By Cody is on day six hundred and forty-one. Twenty-nine days remaining. The countdown is starting to fit in two hands. Fisherman’s crispy coating on tilapia Saturday from the markdown rack. The coating is panko, parmesan, lemon zest, smoked paprika, salt, and pepper. Mixed in a shallow dish. The fish gets dipped in egg, then pressed into the coating, then pan-fried in butter and oil for two minutes per side.
The math: tilapia $4.99, panko $0.50 worth, parmesan $0.30, lemon, paprika, butter. Total: about $5.40 for two dinners.
The fish comes out with a crispy parmesan-flecked exterior and tender flaky interior. Mama said, eating, baby, this is what fish was supposed to taste like.
The recipe is below. The trick is the panko (Japanese-style breadcrumbs) plus the parmesan — together they crisp without the pasty texture of regular breadcrumbs.
Fisherman’s Crispy Coating
Prep Time: 10 min | Cook Time: 15 min | Total Time: 25 min | Servings: 6
Ingredients
- 1 cup all-purpose flour
- 1/2 cup fine yellow cornmeal
- 1 teaspoon baking powder
- 1 teaspoon seasoned salt
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1 large egg, beaten
- 3/4 cup cold milk or cold sparkling water (sparkling gives extra crunch)
- Vegetable oil, for frying (enough for 2—3 inches in a heavy pot)
- 1 1/2 lbs fish fillets, hot dogs, or protein of choice, patted dry
Instructions
- Heat the oil. Pour vegetable oil into a heavy-bottomed pot or deep skillet to a depth of 2—3 inches. Heat over medium-high until it reaches 375°F. Use a thermometer for best results—temperature is everything for crunch.
- Mix the dry ingredients. In a medium bowl, whisk together the flour, cornmeal, baking powder, seasoned salt, cracked pepper, garlic powder, and paprika until evenly combined.
- Add the wet ingredients. Add the beaten egg and cold milk (or sparkling water) to the dry mixture. Stir just until a smooth, thick batter forms. Do not overmix. The batter should coat the back of a spoon.
- Dry and dip. Pat your protein completely dry with paper towels—moisture is the enemy of a crispy coat. Dip each piece into the batter, letting any excess drip off, then lower it carefully into the hot oil.
- Fry in batches. Cook 3—4 pieces at a time, do not crowd the pot. Fry for 3—5 minutes, turning once, until deep golden brown and cooked through. Fish fillets will take closer to 3 minutes; thicker pieces up to 5.
- Drain and season. Remove with a slotted spoon or spider strainer and set on a wire rack over a baking sheet (not paper towels, which trap steam and soften the crust). Season immediately with a pinch of salt while hot.
- Serve right away. Crispy coating waits for no one. Serve immediately with dipping sauces, hot sauce, or mustard alongside.
Nutrition (per serving)
Calories: 280 | Protein: 22g | Fat: 10g | Carbs: 24g | Fiber: 1g | Sodium: 410mg