CHUCKMAN ORIGINAL RECIPE: COATED, PAN-FRIED FISH –
BATTER AND METHOD
An excellent method for all coated, pan-fried fish.
Especially good with perch.
Set fish fillets in a very shallow milk bath. I always soak them just for a bit, advice from a renowned English fish’n’chips cook many years ago.
In a second dish, crack and beat three extra-large eggs, or equivalent, dilute just slightly for workability, and lightly salt.
In a third dish, add one cup of panko bread crumbs, one cup of corn meal, and one cup of white or whole wheat flour. Add a tablespoon of baking powder. Mix thoroughly.
The fish fillets are drained from the milk, dipped into the egg mixture, and gently coated with the dry batter mix. Put them aside until you finish all that you are going to cook. A large sheet of waxed paper is a good way to hold them ready. Note the coating is somewhat fragile.
If you run short of one of the ingredients, just prepare a little more. It is not possible to be really accurate on batter amounts since its adequacy will be affected by how neatly you work and the size of the fillets.
When all the fillets are nicely coated, start heating a large skillet with a moderate amount of oil. Medium high heat. I tend to use Canola, but any other light oil is fine.
Carefully lay the prepared fillets in the pan with a spatula or two forks. Do not crowd.
Fry briefly and turn. If fried side is not golden enough, you will turn again afterward. The ideal look is golden.
Set the fried fillets on a plate covered with a couple of layers of heavy paper towel to absorb excess oil.
Note, never overcook fish. It loses its wonderful succulent and tender qualities. Overcooking fish is undoubtedly one of the most common errors of home cooks.
Fish cooked like this is to be eaten almost immediately, so all other meal preparations should be in place.
Excellent with a home-made coleslaw or chief’s salad. Buttery mashed potatoes are terrific. Of course, French fries are wonderful, but what a job they are to make properly with their two fryings (required for best crisp results) and all the cleanup. I rarely make them. Also nice with rice or cous-cous. Also, great fish sandwiches with baguette or other fine bread.
