A Quick and Different Fried Fish Recipe

READY IN: 35mins
Recipe by John DOH

From a cottager at a northern lake, left with a pile of fresh caught fish, and no cornflake/breading material on hand! Admittedly, we use a "heart unhealthy" "lard" to fry this in, but its fantastic on taste Size of fillets has a lot to do with the amount of breading and eggwash, so adjust accordingly Fish must be both boned and skinned! If doing as a "shore lunch", eggs and milk travel well in a stainlees thermos!

Top Review by JustJanS

Russ cooked this for dinner using fish we caught ourselves and an Aussie premium brand chip-Colvan's Crinkle Cut S&V. I loved the light crispy texture a lot, but we both agreed we couldn't taste any S&V at all. I would make this again if I was without crumbs, but wouldn't be too concerned about the flavour of chips I had on hand.

Ingredients Nutrition

Directions

  1. Fillet, bone and skin fish.
  2. Pinhole the bag of chips, and sit, dance roll or otherwise crush the chips to a very fine meal texture.
  3. Bread the fish in the chip meal.
  4. Mix eggs and milk well.
  5. Dip the breaded fish in egg mixture.
  6. Redip in chip meal.
  7. Melt lard in cast iron pan over medium high heat.
  8. Toss in coated fillets, cooking about 6-7 minutes until "well done".
  9. Works well as a plated meal at the cottage or home, fits well into a "fish sandwidge" with sliced white onion and sourdough buns on the shoreline, and accompaniment might included baked beans and/or ham/garlic sausage, serving depend on locale, you'll scarf this down in quantity on some nameless rock in the north, a little less eaten at home or in the cottage -- .

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