When selecting fish fillets that are to be fried, it is important to choose a species that has a firm texture with a little thickness. I am always disappointed when the fillets break apart during frying, so choose something firm. A few of the different fish species that lend themselves to good frying techniques are snapper, grouper and mahi-mahi.
When frying fish fillets, make sure that the meat is thawed and rinsed. Then pat the meat dry to help keep down grease splatter during cooking.
Video: Easy Fried Fish Fillet Recipe
See the video for proper technique in preparing the dish. The narrator uses mahi-mahi fillets in this example, but again, you can choose just about any firm flesh fillets. She also lists and explains how the ingredients should come together. The seasonings used to flavor the fish before frying include coriander powder, garlic powder, cayenne powder and salt. Watch the technique used, so as not to coat the meat with too much seasonings. The cook also chose to use all purpose flour. From my own experiences, you could also try corn meal mix instead to give a little extra texture. Try it out and see what works best for you.
This appears to be a very simple and straight forward recipe that anyone can prepare.
Also see:
• Fried grouper fingers
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