Frying previously frozen fish is no different than frying fresh fish. It needs to be cleaned, battered and seasoned before being placed in hot oil to cook. You may want to deep fry the fish if you are cooking for a crowd, but when you are cooking for one, use a skillet to conserve oil. In general, by the time both sides of your fish have turned a golden brown color it will be done cooking. Fully cooked fish is opaque and flaky.
Rinse the defrosted fish under cold water. Blot the moisture off of the fish with paper towels.
Crack one egg into a bowl and whip the egg with a whisk until the egg white and yolk have blended together.
Pour bread crumbs on a plate and add 2 tbsp. of seasoning salt and 1 tbsp. of cayenne pepper. Mix the ingredients together.
Pour about 1/2 inch of cooking oil into a fry pan. Place the pan on the stove top and adjust the heat to medium-high. Add 3 tbsp. of butter to the oil. Blend the melted butter with the oil.
Dip the fish in the egg, covering the entire piece of fish with egg. Place the egg covered fish in the seasoned bread crumbs. Scoop the crumbs on top of the fish and press them into the fish. Flip the fish over, cover it with bread crumbs and press the crumbs into the fish.
Place the fish in the pan with the hot buttered oil. Do not crowd the fish in the pan. Wait 3 minutes and flip the fish over. Fry for an additional 2 minutes.
Remove the fish from the pan. Place on a paper towel lined plate to absorb some of the excess oil.
- "Martha Stewart's Cooking School"; Martha Stewart and Sarah Carey; 2008
- "The All New All Purpose Joy of Cooking"; Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker; 1997
- Food Network: Pan Fried Fish Recipe by Alton Brown
- U.S. Food and Drug Administration: Fresh and Frozen Seafood: Selecting and Serving it Safely
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