Halsey Street Grill Pan Fried Fish Recipe Bed Stuy Brooklyn
From simple pan-fried fish to
Southern fried catfish, check
out our best recipes, tips, and techniques for flavorful, crispy fillets.
Pan-fried fish uses just a thin layer of hot oil or
shortening in a skillet and a light flour or cornmeal coating on the fish
instead of a batter. It is a bit simpler, less messy, and more healthful than
deep-frying.
Choose Your Fish, this will
serve four servings, choose 1 pound of skinless fish fillets, about 1/2 to 3/4
inch thick. Any fillets will work, including mild-flavor whitefish, cod,
flounder, red snapper, and orange roughy. If frozen, thaw the fillets in the
refrigerator. A 1-pound package will thaw in 1 to 2 days.
Rinse the fillets and pat dry with paper towels. Transfer fillets to a
cutting board and cut them into four pieces using a sharp knife.
Make the Coating
In a shallow dish combine one
beaten egg with 2 tablespoons water or milk. This wet mixture will help
the coating stick to the fish.
In another shallow dish
combine 2/3 cup cornmeal or fine dry bread crumbs with 1/2 teaspoon salt
and a dash ground black pepper. Or substitute 1-1/3 cups crushed potato
chips or saltine crackers for the cornmeal, omitting the salt. This dry
mixture creates a crunchy coating on the fish when pan-fried.
- Preheat the oven to 300
degrees F. This keeps the cooked fillets warm while cooking additional
pieces.
- Choose a large heavy skillet
and add 1/4 inch vegetable oil or shortening. Heat the fat over
medium-high heat.
- Dip each fillet first into
the egg mixture, coating each side. Next place each fillet in the cornmeal
mixture and press gently to help the mixture adhere to the fish. Turn each
fillet over and repeat until the whole fillet is covered with cornmeal
mixture.
Pan-Fry
the Fish
- Add half of the coated fish
fillets in a single layer to the hot oil in the skillet. The oil should be
hot enough that it sizzles when you add the fish. Fry the fish until
golden on the bottom. This will take about 3 to 4 minutes.
- Once the first side is golden,
flip the fish over using a large metal spatula and a fork to steady the
fish. Take care to avoid splattering the fat. The fat should still be hot
enough to sizzle when the fish is flipped.
- Cook the second side until
golden and the fish begins to flake when tested with a fork (3 to 4
minutes more).
- Layer two or three paper
towels on a dinner plate. With a spatula, carefully transfer each cooked
piece of fish to the paper towels to drain. Flip the fish to drain both
sides.
- Keep the cooked fish warm on
a baking sheet in the oven while cooking the remaining fish.
If desired, serve the pan-fried fish with lemon wedges and tartar sauce. Source
Halsey Street Grill Pan Fried Fish Recipe Bed Stuy Brooklyn
Take Out or Delivery
347-365-5075
