Name: Fried Fish
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 1 cup mayonnaise -; 1/3 cup sweet pickle relish -; 4-1/2 teaspoons lemon juice -; 1/4 teaspoon salt -; 1/8 teaspoon pepper -; Fish: -; 2 cups all-purpose flour -; 2 teaspoons lemon-pepper seasoning -; 1 teaspoon baking powder -; 1 teaspoon garlic salt -; 1/2 teaspoon dried parsley flakes -; 1-1/2 cups ice water -; 2 tablespoons canola oil -; Oil for deep-fat frying -; 2 pounds walleye fillets, cut into 6 pieces -; Lemon wedges -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Fried Fish

1. 1 cup mayonnaise -

2. 1/3 cup sweet pickle relish -

3. 4-1/2 teaspoons lemon juice -

4. 1/4 teaspoon salt -

5. 1/8 teaspoon pepper -

6. Fish: -

7. 2 cups all-purpose flour -

8. 2 teaspoons lemon-pepper seasoning -

9. 1 teaspoon baking powder -

10. 1 teaspoon garlic salt -

11. 1/2 teaspoon dried parsley flakes -

12. 1-1/2 cups ice water -

13. 2 tablespoons canola oil -

14. Oil for deep-fat frying -

15. 2 pounds walleye fillets, cut into 6 pieces -

16. Lemon wedges -

How to cook deliciously - Fried Fish

1. Stage

In a small bowl, combine the tartar sauce ingredients and set aside. In another small bowl, combine the flour, lemon-pepper seasoning, baking powder, garlic salt and parsley flakes. In a measuring cup, combine the ice water (but don't add the ice!) and 2 tablespoons of oil. Make sure the water is super cold, which helps create a crispy crust. Whisk the wet ingredients into dry ingredients until smooth.

2. Stage

In an electric skillet, deep fryer, cast-iron skillet or heavy-bottom pot, add oil so it will cover the fillets while frying. Depending on which tool you use, that could be 2 inches to half full. Heat oil to 375°. Keep a thermometer handy to keep an eye on the temperature.

3. Stage

Pat the fish dry with paper towels. When the oil is up to temperature, use tongs to dip a piece of the fish into the batter, turning until it’s fully coated. Allow excess batter to drip off, then add each piece to hot oil. Fry only a few pieces of fish at a time so you don’t overcrowd the pan. That will drop the oil temperature too low and the fish could come out soggy. Fry the fish for five to seven minutes on one side, then flip and fry for another 5 minutes. Once golden brown and easy to flake with a fork, transfer the fish to a paper towel-lined plate or baking rack. Sprinkle with salt if desired. Make sure the oil returns to 375° and repeat steps until all the fish is fried. Serve the fried fish with fresh lemon and tartar sauce and any sides you like.