Best 3 Peggis Fried Fish Recipes
Peggy's fried fish is a classic Southern dish that is both delicious and easy to make. The fish is coated in a seasoned flour mixture and then fried until golden brown and flaky. It is typically served with tartar sauce, coleslaw, and hush puppies.
This recipe includes three different variations of Peggy's fried fish:
* **Classic Peggy's Fried Fish:** This is the traditional recipe, made with catfish fillets.
* **Peggy's Fried Tilapia:** This variation uses tilapia fillets, which are a milder-flavored fish.
* **Peggy's Fried Cod:** This variation uses cod fillets, which are a firm-fleshed fish.
All three recipes include step-by-step instructions with helpful tips for achieving the perfect fried fish. Whether you prefer catfish, tilapia, or cod, you're sure to find a recipe in this article that you'll love. So gather your ingredients and get ready to enjoy a delicious meal of Peggy's fried fish!
PEGGI'S FRIED FISH
Being from the south, we do a lot of fish fry's. Mine was well like by all.
Provided by Peggi Anne Tebben @cookiequeen
Categories Fish
Number Of Ingredients 4
Steps:
- Make sure fish has been soaked in cold water & preferably frozen in water first. This takes the fishy taste out of it. *If doing catfish, soak a few hours in buttermilk first, just before frying.
- Mix milk & egg. Set aside. This mixture holds the batter on better & keeps the fish from overcooking & toughening up.
- Place cornmeal mix in Batter Pro if you have one. If you don't, just place in bowl. **I use cornmeal mix over just cornmeal because it is a finer grain & has flour mixed in, making a lighter breading & not so gritty.
- Put about 2" of canola oil in deep cast iron pot. Peanut oil is the best for frying, but is more expensive. Canola oil is healthier than others & tastes good too. Heat, so it's hot enough when you drop a FF in, it doesn't sink but starts frying.
- Dip fish in egg mixture & shake off excess. Now,dip in cornmeal mix to coat. Make sure you press on the meal to adhere to fish.
- Drop carefull into hot oil & fry, turning once until golden brown. Turn out onto paper towel to drain. Salt right away. Serve with lemon wedge or tartar sauce.
PEGGI'S PICKLED FISH
This was a recipe my husband had when I met him. Now, I've made it for the past 26 years. He was originally from Iowa where they ate pickled Herring all the time.
Provided by Peggi Anne Tebben
Categories Seafood Appetizers
Number Of Ingredients 12
Steps:
- 1. Soak fish in salt brine in fridge for 48 hours. BE SURE FISH IS COMPLETELY COVERED BY SOLUTION & DO NOT PACK TIGHT THROUGHOUT ALL OF THIS RECIPE.
- 2. After 48 hours, drain & rinse fish thoroughly. Fish will appear somewhat slimy at this time. Don't worry, the vinegar in the next step will firm it up.
- 3. Place back in container & soak in white vinegar, in fridge for 24 hours.
- 4. DO THIS STEP ABOUT 4 HOURS BEFORE YOUR 24 HOURS ARE UP!! In the meantime, prepare the solution of vinegar & sugar by just bringing to a boil. ( May need extra solution)
- 5. Make sure your jars are fairly hot by soaking in hot water. Place spices & onions in jars. Pour hot solution in jars & cool completely.
- 6. After 24 hours, drain & rinse the fish that's in the vinegar.
- 7. Place fish in jars with solution. (DO NOT PACK TIGHT.) Be sure solution covers fish completely. Put lids on & store in fridge. Let set in fridge at least a week before serving. Serve with crackers or any other type of appetizer.
CRISPY FRIED FISH
Bring back the Friday night fish fry tradition with this updated recipe. Using Progresso panko crispy bread crumbs help the crust stay extra-crisp, while the fish remains moist.
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- In shallow dish, mix flour and seasoned salt. In medium bowl, beat eggs and beer with whisk. Place bread crumbs in large resealable food-storage plastic bag.
- In electric skillet or deep fryer, heat about 2 inches oil to 350°F. Coat both sides of fish fillets with flour mixture, then dip in beer mixture, letting excess drip back into bowl. Place 1 or 2 pieces of fish at a time in plastic bag with bread crumbs; seal bag and shake to coat completely.
- Fry fish in batches in hot oil about 4 minutes, turning once, until golden brown. Drain on paper towels. Serve hot.
Nutrition Facts : Calories 420, Carbohydrate 39 g, Cholesterol 240 mg, Fat 1 1/2, Fiber 0 g, Protein 41 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 2 g, TransFat 0 g
Tips:
- Choose the right fish: Peggy recommends using a firm-fleshed fish like cod, haddock, or flounder. These fish hold up well to frying and won't fall apart.
- Use a light batter: A heavy batter will weigh the fish down and make it greasy. Peggy's batter is made with flour, baking powder, salt, pepper, and water. It's light and airy, and it allows the fish to shine through.
- Fry the fish in hot oil: The oil should be at least 375 degrees Fahrenheit. This will help the fish cook quickly and evenly. If the oil is not hot enough, the fish will absorb too much oil and become greasy.
- Don't overcrowd the pan: When frying the fish, don't overcrowd the pan. This will cause the oil temperature to drop and the fish will not cook evenly. Fry the fish in batches if necessary.
- Cook the fish until it is golden brown: The fish is done cooking when it is golden brown and flakes easily with a fork. Don't overcook the fish, or it will become dry and tough.
Conclusion:
Peggy's Fried Fish is a classic dish that is easy to make and always a crowd-pleaser. With its light and crispy batter and flaky fish, it's sure to be a hit at your next party or gathering. So next time you're looking for a quick and easy seafood dish, give Peggy's Fried Fish a try. You won't be disappointed!
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