The truth is that while I like seafood, I don’t like every variety. You will never see me order “Fishy” tasting examples, but my sweet wife loves strong tasting fish, so I occasionally cook some just for her. There are ways to “soften” the impact of fishy flavors and in this piece, I’ll share one with you. In addition, this method may be used to good effect with any fillet of fish you would like to use … even mild offerings, such as catfish.
The idea is to marinate the meat in advance of cooking to “wash” out some of the strongest flavor. While that is the main goal, we can add some depth of taste at the same time.
I should acknowledge that how people like their fried fish is a very personal preference with lots of opinions out there! Some want the barest sprinkling of corm meal. Others look for a thick crust applied with a pancake-like batter … every treatment in between fits someone’s idea of perfect fried fish. In this version, I’m traveling down the middle of the road. This crust is dredged on, but it certainly isn’t sparse. I hope you like it for a change!
Allow the fillets to marinate for an hour
- 1 Pound Fish Fillets, Cut to the Size and as Thin as you Like Them
- ¼ Cup Fresh Lemon Juice
- ¼ Cup Prepared Yellow Mustard
- 2 Tablespoons Dijon Mustard
- ⅓ Cup Milk
- 4 Twists of the Black Pepper Grinder
- ⅔ Cup All Purpose Flour
- ⅓ Cup Corn Flour or Finely Ground Corn Meal
- ¼ Teaspoon Salt
- ¼ Teaspoon Ground Black Pepper
- Oil for Frying (Deep Fry or Pan Fry; I use Canola or Peanut)
- Arrange the fish fillets in a glass casserole, stainless steel pan or plastic container (do not use aluminum).
- Measure the lemon juice, yellow mustard, freshly ground black pepper, Dijon mustard and milk into a bowl and whisk briskly to mix completely. Pour this mixture over the fillets and turn them to coat completely. The idea is to submerge the fish, however, if that isn't possible, turn the fillets over every 15 minutes. Cover the pan with plastic wrap and place in the refrigerator for 1 hour to marinate (turning if needed).
- ) Measure the flour, corn flour, salt and pepper into a cake pan and stir with a dinner fork to combine.
- Heat the oil in a pot or pan over medium high heat until very hot (325 - 350 degrees). Remover a piece of fish from the marinade and allow as much of the liquid to drain off as possible (if you want a thinner crust, you may pat it almost dry with a paper towel ... but leave it moist). Dredge both sides of the fillet into the flour mixture and slide into the hot oil.
- Add more fish to the oil in the same manner but do not crowd them. If deep frying, the fish will float to the top of the oil when done; if pan frying, turn them over until golden brown on both sides and flaky when a fork is inserted in the meat and twisted just a bit).
- ) Drain the fried fish on a paper towel-lined plate or pan and serve immediately with lemon wedges and/or tarter sauce.
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