Nothing says classic cast iron cooking quite like the sound and scent of breaded fish fillets frying in a skillet. This simple, satisfying version from Wüsthof‘s Executive Chef Mike Garaghty serves up extra savory flavor thanks to its dijon & white wine rich egg wash.
Try it! It’ll soon be a regularly repeated part of your culinary repertoire, especially if you take menu requests from your dinner guests.
Camp Style Cast Iron Fish Fry with Lemon Aioli
Ingredients
-
Camp Style Cast Iron Fish Fry with Lemon Aioli
-
4 - 6 oz fillets of flakey white fish, Walleye & Flounder work well
-
¾ C flour
-
1 tsp Lawry’s Salt
-
1 tsp black pepper
-
3 C panko bread crumbs
Egg wash
-
¼ C melted butter
-
¼ C white wine
-
¼ C dijon mustard
-
1 egg, beaten
Lemon Aioli
-
½ C mayo
-
1 garlic, minced
-
Zest of ½ lemon
-
Juice of ½ lemon
-
Preparation
- Mix seasoned flour (flour, seasoned salt & black pepper) in a gallon-sized plastic bag.
- Gather two shallow pans or pie tins. Mix egg wash in one and place Panko bread crumbs another.
- Roll filets in the seasoned flour to evenly coat. Then dredge in egg wash; press into Panko crumbs to coat all sides of filet.
- Preheat your FINEX 12-inch Cast Iron Skillet to medium to medium-high heat. About 5-10 minutes.
- Mix butter and olive oil in a preheated (medium to medium-high heat) FINEX 12″ Skillet. Add filets and cook until golden – about 3-4 min. per side. Add butter & oil for subsequent batches.
- Mix lemon aioli ingredients in a bowl, season with salt & pepper to taste and serve with the fish.