Prep 5 mins
Cook 10 mins
On the less frequent occasion that I fry fish, this is the recipe I use...Served with oven roasted potatoes and a tossed green salad, it's a dream meal!
- 907.18 g haddock fillets (see directions for substitution list)
- 59.14 ml evaporated milk (NOT condensed milk)
- 1.23 ml black pepper
- 118.29 ml all-purpose flour
- 59.14 ml yellow cornmeal
- 4.92 ml paprika
- 14.79-29.58 ml olive oil
- In one pie plate, combine the milk and pepper; this is your 'wet' mix.
- In another pie plate, combine the flour, cornmeal and paprika; this is your 'dry' mix.
- In an electric skillet, heat the oil to 350°F.
- Dip fish into the 'wet' mix, then roll in the 'dry' mix to cover completely.
- Fry the fish filets, a few at a time, in the hot oil for approx 4 min or less per side, until the fish is nicely browned and serve.
- Don't fry them all at the same time or you'll cool down the oil too much and it will have to heat back up to temperature (NOT a good thing).
- If frying in a dutch oven, use a meat thermometer to check your oil temperature, before you fry.
- If using a deep fryer machine, please follow your manufacturer's instructions/booklet.
- Substitutions: if haddock isn't available, substitute hake, pollock, flounder, tilapia or cod instead; you can also use the SKIM version of evaporated milk.
This is a really good fish mix, I used catfish caught out of our pond and my mom LOVED it and she doesn't care for catfish at all. My husband liked it as well. The only thing I would do different and would of, if my child hadn't called in the middle of me cooking was salt them as soon as they came out of the oil. I think they would of been even better, but this is a winner in my book.