Crispy Dill Pickle-Brined Fried Fish
This recipe brings together the tangy flavors of dill pickle brine with a crispy fried coating, creating a unique and delicious take on fried fish.
Equipment
- 1 mixing bowl large
- 1 frying pan deep enough for frying
- 1 thermometer for oil temperature
Ingredients
Brine
- 1 cup dill pickle juice
- 2 tbsp fresh dill chopped
- 2 garlic cloves minced
- 1 tbsp sugar
Fish
- 4 white fish fillets such as cod or haddock
Crispy Coating
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 tsp cayenne pepper
- Salt and pepper to taste
Instructions
Preparation
- In a large mixing bowl, combine the dill pickle juice, fresh dill, minced garlic, and sugar. Stir well until the sugar dissolves completely.
- Place the fish fillets in the brine, ensuring they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 2 hours.
- In another bowl, mix the flour, cornmeal, cayenne pepper, and a pinch of salt and pepper. Stir until well combined.
- Heat oil in a deep frying pan over medium-high heat to 375°F. Use a thermometer to maintain the correct temperature.
- Remove the fish from the brine and let excess liquid drip off. Dredge each fillet in the flour mixture, ensuring a thorough coating.
Serving
- Carefully place the coated fish fillets into the hot oil. Fry for 4-5 minutes on each side until golden brown and crispy.
- Remove the fish from the oil and place on paper towels to drain. Serve hot with your choice of sides.
Storage
- Store any leftovers in an airtight container and refrigerate for up to 2 days. Reheat in an oven to maintain crispiness.
Notes
Pro Tips: Make sure your oil is at the correct temperature before frying to ensure a crispy crust. Allow the fish to brine for at least 2 hours for optimal flavor.
Ingredient Substitutions: Use gluten-free flour and cornmeal for a gluten-free option.
How to Serve: Serve with a side of coleslaw or roasted vegetables.
Storage & Freshness: Store leftovers in an airtight container in the fridge for up to 2 days.
Make-Ahead Tips: You can brine the fish overnight for a deeper flavor infusion.
Ingredient Substitutions: Use gluten-free flour and cornmeal for a gluten-free option.
How to Serve: Serve with a side of coleslaw or roasted vegetables.
Storage & Freshness: Store leftovers in an airtight container in the fridge for up to 2 days.
Make-Ahead Tips: You can brine the fish overnight for a deeper flavor infusion.