All You Need
1/2 cup McCormick® Fry Mix
1 lb. Fish Fillets*
Water or Milk
POUR Fry Mix into shallow dish or large plastic bag. Moisten fish, cut into serving-size pieces, with water or milk. Shake off excess.
COAT fish, several pieces at a time, evenly with Fry Mix. Let stand 5 minutes. Discard any remaining Fry Mix. Fry as directed below. Serve with McCormick® Cocktail Sauce or Tartar Sauce. Use the entire package to coat 4 to 6 lbs fish.
*Best with catfish, tilapia, flounder, or trout.
Deep Fry: Pour oil into deep-fryer, large heavy skillet or saucepan, filling no more than 1/3 full. Heat to 375° F on medium heat. Carefully add fish, several pieces at a time, to hot oil. Fry 3 to 5 minutes, turning once to brown evenly. Fish is done when golden brown and fish flakes easily with a fork. Drain on paper towels.
Oven Fry: Cover bottom of shallow baking pan with melted butter. Arrange fish in single layer in pan; turn to coat with butter. Bake in preheated 425º F oven 10 to 20 minutes until golden brown around edges and fish flakes easily with a fork.
YELLOW CORN FLOUR, BREAD CRUMBS (ENRICHED BLEACHED WHEAT FLOUR [WHEAT FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], WHEY [MILK], DEXTROSE, SOYBEAN OIL), SALT, ENRICHED WHEAT FLOUR (FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), YELLOW CORN MEAL, SPICES (INCLUDING BLACK PEPPER, CELERY SEED, AND WHITE PEPPER), RICE FLOUR, AND GARLIC.
2 tbsp. Mix (18g)
Taste very good
Candis Phillips | September 09, 2016 |