yield: 4 servings
prep time: 20 minutes
cook time: 20 minutes
You need something to go with those Hushpuppies , right? Fried fish and hushpuppies were made for one another. I think it’s time for a fish fry!
• High-quality oil for frying
• 1 pound white fish fillets
• ½ cup finely crushed pork rinds
• ½ cup grated Parmesan cheese
• 1 large egg
• 2 tablespoons heavy whipping cream
FOR SERVING:
• Lemon wedges
• ½ cup Tartar Sauce
1. Attach a candy thermometer to a Dutch oven or other large, heavy pot, then pour in 3 inches of oil and set the pot over medium-high heat. Heat the oil to 350 °F.
2. While the oil is heating, pat the fish dry and set aside. In a shallow dish, combine the pork rinds and Parmesan cheese. In another shallow dish, whisk together the egg and cream.
3. Dip a fish fillet into the egg mixture and coat both sides, allowing the excess to drip back into the bowl. Gently press the pork rind mixture onto both sides of the fish. Repeat with the remaining fillets. Refrigerate the breaded fish for 10 minutes.
4. Working in small batches, fry the fish for about 2 minutes per side, until the outside is golden brown and the inside is opaque and flaky. Serve immediately with lemon wedges and tartar sauce.
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