Fried Whitefish

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READY IN: 18mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 12
    cup seasoned fish-fry mix
  • 12
    cup packaged biscuit mix
  • 3
    tablespoons grated parmesan cheese
  • 1 12
    teaspoons onion soup mix
  • 34
    teaspoon paprika
  • 34
    teaspoon dried Italian seasoning, crushed
  • 34
  • 14
    teaspoon garlic powder
  • 1 14
    lbs whitefish haddock or 1 1/4 lbs other firm-textured fish fillets, fresh or frozen
  • shortening or cooking oil
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DIRECTIONS

  • 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.
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