Buttermilk Fish Fillets

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Our buttermilk batter recipe is loaded with delicious heart warming flavor. Dip, roll, and fry your way to light and flaky succulent satisfaction. Call Us: (888) 926-3474;. Cut fish into thin strips before dipping in batter. Dip fish or seafood in batter, then roll in flour. Fry in moderately hot oil until golden brown. If oil is too hot.

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In a shallow dish, pour Kate's Buttermilk over the fish fillets, making sure they are fully coated. Cover the dish with plastic wrap and let the fish marinate in the refrigerator for at least 30 minutes, or up to 4 hours. In a separate shallow dish, mix together the flour, paprika, garlic powder, onion powder, and salt.

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Directions. Set a large resealable plastic bag in a bowl. Pour in the buttermilk and salt. Add the halibut fillets and close the bag. Refrigerate for at least 4 hours and up to 1 day. Preheat the oven to 250 degrees F (120 degrees C). Place half of the crackers and half of the Greek seasoning into a blender.

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Dump the fish pieces into the bowl of pancake batter. Use a rubber spatula to gently stir the fish into the batter until each piece is well coated. Now, working with one piece of fish at a time, pick it up with tongs and let the excess batter drip off. Lower the piece of fish into the hot oil and fetch another piece.

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Remove fish from buttermilk, discarding excess buttermilk, and place in biscuit baking mixture, coating evenly on both sides. In a large skillet, heat oil over medium heat. Place a few pieces of fish in skillet and cook 3 to 4 minutes per side, or until golden and fish flakes easily with a fork. Remove to a paper towel-lined platter, cover with.

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In large mixing bowl, using a wire whisk or rotary beater, beat together egg and water. In separate large mixing bowl blend together flour (or cornmeal or bread crumbs) and Buttermilk Blend. Dip fish in egg mixture, then in flour/buttermilk mixture. Heat shortening (1/8 inch) in skillet until hot. Fry fish in hot shortening over medium heat.

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Gradually whisk the buttermilk mixture into the flour mixture to form a thin batter. (It will coat a spoon but run off easily.) Dip each filet in the batter, coating well. Let excess drip off and press both sides of each filet into the breadcrumbs. Refrigerate 20-30 minutes. (Refrigeration helps the coating stick to the fish during cooking.)

Buttermilk Fish Fillets

1. Whisk together buttermilk, cider vinegar and mustard in a wide bowl. Add fish fillets,coating well in mixture. Let set for 30 minutes. 2. Mix together remaining ingredients in a shallow pan. Remove fish one piece at a time from the buttermilk mixture and then coat both sides of the fillets in the cornmeal mixture.

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Mix buttermilk, water, salt, and pepper in a small bowl. Pour mixture into a flat pan large enough to hold fillets. Arrange fillets in a single layer in the pan, turning to coat each side. Set aside to marinate. Combine cornmeal, flour, and seafood seasoning in a 2-gallon resealable plastic bag. Add fillets to the bag, a few at a time, and.

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In large mixing bowl, using a wire whisk or rotary beater, beat together egg and water. In separate large mixing bowl blend together flour and Buttermilk Blend. Dip fish in egg mixture, then in flour/buttermilk mixture. Heat shortening (1/8 inch) in skillet until hot. Fry fish in hot shortening over medium heat, turning carefully until brown on.

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Instructions. Put the buttermilk in a medium size bowl and add the cleaned dry fish filets. Set aside for about 10 minutes. In a small bowl, combine and mix the Old Bay, paprika, salt and pepper. Put the corn meal and flour in a pie plate. Blend together.

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Pour buttermilk into a bowl. In a separate bowl, mix flour, salt, and garlic powder. Dip each fish portion into buttermilk then roll in flour until evenly covered, set aside on plate. Heat deep.

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Instructions. Pour the buttermilk into a shallow container or large sealable plastic bag and add the fillets. Allow them to soak for about 30 minutes. While the fillets are soaking, place the cornmeal, flour, Creole seasoning, and salt in a large shallow pie plate or bowl and use a whisk or fork to combine.

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1. Prepare the Fish: Pour some of the buttermilk into a shallow baking dish and add the fish fillets; add more buttermilk as needed to completely cover all the fillets. Let the fillets rest for half an hour. 2. Preheat the oven for 200°F to keep the first batch of fish hot. Warm a serving platter in the oven.

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Pat to dry well. Heat oil in large skillet or dutch oven to 365 degrees Fahrenheit. Lightly beat eggs IN the buttermilk to combine. Place Fish in mixture and soak for 5 minutes. Mix Flour, cornmeal, salt, pepper and old Bay in a separate bowl. Remove fish from buttermilk mixture and coat in flour mixture.

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Set a cooling rack over a baking sheet in your oven and set it to 200°F. Mix the buttermilk, eggs, Tabasco and Worcestershire. Dunk as many pieces of walleye as will fit in your frying pan without them touching each other. You can either flour your fish in a large, shallow pan, or in a plastic bag.