0 (0)

Fish and Shellfish, Mains

Fried Fish "Kish-Style"

In summer, my husband and I like to spend weekends in the Canadian wilderness north of Minnesota, casting our lures for smallmouth bass. The eating, though, is almost as important as the fishing. The camp's dinner bell always signals a ... Read more

Total time: 20 minutes plus 30 minutes chilling | Serves 4
  • 2 eggs
  • 1 teaspoon salt
  • 1 teaspoon Cajun seasoning
  • Freshly ground pepper
  • 1 cup cornflake crumbs
  • 4 (6-ounce) mild fish filets, rinsed and blotted dry
  • Shortening or canola oil, for frying
  • Tartar sauce and/or ketchup, for serving

Step 1Combine eggs, salt, Cajun seasoning and pepper in shallow pie plate or soup bowl. Mix with fork until frothy. Put crumbs in another shallow plate.

Step 2Dip 1 filet at a time into egg mixture, then coat with crumbs. Place in single layer on baking sheet covered with piece of wax paper. Chill at least 30 minutes or up to 2 hours.

Step 3Heat 1/2 inch shortening or oil in large skillet over medium-high heat. When hot (test with cornflake crumb; it should sizzle), fry filets until very brown, about 3 minutes each side, longer if fish is thick. (Fry in batches if necessary to prevent crowding.) Transfer to paper-towel-lined baking sheet. To keep warm as rest are fried, place in 225-degree oven. Serve hot with tartar sauce and/or ketchup.

Note: A filet of any mild fish can be substituted for the smallmouth bass. You won't use all the egg mixture and crumbs, but the fish is easier to prepare with these amounts. Refrigerate the prepared fish at least 30 minutes for the crumb coating to set.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Fish and Shellfish

Pan fried trout
Wild rice cakes with smoked trout
Deviled Dungeness crab
Open-Face Smoked Salmon and Egg Salad Sandwiches