" Chicken Fried " Fish Fingers
photo by Chef shapeweaver
- Ready In:
- 2hrs 15mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 lb orange roughy, cut fish into 12 equal pieces (or any other thick mild boneless fillets)
- 3⁄4 cup buttermilk
- 1 egg, slightly beaten
- 1 cup self-rising flour
- 1 1⁄2 tablespoons seasoning salt
- 1 1⁄2 teaspoons ground black pepper
- 3⁄4 cup canola oil
directions
- Put fish into a medium sized bowl.
- Cover with buttermilk; chill for at least 2 hours.
- Mix together flour, seasoning salt, and pepper in a large bowl.
- Coat each piece of fish in flour mixture.
- Set aside.
- In remaining buttermilk, add egg, mixing well.
- Coat floured fish in buttermilk/egg mix.
- Repeat step 4.
- Heat oil till hot but not smoking in a large skillet.
- Add fish six pieces at a time. Do not crowd fish.
- Cook until fish is golden brown and flakes easily (about 3 to 5 minutes each side).
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I have to agree with OzMan that this is outstanding! The buttermilk makes the fish moist and flaky, and the breading seasonings are on-point. I prepared half of this recipe with lemon juice in the marinade and half without -- and I actually preferred the recipe without, as written. The buttermilk gives the fish all the tang and flavor it needs. Nice job, Chef shapeweaver!
-
This fish was outstanding! I had to use cod as that is what I had on hand, and it came out delicious with no problems keeping the batter on the fish during frying. I paired this with some homemade fries for a quick easy dinner and was very pleased with the results. I may add some different spices next time to the mix for a a spicier version, but this was very good. THank you very much. :)
RECIPE SUBMITTED BY
Chef shapeweaver
United States
Even though I haven't been here for a long time, MY recipes aren't up for adoption. :) And don't change any of them either. ;)