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“From Better Homes and Gardens.”

Ingredients Nutrition

  • 12 cup seasoned fish-fry mix
  • 12 cup packaged biscuit mix
  • 3 tablespoons grated parmesan cheese
  • 1 12 teaspoons onion soup mix
  • 34 teaspoon paprika
  • 34 teaspoon dried Italian seasoning, crushed
  • 34 teaspoon dried parsley flakes
  • 14 teaspoon garlic powder
  • 1 14 lbs whitefish haddock or 1 14 lbs other firm-textured fish fillets, fresh or frozen
  • shortening or cooking oil


  1. In a shallow dish, stir together the fish-fry mix, biscuit mix, Parmesan cheese, dry onion soup mix, paprika, Italian seasoning, parsley, and garlic powder. Set aside.
  2. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into four serving-size pieces. Measure the thickness of the fish. Dip the fish into the Parmesan cheese mixture, turning to coat both sides.
  3. In a large skillet, heat 1/4 inch melted shortening over medium heat. Add fish in a single layer. (If the fillets have skin; fry the skin side last.).
  4. Fry on one side until golden brown. Turn carefully. Fry until fish flakes easily when tested with a fork. (For each side allow 3 to 4 minutes for 1/2-inch fillets or 5 to 6 minutes for 1-inch fillets.).
  5. Drain on paper towels. Keep fillets warm in a 300 degree oven while frying the remaining fish.

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