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Saturday, June 9, 2012

Quick and Crunchy Fried Fish

Hi everyone. So sorry I have been absent for a while, but we've been moving into our new house! Actually, we haven't exactly done the moving part. It's been more like sanding, priming, painting, ripping out carpets, cleaning and everything we can possibly do to prepare for the move.

So, for anyone that's ever been through this, you know that cooking takes the back burner. Your kitchen is half packed, you start to live off restaurants and pantry items, and a hot, home cooked meal seems a distant memory. 

As the stress starts to build, the cravings begin. For me, it was fried chicken. The problem is, fried chicken is not close by for us, and it's not as quick to make as I would like.  However, fried fish is super easy and fast. So, that's what I made. Fried fish.

I went to the grocery store which is fortunately within walking distance and picked up a couple of whole fish (in this case, trout at about 350 grams each). Dredged them with some cornstarch and pantry spices, fired them in a pan with about 1/2 cm of canola oil, and in 5 minutes, I had a satisfying. hot and crunchy fried fish that satisfied all the cravings.

Of course, you don't need to be moving to whip this one up, but let me tell you, if you are, it is the perfect quick treat.

Quick and Crunchy Fried Fish
Serving- 1 whole fish (about 350 grams) per person

Fresh Whole Fish, about 350 grams each
3 tbsp Cornstarch
1/2 tsp Salt
1/2 tsp Fresh Ground Pepper
1 tsp Paprika
1 tsp Cayenne Pepper
Canola Oil

Over medium-high, heat a large, heavy bottomed frying pan with a layer of about 1/2 cm of canola oil.

Mix the cornstarch, salt, pepper, paprika and cayenne in a shallow dish. 

Rinse the fish and pat dry. Slash the fish on both sides about 1/2 cm deep. Dredge in the seasoned cornstarch. Place gently in preheated oil. Let fry for about 3 minutes per side until golden brown and crispy (longer if the fish is larger). Remove from oil and place on a paper towel lined plate. 

Season while hot with a sprinkling of salt and some additional paprika and cayenne. Enjoy hot.

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