Ingredients
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4
-
1
-
1 1/2
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-
-
-
-
-
-
-
-
-
-
-
Directions
Steps
|
1
Done
|
Heat the Oil in a 3- or 4-Quart Pan to at Least 375-Degrees F. Just a Couple of Drops of Water Flipped Off Your Hand Will Really Crackle When the Oil Has Reached This Heat Level. |
|
2
Done
|
Roll the Dry and Thawed Fish in the Flour, Shake Off Excess Flour, and Let the Filets Sit on a Rack or, on Wax Paper, For 5-10 Minutes. |
|
3
Done
|
Roll the Fillets in the Flour a Second Time, Shake Off Excess Flour, and Deep Fry, No More Than 2 at a Time. Frying More Than 2 Filets at Once Drives Down the Oil Temperature Which Will Make the Fish and Coating Soggy! Turn Once in the Pan After a Minute or So and Remove When Golden Brown. They Should Be Done in Under 4 Minutes, White and Flakey Inside at the Thickest Section of the Filet. Do not Overcook! |
|
4
Done
|
Drain Each Filet on Paper Towels For a Few Seconds and Serve. |
