Crispy Fried Fish Recipe

Recipesfull introduces to you: Mardi Gras Recipes. (Crispy Fried Fish Recipe). Whip up a regular beer batter, and add a final spicy dry dredge to create a truly crispy dish.

Brief

Prep 30 mins

Cook: 15 mins

Total: 45 mins

Servings: 4

Yield: 4 Servings

Crispy Fried Fish Recipe

Ingredients

1 egg

1 ½ cups beer

1 cup all-purpose flour

1 teaspoon garlic powder

½ teaspoon salt

½ teaspoon ground black pepper

1 pound cod fillets

2 cups crushed cornflake crumbs

1 teaspoon Cajun seasoning

1 quart oil for frying

Pressure Cooker Red Beans and Sausage

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Directions

Step 1

In a medium bowl beat together egg beer flour garlic powder salt and pepper. Place cod in the bowl and thoroughly coat with the mixture.

Step 2

In a separate medium bowl mix the cornflake crumbs and Cajun seasoning. Dip the cod in the crumb mixture and thoroughly coat all sides.

Step 3

In a large heavy skillet or deep fryer heat the oil to 365 degrees F (185 degrees C). Fry the fish until golden brown and flesh is easily flaked with a fork.

Nutritional Information

Crispy Fried Fish Recipe

Servings Per Recipe:4

Calories: 634.3

% Daily Value *

Protein: 28.5g 57%

Carbohydrates: 69.3g 22%

Dietary Fiber: 1.4g 6%

Sugars: 4.6g

Fat: 24.4g 38%

Saturated Fat: 3.4g 17%

Cholesterol: 95.3mg 32%

Vitamin A Iu: 815.4IU 16%

Niacin Equivalents: 16.6mg 127%

Vitamin B6: 1.1mg 68%

Vitamin C: 9.8mg 16%

Folate: 218.4mcg 55%

Calcium: 35.1mg 4%

Iron: 15mg 83%

Magnesium: 51.3mg 18%

Potassium: 562.8mg 16%

Sodium: 832.7mg 33%

Thiamin: 0.3mg 35%

Calories From Fat: 219.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.