Friday Night Fish Fry
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.magicseasoningblends.com.
Cooking tools:
- Deep-fry thermometer
- Skillet
- Stove
- Cake pan
- Pie dish
- Whisk
- Measuring cup
- Measuring spoon
- Paper towel
- Plate
Ingredients
- 1½ cups all purpose flour
- 3 tablespoons Chef Paul Prudhomme's Seafood Magic®, in all
- 2 eggs
- 1 cup milk
- 6 (4 ounces) fresh fish fillets, about ½-inch thick
- vegetable oil, for frying
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