Original Recipe Fish Breading/Batter
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® Fish Beer Batter 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 dry batter 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.
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 Original Fish Breading/Batter coats about 5 pounds of fish. Use 4 eggs, beaten or 1 cup of milk when using the entire box. Try the Original Fish Breading/Batter Mix to make a delicious Beer Batter (coats 5 pounds of fish): Dust fillets with ½ box of dry Shore Lunch Original Fish Breading/Batter Mix. For best results, place mix in resealable plastic bag, add fillets and shake until coated. In a medium bowl, combine remaining dry batter mix with 1 cup of beer. Add more beer if necessary. Mix thoroughly; the resulting batter should be thin. Dip dusted fillets in batter, and then carefully place in preheated oil. Fry as directed above.