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Reel Time Fishing Northwest

Mark Yuasa covers fishing and outdoors in the Pacific Northwest.

May 25, 2011 at 12:58 PM

Halibut or lingcod go well with this deep fried recipe

Fishfry2.JPG

In honor of the halibut and lingcod fisheries happening in Puget Sound and off the coast here is a deep fried fish recipe that offers an easy to make Cajun or Japanese theme.

Ingredients

One package of Shirakiku Honey Panko Japanese Bread Crumbs or one package of Zatarain’s New Orleans Seasoned Fish Fry Breading Mix

1 cup all-purpose flour

1/2 cup milk

3 eggs

2 pounds lingcod or halibut fillets

2 quarts vegetable oil for frying

Directions

Wash seafood in cold water drain excess water and pat dry with a paper towel

In a large bowl place milk and eggs, and whisk well

Pour panko or fish fry on a large plate

Pour flour on a large plate

Roll each fish fillet in flour

Dip each fish fillet into the mixed milk and eggs

Fishfry1.JPG

Then roll in panko or fish fry until evenly coated, and let stand for 15 minutes

Place vegetable oil into a large skillet and heat to 375 degrees F

Place fish only a few pieces at a time in the hot oil, and fry until golden brown and don’t overcook

Remove excess oil by placing fried fish on paper towel or rack

Serve hot with tartar sauce or your favorite topping or simply nothing at all!

Tip: If you are camping or outdoors where dishes and bowls aren’t available you can easily substitute them with large Ziploc plastic bags.

(Photos by Mark Yuasa, Seattle Times staff reporter)

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