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Fried Fish

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1 pound fish fillets (such as haddock, tilapia, or cod)

Oil (for deep frying)

1/4 teaspoon paprika

1/2 cup flour

Salt (to taste)

Pepper (to taste)

Optional: tartar sauce, homemade rémoulade sauce (for serving) or lemon wedges


Gather the ingredients.

Pour 1 inch of oil into a skillet and heat over medium-high heat to 375 F.

Combine the flour, paprika, salt, and pepper in a shallow bowl or deep plate and mix.

Dip a fish fillet or two into the flour mixture. Make sure they are completely coated on all sides and gently shake off any excess. Repeat with the remaining fillets.

See also  Fried whiting and shrimp

Working in batches, fry the fish in the hot oil for about 5 minutes on each side, or until golden brown, crispy, and cooked through. Remove and set on a cooling rack to let drain or on a platter lined with newspaper or paper towel.

Serve hot with lemon wedges, tartar sauce, or homemade rémoulade sauce. Enjoy.

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