Breaded Pan-Fried FISH

Name: Breaded Pan-Fried FISH
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: World
Ingredients: 4 pounds small whole fish, or 1½ pounds ½-inch-thick white-fleshed fish fillets, such as flounder or sole; 1 cup milk or buttermilk, or as needed to cover; 1 cup fine cornmeal, flour, rice flour, or cornstarch or a combination; 1 teaspoon salt; 1 teaspoon black pepper; ½ cup vegetable oil (mixed with bacon drippings, if desired) or lard; 1 Minced parsley and lemon wedges, Pico de Gallo, or Tartar Sauce

20m Prep Time
15m Cook Time
35m Ready In

Cuisine : World
Course : Dinner

4 servings This basic recipe is useful for every fish from tiny smelts or sardines to midsized butterfish, bluegills, crappie, and sunfish all the way up to croaker and porgy. Rice flour and cornstarch will produce crispier results; for added crunch, try Bound Bread Crumb or Cracker Coating. Please read About Searing, Sautéing, and Pan-Frying Fish.

Ingredients

Servings:

½× 1× 1½× 2× 3×

(4 servings) Units:

As Written US Metric

Show sub-recipe ingredients

4 pounds small whole fish, or 1½ pounds ½-inch-thick white-fleshed fish fillets, such as flounder or sole
1 cup milk or buttermilk, or as needed to cover
1 cup fine cornmeal, flour, rice flour, or cornstarch or a combination
1 teaspoon salt
1 teaspoon black pepper
½ cup vegetable oil (mixed with bacon drippings, if desired) or lard
1 Minced parsley and lemon wedges, Pico de Gallo, or Tartar Sauce (opens in new tab)
- 2 large tomatoes or 3 to 5 plum or Roma tomatoes, seeded if desired and finely diced
- ½ small white or red onion, finely chopped, rinsed, and drained, or 8 green onions, chopped
- ¼ to ½ cup chopped cilantro leaves and tender stems, to taste
- 3 to 5 serrano or jalapeño peppers, to taste, seeded and minced
- (6 radishes, finely chopped)
- 2 tablespoons lime juice
- (1 garlic clove, minced)
- Salt
Sub-recipe steps
1. Combine in a medium bowl: 2 large tomatoes or 3 to 5 plum or Roma tomatoes, seeded if desired and finely diced; ½ small white or red onion, finely chopped, rinsed, and drained, or 8 green onions, chopped; ¼ to ½ cup chopped cilantro leaves and tender stems, to taste; 3 to 5 serrano or jalapeño peppers, to taste, seeded and minced; (6 radishes, finely chopped); 2 tablespoons lime juice; (1 garlic clove, minced)
2. Stir together. Season to taste with: Salt
3. Serve immediately.

Let's Prepare

Collect

Gather these ingredients — no prep needed yet.

4 pounds small whole fish, or 1½ pounds ½-inch-thick white-fleshed fish fillets, such as flounder or sole
1 cup milk or buttermilk, or as needed to cover
1 cup fine cornmeal, flour, rice flour, or cornstarch or a combination
1 teaspoon salt
1 teaspoon black pepper
½ cup vegetable oil (mixed with bacon drippings, if desired) or lard
1 Minced parsley and lemon wedges, Pico de Gallo, or Tartar Sauce

Let's Cook

Step 1.

If necessary, gut, scale, and prepare for cooking: 4 pounds small whole fish, or 1½ pounds ½-inch-thick white-fleshed fish fillets, such as flounder or sole
Step 2.

Pour into a shallow dish: 1 cup milk or buttermilk, or as needed to cover
Step 3.

Add the fish and soak for 15 minutes. Mix in a shallow bowl: 1 cup fine cornmeal, flour, rice flour, or cornstarch or a combination; 1 teaspoon salt; 1 teaspoon black pepper
Step 4.

Lift the fish out of the liquid, allowing the excess to drip off, coat it with the dredge, and set on a plate. Heat to 375°F in a large skillet over medium-high heat: ½ cup vegetable oil (mixed with bacon drippings, if desired) or lard
Step 5.

When the fat is hot, add the fish in small batches and fry, turning once, until browned on both sides, adjusting the heat so that the fat is always bubbling but not burning the coating. Usually the fish is done when both sides are golden, but check the interior of larger fish to make sure the flesh is firm and opaque throughout. Drain well on paper towels. Serve hot with: Minced parsley and lemon wedges, Pico de Gallo, or Tartar Sauce