Sharks Fish and Chicken Fried Fish Recipe
Crispy fried fish with a golden coating, served with lemon wedges and classic side dishes. A simple halal-friendly recipe perfect for family dinners.
Equipment
- Deep fryer, deep skillet, mixing bowls, cooking thermometer, paper towels, tongs
Ingredients
- 2 firm white fish fillets cod, haddock, or perch, 6–8 oz each
- 1 cup seasoned flour or cornmeal
- 2 large eggs beaten
- 2 cups vegetable oil or canola oil
- Salt to taste
- Black pepper to taste
- 1 lemon cut into wedges
Instructions
- Heat oil to 350°F–375°F (175°C–190°C).
- Place seasoned flour in one bowl and beaten eggs in another.
- Pat fish fillets dry and season with salt and pepper.
- Coat each fillet in flour, then egg, then flour again.
- Carefully place fish into hot oil.
- Fry for 3–5 minutes per side until golden brown.
- Check that the internal temperature reaches 145°F (63°C).
- Remove and drain on paper towels.
- Serve immediately with lemon wedges.
Notes
Use cod, haddock, or perch for the best texture. Avoid overcrowding the fryer to maintain oil temperature and achieve a crispy crust.
Nutrition (Approximate Per Serving)
- Calories: 420 kcal
- Protein: 30 g
- Carbohydrates: 18 g
- Fat: 25 g
- Saturated Fat: 4 g
- Cholesterol: 130 mg
- Sodium: 520 mg
- Potassium: 520 mg
- Fiber: 1 g
- Sugar: 1 g
