Jim Fain's Fish Fry
Equipment
- Large cast iron or enameled Dutch oven
- Thermometer
- 1 gallon Ziploc bag (optional)
Ingredients
- 1½ quarts canola oil
- ½ cup King Arthur Gluten-Free Measure for Measure flour
- 2 eggs
- 1 t water
- 6 ounces wavy or ruffled potato chips (about 2 cups once crushed)
- 2 pounds firm white fish (like flounder or Captain's Cod)
Instructions
- Heat the oil and prep - Begin heating the oil. Keep an eye on it - you're looking for a temperature of 360°. Add the flour to a bowl or shallow plate. Crack the eggs into a second bowl or shallow plate, and whisk with 1 tablespoon of water to loosen. Add the potato chips to the Ziploc bag and crush with your hands until they're a uniform texture, suitable for coating the fish. Pour in the 3rd bowl or shallow plate.
- Bread the fish - Working with one filet at a time, dredge each filet in the flour, dip it in the egg, then press into the crushed potato chips. You want an even coating. Set the filets aside in a single layer on a plate as you finish them.
- Fry the fish - When is the oil reaches 360°, carefully lower the filets into the oil one at a time, so that you don't crowd the pan. Keep the stove on high so that the temperature of the oil doesn't drop too much. Fry 2 minutes on the first side, carefully flip and fry 2 more minutes on the second side. The potato chip crust will be golden and crunchy. Lift each filet out of the oil and place on paper towels.
- Serve - Serve right away. Enjoy!