Crispy Fish

Crispy Fish

181

"I have tried this recipe with several varieties of white fish and it is always wonderful. This recipe also works without the flour for those of you who have allergies to wheat. I run a fish market and have shared this recipe with many people and they always come back with rave reviews. Serve with your favorite tartar sauce and chips (French fries)!"

Ingredients

30 m {{adjustedServings}} servings 446 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 446 kcal
  • 22%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 47.2g
  • 15%
  • Protein:
  • 36 g
  • 72%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 835 mg
  • 33%

Based on a 2,000 calorie diet

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Directions

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  1. In medium bowl, combine the potato flakes, flour, garlic powder, seasoning salt, black pepper, and cayenne pepper.
  2. Soak fish filets in bowl of cold water.
  3. In a deep skillet or deep fryer, melt and heat the shortening to 350 degrees F (175 degrees C).
  4. Dredge fish filets in dry mixture and fry in the hot oil for 5 minutes or until fish flakes apart easily. Remove from oil and place on paper towels to absorb excess oil.

Footnotes

  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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Reviews

181
  1. 235 Ratings

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My husband and I loved the breading flavor, which is like eating cajun fish and the french fries at the same time. The coating is excellent for any skinless, boneless meat: I have now trie...

No one in our family liked this...sorry. We love fish. We have it every Friday...it's a Green Bay, Wisconsin tradition. Thought we'd try a new way of fixing it and found this recipe. The proble...

My family and I love this recipe. I make the coating exactly as written and it turns out excellent every time. I do dry off the fish (walleye) after soaking and dip in a beaten egg before dipp...