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| Image credit: Flickr / VancityAllie |
Ideally you want to clean, vacuum seal and freeze fish within 24 hours to insure that your fish tastes fresh when you are ready to prepare it. I always try to set aside a portion of fish for a fresh cooked meal. There is nothing better than taking freshly caught, never frozen fish and cooking it within 24 hours. I also use this recipe as preparation for my Breaded Cod Fish Soft Tacos Recipe.
Ingredients
- 16 pieces approx. of fish* sliced to the same thickness and size (this will vary depending on the size of your fillets). Mine are usually about 1/2 to 1 inch thick and about 4 inches long.
- Season Salt, Garlic Powder, Pepper
- 1/4 to 1/2 cup Tempura Flour (I prefer Sun Luck Brand)
- 1 egg
- 1/4 to 1/2 cup milk
- 1-2 cups Panko Breading Mix (I prefer Sun Luck Brand)
- 1-2 tbsp Season Salt
- Vegetable Oil coating pan approximately 1/4 inch - heated to 350 degrees
*Ling Cod, Halibut, Rockfish or Perch work well with this recipe.
Preparation
- Heat electric skillet to 350 degrees with vegetable oil coating pan approximately 1/4 inch.*
- Dust fish on both sides with Season Salt, Garlic Powder and Pepper to desired taste.
- You can dip fish into Tempura Flour or dust fish on both sides with Tempura Flour.
- Wisk egg and milk together, dip fish into egg/milk mixture.
- Stir 1-2 tbsp season salt into Panko Breading Mix, coat fish with Panko mixture.
- Place fish in skillet and brown all sides of fish. The fish will be cooked perfectly moist when the breading is a golden brown.
- Remove from skillet and place on a plate lined with paper towels.
*I prefer to do all the steps with one piece of fish. Taste the fish flavor to determine whether you need to add any seasoning before cooking the balance of the fish.
Yield: Serves 4