Walleye. Northern Pike. Crappie. These are some of our favorite fish to catch in our area to have a fish fry with. While we love many different species of fish cooked in all kinds of ways, a big fish fry with fish we caught and cleaned is our favorite! 

Fishing is a big part of our family’s recreation. We fish on the boat in many different area lakes in the summer, fish out on the ice in early winter, and get our fish house out for the colder months that make thick ice. Depending on the spring weather, we hit the open ice again for panfish, sunshine, and watching the kids chase flags. After a day on the lake, the kids help my husband clean the fish, then the fillets come to me to either cook or wash and freeze.  

A SIMPLE AND DELICIOUS MIX

My favorite fish fry breading mix has pretty simple ingredients: flour, cornmeal, Lawry’s Seasoning Salt, regular breadcrumbs, and Panko-style breadcrumbs. I don’t ever measure, and the amounts are based on how many fillets I am going to cook on their side. This recipe should coat 6-8 fillets; double or triple as needed.  

PREPARE THE FISH FILLETS

Frozen fillets? Make sure you thaw them safely. I like to put them in the fridge overnight, followed by a bowl of cool water on the counter if needed. Do not try to defrost fish fillets in the microwave or while they are frozen in plastic. Frozen fillets do not tend to fry correctly and can cause dangerous splatter while cooking. 

Once your fillets are thawed, rinse them off and pat them dry then prepare the breading by mixing all the ingredients together in a large bowl. Put about a half cup of flour on a plate for dredging the fillets before dipping in the egg wash. Beat three eggs in a bowl. Dip each filet in the eggs, then place in the breading mix. Make sure the filet is coated well. Beat three eggs in a bowl. Dip each filet in the eggs, then place in the breading mix. Make sure the filet is coated well. I like to mix the breading in paper bags (two together so it is thick) and put a bunch of the fillets in and once.

COOKING WITH OIL…OR LARD

Heat up your frying lard or oil. I like to use my counter top deep fryer or the large outdoor fryer. You can also pan fry the fillets. I prefer to use lard for frying, though you could use tallow or your preferred cooking oil as well. Heat your oil to 350-375*F – be very careful to avoid oil splatter. It will burn your skin and stain your clothes – I highly recommend an apron! If you are using a frying pan or pot, be sure to have a lid or screen for protection from splatters.  

When your oil is heated, place breaded fish fillets into it one at a time being sure they don’t touch. The fish will take 6-8 minutes to cook through depending on thickness. Fry until the breading is a dark golden brown and crispy. Remove from the oil and place on a plate lined with paper towel to drain. Let cool for a few minutes, then enjoy! 

SERVING SUGGESTIONS

Some fried fish serving suggestions: serve with your favorite tartar sauce or horseradish. Squeeze lemon juice over the top of the cooked fillets. Enjoy as a fish sandwich. Eat as is – it will be delicious on its own!