Can You Use Fish Fry on Pork Chops? The Complete Guide

Crispy fried pork chops are a Southern staple and beloved comfort food. While flour and breadcrumbs make excellent coatings, have you ever considered using fish fry? This unconventional batter can take your pork chops to the next level with its ultra-crispy, super flavorful crunch.

Fish fry, primarily used for frying fish and seafood, works amazingly well on pork too. Its light, crispy texture and zesty flavor transform ordinary pork chops into an extraordinary dish.

You can use fish fry batter on pork chops. This guide will tell you everything you need to know. With this secret weapon coating, you’ll learn everything you need to know to make the tastiest fried pork chops ever, from picking the right fish fry to the right way to fry them.

What is Fish Fry?

Fish fry refers to a seasoned flour-based coating specifically designed for frying fish and seafood. It’s made to adhere well to moist surfaces and provide a light, crispy outer crust when fried.

Corn flour or cornmeal mixed with wheat flour is used to make fish fry batter. It usually has a mix of salt, spices, herbs, garlic powder, and leavening agents like baking powder. Popular brands include Louisiana Fish Fry, Shore Lunch, and Zatarain’s.

Fish fry comes in several styles:

• Original – Provides a light, crispy crust with a mild flavor.

• Cajun – Features bold Cajun seasoning including cayenne paprika and mustard.

• Lemon Pepper – Zesty lemon pepper flavor with black pepper and herbs.

• Creole – Robust Creole seasoning with garlic, paprika, thyme, and oregano.

Can You Use Fish Fry on Pork Chops?

Yes fish fry makes an amazing coating for pork chops! Here’s why it works so well

• The cornmeal creates a wonderfully crispy, crunchy crust.

• The light batter doesn’t make the chops greasy.

• It adheres well to the pork’s moist surface.

• The seasoned coatings infuse lots of big flavor.

• Fish fry lets the pork flavor shine through.

• It adds a delightfully crispy contrast to the juicy interior.

So don’t reserve that fish fry just for fish – it’s fantastic on pork chops too!

Benefits of Using Fish Fry on Pork Chops

Switching out traditional flour or breadcrumb coatings for fish fry batter provides some great benefits:

Ultra-Crispy Crust – The combination of cornmeal and wheat flour creates an incredible crisp exterior that stays crunchy, even after saucing or gravy.

Big Flavor – Fish fry lends lots of zesty flavor from its blend of spices, herbs, and seasonings.

Light and Crunchy – Fish fry is lighter than flour so it doesn’t get gummy or pasty when frying pork.

Adheres Perfectly – The batter clings tightly to the pork chop’s moist surface for excellent adhesion.

Quick and Easy – Fish fry coatings are ready to go – no messy breading procedure needed!

Versatile – Fish fry pairs well with a variety of flavors like Creole mustard or lemon herb sauce.

Interesting Twist – It puts a unique spin on classic fried pork chops.

How to Bread Pork Chops with Fish Fry

Breading pork chops with fish fry is simple! Just follow these easy steps:

1. Buy fish fry

Pick up a package of your preferred flavor – try Cajun, Lemon Pepper, or Creole.

2. Prep chops

Pat boneless or bone-in chops dry with paper towels. Trim off any excess fat or sinew.

3. Season chops

Season both sides of the chops lightly with salt and pepper. For extra flavor, use a Creole seasoning or Cajun rub.

4. Preheat oil

Pour oil 2-inches deep into a heavy skillet or Dutch oven. Heat to 350°F.

5. Coat chops

Place fish fry in a shallow dish. Press chops into the fish fry, coating both sides. Knock off any excess.

6. Fry chops

Add chops to hot oil without crowding. Fry for 3-4 minutes per side until golden brown.

7. Drain chops

Transfer fried chops to a paper towel-lined plate to drain off excess oil.

8. Enjoy!

Dig into your crazy crispy fish fried pork chops! They’re crunchy on the outside, juicy inside, and packed with spice and herb flavor.

Tips for the Best Fish Fry Pork Chops

Here are some helpful tips and tricks for getting the most scrumptious, crispiest fish fry pork chops every time:

• For ultra-crispiness, let coated chops rest 5-10 minutes before frying. This allows the batter to hydrate.

• Use boneless, center cut pork chops around 1-inch thick for even cooking. Avoid chops over 1 1⁄2 inches thick.

• Stick to a heavy Dutch oven or deep skillet to maintain oil temperature during frying.

• Make sure oil reaches 350°F. Use a thermometer for accuracy.

• Don’t crowd chops in the pan. Fry in batches to prevent temperature drops.

• Allow 3-4 minutes per side for thorough, even cooking. Adjust time for thicker chops.

• Drain chops on a paper towel-lined sheet pan, not paper towels alone. This prevents sogginess.

• Shake on extra seasoning like Cajun spice once cooked for an added flavor punch.

Serving Suggestions for Fish Fry Pork Chops

Fish fry pork chops pair beautifully with an array of Southern-inspired sides and sauces. Here are some mouthwatering serving suggestions:

• Smother chops in onion or mushroom gravy for added richness.

• Serve with mashed potatoes or dirty rice and green beans.

• Top with sauteed peppers and onions for a tasty pork chop sandwich.

• Pair with cornbread, coleslaw, and baked beans for a backyard cookout menu.

• For breakfast, top with sausage gravy and a fried egg.

• Make pork chop biscuit sandwiches by topping with apple butter and sandwiched between fluffy biscuits.

• Complement the zesty coating with cool, creamy sides like potato salad or macaroni salad.

• Contrast the crunch with soft, warm cornbread muffins and honey butter.

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