Fried Fish
For a crowd-pleasing dinner, replace half the fish fillets with large peeled shrimp: Dip them in batter first, then in panko before frying.
Martha Stewart Living, July/August 2017
Gallery
Credit:
Ryan Liebe
Recipe Summary
Ingredients
Directions
Cook's Notes
The fish is best served immediately, but can be kept warm in a 200-degree oven while you fry the rest.
Variations
Ocean fish work well in a fish fry, too -- provided the fillets are thin enough to ensure the right ratio of coating to fish. Try to find ones no thicker than an inch, and bear in mind that the thicker the fillets, the longer they'll need to cook.