oyrf Park

UGA releases decisions late afternoon on Fridays, and we will release decisions every Friday after the initial transfer decision date. Fall Transfers – Generally, the review process begins in mid-February and goes through the beginning of May, starting with the files that were completed first and working from there.

Similar to Facebook, Instagram ads appear throughout the app, including in users' feeds, Stories, Explore, and more They look similar to normal

Advertising Agencies Mumbai ; Millennium Advertising Agency in Opposite Thanawala Garage Panch Pakhadi Thane West, Mumbai Millennium Advertising Agency 39

Deep-fried fish, pan-fried fish, and other homemade crispy seafood recipes can seem intimidating. Cooks wonder, "Will they make my house smell?" Nope! Not if you follow our instructions about the best fish to fry and cook with. "Will I end up with a soggy batter?" No, we're here to walk you through every step of the process of how to fry fish so you get the crispiest results. So trust yourself, you've reel-y got this, and prepare to prep your best batch of deep-fried, pan-fried, or air-fried fish for dinner this week.

Pan-fried fish uses just a thin layer of hot oil or shortening in a skillet and a light flour or cornmeal coating on the fish instead of a batter. It's simpler, less messy, and more healthful than deep-frying.

For four servings, choose 1 pound of skinless fish fillets, about ½- to ¾-inch thick. So what's the best fish to fry? Any fillets will work, including mild-flavor whitefish, cod, flounder, red snapper, and orange roughy. If frozen, thaw the fillets in the refrigerator. A 1-pound package will thaw in 1 to 2 days. (If you prefer non-battered seafood, check out how to bake fish to flaky perfection.)

Rinse the fillets and pat dry with paper towels, so the wet and dry coatings can adhere better to the fish. Transfer fillets to a cutting board and cut them into four pieces using a sharp knife.

In a shallow dish, combine 1 beaten egg with 2 tablespoons water or milk. This wet mixture helps the coating stick to the fish.

In another shallow dish, combine ⅔ cup cornmeal or fine, dry bread crumbs with ½ teaspoon salt and a dash of ground black pepper. Or substitute 1⅓ cups crushed potato chips, crackers, or unsweetened cereal (such as corn flakes) for the cornmeal, omitting the salt. This dry mixture creates a crunchy coating on the fish when pan-fried.

Preheat the oven to 300°F and put the cooked fish on a baking sheet. This keeps the cooked fillets warm as you finish pan-frying the remaining fillets. (This is one of many Test Kitchen tricks we swear by here at the BHG headquarters!)

Choose a large, heavy skillet—something like your biggest cast-iron skillet will work marvelously. Add ¼ inch of fat. You can use shortening or mild vegetable oil, one of the best oils to fry fish. Standard vegetable oil is affordable and nearly flavorless, and canola or peanut oil works well too. Heat the fat over medium-high.

Dip each fillet first into the egg mixture, coating each side. Next, place each coated fillet in the cornmeal mixture and press gently to help the mixture adhere to the fish. Turn each fillet over and repeat until the whole fillet is covered with the dry mix.

Add half of the coated fish fillets in a single layer to the hot oil in the skillet. The oil should be hot enough to sizzle when adding the fish to the pan. Fry the fish until golden on the bottom. For all those wondering, "how long does fish take to fry?": Roughly, it takes about 3 to 4 minutes per side to pan-fry the average fillet.

Once the first side is golden, flip the fish over, using tongs or a large metal spatula and a fork to steady the fish. Take care to avoid splattering the fat. The fat should still be hot enough to sizzle when the fish is flipped.

Cook the second side until golden, and the fish begins to flake when tested with a fork (3 to 4 minutes more).

Layer two or three paper towels on a plate to soak up the excess oil. With a spatula, carefully transfer each cooked piece of fish to the paper towels to drain. Flip the fish to drain both sides.

Keep the cooked fish warm on a baking sheet in the oven while cooking the remaining fish.

If desired, serve the pan-fried fish with lemon wedges and Tartar Sauce.

For deep-fried fish that's just as crispy as what you get at a fish and chips restaurant, dip pieces of fish in a beer batter or several coatings of egg and seasoned flour before your fry it. It will come out a crisp, golden brown.

For four servings, buy 1 pound fresh or frozen skinless fillets, cut about ½-inch thick. If frozen, thaw the fish in the refrigerator. Cut the fillets into 3-inch x 2-inch pieces. Rinse the fish and pat dry with paper towels.

You'll need a 3-quart heavy saucepan or a deep-fat fryer for frying the fish. Attach a deep-frying thermometer to the side of the pan. Heat 2 inches of vegetable oil to 375° F, then preheat the oven to 300°F to keep the cooked fish warm as you sizzle up the other batches.

Add ½ cup all-purpose flour to a shallow dish and set it aside. For the batter, in a medium bowl, add ½ cup all-purpose flour, ½ cup beer, 1 egg, and ¼ teaspoon each baking powder, salt, and ground black pepper. Use a whisk to beat the batter until smooth.

Dip fish pieces into the flour, turning to coat all sides, and shake off excess flour. The flour will help the batter stick to the fish. Next, dip the fish into the batter, turning to coat all sides.

Fry the fish, two or three pieces at a time, in the hot oil until the coating is golden and fish begins to flake when tested with a fork, turning once. This takes about 3 or 4 minutes per batch. Drain the deep-fried fish on paper towels, flipping the fillets to drain both sides. Transfer fish to a baking sheet and keep it warm in the oven while frying the remaining fish.

If desired, sprinkle the fried fish with coarse salt and serve with tartar sauce or drizzle with malt vinegar.

Air-fried fish can be battered or "fried" in an air fryer with a simple rub or spice blend. Using an air fryer, essentially a mini convection oven, is one of the fastest and healthiest methods for frying fish. For similar results to the pan-fried and deep-fried fish methods explained above, we'll share how to air-fry battered fish.

For 4 servings, buy 24 ounces of fresh or frozen skinless fillets about ½-inch thick. If frozen, thaw the fish in the refrigerator. Cut the fillets into 6-ounce portions. Rinse the fish and pat dry with paper towels.

In a shallow dish, add ½ cup all-purpose flour. In a separate shallow dish, combine 1 beaten egg with 2 tablespoons water or milk. In one more dish or plate, add ⅓ cup panko bread crumbs.

Dip fish pieces into the flour, turning to coat all sides, and shake off excess flour. Next, dip the fish into the egg mixture, turning to coat all sides, and last, sprinkle with panko, pressing to coat evenly on all sides.

Place fish in an air fryer basket and spray the breaded fish with nonstick cooking spray. Cook at 400°F until browned and cooked through, about 8 minutes.

Leela mvqxnfr blood test lab

Jamnagar, Gujarat