Foodie-Girl Fish Fry

True confession: sometimes I really want fish sticks.  This was a favorite of mine growing up and I can’t even begin to imagine the amount my brother, sister and I must have consumed throughout our childhood.  So, rather than stocking my freezer with boxes of frozen, less than quality fish, I turned to the foodie-girl side of me and set out to perfect my own fish fry.  After much trial and error, I have decided that old bay seasoning really takes the breading to that special place, enhancing the delicate flavor of the fish while still providing that ‘kick’ for the crust.  And the fact that my Mom, originally from Maine, put old bay on lots of seafood we ate growing up doesn’t hurt – it just adds to the nostalgic quality of this dinner.  If you haven’t tried old bay seasoning in the past it is worth a taste – the mixture of a variety of spices including celery salt, red pepper, black pepper and paprika is dynamic and complimentary.  Served with a little tarter sauce and ketchup (remember, this is the kid in me talking…) and you have a delightful dinner, tasty enough for the kid in you but fancy enough for the foodie in you, all at the same time.

To kick off our foodie-girl fish fry, assemble the ingredients for the breading: one cup panko breadcrumbs, one quarter tsp kosher salt, one quarter tsp crushed pepper flakes (red or chili are fine), one half tsp lemon zest, one tbs old bay seasoning and one half tsp garlic salt.  Mix on a plate and set aside.  At this point you will want to begin to heat your oil for frying.  I use canola oil or vegetable oil.  Fill a large, deep-bottomed saute pan with one inch of oil.  Heat over medium high flame.  This will take 10ish minutes and you want the oil to reach 350 degrees.  If you don’t have a candy thermometer to assist with the temperature read, use small pieces of bread to test the oil.  When you drop a pinch in, if it falls to the bottom of the pot and doesn’t immediately rise back up, the oil is too cold.  If it immediately crisps and quickly turns a dark shade of brown, it is too hot.  You want the bread to drop just a bit and then pop back up and sizzle away.

On this particular night I am using a cod filet (three quarters of a pound in weight, skin removed), but generally I prefer tilapia when frying fish.  That is just a personal preference though.  Any white fish will do.  The wild-caught cod was on sale so I didn’t pass it up.  Pat the fish dry and cut into squares, or some sort of even portion.  We’ve outgrown the ‘stick’ shape… *sigh*

Now for the breading.  Set up a station as close to your stovetop and saute pan as possible.  You will need three plates or shallow bowls.  The first will have one cup of flour, the second with two eggs, beaten, and the third with the breading we have assembled.

Begin by dredging the fish through the flour, coating every side and then transfer to the egg, washing the filet and then holding it up to let any excess egg drip off.

Now for the best part – the flavor!  I love the rusty-red color the old bay gives the breading.  Delicious!

Messy hands!!!  Your hands are the best tool to ensure every part of the filet is covered with the panko mix so just go for it.

And into the fryer they go… CAREFULLY… this is very hot oil that will splatter easily.  Make sure that you lay the fish filets in away from you, not toward your body.  Fry for three-three and a half minutes per side, turning once.

Once they are cooked through, remove to a plate lined with a paper towel so the excess grease can drain off.  I have to say these are crunchy and loaded with flavor but not at all greasy or heavy.  Sprinkle with a little salt and drizzle with the squeeze of a lemon, while still hot, and you are all set.  A fish fry from your own kitchen.  One that you know your Mom would be proud of and that the makers of frozen fish sticks everywhere would be impressed by!

Continue reading for the ingredient list and step by step directions!

Serves Two

• three quarters – one pound filet of cod, tilapia or other white fish, skin removed and cut into equal size squares
• six cups canola or vegetable oil (approximate – enough to fill the bottom of the pot one inch)
• one cup panko breadcrumbs
• one quarter tsp kosher salt
• one quarter tsp crushed pepper flakes (red or chili)
• one half tsp lemon zest
• one tbs old bay seasoning
• one half tsp garlic salt
• one cup all-purpose flour
• two eggs, beaten
• fresh lemon juice