Friday Night Fish Fry - Magic Seasoning Blends
One secret to really good fried fish is not to crowd the skillet–the fish should always touch the bottom of the pan, so fry it in batches if necessary.
Ingredients
- 1½ cups all purpose flour
- 1 tablespoon Chef Paul Prudhomme's Seafood Magic®, in all
- 1 egg, beaten
- 1 cup milk
- 6 (4 ounces) fresh fish fillets, about ½-inch thick
- vegetable oil, for frying
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