The Real Brett Leable’s Fried Fish
- Defrost fish slowly in a bag in the refrigerator covered in paper towel. Whenever the towel gets wet from the fish juice, discard and replace.
- Cut fish into evenly sized pieces. I prefer inch and a half square chunks, or similar size and thickness fillets. Keep in mind fillet sizes will cook differently depending on thickness. Even sized fish is better for consistent cook fish.
- Once fish has been defrosted and trimmed, place in shallow bowl covered in beer and ice cubes for 1/2 hour. Then place on a plate of paper towel, pat dry and let air out.
- Next prepare your cast iron pan and oil. Heat oil to 350°. Measure with an instant digital meat thermometer
- Take the fish after it is air dried a while and drag through flour. Make sure flower has coated all parts of fish.
- Now, Dredge flour covered fish through three beat eggs with a splash or two of your favorite dark beer.
- Shake off excess egg and press fish in a bowl of Panko. Make sure to cover all parts of fish and press in the Panko evenly.
- Fry fish in preheated oil about four - six pieces at a time, be sure not to over tax the oil. The cold fish will take the heat out of oil and if too much fish is being fried at once, the fish will be soggy with oil. Fry more batches of less pieces to maintain oil temps.
- After about a minute and a half flip fish over. The Panko breading should be golden to dark golden brown. Fry an additional minute, then shake off excess oil And air dry on a wire rack. Shake a small amount of salt evenly across the fish. Allow fish to rest at least 2 minutes before serving.
