Reverse Battered Fish

IMG_2250The original idea for this technique can be traced to Marian Morash’s The Victory Garden Fish and Vegetable Cookbook. It was a trip down Memory Lane when I found it again in the New England Open House Cookbook.

Sarah Leah Chase credits Marian Morash for the basic idea and goes on to add her own adaptations. Wondra flour for dredging the fish for one thing. I’ve recently become a huge fan of Wondra flour for coating fish, so that adaptation definitely caught my eye.

The recipe recommends using haddock or cod. We caught some black sea bass, so that got the nod around here. Any skinless fillets would work well.

This is more technique than recipe. Reversing the normal process of dipping the fish fillets in an egg wash and then in flour, simply dredge fish fillets in seasoned flour (preferably Wondra) and then in the egg wash. Generously coat a fry pan with canola oil and fry the fish until golden. Serve with tartar sauce and/or lemon wedges. Homemade tartar sauce can be as simple as equal parts mayonnaise and sweet pickle relish.

The fish was wonderful, making the technique worth remembering.


About Mary Jane

I am a retired English teacher. My husband, Frank, and I have lived on Cape Cod since 2000. I am a lifelong bread baker and writer and have been posting a blog on Falmouth Patch for the last few years. Savory Seasons has been largely devoted to recipes and food in general. I am hoping to expand my focus in this new blog.
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1 Response to Reverse Battered Fish

  1. JoAnn says:

    Hi MJ Never knew it was called “reverse battered”.. have been using the technique of dredging in Wondra before the egg wash for years, with pounded chicken and with pounded veal for cutlets, schnitzel, and the like. Thought I invented it! Hah! Now I know better! Enjoying learning thru your blog, Be well, JoAnn


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