fried fish. pan-fried fish . skillet fish . tali machchi. tali machli. bhaja · slated fish · skillet fish · in a white plat. Fried fish is any fish or shellfish that has been prepared by frying. Often, the fish is covered in batter, egg and breadcrumbs, flour, or herbs and spices before being fried and served, often with a slice of lemon. Fish is fried in many parts of the world, and fried fish is an important food in many cuisines. Ingredients6 white fish filets bass, crappie, catfish1 cup plus 4 tablespoons all-purpose flour1 cup yellow cornmeal1 heaping tablespoon cornstarch1 heaping tablespoon baking powder3 teaspoons garlic powder3 teaspoons ground mustard powder4 teaspoons smoked paprika½ cup lemon lime soda Sprite2 ½ tablespoon Original Seasoning or salt and pepper Oil for frying 1 2 cup mayonnaise 2 to 3 tablespoons diced dill pickle 1 tablespoons lemon juice 2 tablespoons diced capers 3 teaspoons Worcestershire sauce 2 tea spoons horseradish Place the fish on a cutting board and pat dry with a paper towel. In a medium shallow pan, combine 1 cup flour, cornmeal, cornstarch, baking powder, garlic powder, mustard, smoked paprika and Original Seasoning, or salt and pepper. In small, shallow pan, whisk together the remaining 4 tablespoons of flour and soda. Adjust the ingredients until you achieve a consistency thinner than pancake batter. Dip the fish in the wet mixture, then dredge through the flour mixture to coat generously. Lightly shake any excess coating off and place on a wire rack. For a thicker crust, dip the fish back in the wet mixture and dredge through flour again. Let the fish rest on the wire rack for 5 minutes before frying. Meanwhile, add about 3 inches of oil to a saucepan, Dutch oven or deep fryer and heat to 350 degrees F. Place a few fish in the oil at a time. Cook for about 4 minutes, flipping fish occasionally, or until they are a rich golden brown.

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