![]() ![]() Thanks everyone for joining me today for a Fish Fry! My sister and I didn’t grow up going to church regularly, and we didn’t observe meatless Fridays during Lent (my Mom would make us give up candy, though). Dover sole is a light and mild fish it’s a perfect blank slate for breading and frying to have on a noodle dish, in a sandwich, or just with some fries and tartar sauce with capers and fresh dill. The breading on the fish is thin and even the air fryer did a great job of crisping up the bread crumbs and the fish isn’t dried out. The veggie fries turned out great! They crisped up nicely. Alex and I enjoyed these with some tartar sauce. Serve a couple fillets with the veggie fries and some lemon wedges. After each batch comes out, sprinkle them with flaky sea salt and place them in the warm oven with the fries until all the fish is done. Press the thickest part of the fish to test firmness. You can tell the doneness by the firmness of the fish. Likewise, if you have thick fillets and only went for 7 minutes the first time, you might need to go 8 minutes for the second time. My thin sole fillets only need 3 more minutes, just to crisp up the other side, really. It’s very likely you’ll want to do less time after the flip. When you go to flip the fish, test the doneness to get an idea as to how much longer they should cook for. If you have a thicker fillet, set the timer for 7 minutes. I have very thin dover sole fillets, so I set the temperature to 390 degrees and set the timer for 4 minutes. The timer setting will vary based on the thickness of your fish. Lay breaded fish fillets in the air fryer basket in a single layer and spray with cooking spray. Then, put them in the warm oven until the fish is ready. When the fries come out of the air fryer, transfer them to a sheet pan and sprinkle with flaky sea salt to taste. Pat the fish fillets dry and dredge in the flour, then the egg and then the breadcrumbs and set on the rack. We will lay the dredged fillets on the rack. Place a cooling rack in a sheet tray and set that to the right of the breadcrumbs. This left-to-right set up is just like the one we did for the Chicken Katsu. I have seasoned the flour with a hefty pinch each of Kosher salt, black pepper and cayenne pepper. While the fries are cooking, prep your dredging station with a shallow bowl of three beaten eggs, 3/4 to 1 cup of flour and about 3/4 to 1 cup fine breadcrumbs. Then replace the basket and set the timer for 8 minutes. When the 7 minutes is up, remove the fry basket, shake or use tongs to rotate the fries and spray with more cooking spray. Preheat the air fryer to 400 degrees, then add the fries, spray them with cooking spray and set the temp at 400 degrees and the timer for 7 minutes. You can see they aren’t in a single layer, but they will get a shake halfway through. I started with the fries, so I could get my fish prepped and breaded while the fries were cooking. Since this all went in a few batches, I heated my oven to 200 degrees, just to keep everything warm and crisp as I went through the batch frying in the air fryer. I also wanted to test out some veggie fries, so we have carrots, beets, parsnips and sweet potato fries. I was hoping for halibut, but ended up with dover sole. This recipe is about as simple as it gets. ![]() So today, I want to experiment with an Air Fryer Fish Fry. Louis, Missouri where every week leading up to Easter, colorful hand painted signs would dot the corners of my neighborhood announcing “Fish Fry This Friday”. I grew up in rural Northern California and wasn’t aware of the Parish Friday Fish Fry until several years ago when I was living in St. This got me thinking about Friday fish fries. Serve immediately with lemon wedges, malt vinegar and tartar sauce.Hello and Welcome to Djalali Cooks! The countdown to Easter has begun with the Lenten Season. Spritz with more oil during the cooking process if there are any dry spots on the coating. Generously spritz both sides of the coated fish filets with vegetable oil and place them in the air fryer basket. Sprinkle any leftover flour on the fish fillets and pat gently to adhere the flour to the batter. Let the excess batter drip off and then coat each fillet with the seasoned flour. Dip the fish into the batter, coating all sides. Pat the cod fish fillets dry with a paper towel. Make sure your pieces of fish are at least 1 to 1½ inches thick so they don't dry out in the air fryer. Cover the bowl of batter with plastic wrap and refrigerate for at least 20 minutes.Ĭombine the ¾ cup of flour, paprika, salt, black pepper and cayenne pepper in a shallow dredging pan. Add the beer and egg and stir until smooth. Combine the 1 cup of flour, cornstarch and baking soda in a large bowl. ![]()
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