My father-in-law stopped by last weekend with a bag of Canadian Walleye he had freshly caught that morning. I was more than glad to take some of the fish off his hands, especially since he had already cleaned it! To be honest, I wouldn’t even know where to begin cleaning a fish. This was one thing I remember my mom refusing to do growing up. She’s a hard worker and will do, and knows how to do, almost anything. However, she draws the line at cleaning fish and cooking venison. I happen to love the fresh taste of fish so I was happy to take my giftm pull out my deep fryer and start cooking. Most of the time I just bake my fish in order to save some calories, but that particular day I was in the mood for fried food. So I’ve included methods for cooking it both ways.
I’m not quite sure if anyone reads my blog. If you do, please leave me a comment! I would love to hear from you!
Crispy White Fish: Deep-Fried or Baked {print recipe}
8 3-ounce fish fillets {about 1 1/2 pounds total}
1 cup flour
2 eggs, beaten
1 1/2 cups panko bread crumbs
1 tablespoon Old Bay Seasoning
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon pepper
1 teaspoon kosher salt
Lemon, for garnish
To prepare the fish, set up a working station with three shallow bowls. In the fist bowl mix together the flour, Old Bay Seasoning, pepper, salt, cayenne and garlic powder. Place the beaten eggs in the second bowl, and panko bread crumbs in the third bowl. First, dip the fish in the flour mixture, then into the egg mixture, and then into the panko crumbs.
To deep-fry the fish, preheat the deep-fryer to 375 degrees. Put a few pieces of fish in the fryer, being careful not to crowd the fish. These fry quickly, about 2 to 5 minutes until golden brown. Remove from the fryer and place on a paper towel to drain the oil. Repeat until all the fish is cooked, making sure the oil comes back to temperature between batches.
To bake the fish, preheat the oven to 425 degrees. Place the fish on a cooling rack on top of a baking sheet lined with foil. Bake on the middle rack until golden brown and crispy, about 15 minutes.
Cut the lemon into wedges to serve along side the fish and serve with tartar sauce.
The baked version of this was awesome! Had to be one of the most successful meals my whole family agreed on. I just cut the cayenne in half because my family does not like food too hot. A big fat do-over for sure!
I am trying to figure out this recipe for 60 lbs of white fish. But that much cayenne and white pepper. what do you suggest I do?
I happily stumbled upon your blog and recipe as I was looking for alternative directions for cooking/frying fish for my recipe on our Media Noche (Traditional Filipino New Years Eve Dinner) and I tried baking the fish as what you have instructed for a trial batch earlier today and it worked great! Thank you! Being an Asian dish, I’ll just substitute the seasoning for the flour to onion and garlic powder so that it could match my sauce that comes with the dish. Thank you once again and a very Blessed Christmas Season to you and yours!
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