Fish
A flavorful fried fish dish featuring tender bass coated in seasoned cornmeal, marinated overnight in beer and mustard. Crispy on the outside and juicy inside, it’s perfect for casual gatherings or family dinners, offering a delightful combination of tangy, savory, and crunchy textures.
Ingredients
Instructions
- Marinate the fish overnight in beer and mustard.
- Mix salt and black pepper into the cornmeal.
- Bread the fish in the seasoned cornmeal.
- Fry the breaded fish until golden brown and cooked through.
Tips & Substitutions
For a more flavorful fish, try adding herbs like dill or parsley to the marinade. If you don't have cornmeal, breadcrumbs can be a great substitute for the breading. Make sure the oil is hot enough before frying to achieve a crispy texture. If you prefer a healthier option, baking the breaded fish instead of frying is also a good choice.
Serving Suggestions
Serve the fried bass with a squeeze of fresh lemon juice for added brightness. It pairs beautifully with coleslaw or a light salad for a complete meal. Consider serving a side of tartar sauce for dipping, or enjoy it alongside a refreshing dish like the Sour Cream Salmon Loaf for a seafood feast.
Storage & Reheating
Store any leftover fried fish in an airtight container in the refrigerator for up to 2 days. To reheat, place the fish on a baking sheet in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and crispy again. Avoid microwaving, as it can make the fish soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Fish contains roughly 1795 calories, with 16g protein, 415g carbohydrates, and 2g fat. It is an excellent source of vitamin A (333% of the Daily Value), vitamin C (244% of the Daily Value), and iron (147% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen fish for this recipe?
Yes, you can use frozen fish, but make sure to thaw it completely and pat it dry before marinating. This will help the marinade adhere better and prevent excess moisture during frying.
What type of oil is best for frying the fish?
Use an oil with a high smoke point, such as canola, vegetable, or peanut oil, for frying. This ensures that the fish cooks evenly without burning, resulting in a crispy exterior and moist interior.
How can I tell when the fish is fully cooked?
The fish is done when it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork. The exterior should be golden brown. Keep an eye on it during frying to avoid overcooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).