Really Delectable Southern Fried Fish Recipes
When preparing battered fish recipes, these are best combined together with textured and lean fish. Some varieties include Perch, Haddock, Flounder, Cod, and Cat-fish are among the very recognizable & most selected fish among consumers.
The batter would also depend on the variety of fish you’ll be using since some would compliment them providing a really great combination thereby possessing such great texture and flavor.
A lot of other fish types goes perfect with any battered fish recipes. These are found in any specialty stores, some varieties include trout, tilefish, sunfish, drum, buffalo-fish, black-bass these would compliment any excellent tasting batter.
The characteristics of a good batter include a semi-liquid mixture that contains either cornstarch or flour. This specific formula creates a coating that is protective among food & fat, helping develop the food’s texture, flavor & color. A lot of variations are available in creating batter:
- Eggs can either be utilized or not used in pre-coating prior to dredging them in flour.
- When batters tend to appear thicker then its coating would be thicker too.
- Utilize liquids including egg-wash, milk, water and beer.
- Leavening agents can be utilized in lightening your coating. (including egg-whites, baking-powder, carbonated drinks or sparkling-water or seltzer)
The following are basic battered fish recipes:
Beer Style of Batter
10 ozs of flour (cake)
2 big eggs; lightly beaten
1/2 tsp of salt
2 c of beer
2 tsps of baking powder
Flour (to dredge fish in)
Buttermilk-Infused Batter
10 ozs of flour (for cakes)
2 big eggs; lightly beaten
1/2 tsp of salt
2 c of buttermilk
2 tsps of baking powder
Flour (to dredge)
Instructions 
for both batters)
Using a medium sized bowl, combine eggs and milk, when creating the Beer Style of Batter simply replace beer instead of milk. Mix in spices, baking powder, salt and flour. Then add in dry recipe ingredients with your wet recipe ingredients. Its consistency would always appear creamy and thick.
Carefully dip and wet fillets using just a little bit of water prior to dredging and coating with flour. Then dip them into your batter ensuring that they’re evenly coated. Then deep fry them at about 350 deg. F. Once done drain excess oil and immediately serve.
The secret when deep-frying or pan-frying is never crowding or bunching them up altogether. Since the nearer the items are together the faster the pan’s oil temperature would drop. When pan-frying too always occasionally turn each sides to evenly achieve a brown finish of your fish.
Always utilize a superior quality of fat usually with an extremely high heating point then fry fish up to around 350 deg. F – 375 deg.F. When foods are cooked using a lower temperature inside your fryer, it would result to excessive greasiness in the fish.
The perfect kind of fried fish fillet is able to maintain a lot of juices, and holds a very attractive golden brownish tinge. Its surface should be flaky and crispy, without any excess grease coming out from your fish and they shouldn’t emit a disgusting odor like the ones that come from used oils.
When combining the recipes together with any of the aforementioned fish will definitely result to a scrumptious meal anyone in your family would truly enjoy!
Maine Fish Chowder Recipe
Ingredients:
1/4 lb of diced pork (salt)
4 c of potatoes; peeled and diced
3 pcs of onions (medium); chopped
2 tsps of salt
2 c of milk (scalded)
3 lbs of haddock (or white fleshed fish); skinned and cut to chunks
1 tsp of butter (or margarine)
1/4 tsp of pepper (to taste)
Instructions:
Cook the pork till browned; drain excess liquid. Add the onions, potatoes, and salt then cover (hot) water. Cook, covered, for 15 mins above moderate heat. Don’t overcook.
Boil salted water with the haddock chucks. Gently cook, covered, till fish becomes tender or about fifteen mins. Take out from the heat and strain, save the liquid. Discard the bones on the fish.
Add the fish onto the potato mixture along with the saved liquid. Add milk; cook for 5 mins or till heated thoroughly. Add pepper and butter; mix thoroughly. Serve immediately.
Serves 6
>> Maine Fish Chowder Recipe
Brittany Mixed Fish Soup Recipe
Ingredients:
3 lbs mixed fishes (Flounder, Mackerel, Cod or Haddock); cleaned & sliced into chunks of equal sizes
2 pcs of onions (large); peeled and sliced thinly
3 Tbsps of margarine or butter
1 clove of garlic (large); crushed
2 pcs of bay leaves (medium)
10 c of water
1 tsp of thyme (dried)
1/2 tsp of marjoram (dried)
2 tsps of salt
4 sprigs of parsley
1/2 tsp of pepper
Instructions:
Heat margarine or butter. Saute garlic and onions ’til tender. Put pepper, salt, parsley, marjoram, thyme, bay leaves and water then bring them to boiling.
Add the fish then reduce flame into moderate then cook 25 mins while covered. Cook for 25 mins ’til fish become tender. Throw out bay leaves.
Arrange sliced breads on plates for soup. Pour broth on bread. This recipe creates 6-8 serving portions.
>> Brittany Mixed Fish Soup Recipe
Mom’s New England Fish Chowder Recipe
Ingredients
1 lb of haddock fish (or firm white fish); cut to small pieces
8 pcs of potatoes (medium); cut to dices
1 pc of onion (large); diced
2-1/8 c of milk (condensed)
Butter
Salt (to taste)
Pepper (to taste)
Instructions:
Cook onion and potatoes with water (to cover) till slightly done then add the fishes. Continue cooking till potatoes are cooked, careful not to overcook those fishes. Add milk; continue simmering till heated through.
Add the butter then season with salt & pepper. Serve warm along with freshly baked plain muffins.
>> Mom’s New England Fish Chowder Recipe
Lemon Baked Fish Recipe
Ingredients:
1 lb of flounder fish fillets
(fresh/frozen, or Haddock fillets); thawed if frozen
1/8 tsp of salt
4 tsps of juice (lemon)
1 Tbsp of butter (or margarine)
1 tsp of grated lemon zest
1/8 tsp of pepper (black)
1/8 tsp of rosemary
Instructions:
Preheat the oven at 350 degrees F. Divide the fillets into six servings. Arrange them in on layer on a (baking) pan. Combine butter, zest, juice, rosemary, salt, and pepper; mix thoroughly and pour onto the fillets. Bake inside preheated oven for twenty-five mins till done.
Serve 6
>> Lemon Baked Fish Recipe
Old-Fashioned Fish Chowder Recipe
Ingredients:
2 Tbsps of oil (vegetable oil)
2 pcs of onions (medium); minced
1/2 tsp of thyme (dried)
2 pcs of baking potatoes (large); cubed
1 lb codfish fillet (or haddock fillet)
1/2 c of turkey stock (fish/vegetable stock)
4 c of milk (whole)
1/2 tsp of salt
Pepper (freshly ground)
Paprika (for garnish)
Instructions:
Heat oil inside a saucepan above gentle heat then add onions; saute till golden or about 10 mins. Add cubed potatoes, stock, and thyme; cover. Simmer till potatoes become tender or about 10 mins.
Add fillet and cover; gently simmer, about 10 mins. Add salt, pepper, and milk; cover. Simmer, at about 5 mins till thoroughly heated.
Flake fillets, using a clean fork, to bite-size pieces. Ladle onto bowls and sprinkle paprika. Serve at once.
>> Old-Fashioned Fish Chowder Recipe
Pix Rowe Miller’s Family Fish Chowder Recipe
Ingredients:
6 bacon slices (1/4-inch thick)
6 peeled medium onions
1 pound of codfish
1 c of milk (whole)
Fresh powdered pepper
Salt
2 cans of milk (evaporated)
1 pound of haddock
3 c of diced onions (yellow)
Instructions:
Have bacon slices fried. Remove them from pan then drain on paper towels. Saute onions in bacon oil then set aside pan.
Cut haddock into half lengthwise then slice evenly into 1/4-inch slices. You place them on large pot that non-reactive. Fill w/ water enough to have them covered then boil ’til tender.
Meanwhile, cut codfish into bite-size pieces. Then add into pot of boiling water. Cover then simmer ’til flaky.
Crumble cooked bacon then add into pot together w/ onions, oil drippings & whole and evaporated milk. Let mixture boil. Have it covered then adjust heat. Continue simmering for 5 more mins then add pepper and salt.
>> Pix Rowe Miller’s Family Fish Chowder Recipe
Apricot-Glazed Fish Recipe
Ingredients:
2 oz of apricots (no-soak); chopped finely
2 tsps of coriander (fresh); chopped
1 oz of softened butter
4-6 oz of fish (thick haddock or coley fillets); skinned
Salt & Pepper
Juice from 1 pc of lemon
Grated zest from 1 pc of lemon
Potato & Pepper Salad (with French Dressing)
Sprigs of mint (fresh, for garnish)
Instructions:
Combine apricots, butter, and coriander inside a mixing bowl; set on the side. Season the fish; put each of them on an 8-inch square foil. Sprinkle juice and zest over the fillets.Close the foil and grill for 3-4 mins.
Unwrap the fish; spread over the mixture of apricot. Seal then grill again for 2-3 mins. Serve while hot along with the salad then garnish mint sprigs.
Serves 4
>> Apricot-Glazed Fish Recipe
Lemon Baked Fish Recipe
Ingredients:
1 lb of flounder fish fillets (fresh/frozen, or Haddock fillets); thawed if frozen
1/8 tsp of salt
4 tsps of juice (lemon)
1 Tbsp of butter (or margarine)
1 tsp of grated lemon zest
1/8 tsp of pepper (black)
1/8 tsp of rosemary
Instructions:
Preheat the oven at 350 degrees F. Divide the fillets into six servings. Arrange them in on layer on a (baking) pan.
Combine butter, zest, juice, rosemary, salt, and pepper; mix thoroughly and pour onto the fillets. Bake inside preheated oven for twenty-five mins till done.
Serves 6
>> Lemon Baked Fish Recipe
Mc Carthy Family Fish Chowder Recipe
Ingredients:
1 pc of onion; sliced and chopped
6 pcs of cubed potatoes
1-1/2 lbs of haddock (fresh); back skinned
1/2 c of pork (salt); diced
2 c of water (boiling)
5 c of milk
1/8 tsp of pepper
1 Tbsp of salt
Instructions:
Cook the pork till browned; place the pork on a dish but leave its oil on the saucepan. Add saute onto the saucepan; saute till browned. Add potatoes and (boiling) water; let it simmer for 10 mins.
Add fish and let it simmer for 20 mins. Add the milk, pork, salt, and pepper; Let it boil. Serve at once.
>> Mc Carthy Family Fish Chowder Recipe