Favorite Fried Fish

Appears in

Published 1972

Pan-fried, or just “fried fish,” as country people call it, is a universal favorite. It’s a fast-fix main dish. You put it on to cook when the rest of the meal is just about ready. Here is the traditional way country people do it.
Dip fish in milk, French dressing or dry white wine. Sprinkle with salt and pepper. Then roll in flour or cornmeal to coat.
Heat ½ ″ salad oil or melted shortening in skillet, add fish and quickly cook over medium heat until fish is crisp and golden on underside. Gently turn with spatula and cook until fish browns and flakes easily with a fork. Total cooking time usually is about 8 minutes.
Drain fish on paper towels and lift to a heated platter. Quickly add one of the garnishes described in this chapter, or make one of the fish sauces. And rush it to the table.
Country cooks have their own imaginative touches for fried fish-see Different Fried Fish, Filets Supreme and Oven-Fried Fish.