How to Fry King Fish: If you’re a fan of fish, then you will surely appreciate this hearty, tasty dish. So don’t wait any longer, find out below how to fry king fish!
The fried king fish is a cold water fish, native to the Indo-Pacific Ocean. The kingfish has been marketed in Australia since 1878. It has a firm texture and is suitable for carp fishing. Some scientists say they are overfished but there isn’t enough data to confirm this claim.
How to Fry King Fish
The fried king fish requires an extensive process before it can be served successfully as a meal, including cooking it on the stove with oils and spices until its skin becomes crispy and its flesh softens.
To make this dish, start by sprinkling salt onto your frying pan; use enough salt so that it covers the surface of your pan by about 1/8 inch in thickness*. Next, grind the curry powder with little water in a mortar until you achieve a fine consistency. After that, add the ground spices into your oil-filled frying pan and stir until the spices amalgamate and form a paste. Finally, place the kingfish pieces in your frying pan and fry them over medium heat.**
When it comes to frying king fish, you need to have a lot of patience when it comes to this delicate procedure because this dish requires an extensive process before it can be served successfully as a meal, including cooking it on the stove with oils and spices until its skin becomes crispy and its flesh softens.
*The amount of salt required depends on what kind of plant you use as cooking fuel. In the case of electric stoves, remember to add more salt as you need.
**Low-quality oil may cause bitterness in your fried king fish. Use good-quality oil like peanut oil because it does not have a strong flavor. This is because the recipe requires a small amount and high temperatures are involved so the oil will turn bitter quickly.
Fish is a good source of protein, vitamins and minerals which can also help with weight loss.
If you’re looking for a quick and easy way to fry fish, here’s how it’s done.
Ingredients: * 1/2 lb of Kingfish fillets * 3 eggs beaten with seasoned salt and pepper * Breadcrumbs * 1/4 cup vegetable oil for frying, or as needed * Tortillas or rice as desired.
Directions: Step 1. Heat up the oil in a pan set at medium heat, then place the bread crumbs into the pan when it is hot enough that they start bubbling. Step 2. Place the fish in the egg wash and then coat it with bread crumbs before placing in the pan. Step 3. When both sides of the fish are browned, remove from the oil and place on a plate and serve with tortillas.
– 3/4 cup of flour
– 1 teaspoon of salt
– 1/2 teaspoon of black pepper (or ground ginger)
– 2 eggs – vegetable oil or pan spray for frying. *(There are also pre made packets at some grocery stores)
Directions: Mix all together, dredge the fish in the mixture and fry until golden brown. Delicious! Enjoy your meal! And don’t forget to tell me what you think!
*It is important not to use too much oil as this will make the fried fish greasy and unhealthy. One tablespoon should be enough for frying 2 pieces of pan fried king fish, reduce if necessary.
The ingredients are very simple and inexpensive: 1 lb of king fish, 2 cups of flour (plus more for dredging), 2 eggs, salt and pepper to taste.
First you season the fish by dredging in the flour that has been mixed with eggs and seasoning. Sauté it til golden brown. Then sauté some chopped shallots in hot oil until soft but not browned. Add the fish and sauté until done. You may cook the shallots a bit longer since it is hard to tell if they are cooked completely at this point.
When the fish is done, add chopped parsley, capers, and lemon juice (if you like). Serve over rice or pasta. The rice will give it a creamy texture that I like in my risotto.
This dish is very simple to prepare (a bit time consuming while cooking), but its very tasty!
It’s a nice way to break down your fish into bite-size pieces and still enjoy yourself while doing so.
FISH CAN BE HARD TO CLEAN
There are a few things you can do to make it easier. The first is to try and find the fish’s stomach. When you find it, you should be able to see the guts and blood that have seeped through from the other end. The stomach is kind of firm, about an inch in diameter, and more or less round depending on the shape of the fish.
The next thing you should do is cut along one side of each eyeball with a sharp knife and scrape out all of their insides using your fingers (very slippery). You’ll want to get as much as possible so that they don’t taint your cooking oil – otherwise they’ll just burst into flames when they hit hot cooking oil which could be dangerous and make a mess. Also, get rid of the head, it has a tastier insides but looks almost alien, so I personally don’t eat that part.
Alternative / Substitute Ingredients List
- chili powder
- spice powder
- tsp Turmeric powder
- chilly powder
- black pepper powder
- teaspoon turmeric powder
- tablespoon chilli powder
- tablespoon turmeric powder
- zeera powder
Kingfish are a recreational fish species with a widespread distribution throughout the world. They’re often called Kingfish due to their large size as adults and because these fish can take on the weight of a fisherman hooking them at any time. They have been recorded as reaching weights up to 98 pounds and lengths up to 4 feet 7 inches. The largest recorded kingfish was caught off the coast of South Africa weighing in at an astonishing 260+ pounds. The Sri Lankan record for largest kingfish is 264 pounds and 8 ounces, which was caught in 1977 by Ismail Selvamalai while he was fishing off Point Pedro, Jaffna District, Sri Lanka.
Kingfish are also known as “Devilfish” due to their strong jaw muscles, which are very powerful. It is known that fish that have been hooked by a kingfish will be thrown off the hook and immediately devour the fish, be it an eel or another kingfish. The bite strength of a kingfish is notorious, and it was originally thought that this strength was in keeping with their size, but when researchers at the Stazione Zoologica di Cattaneo in Italy obtained strong-jawed species (e.g. Kingfish, Sea bass) and weak-jawed species (e.g. Flounder, Sea breams ) and tested them against a pulling machine that was working on a dynamometer, they found that the kingfish (Menticirrhus littoralis) had jaw muscle strength equal to 35% of their body mass while the sea bass (Dicentrarchus labrax) only had jaw muscle strength equal to 4% of their body mass.
Kingfish are commonly found in North America, especially around Florida and Cuba. In the United States it is ranked as a “State Pickled Fish” and can be found on menus in most cities and small towns. The first recorded kings catch with rod and reel in the United States happened in 1926, when a fisherman’s grandson, Ernest Nelson, caught one off Florida. They are commonly caught using long-handled dip nets from the shore without the use of hooks or nets, although they are sometimes caught by baited hooks. They have been found to respond relatively well to mechanical fishing methods such as angling.
8 inches = Total length including jaw.
12 inches = Length of head. A kingfish’s jaw is like a flat, flat spearhead. It can take on the weight of a fishing hook and will only open up to about 1/2 inch at its widest part while closed. If the jaw is wide and full with teeth, then it is more likely that this fish will “bite” your finger rather than your line or hook, so keep this in mind while you are handling these fish. The jaw is very strong when closed to help the fish keep its prey on the bottom of the ocean floor. When the jaw is opened, it looks like a danger sign or even a gaping mouth. Although this might be scary for some people, it’s really a good thing when you are trying to catch these big fish because it shows that they are being aggressive. They can take up to 6 months to grow in size from egg to adult.
4 feet = Length of body without fins and tail
5 feet = Length of body including fins and tail The kingfish will grow up to 5 feet long. They can be referred to as big-jawed, long-mouthed, or giant kingfish.
3 feet = Length of head including the tail
7 inches = Width of jaw when pinkish-red or fully extended. (When you feel this fish snap at your lure or hook, it’s likely that it will not open up all of the way. This means that you have hooked its cheek and are not going to get your fish.) (At least one study has shown that the top jaw is wider than the bottom jaw.) The top jaw is used for holding prey while the bottom one is used for striking and biting. They can have a very strong bite force up to 100 pounds per square inch.
Here are some other measurements relating to the body of a kingfish:
1. The gill cover is usually pink and the gills (breathing holes) are typically black in color. 2. When fully extended, the jaw protrudes beyond the lower jaw by a distance equal to 1/3 of the thickness of that lower jaw. 3. The dorsal fin is located on top of the fish and is usually triangularly shaped with an obvious spine at the rear center point of its base from which it grows out to about 1/8 inches from its tip. 4. The front of the dorsal fin will taper back to its tip to about 1/8 inches. 5. The fish’s tail is positioned opposite its dorsal fin and this area is usually slightly forked at the end of the fish’s body, although some are more forked than others. 6. When it takes in a deep breath, it will gulp air and its throat can open up as much as 3 times the width of its mouth. 7. There is a visible groove down each side of the fish’s body that separates into 2 distinct grooves on either side of the vent (i.e. the anal area). 8. The tail is relatively long, is strongly forked, and is usually horizontal or almost horizontal in its position.
Big-jawed, long-mouthed, or giant kingfish can be found in many different colors:
1. Gold to yellow with a dark bar below the lateral line (the lateral line is on the side of the fish’s body). 2. Silver to white with some blotches of gold on the sides as well as a dark spot at the lower base of the tail fin. 3. Greenish-blue with large black spots around its back and sides with a pinkish colored dorsal fin that fades to white at its base. 4. Black with gold or white stripes. 5. Silver with white spots and blotches. 6. Brownish-green or black with big brown spots and blotches on the side of the fish as well as a strip of yellow along its side near the belly (i.e. belly). 7. Grayish-brown to gray with small dark colored spots on the sides that may be lined with gold spots, otherwise they may be solid silver in color 8. A grayish-brown to brown color with a wide, dark stripe that runs down its body with a white area on its belly that is surrounded by a thin yellow strip. 9. Grayish-brown to brown with a yellow stripe bordering the edge of the dark stripe that runs down its body and then tapers off into two distinct stripes near its tail. 10. A light greenish-blue color with spots and blotches of black around the top third of the fish as well as some on each side. 11. Light greenish-blue with silver sides, belly, and back as well as some large black blotches on it sides and belly that cover about 1/3 of each side of its body. 12. Silver with some gold blotches around the edges of the fish as well as small, oblong black spots on each side. 13. Yellow with black lines running through it and a yellow below the lateral line. 14. A dark blue color with a whitish belly, dark eyes, and small white spots near its tail fin that also has some black spots around it along its body above and below its lateral line. 15. Light blue to dark green with some light colored and big black blotches on its sides and belly while having no blotches on top of its head or fins. 16. A dark blue color with a large white spot near that spot on the body and a small black spot on each side. 17. A silverish color with a tan tint along the sides and the longitudinal division of its body, light lines running through its body, and spots on each side of its body. 18. Olivaceous in color with no blotches or spots while having two light olive-colored stripes running along the length of its sides. 19. A bright golden yellow color with dark blotches along the sides of it on both its top and bottom half as well as some crescents near each fin end, which has a thin line running through it from dorsal to caudal base. 20. A striking pearlescent light gray color with pink stripes running horizontally along its sides. 21. A striking burnished yellow color with faint blotches on its dorsal region and a line running horizontally through the tail end. 22. A lime green color with blotches of a darker, more emerald green color on its dorsal region as well as small spots near each fin end, which has a thin line running through it from dorsal to caudal base. 23. An orange, black and white fish with blue stripes on the sides of the body in addition to two lines just underneath each eye which connect to the nose and intersect with a line underneath the mouth that is perpendicular to them both. 24. A blue to black colored fish with white stripes outlined in gold around its body, a gold vertical line running down its forehead, and a golden horizontal line running through its body at its lateral line.
Big-jawed, long-mouthed, or giant kingfish that are caught with the use of baited hooks are usually caught on pilchard oil or sprat lines that have been lowered from long fishing poles. The bait is never tied directly onto the hook, but it is impaled on the hook parallel to it using a small pin or needle. When they bite into your bait they will only take in part of it because they are very fussy about their food and have very strong jaws. They are commonly found at a depth of about 40 to 60 feet deep. They feed on squid, eels, and other bottom-dwelling fish such as sand lances and fresh or dried fish offal.
Big-jawed, long-mouthed, or giant kingfish are known to have good jumping distance. They will jump again and again as long as you keep the line tight. Once they are reeled in, let them soak in water for 10 minutes or so before you take them off your hook to put them in your live well/tank. Can’t handle the grip? Handle them gently and use rubber gloves if you need to handle them by hand.
Big-jawed, long-mouthed, or giant kingfish are also known as “king mackerel” in Japan and some other Asian countries. They are also known in other countries as “giant” or “long-mouthed” kingfish.
Kingfish Prized in Europe
Some of the best angling for kingfish takes place off of the coasts of Spain and Portugal where the fish are quite big and plentiful. Kingfish are prized by many anglers as they grow to a size that is both impressive and scary at the same time. Most anglers will catch them from drifting gill nets that have been placed about 300 to 400 feet below surface. If you are fortunate enough to happen upon these massive fish in the line of your fishing rod, then you should put your extra effort into learning how to handle them properly so that you do not cause yourself any unnecessary pain or injury.
Listed below are some of the best kingfish fishing rods for use with king mackerel:
Kingfisher Monofilament (eight-foot length)
Yamatoyo Kingfisher Vibra-Reel (with a one-way line reel)
Catchmaster Kingfisher (with a number of features)
In-depth statistical information on kingfish (scombridae) populations worldwide, including range, size, distribution and biomass. Kingfish or scombridae is a family of marine fishes that consists primarily of five genera: Kyphosus (nine species), Gempylus (one species), Chlorurus (four species), Selaroides (three species) and Scomberomorus (five species).
Kyphosus kingfish (Kyphosus spp.) are found in the Indo-Pacific, east of the Cape of Good Hope, south to Australia and Indonesia. The Indian Ocean and Red Sea from the west coast of Africa, south to South Africa.
Gempylus kingfish (Gempylidae) are known from the tropical and subtropical areas of the Atlantic, Pacific and Indian Ocean, ranging from the Red Sea in the west to Australia in the east. To be more precise, they are widely distributed through the tropical waters of all oceans, but are not common south of 18°S except in Australian waters.
Chlorurus kingfish (Serranidae) inhabit temperate coastal waters of Australia’s east coast. They are known from Tasmania to south-eastern Queensland.
Selearoides kingfish (Scombridae) are found in the Indian and Pacific Oceans, ranging from southern Japan to southern Africa.
Scomberomorus kingfish (Scombridae) are found in tropical and temperate waters of the Atlantic, Indian, and Pacific Oceans, ranging from Mozambique to French Polynesia. They prefer cooler waters with plenty of food species like herring.