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Crispy Fried Fish

Andi, former Betty Crocker Kitchens editor shares her favorite Friday night fish fry recipe.

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  • Prep Time 20 min
  • Total Time 20 min
  • Servings 4

Ingredients

1/3
cup Gold Medal™ all-purpose flour
2
teaspoons seasoned salt
2
eggs
1/2
cup dark beer or water
1 1/2
cups Progresso™ panko crispy bread crumbs
Peanut or corn oil for frying
1 1/2
lb fish fillets (walleye, cod, whitefish or tilapia)

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LOCATION

Directions

  • 1 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.
  • 2 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.
  • 3 Fry fish in batches in hot oil about 4 minutes, turning once, until golden brown. Drain on paper towels. Serve hot.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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