Fried Fish
Fried Fish is a fish filet seasoned with green seasoning, lightly coated with seasoned flour then fried until golden brown. This is a Guyanese style fried fish and can be added to stews. This can be served as an appetizer with pepper sauce, tartar sauce or ketchup. It is great as a main dish and goes well with any seasoned rice or cook-up.
WHAT TYPE OF FISH CAN I FRY
Some fish are idea for frying while others are not. Tuna or salmon is not ideal for frying and will become dry. Any type of flakey white fish works best and here are some types of fishes that would work well for this recipe.
- Whiting
- Snapper
- Porgy
- Catfish
- Cod
- Perch
- Haddock
BEST OIL FOR FRYING
It is best to use oil that high a high smoke point for frying. Having a high smoke point means the oil won’t burn easily and change the taste of the dish.
- Canola oil
- Vegetable oil
- Corn oil
WHAT TO SERVE WITH FRIED FISH
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Get the Recipe FRIED FISH
Ingredients
- 2 lbs whiting boneless filet
- Juice of 1 lime
- 2 tsp salt
- 3 tbsp green seasoning
- ½ tsp black pepper
- 1 cup all purpose flour
- 1 tsp granulated garlic
- 1 tsp granulated onion
- ½ tsp cayenne pepper
- ¼ tsp dried thyme
- Oil to fry
Instructions
- Place fish in a bowl with lime juice and 1 tsp salt then let it sit for 10 minutes before rinsing with cool water.
- Season fish with ½ tsp salt, green seasoning and black pepper and let marinate for half an hour.
- In a plate or shallow bowl add flour, granulated onion, granulated garlic, cayenne, dried thyme and ½ tsp salt and mix.
- In a heavy bottom pot add enough oil to deep fry over high heat.
- Coat the fish with seasoned flour on both side, shake off the excess flour.
- When oil is hot, fry fish until golden brown on both sides then remove using a slotted spoon and place on a plate lined with paper towel to drain excess oil. Serve warm.
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