Fish Fry | Recipes

Fish Fry

(4) Ratings:
Prep Time:
Baking Time:
Makes:6 servings
Freezing:not recommended

This deliciously zesty recipe is one great catch. Use it to coat fresh or frozen fish, then fry them up and enjoy!


1/2 cup 125 mL Crisco® Vegetable or Canola Oil, divided
1 1/2 lb 0.5 kg boneless, skinless, white fish fillets
1 egg, beaten
2 tbsp 30 mL water
1/2 cup 125 mL Robin Hood® Original All Purpose Flour
1/2 cup 125 mL cornmeal
1 tsp 5 mL salt
1/4 tsp 1 mL pepper
1/4 tsp 1 mL garlic powder
1/4 tsp 1 mL paprika


  1. Heat ¼ cup (50mL) oil over medium heat in 10” (25cm) frying pan.
  2. Combine egg and water in shallow dish. Set aside.
  3. Combine, in shallow dish, remaining ingredients. Dip fish fillets in egg, coating both sides, then dip in breading mixture, shaking to remove excess.
  4. Fry fillets in oil for 2 to 3 minutes per side (depending on thickness of fish), until golden brown. Remove to plate lined with paper towels. Serve immediately with tartar sauce and lemon wedges.

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