Southern Fried Whitefish Recipe:
1 egg
1/3 cup of whole milk
1/2 teaspoon of salt
25 typical crackers such as Saltines
1/3 teaspoon of cayenne pepper
1/4 tsp of freshly ground black pepper
25 oz. of fresh whitefish fillets
6 cups of vegetable oil (Do not use peanut oil because of the taste)
2 - 3 lemons, cut into quarters
Bottled Tartar sauce as a condiment
Directions For Frying:
Pre-heat the oven to 300 degrees. For the first step, mix the egg, whole milk and 1/4 tsp. of the salt in a medium sized mixing bowl and then set aside. In a plastic baggie, like a Ziploc, put in the Saltine crackers and then smash them up until they are finely ground into nearly a dust. These will make a nice coating for the whitefish fillets.
In a big and shallow glass baking dish, sprinkle out the Saltine crackers into the bottom of the pan. Then, sprinkle with the cayenne pepper, black pepper and 1/4 teaspoon of salt and stir into the smashed up crackers.
Place 1 whitefish fillet in the egg and milk mixture and allow any excess liquid to drip off of the fillet and back into the mixing bowl. Then, dredge the fillets in the Saltines and seasonings to coat on each side and then put the coated fish on a platter or large plate while continuing to dredge the remaining fillets.
In a very deep heavy, cast iron pot, add in the oil over high heat. When a drop of water forms into a ball when dripped into the cooking oil, it is time to cook the whitefish. Gently place a fillet into the hot oil and fry until it is golden brown and cooked all the way through, 3 to 4 minutes. Remove the fried fillet with a slotted spatula and put on top of paper towels to drain for a few minutes. Next, transfer the fried fillets from the paper towels to a clean cookie sheet or baking pan and keep the whitefish hot in the oven while you keep on frying the remaining fillets.
1 egg
1/3 cup of whole milk
1/2 teaspoon of salt
25 typical crackers such as Saltines
1/3 teaspoon of cayenne pepper
1/4 tsp of freshly ground black pepper
25 oz. of fresh whitefish fillets
6 cups of vegetable oil (Do not use peanut oil because of the taste)
2 - 3 lemons, cut into quarters
Bottled Tartar sauce as a condiment
Directions For Frying:
Pre-heat the oven to 300 degrees. For the first step, mix the egg, whole milk and 1/4 tsp. of the salt in a medium sized mixing bowl and then set aside. In a plastic baggie, like a Ziploc, put in the Saltine crackers and then smash them up until they are finely ground into nearly a dust. These will make a nice coating for the whitefish fillets.
In a big and shallow glass baking dish, sprinkle out the Saltine crackers into the bottom of the pan. Then, sprinkle with the cayenne pepper, black pepper and 1/4 teaspoon of salt and stir into the smashed up crackers.
Place 1 whitefish fillet in the egg and milk mixture and allow any excess liquid to drip off of the fillet and back into the mixing bowl. Then, dredge the fillets in the Saltines and seasonings to coat on each side and then put the coated fish on a platter or large plate while continuing to dredge the remaining fillets.
In a very deep heavy, cast iron pot, add in the oil over high heat. When a drop of water forms into a ball when dripped into the cooking oil, it is time to cook the whitefish. Gently place a fillet into the hot oil and fry until it is golden brown and cooked all the way through, 3 to 4 minutes. Remove the fried fillet with a slotted spatula and put on top of paper towels to drain for a few minutes. Next, transfer the fried fillets from the paper towels to a clean cookie sheet or baking pan and keep the whitefish hot in the oven while you keep on frying the remaining fillets.
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