Rachel Ray’s Crispy Fish Fry

Who doesn’t love a fresh fish fry? The recipe below from Rachel Ray is a refreshing take on this classic dish. You’ll find that preparing a fish fry is simple and the end result is nothing short of delicious.


  • Vegetable oil, for frying
  • 1 1/2 to 2 pounds fresh cod fillets, cut into 4 servings (6 to 8-ounce portions)
  • Salt and pepper, to taste
  • 1/2 cup all-purpose unbleached flour
  • 2 large eggs
  • 2 tablespoons cold water
  • 2 cups plain bread crumbs
  • 1/2 teaspoon dried mustard powder
  • 1/4 teaspoon cayenne pepper
  • Wedged lemons and malt vinegar, for serving


  1. In a large skillet, pour vegetable oil to a depth of about 2 inches. Place the skillet over a large burner and heat the oil over medium-high heat.
  2. To check if the oil is hot enough, drop in a 1-inch cube of white bread. The bread should turn golden brown in about 40 seconds.
  3. Season the cod fillets with salt and pepper.
  4. Prepare three disposable pie tins. In the first tin, place a couple of scoops of flour. In the second tin, beat the eggs and mix in the cold water. In the third tin, combine the plain bread crumbs with dried mustard powder and cayenne pepper.
  5. Coat each piece of fish by first dredging it in flour, then dipping it in the egg mixture, and finally, coating it with the seasoned bread crumbs.
  6. Gently place the coated fish into the hot oil and fry for approximately 5 minutes on each side or until the fish turns a medium golden brown color.
  7. Once the fish is evenly golden all over, remove it from the oil and drain it on brown paper sacks or paper towels to remove any excess oil.
  8. Serve the crispy fish fry with wedged lemons and malt vinegar for a delightful topping. Enjoy your deliciously fried fish!

Note: Be cautious while frying and handling hot oil. Dispose of the disposable pie tins responsibly after use.

Images/Source: FoodNetwork

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