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nothing better than simple fried fish

March 4, 2012

fried fish 1


the first time i had fried snapper was in the bahamas at this little “kiask” type thing at the docks outside of atlantis.  my friend and i had been told the docks were where the locals went after work for drinks and good food – and they were spot on!  little did i know when i ordered the fried fish (that had been caught that day and brought in literally 10 feet from where i was sitting) that i was getting the entire fish.


fried fish 2


i was completely surprised and a little intimidated, but oh my goodness – once i took a bite of the incredibly fresh, flaky, moist fish, i could not get enough!  every once in awhile tomas makes fried snapper with corn meal, and for whatever reason, i was in the mood to make my own version tonight. instead of getting whole, wild caught seabass at whole foods, i went for the cheaper option of rainbow trout.


fried fish 3


i love the way fish looks when you cook it whole and with the skin on – it looks so organic and fresh!  topped with some fresh sea salt and a squeeze of lemon juice, this fish is perfect!!  the best part about this recipe is that there are only four ingredients (not including s&p), and literally took me no more than 10 minutes to make!  both of those reasons are why this recipe is great for quick weeknight dinner ideas!


makes 2 portions

2 whole fish with the insides clean and fins cut off

1 cup pan (fine cornmeal)

1 egg, whisked with water

2 cups canola oil

salt & pepper


heat oil in a large saute pan with tall sides over medium high heat.  season the fish both inside and out with salt and pepper, then dredge fish in pan, then the egg, then the pan again.  fry each fish until golden brown on each side, about 2-3 minutes per side.  after frying, place fish on a plate lined with a paper towel, sprinkle with salt and squeeze lemon juice over the fish.

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