SMOKER AND THEN ON POOR BOYS.
    4. SMOKE ADD SO MUCH FLAVOR. ONLY ON THE grill-a.com SMOKER.

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    Comments

    • Veronica Gantley
      Veronica Gantley
      Fish is a great Lent staple. I am always on the lookout for meatless alternative.

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