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Frying fish, I use deep oil in the frying pan,
which gives you the same effect as deep frying,
which we’ve got the average deep fryer that you can buy at Gander Mountain or any place.
Make sure that your fillet is not overly wet, just damp.
I usually mix three tablespoons of all purpose flour, a tablespoon and a half of whatever seasoning.
I use blackened, Creole or Cajun just to spice things up a little bit.
Put a little bit of air in your bag, shake the fillet, throw it in 350 degree oil.
Depending on the thickness of your fillet it will be done anywhere from 6 to 15 minutes.