Fried Fish Collars (Fish Wings)
Learn how to make Fried Fish Collars (Fish Wings), also known as saltwater quail, using Redfish throats or similar fish you might have available. It's ready in just 20 minutes!
Servings: 4 servings
Ingredients
- 2 pounds fish collars
- 1 ½ teaspoons kosher salt, divided
- ¼ teaspoon black pepper, divided
- ½ cup all-purpose flour
- 2 Tablespoons cornstarch
- ⅛ teaspoon onion powder
- ⅛ teaspoon garlic powder
- ⅛ teaspoon paprika
- vegetable oil, for frying
Instructions
- Pat fish collars dry with paper towels to remove any excess moisture. Season all over with ¾ teaspoon of the kosher salt and ⅛ teaspoon black pepper.
- In a shallow dish or large resealable plastic bag, combine ½ teaspoon of salt with the flour, cornstarch, remaining black pepper, onion powder, garlic powder, and paprika. Mix until evenly distributed. Place the fish collars in the dredging mixture, ensuring it is completely coated. Press the mixture onto the fish collars, then shake off any excess. **Note: If you have time, allow the breaded fish collars to rest for 10 minutes before frying. This helps the coating stick better during cooking.
- When ready to cook, pour enough oil into a large heavy skillet to reach about ¾ inch deep. Heat the oil to 350 degrees F (175 degrees C).
- Fry fish until golden brown, about 3 ½ minutes per side, until the fish reaches an internal temperature of 145 degrees F using an instant-read meat thermometer.
- Remove fish from oil and place on a paper-towel lined plate for 2 minutes. Sprinkle with remaining ¼ teaspoon of salt and serve hot.
