Cornmeal Recipe for Fish
Recipe tags: breading-batter mix, easy difficulty, dinner, deepfry
|1 lb||fish fillets, thawed|
|1||egg, beaten or ¼ cup of milk (optional)|
|cooking oil, enough to cover fish as specified|
|½ cup||Shore Lunch® Cornmeal Recipe Fish Breading Mix|
Cut fillets into 4” pieces and pat dry.
Pour oil into a large skillet and preheat oil to 350°F. Use a thermometer to ensure that the oil reaches 350°F.
Place dry batter mix and egg or milk into separate shallow bowls.
For best results, moisten fish pieces in egg or milk and immediately dredge in breading mix, pressing to coat all sides thoroughly.
Carefully place fish pieces in preheated oil. Oil should cover fish pieces about halfway. Avoid overcrowding.
Fry each side until done, about 2-3 minutes, turning once. Fish is done when it flakes easily with a fork.
Remove cooked fish pieces from oil and drain on paper towels. For the crispiest texture, let fish stand for 1-2 minutes before serving. Enjoy!
Pour oil into a large Dutch oven or deep fryer to a depth that allows fish pieces to float while cooking. Dutch oven or deep fryer should be no more than 1/3 full of oil. Heat oil to 375°F.
Prepare fish as directed above and fry until done, about 3-5 minutes. Fish is done when it flakes easily with a fork.
Drain on paper towels and let fish stand for 1-2 minutes before serving.
Note: 1 (9-ounce) box of Shore Lunch Fish Breading Mix, Cornmeal Recipe coats about 5 pounds of fish. Use 4 eggs, beaten or 1 cup of milk when using the entire box. Recipe Variations/Tips: Fiery Fish: For extra spicy flavor, add 1 teaspoon cayenne (red) pepper to 1 box of breading mix. Prepare as directed above. Serve with seasoned potatoes or seasoned fries. Chicken or Pork Breading: Substitute 1 whole cut up chicken or 5 pounds of pork chops for fish and prepare as directed above (use 1 box of breading). Adjust frying time to ensure proper doneness.