(1) Fried Fish Filets Combo Recipe
Make (1) Fried Fish Filets Combo Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fish & Breading
Frying
Sides
Sauces & Garnish
Method
Fish & Breading
- 1
Prep the fish
Pat the 4 fish fillets dry with paper towels. Trim any thin edges so they cook evenly. Lightly season both sides with 0.5 tsp of salt and a pinch of black pepper (from the flour mix allowance is separate).
- 2
Make dry mix
In a shallow dish combine 1.5 cups all-purpose flour, 0.5 cup cornstarch, 1.5 tsp baking powder, 2 tsp salt, 1 tsp black pepper, 1 tsp paprika and 1 tsp garlic powder. Whisk to evenly distribute.
- 3
Make batter
In a bowl whisk together 2 eggs and 1 cup cold sparkling water until just combined. The batter should be slightly thin but cling to a spoon. Keep it chilled in the refrigerator until ready to use.
- 4
Set up dredging station
Arrange three shallow trays: (1) seasoned flour mix, (2) egg + sparkling water batter, (3) 2 cups panko breadcrumbs. Pat each fillet in the flour mix (shake off excess), dip into the batter, then press into panko so the surface is well coated. For extra crunch, repeat: quick dip back into batter and another light panko press (optional). Place breaded fillets on a wire rack while oil heats.
Frying
- 5
Heat oil
Pour 1500 ml vegetable oil into a large, heavy pot or deep fryer (fill to manufacturer’s recommended depth). Heat oil to 180°C (350°F). Use a thermometer for accuracy.
- 6
Fry the filets
Fry the breaded fillets in batches to avoid overcrowding. Carefully lower each fillet into the hot oil and fry for 3 to 5 minutes, turning if necessary, until the coating is golden brown and the fish reaches an internal temperature of 63°C (145°F). Smaller/thinner fillets will cook faster. Do not stack fillets.
- 7
Drain
Remove fillets with a slotted spoon or spider and transfer to a wire rack set over a sheet pan to drain for 2–3 minutes. Keep in a warm oven at 90–100°C (200–210°F) if needed while finishing remaining batches so they stay crisp.
Sides
- 8
- 9
Par-cook (first fry/blanch)
Drain and thoroughly dry the potato sticks on clean towels. Heat the 500 ml vegetable oil in a deep skillet or fryer to 160°C (320°F). Fry the potatoes in small batches for 3–4 minutes—do not brown—until they are softened. Remove and drain on paper or a wire rack and let cool for 5–10 minutes.
- 10
Final fry and season
Increase oil temperature to 190°C (375°F). Fry the cooled, blanched fries in batches until golden and crisp, about 2–3 minutes. Remove, drain briefly, then season immediately with 1.5 tsp salt, 0.5 tsp black pepper and toss with 2 tbsp chopped fresh parsley.
Sauces & Garnish
- 11
Make tartar sauce
In a small bowl combine 1 cup mayonnaise, 1/4 cup dill pickle relish, 2 tbsp fresh lemon juice, 1 tbsp Dijon mustard and 1 tbsp chopped capers (if using). Season with 0.25 tsp salt and 0.25 tsp black pepper. Taste and adjust acidity or salt as desired. Chill until serving.
- 12
