Prep 10 mins
Cook 8 mins
From Better Homes and Gardens.
- 1⁄2 cup seasoned fish-fry mix
- 1⁄2 cup packaged biscuit mix
- 3 tablespoons grated parmesan cheese
- 1 1⁄2 teaspoons onion soup mix
- 3⁄4 teaspoon paprika
- 3⁄4 teaspoon dried Italian seasoning, crushed
- 3⁄4 teaspoon dried parsley flakes
- 1⁄4 teaspoon garlic powder
- 1 1⁄4 lbs whitefish haddock or 1 1⁄4 lbs other firm-textured fish fillets, fresh or frozen
- shortening or cooking oil
- In a shallow dish, stir together the fish-fry mix, biscuit mix, Parmesan cheese, dry onion soup mix, paprika, Italian seasoning, parsley, and garlic powder. Set aside.
- Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into four serving-size pieces. Measure the thickness of the fish. Dip the fish into the Parmesan cheese mixture, turning to coat both sides.
- In a large skillet, heat 1/4 inch melted shortening over medium heat. Add fish in a single layer. (If the fillets have skin; fry the skin side last.).
- Fry on one side until golden brown. Turn carefully. Fry until fish flakes easily when tested with a fork. (For each side allow 3 to 4 minutes for 1/2-inch fillets or 5 to 6 minutes for 1-inch fillets.).
- Drain on paper towels. Keep fillets warm in a 300 degree oven while frying the remaining fish.