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Course
Main
Duration
15 minutes
Serves
Serves 4 (12 pieces), Tartar Sauce: 1-1/4 Cups
Chef’s notes
Fish fries are a great way to bring family and friends together. Once you learn a few tricks of the trade it’s easy to pull it off on your own.
Brought to you by Weston
You can find all the special equipment used for this recipe at westonsupply.com
Ingredients
- 1-1/2 to 2 pounds White-fleshed fish
- Cut into 1” thick strips, 3 inches long
Buttermilk Marinade
- 2 cups buttermilk
- 1 tbsp. Kosher salt
- 1 tsp. black pepper
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. Smoked or Spanish paprika
Breading
- 1 cup all-purpose flour
- 1 -1/2 cup Panko breadcrumbs
- 1-1/2 cup fresh breadcrumbs
- 1 tbsp. Kosher salt
- 1 tsp. black pepper
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. smoked or Spanish Paprika
- 2 tbsp. cornstarch
- 5 cups Peanut Oil, for frying
Tartar Sauce
- 1 cup mayonnaise
- 1/2 tbsp. fresh chopped rosemary
- 1 tbsp. fresh minced garlic
- Juice and zest from 1 lemon
- 1 tbsp. chopped chive
- 5 leaves fresh basil, chopped
- 5 cornichon pickles, chopped
- 1 tbsp. chopped capers
- 1/2 tsp. black pepper
Also works with
Upland bird breast meat
Special equipment
Fryer
Preparation
The Marinade
- In a large bowl, whisk the spices into the buttermilk until mixed.
- Add the fish into the marinade and cover.
- Let the marinade sit for four hours, or up to 1 day, covered with plastic wrap.
For The Breading
- Mix all the ingredients in a large bowl.
- One piece at a time, press the fish into the breading and pat the crumbs onto the side and then flip the piece and do the same to the other side. The entire fish should be covered with crumbs.
- Place the breaded fish on a plate in preparation for frying.
- Prepare the fryer to a temperature of 375 degrees.
- When all the fish has been breaded, carefully place each piece into the fryer in a single layer with space between each piece.
- Be careful not to overcrowd the fryer.
- Cook for 3 or 4 minutes until fish is golden brown. Remove and place on a paper towel covered plate to drain.
- Serve immediately.
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Course
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Duration
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Serves
Serves 4 (12 pieces), Tartar Sauce: 1-1/4 Cups
Chef’s notes
Fish fries are a great way to bring family and friends together. Once you learn a few tricks of the trade it’s easy to pull it off on your own.
Brought to you by Weston
You can find all the special equipment used for this recipe at westonsupply.com
Ingredients
- 1-1/2 to 2 pounds White-fleshed fish
- Cut into 1” thick strips, 3 inches long
Buttermilk Marinade
- 2 cups buttermilk
- 1 tbsp. Kosher salt
- 1 tsp. black pepper
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. Smoked or Spanish paprika
Breading
- 1 cup all-purpose flour
- 1 -1/2 cup Panko breadcrumbs
- 1-1/2 cup fresh breadcrumbs
- 1 tbsp. Kosher salt
- 1 tsp. black pepper
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. smoked or Spanish Paprika
- 2 tbsp. cornstarch
- 5 cups Peanut Oil, for frying
Tartar Sauce
- 1 cup mayonnaise
- 1/2 tbsp. fresh chopped rosemary
- 1 tbsp. fresh minced garlic
- Juice and zest from 1 lemon
- 1 tbsp. chopped chive
- 5 leaves fresh basil, chopped
- 5 cornichon pickles, chopped
- 1 tbsp. chopped capers
- 1/2 tsp. black pepper
Also works with
Upland bird breast meat
Special equipment
Fryer
Preparation
The Marinade
- In a large bowl, whisk the spices into the buttermilk until mixed.
- Add the fish into the marinade and cover.
- Let the marinade sit for four hours, or up to 1 day, covered with plastic wrap.
For The Breading
- Mix all the ingredients in a large bowl.
- One piece at a time, press the fish into the breading and pat the crumbs onto the side and then flip the piece and do the same to the other side. The entire fish should be covered with crumbs.
- Place the breaded fish on a plate in preparation for frying.
- Prepare the fryer to a temperature of 375 degrees.
- When all the fish has been breaded, carefully place each piece into the fryer in a single layer with space between each piece.
- Be careful not to overcrowd the fryer.
- Cook for 3 or 4 minutes until fish is golden brown. Remove and place on a paper towel covered plate to drain.
- Serve immediately.