• Prep Time
    20 Mins
  • Cook Time
    0 Mins
  • Total Time
    20 Mins
  • The base number of servings for this recipe is 4
    OK

    Lenten Fried Fish

    Friday means serving fish during the season of Lent for most Catholics. Frying fish at home can be quick, economical and easy, especially when you compare the cost and hassle of going out to a restaurant.

    The secret to a good crunch with a light texture is cornstarch. Peanut oil is another secret to good frying with its slightly nutty flavor peanut oil imparts, as well as the incredible golden brown crust it achieves.


    Ingredients
    1/4
    cup
    cornstarch
    1/4
    cup
    cornmeal
    1/4
    cup
    flour
    1/2
    teaspoon
    salt
    1/2
    teaspoon
    ground black pepper
    1
    egg
    1/4
    cup
    milk
    1
    pound
    fresh fish filets, such as tilapia, orange roughly or your favorite white fish
    1 1/2
    cups
    peanut oil for frying
    Directions
    Combine the cornstarch, corn meal, flour, salt and pepper in a glass pie plate for dredging. In a separate glass pie plate, beat together the egg and the milk.
    Heat the peanut oil in a 10” skillet until it reaches 350°-360°F (176°-182° C.) Pass the fish filet first through the milk mixture, then dredge in the flour mixture, coating well. Place the coated filet carefully in the hot peanut oil.
    Fry for 3-4 minutes on one side, and then turn the filet over to fry for another 3-4 minutes. Remove the cooked filet from the pan, and place on a paper towel lined pan, allowing to drain briefly. Serve immediately while still hot.

    The base number of servings for this recipe is 4
    OK

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