Chicken Fried " Fish Fingers

Chicken Fried " Fish Fingers is From preparation to the plate, this recipe takes approximately 2 hours and 15 minutes. If you have ground pepper, canolan oil, egg, and a few other ingredients on hand, you can make it.

Instructions

Put fish into a medium sized bowl.Cover with buttermilk; chill for at least 2 hours.

Ingredients you will need

Buttermilk

Fish

Equipment you will use

Bowl

Mix together flour, seasoning salt, and pepper in a large bowl.Coat each piece of fish in flour mixture.Set aside.In remaining buttermilk, add egg, mixing well.Coat floured fish in buttermilk/egg mix.Repeat step

Ingredients you will need

Seasoned Salt

Buttermilk

Pepper

All Purpose Flour

Fish

Egg

Equipment you will use

Bowl

Heat oil till hot but not smoking in a large skillet.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add fish six pieces at a time. Do not crowd fish.Cook until fish is golden brown and flakes easily (about 3 to 5 minutes each side).

Ingredients you will need

Fish

Equipment

Bowl

Frying Pan

Ingredients

Servings:

177milliliters

buttermilk 177milliliters

canola oil 1

egg , slightly beaten 2teaspoons

ground black pepper 454grams

orange roughy, cut fish into 12 equal pieces (or any other thick mild boneless fillets)2Tbsps

seasoning salt 237milliliters

self-rising flour

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Mark West Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.