Frying king fish is very easy. It takes no more than 4 to 5 minutes on each side and you’re done! If possible, buy center pieces of king fish. It’s the best part of the fish. Because it’s a firm fish like halibut or tuna you don’t need to use flour in your seasonings. You’ll find that at the right temperature it won’t stick to the pan and will hold together, so flour isn’t needed like when frying delicate fish like snapper and parrot fish.
I especially like to finish my fried king fish with escovitch dressing, but it’s quick and delicious all on it’s own.
1. Wash fish with water and some lemon juice or vinegar
2. Pat fish dry with a tea towel or paper towel. It is important that it is dry so that there is no water when frying. Excess water will cause the hot oil to pop or splatter
3. Season fish liberally with salt and black pepper and refrigerator for about 1 hour
4. In a deep frying pan heat a liberal amount of cooking oil on High. When frying the fish should be half immersed in the oil.
5. Fry fish for 4 to 5 minutes on each side; drain on paper towel.
Serve with a green salad and fresh bread
The Fay Way: Gold Members click below to watch me cook this recipe step by step.