The Easiest (and most delicious) Fried Fish Recipe EVER!
Almost Comically Easy!
I always like talking ad nauseum before giving you a recipe because all of our recipes are ones we come up with ourselves. As a result, the final product of much trial and error to make sure we get everything right so you, the amazing home cook that you are, can replicate what we've done and pass it off as your own!
This isn't to say we're America's Test Kitchen by any means. We have our home kitchen as well as a commercial kitchen that we rent that we call our "Secret Blend Laboratory." It's just the two of us so we really make sure that we get things right as we only have ourselves to blame if a recipe comes out less than stellar.
So here we go:
Fish. It's delicious, versatile, and can be somewhat daunting to cook because of it's temperamental nature. We've cooked plenty of fish that ends up sticking to the pan resulting in fish crumbles rather than fish fillets so we know it can be difficult.
This is a recipe for Easy Fried Fish that utilizes our amazing Gone Fishin' Spice blend. It's very herb-centric and citrusy rather than heavy on stronger spices which really lets the fish shine.
Here's what you need:
- 1 pound tilapia, cod, or haddock fillets.patted dry with a paper towel (or your sleeve)
- 1 egg
- 1/2 - 3/4 cups panko breadcrumbs. You can use standard italian style breadcrumbs if you like, but we we like panko as they have a crispier texture to them.
- 1/2 cup milk.
- 2-2 1/2 tablespoons Wayward Gourmet Gone Fishin' Spice Blend. (this is simply a suggestion as you can use as much or as little as the blend as you like. We make all of our blends to be as fool-proof as possible, barring you don't simply open the jar and dump the entire thing onto your fish.)
- 2 tablespoons butter
- 2 tablespoons olive oil
Here's what you do:
- In one bowl beat together the egg and the milk
- In another bowl Mix together the breadcrumbs and Gone Fishin' Spice Blend.
- On at a time, dip both sides of the fish fillets into egg mixture then into breadcrumb mixture pressing down gently to allow for all that deliciousness to stick.
- Set fillets aside on separate plate or baking sheet in the fridge for about 20 minutes to let the bread crumbs set (whatever that means.)
- Heat olive oil and butter together in a cast iron pan on medium. (we use cast iron almost exclusively because of its retention and even distribution of heat. If you don't have one, I highly recommend you getting one. They're super inexpensive and will last you about 7 lifetimes.)
- Lay fillets into pan making sure they aren't crowded or touching the sides of the pan too much.
- Fry until both sides are golden brown, about 3 minutes per side. (Make sure you don't move fish until it is time to flip as they can stick to the pan and nobody likes it when that happens.)
- Take fish off and place onto a plate or cooking sheet lined with paper towel. The fillets should be flaky and opaque underneath the crumb coating.
Let us know how it turned out, we love to see your creations on Instagram #WaywardGourmet and Twitter @WaywardGourmet. Send em to us and we'll post your deliciousness on our site.
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