Best 5 Deep Fryed Panfish Recipes
Panfish, a collective term for smaller freshwater fish species, offers a delightful culinary experience when deep-fried. Their delicate flesh and crispy coating make them a popular dish in many cultures. This article presents a comprehensive guide to deep-frying panfish, encompassing various recipes that cater to diverse tastes and preferences. From a simple yet flavorful beer-battered panfish to a tantalizingly spicy Cajun-style preparation, this collection ensures a perfect panfish dish for every occasion. Whether you prefer a classic coating or an adventurous blend of herbs and spices, these recipes provide step-by-step instructions and helpful tips to achieve perfectly cooked, crispy, and succulent panfish that will surely impress your family and friends.
Let's cook with our recipes!
PAN FRIED FISH
Steps:
- Heat a heavy pan over medium high heat.
- Season fish on meat side with salt and pepper. Lightly dredge fish in flour and shake off excess. When pan is good and hot, add Canola oil followed immediately by 1 tablespoon butter. As soon as foaming subsides, place fish in pan with the skin side down. Jiggle pan for the first 10 seconds to keep the fish from sticking. Cook until golden crust forms on meat. Carefully turn fish away from you and again jiggle pan for the first few seconds. Cook until skin turns golden brown. Remove to a warm plate.
- Pour out the cooking fat, add remaining butter and quickly fry the capers. Remove pan from the heat, add lemon juice to pan and swirl. Pour sauce over the fish and serve.
PANFRIED FISH FILLETS
Frying is one of the easiest and most popular ways to cook fish.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Cut fish fillets into 6 serving pieces. Sprinkle both sides of fish with salt and pepper.
- Beat egg and water in shallow bowl until well mixed. Sprinkle flour on waxed paper or a plate. Dip both sides of fish pieces into egg, then coat completely with flour.
- Heat oil (1/8 inch) in 10-inch skillet over medium heat about 2 minutes. Fry fish in oil 6 to 10 minutes, turning once, until fish flakes easily with fork and is brown on both sides. Drain on paper towels.
Nutrition Facts : Calories 215, Carbohydrate 5 g, Cholesterol 90 mg, Fiber 0 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 300 mg
DEEP FRYED PANFISH.
I love panfish as much as catfish. By panfish i'm talking Blue Gill,Crappie ,Sunfish,Ect. This recipe is good for any fish.
Provided by Bob Wakeman
Categories Fish
Time 30m
Number Of Ingredients 7
Steps:
- 1. you will need a 12-14 deep frying cast iron skillet for frying. in a deep dish add buttermilk and eggs mix together in another deep dish mix all dry ingredients together.
- 2. Add oil to skillet and heat to 350-360. dip fish fillets in milk-egg mix then in dry mix. fry fish in oil for 4-5 min,till golden brown. Fry in batches. serve with hush puppys.
FRIED BLUEGILL FILLETS
"The secret to this recipe is double-dipping the fish fillets," writes Doug Wright of Maize, Kansas.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a shallow bowl, combine the first five ingredients. In another bowl, whisk eggs. Dip fillets in eggs, then coat with crumb mixture. Dip again in eggs and crumb mixture., In a large skillet over medium-high heat, cook fillets in batches in 2 tablespoons oil for 2-3 minutes on each side or until fish flakes easily with a fork, adding oil as needed.
Nutrition Facts : Calories 473 calories, Fat 29g fat (7g saturated fat), Cholesterol 325mg cholesterol, Sodium 707mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 36g protein.
DEEP FRIED FISH
Make and share this Deep Fried Fish recipe from Food.com.
Provided by Helen Watson1
Categories Healthy
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Half-fill a deep pan with melted fat or oil. Heat until a faint haze rises from it (or until a bread cube sinks to the bottom of the pan, rises to the top immediately and turns golden in 50 seconds).
- Sift the flour and salt into a bowl.
- Beat to a smooth batter, unbeaten egg, butter and milk. Then add the flour and salt mixture.
- Coat 2 pieces of fish with batter.
- Lift into the pan with a fork or kitchen tongs.
- Fry until crisp and golden, allowing about 6-8 minutes for large pieces and 4-5 minutes for medium.
- Remove from the pan and drain on absorbent kitchen paper.
- Repeat with the remaining fish.
- Garnish with lemon wedges.
Tips:
- Choose the right type of panfish: Smaller panfish, such as bluegill and crappie, are ideal for deep frying, as they cook quickly and evenly. Larger panfish, such as bass and walleye, can also be deep fried, but they may take longer to cook and may be more difficult to handle.
- Clean and prepare the panfish: Before frying, clean the panfish thoroughly and remove any bones or scales. Rinse the fish and pat it dry with paper towels.
- Use a light breading: A light breading will help the panfish to cook evenly and will prevent it from becoming greasy. You can use a simple mixture of flour, salt, and pepper, or you can add other seasonings, such as garlic powder, onion powder, or paprika.
- Use a neutral oil: When deep frying panfish, it is important to use a neutral oil, such as vegetable oil or canola oil. These oils have a high smoke point, which means they can be heated to a high temperature without burning.
- Fry the panfish in small batches: Do not overcrowd the pan when frying the panfish. This will cause the oil temperature to drop and the panfish will not cook evenly. Fry the panfish in small batches, in a single layer, so that each piece has plenty of room to cook.
- Cook the panfish until it is golden brown and flaky: The panfish is done cooking when it is golden brown and flaky. The internal temperature of the fish should be at least 145 degrees Fahrenheit.
Conclusion:
Deep-fried panfish is a delicious and easy-to-make dish that can be enjoyed by people of all ages. By following these tips, you can ensure that your deep-fried panfish turns out perfect every time.
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