Spicy Fried Fish recipe
information
The spice mixture is very hot, so use less if you want
ingredients
4 fish fillets, about 225 g (8 oz) each
225 g (8 oz) unsalted butter
15 ml (1 tbsp) paprika
5 ml (1 tsp) garlic granules
5 ml (1 tsp) cayenne pepper
2.5 ml (1/2 tsp) ground white pepper
10 ml (2 tsps) salt
5 ml (1 tsp) dried thyme
225 g (8 oz) unsalted butter
15 ml (1 tbsp) paprika
5 ml (1 tsp) garlic granules
5 ml (1 tsp) cayenne pepper
2.5 ml (1/2 tsp) ground white pepper
10 ml (2 tsps) salt
5 ml (1 tsp) dried thyme
method
1. Melt the butter and pour about half into each of four ramekin dishes and set aside.
2. Brush each fish fillet liberally with the remaining butter on both sides.
3. Mix together the spices and thyme and sprinkle generously on each side of the fillets, patting it on by hand.
4. Heat a large frying pan and add about 15 ml (1 tbsp) butter per fish fillet. When the butter is hot, add the fish, skin side down first.
5. Turn the fish over when the underside is very brown and repeat with the remaining side. Add more butter as necessary during cooking.
6. When the top side of the fish is very dark brown, repeat with the remaining fish fillets, keeping them warm while cooking the rest.
7. Serve the fish immediately with the dishes of butter for dipping.
2. Brush each fish fillet liberally with the remaining butter on both sides.
3. Mix together the spices and thyme and sprinkle generously on each side of the fillets, patting it on by hand.
4. Heat a large frying pan and add about 15 ml (1 tbsp) butter per fish fillet. When the butter is hot, add the fish, skin side down first.
5. Turn the fish over when the underside is very brown and repeat with the remaining side. Add more butter as necessary during cooking.
6. When the top side of the fish is very dark brown, repeat with the remaining fish fillets, keeping them warm while cooking the rest.
7. Serve the fish immediately with the dishes of butter for dipping.
serving amount
serves 4
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
