Frying Fish as it turns out is not so easy; the process and steps yes but the end result with the flavor you want and expect, not so much. I have yet to discover and unlock the secrets behind the batter of a fine fish frying recipe. I know several that I think that most people would settle for and quite honestly, probably use in their homes every time they fry fish. But I’ve got a particular taste in mind that I’m searching for and I’m pretty sure it goes beyond Butter Milk and seasoning in a box. Not that there’s anything wrong with that, in fact I’m about to demonstrate a quick fix frying fish with a premade box recipe right now. Just understand that this isn’t my normal practice and that I am currently in the works of a recipe that doesn’t have a name brand posted on the box of the recipe. In the meantime here’s proof positive that the box recipe works and works well. I recommend McCormick’s Cajun Fish Fry only because I think it delivers more of the flavor people want from their fish. But keep your eyes peeled because I’m on the verge of success with the Frying Fish recipe I’ve got in the works, and it’s going to be fantastic.
All you need: 1/2 cup fry mix, 1 lb. Fish fillets, water or milk & vegetable oil. 1. poor fry mix into shallow dish or large plastic bag. Moisten fish, cut into serving-size pieces, with water or milk. Shake off excess. 2. Coat fish, several pieces at a time, evenly with fry mix. Let stand 5 minutes. Discard any remaining fry mix. Fry as directed below. Do not use if inner pouch has been opened.