While we will look at how to do a more elaborate batter in a future post, this recipe is simplicity itself using only flour and seasonings.
For this you will need skinless fillets.
First, take about a cup of all-purpose flour (for a puffier and more flaky coating you can also use baking or pastry flour) and in a large bowl stir into it salt and pepper to taste. Then add seasonings that you would like. A good combination to add is a teaspoon each of paprika and garlic powder. But there are many combinations. I used a teaspoon of paprika and 2 teaspoons of Cool Runnings Caribbean Spice and Roasted Garlic seasoning blend.
Dip each filet into the seasoned flour and coat it evenly.
Meanwhile, in a large saucepan heat one inch of vegetable oil to where it is hot enough for frying.
Add the fish fillets a couple at a time and fry for about 4-5 minutes a side.
When they are done gently shake off any excess oil and plate. The fillets will come out golden and crispy, while the fish itself with still be very moist.
Serve with lemon wedges and tartar sauce.
Enjoy.
See also: Fiery Veracruz Style Basa Fish
See also: Basa Fillets in Spicy Tomato Sauce
I don't deep fry at home (except for frozen Vietnamese nems); I did snapper in a crust of INSTANT polenta. That makes crap polenta but is very useful for coating fish. It is also gluten-free, if any friends or family have that allergy. I shallow-fry this (a little more oil than sautéeing, but much less than deep-frying.
ReplyDeleteThanks for Clara Zetkin's speech, but I can't make it readable on my computer. I'll try to find a version I can make larger and clearer at the Marxism archives. With the date, that shouldn't be hard to find.