Which fish is best to fry?

White fish is usually recommended for frying because they have a mild flavor, thin fillets and cook quickly. Tilapia, flounder, haddock, catfish and cod are some examples of different types of fish that would be good choices. Tuna, salmon and sea bass are not recommended since they are a much thicker cut of fish and too oily to fry.

Why is my fried fish not crispy?

Make sure the fillets are dry. Completely coat them with flour, but shake off the excess. The pan should be hot before you drizzle in the oil. Don't crowd the pan or overlap the fish. The bottom of each fillet should be touching the hot oil in the pan. Don't move the fish for at least 2 minutes. Give the fillets a chance to brown before flipping. Drain the fried fish on a paper towel lined plate and serve right away.

Can I fry fish from frozen?

According to Fresh from the Freezer , it is safer to fry fish that has been defrosted and is completely dry. The water droplets from frozen fish will cause the oil to spatter and could be dangerous. The website has a list of different ways to safely defrost fish.

Keto Fried Fish ⋆ Deb's Daily Dish

Description

This keto fried fish is pan fried to a golden brown crispy crust made with almond flour and a few simple seasonings. The homemade spicy keto tartar sauce has plenty of flavor to compliment the fish.

Ingredients

Units Scale

Tartar Sauce

1/2 cup mayonnaise
1/4 cup unsweetened pickle relish
1 teaspoon dijon mustard
1 teaspoon horseradish
1 teaspoon garlic or regular chili sauce
1 tablespoon lemon juice
1 teaspoon Old Bay seasoning
1/4 teaspoon black pepper
1/2 teaspoon tarragon or dill, optional

Fish Fillets

2 large Tilapia fillets (about 6 oz. each) *
1/2 cup fine almond flour
1/4 cup coconut flour
2 teaspoons Old Bay seasoning *
1/2 teaspoon each salt and pepper
2 tablespoons oil (olive, canola, vegetable or avocado)

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Instructions

Tartar Sauce

Combine all sauce ingredients. Taste for seasoning and adjust as needed.
Store in refrigerator until needed.

Fish Fillets

Stir the flours and seasonings in a shallow bowl.
Heat a cast iron or heavy pan over medium high heat for 1-2 minutes.
Dry the fillets with paper towel. Dip the fish in the flour mixture and press down to coat. Shake off the extra flour.
Pour the oil in pan and hold the handle to gently swirl the oil around the pan.
Place fillets in hot oil and don't overlap the fish. Don't move them around yet, let them fry for 2 minutes.
Gently slide a metal spatula under the fish and if it has loosened from pan, flip it over. If still a bit stuck on the bottom, let fry another 30 seconds or so and then flip.
Cook the other side for 2 more minutes. If the oil is smoking, turn down the heat.
Remove fillets to paper towel lined plate. Serve immediately with tartar sauce and lemon slices.

Notes

*If frozen, defrost fish fillets in refrigerator. Make sure fish is dry before putting in hot oil.

*You can substitute Old Bay with 1/4 teaspoon each of paprika, celery seed, garlic and onion powder.

*If you prefer, you can use other white fish such as flounder, cod, halibut, sole, haddock. Make sure the fillets are thin so that they will be crispy when fried.

*Make sure to shake off the extra flour. Too much will flour will make the fish's coating very mushy.

*To reheat any leftovers, place on a cookie sheet in heat in a 350°F oven for about 10 minutes. Or reheat in a frying pan with just a bit of oil. It's not recommended to use a microwave to reheat. The coating will be soft and mushy.

*The nutrition is calculated for 1 tablespoon of tartar sauce per serving. There will be leftover sauce. Use it on a sandwich, serve with raw or cooked vegetables. Or make make another meal with fish. The sauce will keep up to 2 weeks in the refrigerator.