Chicken Fried Fish Fingers |
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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 4 |
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I know fish is good for you, but I’m one of those people that don't care for the fishy taste that some fish seem to have. My SO convinced me to try different types of mild fish, so I decided to try orange roughy, and used my fried chicken recipe. This recipe is the great result. Actual prep time is 2 hours 10 minutes, (2 hours chill, 10 minutes actual prep). if you try this, be careful turning, as some of the coating might flake off, but it still just as good. Submitted on April 25th,2006 Ingredients:
1 lb orange roughy, cut fish into 12 equal pieces (or any other thick mild boneless fillets) |
3/4 cup buttermilk |
1 egg, slightly beaten |
1 cup self-rising flour |
1 1/2 tablespoons seasoning salt |
1 1/2 teaspoons ground black pepper |
3/4 cup canola oil |
Directions:
1. Put fish into a medium sized bowl.
2. Cover with buttermilk; chill for at least 2 hours.
3. Mix together flour, seasoning salt, and pepper in a large bowl.
4. Coat each piece of fish in flour mixture.
5. Set aside.
6. In remaining buttermilk, add egg, mixing well.
7. Coat floured fish in buttermilk/egg mix.
8. Repeat step 4.
9. Heat oil till hot but not smoking in a large skillet.
10. Add fish six pieces at a time. Do not crowd fish.
11. Cook until fish is golden brown and flakes easily (about 3 to 5 minutes each side).
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