Fried fish is a popular dish in various parts of the world, including the United States, Japan, and England. It is described as fish that has been battered or battered and then submerged in oil until the outside is golden brown and the fish is cooked through. This dish is commonly prepared with mild-flavored fish, both freshwater and saltwater, which can be coated with a dry or wet batter. Once cooked, the fish can be served as is or covered with a sauce.
Breadcrumbs can be used as a coating for fried fish.
Although technically any type of fish can be fried, the preferred varieties for this dish are generally mild in flavor but firm in texture. Saltwater fish such as cod and halibut are some of the most popular, especially in Asia, Europe, and North America, for fried fish dishes. Sea bass and tilapia are also often cooked this way, and are some of the most commonly used freshwater fish. Other common freshwater fish for frying include crappie and walleye.
Mild flavored fish is commonly used when cooked using a deep fryer.
Almost as important as the type of seafood used for the fried fish is the coating. Dry coatings, which are made by dredgeing the fish in flour, egg, and then a seasoned outer coating, are one of the most popular for fried fish. The outer coating can be made from almost any kind of breadcrumbs, cornmeal, or even all-purpose flour. Other common ingredients included in a dry coating are potato flakes, grated hard cheese, and numerous spices and dried herbs. This type of breading provides a thin, even coating on the fish and is usually slightly crispy when cooked.
When frying fish, most cooks start with a highly seasoned flour batter.
Moist batters are also popular for fried fish, as they generally provide a crispier exterior. For a wet dough, several dry ingredients similar to those used in a dry dough are mixed together, and then a slow stream of liquid, often beer or soda, is added until a dough forms. To make the coating expand, a small amount of baking soda can be added, which causes the dough to puff up around the fish when exposed to hot oil.
Walleyes, crappies, and other freshwater fish are sometimes cooked with a fried crust.
Fried fish is commonly served with sauce or other condiments. Lemon juice squeezed on top is one of the most popular, and tartar sauce is often used in the United States, which is a combination of mayonnaise or dressing, relishes, and other condiments. In Japan, tentsuyu sauce is popular, which is made from a mixture of soy sauce, rice wine, and cooking broth. In England, where fried fish is served as a dish known as fish and chips, malt vinegar is often the desired seasoning after frying.
