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
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Camp Style Cast Iron Fish Fry with Lemon Aioli
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4 - 6 oz fillets of flakey white fish, Walleye & Flounder work well
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¾ C flour
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1 tsp Lawry’s Salt
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1 tsp black pepper
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3 C panko bread crumbs
Egg wash
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¼ C melted butter
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¼ C white wine
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¼ C dijon mustard
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1 egg, beaten
Lemon Aioli
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½ C mayo
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1 garlic, minced
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Zest of ½ lemon
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Juice of ½ lemon
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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.
