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Crusty Hot Pan-Fried Fish




Source of Recipe


Chef Paul Prudhomme's Magic Seasoning Blends®


Recipe Introduction


The oil for frying should be just deep enough to come up the sides of the fish but not cover the top. The fish should always be in contact with the pan bottom, so never crowd pieces of fish together; fry in batches if necessary.

Crusty Hot Pan-Fried Fish
Makes 6 servings

Ingredients
1-1/2 cups all-purpose flour
3-1/2 teaspoons Chef Paul Prudhomme's Seafood Magic®, divided
1 cup milk
1 large egg, beaten
6 fish fillets (4 ounces each), speckled trout or drum or your favorite fish
Vegetable oil for frying


In flat pan, combine flour and 2 teaspoons of the Seafood Magic®. In separate pan, combine milk and egg until well blended. Season fillets by sprinkling about 1/4 teaspoon of the Seafood Magic® on each. In large skillet, heat about 1/4 inch oil over medium heat until hot. Meanwhile, coat each fillet with seasoned flour, shake off excess and coat well with milk mixture; then, just before frying, coat fillets once more with flour, shaking off excess. Fry fillets in hot oil until golden brown, 1 to 2 minutes per side. Drain on paper towels and serve immediately on heated serving plates.