Patricia'S Fried Fish
Patricia's Fried Fish offers crispy, golden fillets with tangy vinegar infusion, perfect for a flavorful, satisfying meal suitable for seafood lovers and family dinners.
Ingredients
Instructions
- Soak fish fillets, covered with water plus 1/2 cup vinegar, for 30 minutes. Drain and rinse.
- Combine plain flour, garlic powder, salt, and pepper in a dish.
- Cook fish fillets in Crisco oil until golden on both sides.
- Drain the fried fish in a wire basket before serving.
Tips & Substitutions
For an extra crispy texture, consider double-dipping the fish fillets in flour after the first coating. You can substitute Crisco oil with vegetable or canola oil if needed, but Crisco gives a nice flavor. Ensure that the oil is hot enough before frying to avoid greasy fish; test it with a small piece of bread. This recipe pairs beautifully with Mel'S Crab Cakes for a delightful seafood feast.
Serving Suggestions
Serve the fried fish with a side of tartar sauce and lemon wedges for added flavor. It pairs well with coleslaw or a simple green salad to balance the richness. For a complete meal, consider serving with Maryland Crab Imperial or other seafood recipes to create a delicious seafood platter that impresses.
Storage & Reheating
To store leftovers, place the fried fish in an airtight container and refrigerate for up to 2 days. When reheating, use an oven or air fryer to restore the crispiness rather than a microwave, which can make the fish soggy. Preheat your oven to 350°F and heat for about 10-15 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Patricia'S Fried Fish contains roughly 3328 calories, with 8g protein, 48g carbohydrates, and 350g fat. It is a good source of iron (18% of the Daily Value) and protein (16% of the Daily Value). Note that it is relatively high in sodium, at 812mg per serving (35% 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
What type of fish works best for frying?
Firm white fish such as cod, haddock, or tilapia are excellent choices for frying, as they hold their shape well and have a mild flavor. You can also use salmon for a richer taste, but be aware that it may require slightly different cooking times.
Can I prepare the fish in advance?
Yes, you can soak the fish fillets in vinegar and water ahead of time, but it's best to fry them fresh for optimal texture. If you must prepare in advance, refrigerate the soaked fish until you're ready to cook, but avoid battering them until just before frying.
What can I do with leftover fried fish?
Leftover fried fish can be flaked and used in tacos, salads, or sandwiches for a quick meal. Consider making Tuna-Lettuce Bundles or a fish sandwich for a delicious way to enjoy the leftovers. Just remember to reheat gently to maintain the crispy coating.
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).