Fried fish is a popular dish made by coating fish in breading or batter and frying it until browned and cooked through. Mild, firm-textured fish like cod and tilapia are commonly used, and dry or wet batters can be used. It is often served with a sauce or condiment such as tartar sauce or malt vinegar.
Fried fish is a popular dish in different parts of the world, including the United States, Japan and England. It is described as fish that has been coated in breading or batter and then dipped in oil until the outside is browned and the fish is cooked through. This dish is commonly made with lightly flavored fish of both freshwater and saltwater varieties, which can be coated in a dry or wet batter. Once cooked, the fish can be served as it is or topped with a sauce.
While any type of fish can technically be fried, the preferred varieties for this dish are generally mild in flavor but firm in texture. Saltwater fish such as cod and halibut are among the most popular, especially in Asia, Europe and North America, for fried fish dishes. Bass and tilapia are also often cooked this way and are some of the most popular freshwater fish used. Other common freshwater fish for fry include crappie and walleye.
Almost as important as the type of seafood used for fried fish is in what is coated. Dry liners, which are made by dredging fish with flour, roe, and then a seasoned outer coating, are one of the most popular for fried fish. The outer coating can be made with almost any type of breadcrumbs, cornmeal, or even flour. Other common ingredients included in a dry coating are potato flakes, grated hard cheese, and numerous dried spices and herbs. This type of breading provides a thin, even coating for the fish and is usually slightly crunchy when cooked.
Wet batters are also popular for fried fish as they generally provide a crispier appearance. For a wet batter, several dry ingredients similar to those used in a dry batter are mixed together, then poured in a slow stream of liquid, often beer or soda, until a batter is formed. To make the coating expand, a small amount of baking soda can be added, causing the batter to puff up around the fish when exposed to the hot oil.
Fried fish is commonly served with sauce or other condiments. The squeezed lemon juice on top is one of the most popular, and those in the United States often use tartar sauce, which is a combination of mayonnaise or relish, relish, and other seasonings. In Japan, tentsuyu sauce is popular, made from a mix of soy sauce, rice wine, and cooking stock. In England, where fried fish is served as a dish known as fish and chips, malt vinegar is often the desired condiment after frying.
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