Fried Fish. Mrs. J. S. Reed. Recipe

History of Fried Fish:

Fried fish is a dish that has a long history and can be found in various cuisines around the world. It is believed that the technique of frying fish originated in ancient Egypt, where they would dip fish in batter made from flour, spices, and water before frying them in hot oil. Over time, this method spread to different regions and became a popular way of preparing fish.

In the United States, fried fish gained popularity during the early 19th century. Immigrants, particularly those from England, brought their love for fried fish to the new world. It quickly became a favorite dish in coastal areas and fishing communities. The crispy texture and delicious flavor of fried fish made it a staple in many households.

Fun Facts about Fried Fish:

1. Fish and chips, a classic British dish, is essentially fried fish served with French fries. It became incredibly popular in England during the late 19th century and is still a beloved food today.

2. In many cultures, different types of fish are used for frying. Some popular choices include cod, haddock, catfish, tilapia, and trout. The type of fish used may vary depending on regional availability and personal preferences.

3. The batter used for frying fish can also vary. Some recipes call for a simple flour and salt coating, while others use a beer batter to add extra flavor and a light, crispy texture.

4. To absorb excess oil after frying, it is common to roll the fried fish in a cloth or place it on paper towels. This helps to remove any residual grease, making the dish less greasy.

Now, let's dive into a classic recipe for Fried Fish:

Mrs. J. S. Reed's Fried Fish Recipe:

Ingredients:
- Fresh fish fillets (of your choice)
- 1/2 pint of flour
- 1 teaspoon salt
- Lard or oil for frying

Instructions:
1. Start by washing the fish thoroughly under cold water. Pat dry with a paper towel, ensuring that the fish is completely dry. This step is crucial for achieving a crispy texture.

2. In a shallow dish, combine the flour and salt, then sift together. This ensures an even distribution of seasoning throughout the coating.

3. Take each fish fillet and roll it in the flour mixture, making sure to coat all sides evenly. Shake off any excess flour.

4. Heat a sufficient amount of lard or oil in a deep frying pan or skillet. The oil should be hot but not smoking, as this allows for quick frying and a crispy outer layer. Use a thermometer to ensure the oil reaches around 350-375°F (175-190°C).

5. Place the coated fish fillets into the hot oil, working in batches if necessary to avoid overcrowding the pan. Fry the fish for approximately 3-4 minutes per side, or until golden brown and cooked through. Cooking times may vary depending on the thickness of the fish fillets.

6. Once the fish is cooked, carefully remove it from the pan and place it on a plate lined with paper towels or cloth to absorb any excess oil. Gently roll the fish in the cloth to remove additional grease.

Serve the fried fish hot, alongside tartar sauce, lemon wedges, or your favorite condiment. This delicious and crispy dish pairs well with coleslaw, french fries, or a side salad.

Similar Recipe Dishes:

1. Fish and Chips: This beloved British dish is essentially fried fish served with thick-cut French fries. The fish is typically coated in a beer batter before frying, giving it an extra light and crispy texture.

2. Tempura: Originating from Japan, tempura is a popular dish where various ingredients, including fish, are coated in a light batter and deep-fried until crispy and golden.

3. Calamari: This Mediterranean delicacy features battered and fried squid rings. Calamari is commonly served with lemon wedges and marinara sauce for dipping.

4. Fish Tacos: Popular in Mexican and Tex-Mex cuisine, fish tacos consist of fried fish fillets served in soft tortillas. They are typically topped with fresh salsa, cabbage, and a drizzle of sauce.