Original Recipe Fish Breading/Batter
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Prep:
6 min. -
Cook:
5 min. -
Serves:
2-3
Recipes
Recipe tags: breading-batter mix, easy difficulty, dinner, deepfry
Ingredients
Pan Frying
| 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 |
Directions
Directions for Pan Frying
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1
Cut fillets into 4” pieces and pat dry.
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2
Pour oil into a large skillet and Preheat oil to 350°F. Use a thermometer to ensure that the oil reaches 350°F.
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3
Place dry batter mix and egg or milk into separate shallow bowls.
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4
For best results, moisten fish pieces in egg or milk and immediately dredge in dry batter mix, pressing to coat all sides thoroughly.
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5
Carefully place fish pieces in preheated oil. Oil should cover fish pieces about halfway. Avoid overcrowding.
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6
Fry each side until done, about 2-3 minutes, turning once. Fish is done when it flakes easily with a fork.
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7
Remove cooked fish pieces from oil and drain on paper towels. For the crispiest texture, let fish stand for 1-2 minutes before serving.
Directions for Deep Frying
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1
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.
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2
Prepare fish as directed above and fry until done, about 3-5 minutes. Fish is done when it flakes easily with a fork.
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3
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.