My Mom’s Fried Fish:

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Senior Cook
Aug 14, 2007
Mom’s Fried Fish:

Shrimp/Alaskan Cod:




I use my Presto Daddy Deep Fat Fryer to make the shrimp and I use the electric skillet to fry other fish.

***Depending on how many shrimp/fish you gave, you might have to adjust amount of ingredients. I eyeballed them!
Heat Oil In Presto Daddy Deep Fat Fryer:
Deli Shrimp-(However Many You Need)

2 Eggs, Beaten-(I Just Put The Eggs In A Bowl & Whisked Them)

1/2 Cup All-Purpose Flour

Pinch Of Salt

1/2 Tsp. Ground Black Pepper, Or To Taste

Garlic Salt, To Taste

Tony Chachere’s Creole Seasoning, To Taste

Saltine Crackers, Crushed/(Eyeballed It)/Put In Ziplock Bag; Seal & Pound Using A Meat Tenderizer

Vegetable Oil

Lemon Wedges-(Opt.)

Sliced Green Onions-(Opt.)
1. In a bowl, combine flour, garlic salt, vCreole Seasoning, salt and pepper; stir,

2. Crack the eggs in another bowl; whisk.
3. Put crackers in a zip-loc bag and crush them. I did it the easy way!
4. Put Saltine Crackers in a zip-loc bag; seal bag. Take a meat tenderizer and pound the Saltine Crackers into very small pieces.
5. Put the shrimp in the flour mixture, then dip them in eggs.
6. Put fish/shrimp in zip-loc bag that has the crushed crackers;add some more Creole Seasoning; shake to coat.
7. Put shrimp into preheated Fry Daddy, fry until light brown-(1-2 minutes.)
8. Put shrimp on a paper towel-lined plate.
9. Serve with Seafood Sauce, lemon wedges and sliced green onions.
Looks delicious.
Thank you.
Dinner dilemma for the day has been solved.
Cod it is.

I forgot to say that I soak fish-(not shrimp)-overnight in milk then fry it the hext day.

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