How To Fry Fish Like a Pro (Plus My Favorite Potato Recipe Ever!) | Father's Day Fish Fry

Happy Father's Day! Today we are keeping it simple with Fried Fish and Potatoes but with an elevated twist. These Crispy Truffle Parmesan Potatoes have had me in a headlock for months and I can't wait for you to try them. Let's #makeithappen Get my All-Purpose Seasoning and Digital Food Thermometer here https://mrmakeithappen.shop/collections CLICK THE "JOIN" BUTTON FOR MEMBERSHIP PERKS! I Host Weekly Virtual Cooking Classes. You can sign up via Patreon here or if you just want to Support The Show:   / mrmakeithappen   Don't forget to Subscribe, enable notifications, and give this video a thumbs up! Please take a moment to SHARE my channel to your friends and family! Thanks for your support. Shop all of my Recipe E-Books - on sale now! https://www.mihmedia.com Shopping List: 2 liters of oil for frying 2 lbs fish of your choice (catfish, trout, whiting, etc) 2 cups all purpose flour 1 cup yellow cornmeal 4 eggs 1/4 cup milk 1-2 tsp hot sauce salt, pepper, garlic, onion powder, cayenne, sazon Whisk eggs and milk together and add hot sauce. Season fish generously. Season flour and cornmeal mixture. Place fish into the egg wash and then into the seasoned flour and then onto a plate for 15 mins before frying. Once the oil reaches 350 degrees, fry fish until golden brown and at least 145 degrees internal temp. Truffle Parm Smashed & Fried Potatoes: 2 lbs yukon gold or red potatoes 1-2 tbsps salt (for water) 1/4 cup diced parsley 1 tbsp truffle oil 1/2 cup grated parmesan cheese all purpose seasoning to taste Boil potatoes for about 7 minutes or so (until tender enough to put a fork thru but still hold together). Drain and dry. Once cooled, smash by hand and fry at 350 for 6-8 minutes or until golden brown and crispy. Toss in the parmesan, truffle oil, and parsley. Season to taste.