A Quick And Different Fried Fish Recipes

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FISH FRY



Fish Fry image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 22m

Yield 4 servings

Number Of Ingredients 10

Vegetable oil, for frying
1 1/2 to 2 pounds fresh cod
Salt and pepper
1 /2 cup all-purpose unbleached flour
2 large eggs
2 tablespoons cold water, a splash
2 cups plain bread crumbs
1/2 teaspoon dried mustard powder
1/4 teaspoon cayenne pepper, a few pinches
Wedged lemons and malt vinegar for topping

Steps:

  • Pour 2-inches of vegetable oil into a large skillet. Place skillet over large burner and heat oil over medium high heat. To check if the oil is hot enough, drop in 1-inch cube of white bread. The bread should brown in a 40 count.
  • Cut cod into 4 servings, 6 to 8-ounce portions and season with salt and pepper. Place a couple of scoops of flour in a pie tin. Combine egg and water in second tin. Season plain bread crumbs and mustard and cayenne in the third tin. Coat fish in flour, then egg, and then bread crumbs. Gently set coated fish into hot oil and fry 5 minutes on each side until medium golden brown in color.
  • When the fish is evenly golden all over, remove and drain on brown paper sacks.
  • Suggested: 3 disposable pie tins .

PAN FRIED FISH



Pan Fried Fish image

Provided by Alton Brown

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 8

1 large or two small skin-on fish fillets, about 8 ounces (rainbow trout, small salmon, brown trout)
Kosher salt
Ground black pepper
Flour for dredging
2 tablespoon Canola oil
3 tablespoons butter
1 tablespoons capers, drained
1 lemon, juiced

Steps:

  • Heat a heavy pan over medium high heat.
  • Season fish on meat side with salt and pepper. Lightly dredge fish in flour and shake off excess. When pan is good and hot, add Canola oil followed immediately by 1 tablespoon butter. As soon as foaming subsides, place fish in pan with the skin side down. Jiggle pan for the first 10 seconds to keep the fish from sticking. Cook until golden crust forms on meat. Carefully turn fish away from you and again jiggle pan for the first few seconds. Cook until skin turns golden brown. Remove to a warm plate.
  • Pour out the cooking fat, add remaining butter and quickly fry the capers. Remove pan from the heat, add lemon juice to pan and swirl. Pour sauce over the fish and serve.

THE BEST FRIED FISH RECIPE EVER!



The Best Fried Fish Recipe Ever! image

This is my original Recipe for Fried Fish! You will LUV the crunchy coating with a great seasoning combination.

Provided by Cooking Ms. Wanda

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

2 -3 lbs fresh fish, of your choice (I prefer Fresh Lake Perch or White Bass)
1 1/2 cups unbleached white flour
1/2 cup wheat flour
3/4 cup cream of wheat
1 tablespoon garlic powder
3/4 teaspoon turmeric
3/4 teaspoon pepper (to taste)
1 teaspoon onion powder
1 teaspoon all purpose Greek seasoning, plus
1/2 teaspoon all purpose Greek seasoning, for batter
1 teaspoon seasoning salt
1 cup milk
1/2 teaspoon hot sauce
1 egg
oil (for frying)

Steps:

  • Rinse fish and pat dry, cut into desired pieces. Mix egg, milk, 1/2 teaspoon of all-purpose Greek seasoning and hot sauce. Soak fish in milk mixture for 5-10 minutes. While fish is soaking mix remaining dry ingredients in bowl. Heat oil for frying or deep frying in large skillet. Drain fish and pat excess moisture from fish. Dip fish in dry mix and shake off excess. Place into hot skillet carefully and cook until brown on one side, flip and cook until brown. Drain fish on paper towels and place on warm plate in warm oven until all fish is done.
  • Serve with pepper rings, onion slices, and slice dill pickles.

Nutrition Facts : Calories 412.2, Fat 4.8, SaturatedFat 2, Cholesterol 55, Sodium 68.9, Carbohydrate 77.4, Fiber 4.8, Sugar 0.4, Protein 14.4

BATTER-FRIED FISH



Batter-Fried Fish image

Whether I'm fixing cod fillets or my husband's catch of the day, this fish fry batter makes the fish golden and crispy. Club soda gives it a different twist, and the sweet and zippy sauce complements the fish nicely. -Nancy Johnson, Connersville, Indiana

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 14

1/2 pound cod fillet
2 tablespoons all-purpose flour
2 to 3 tablespoons cornstarch
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1/8 teaspoon dried oregano
1/8 teaspoon dried thyme
1/3 cup club soda
Oil for deep-frying
1/4 cup orange marmalade
1 to 2 tablespoons prepared horseradish

Steps:

  • Rinse fillets in cold water; pat dry. In a large shallow dish toss flour and fish, 1 piece at a time. Combine next 9 ingredients. , In a cast-iron or other heavy skillet, heat 1 in. of oil. Dip floured fillets in cornstarch batter; fry over medium heat until fish just begins to flake easily with a fork, 2-3 minutes on each side. Combine marmalade and horseradish; serve with fish.

Nutrition Facts : Calories 346 calories, Fat 12g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 420mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 1g fiber), Protein 19g protein.

OVEN-FRIED FISH



Oven-Fried Fish image

When you're looking for a fast, flavorful meal, look no further than fish! Parmesan cheese and special seasonings add a bit of an Italian flair to these fillets. Not only is this recipe low in fat, it's delicious as well. So it's sure to please everyone in the family.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 6

1-1/2 pounds cod or haddock, cut into 3/4-inch pieces
2 tablespoons butter
1/2 cup crushed wheat crackers or seasoned dry bread crumbs
2 tablespoons grated Parmesan cheese
1 tablespoon dried parsley flakes
1/2 teaspoon Italian seasoning

Steps:

  • Place fish in a greased 13-in. x 9-in. baking dish. Brush with butter. In a small bowl, combine the remaining ingredients; sprinkle over fish. , Bake, uncovered, at 425° for 10-15 minutes or until the fish flakes easily with a fork.

Nutrition Facts : Calories 261 calories, Fat 9g fat (0 saturated fat), Cholesterol 78mg cholesterol, Sodium 753mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges

FISHERMAN'S QUICK FISH



Fisherman's Quick Fish image

A quick, simple and delicious no-fail fish recipe. You can use any firm white fish fillets for this recipes such as scrod, walleye, or halibut.

Provided by Karena

Categories     Seafood     Fish

Time 50m

Yield 4

Number Of Ingredients 4

4 (6 ounce) fillets cod
1 cup creamy Italian-style salad dressing
¼ cup shredded sharp Cheddar cheese
1 cup crushed potato chips

Steps:

  • Preheat oven to 500 degrees F (260 degrees C). Coat a 9x13 inch baking dish with non-stick cooking spray.
  • In a medium bowl, marinate the fish fillets in the salad dressing for a few minutes.
  • Toss the shredded cheese and crushed chips together. Place the marinated fish fillets in the prepared baking dish and top with the cheese/chip mixture. Discard the leftover marinade.
  • Bake, uncovered in the preheated oven for 8 to 10 minutes or until the fish can be flaked with a fork.

Nutrition Facts : Calories 497.8 calories, Carbohydrate 13.5 g, Cholesterol 69.6 mg, Fat 33.5 g, Fiber 0.8 g, Protein 32.7 g, SaturatedFat 7.1 g, Sodium 770.7 mg, Sugar 4.2 g

A QUICK AND DIFFERENT FRIED FISH RECIPE



A Quick and Different Fried Fish Recipe image

From a cottager at a northern lake, left with a pile of fresh caught fish, and no cornflake/breading material on hand! Admittedly, we use a "heart unhealthy" "lard" to fry this in, but its fantastic on taste Size of fillets has a lot to do with the amount of breading and eggwash, so adjust accordingly Fish must be both boned and skinned! If doing as a "shore lunch", eggs and milk travel well in a stainlees thermos!

Provided by John DOH

Categories     Perch

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 5

3 lbs rainbow trout, filltes boned and skinned or 3 lbs lake trout fillets, boned and skinned (also works with cod, sole and haddock)
premium brand salt and vinegar potato chips
lard (1/3 lb to fry)
2 -3 eggs
1/2 cup milk

Steps:

  • Fillet, bone and skin fish.
  • Pinhole the bag of chips, and sit, dance roll or otherwise crush the chips to a very fine meal texture.
  • Bread the fish in the chip meal.
  • Mix eggs and milk well.
  • Dip the breaded fish in egg mixture.
  • Redip in chip meal.
  • Melt lard in cast iron pan over medium high heat.
  • Toss in coated fillets, cooking about 6-7 minutes until "well done".
  • Works well as a plated meal at the cottage or home, fits well into a "fish sandwidge" with sliced white onion and sourdough buns on the shoreline, and accompaniment might included baked beans and/or ham/garlic sausage, serving depend on locale, you'll scarf this down in quantity on some nameless rock in the north, a little less eaten at home or in the cottage -- .

Nutrition Facts : Calories 731.3, Fat 13.5, SaturatedFat 4.2, Cholesterol 832, Sodium 521.5, Carbohydrate 3.2, Sugar 0.4, Protein 140.1

DIFFERENT FRIED FISH



Different Fried Fish image

This fish is made special and different because it has a touch of ketchup in the biscuit mix coating. Cooking time is fairly active, but short, as you must watch and turn the fish.

Provided by Trisha W

Categories     High Protein

Time 13m

Yield 6 serving(s)

Number Of Ingredients 7

2 lbs fish fillets or 2 lbs fish steaks (your favorite kind)
1 egg
2 tablespoons water
1 cup all-purpose buttermilk biscuit mix
3 tablespoons ketchup
1/2 cup shortening or 1/2 cup salad oil
1 lemon, cut into wedges.

Steps:

  • Dip the fish in the egg beaten with water, then into the biscuit mix which is blended with the ketchup.
  • Fry slowly in the heated oil, (about 1/8" deep in skillet) turning at least once, until the fish is golden brown on both sides (about 8 minutes).
  • Serve with lemon for spritzing.

Nutrition Facts : Calories 423, Fat 22.5, SaturatedFat 5.6, Cholesterol 114.5, Sodium 429.5, Carbohydrate 16.4, Fiber 0.7, Sugar 4.5, Protein 37.5

SUPER CRUNCHY OVEN FRIED FISH THAT WILL KNOCK YOUR SOCKS OFF!



Super Crunchy Oven Fried Fish That Will Knock Your Socks Off! image

This is a recipe handed down to me from a buddy who has ran a seafood restaurant on the waters of Marina Del Ray, California. I have never found a crunchier, juicier and flavorful but yet oven fried fish ever. Enjoy it, I have. To prevent overcooking, buy fish fillets at least 1 inch thick. The bread crumbs can be made up to 3 days in advance, cooled, and stored at room temperature in an airtight container.

Provided by Sophisticated Taste

Categories     European

Time 48m

Yield 4 serving(s)

Number Of Ingredients 12

4 large slice white bread, torn into 1-inch pieces
2 tablespoons unsalted butter, melted
2 tablespoons minced fresh parsley leaves
1 small shallot, minced (about 2 tablespoons)
1/4 cup plus 5 tablespoons unbleached all-purpose flour
2 large eggs
2 teaspoons prepared horseradish (optional)
3 tablespoons mayonnaise
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
1 1/4 lbs haddock fillets (1 to 1 1/2 inches thick) or 1 1/4 lbs other thick white fish fillets, cut into 4 pieces (1 to 1 1/2 inches thick)
lemon wedge

Steps:

  • 1. Adjust oven rack to middle position and heat oven to 350 degrees. Pulse bread, melted butter, 1/4 teaspoon salt, and 1/4 teaspoon pepper in food processor until bread is coarsely ground, eight 1-second pulses (you should have about 3 1/2 cups crumbs). Transfer to rimmed baking sheet and bake until deep golden brown and dry, about 15 minutes, stirring twice during baking time. Cool crumbs to room temperature, about 10 minutes. Transfer crumbs to pie plate; toss with parsley and shallot. Increase oven temperature to 425 degrees.
  • 2. Place 1/4 cup flour in second pie plate. In third pie plate, whisk eggs, horseradish (if using), mayonnaise, paprika, cayenne pepper (if using), and 1/4 teaspoon black pepper until combined; whisk in remaining 5 tablespoons flour until smooth.
  • 3. Spray wire rack with nonstick cooking spray and place in rimmed baking sheet. Dry fish thoroughly with paper towels and season with salt and pepper. Dredge 1 fillet in flour; shake off excess. Using hands, coat with egg mixture. Coat all sides of fillet with bread crumb mixture, pressing gently so that thick layer of crumbs adheres to fish. Transfer breaded fish to wire rack. Repeat with remaining 3 fillets.
  • 4. Bake fish until instant-read thermometer inserted into centers of fillets registers 140 degrees, 18 to 25 minutes. Using thin spatula, transfer fillets to individual plates and serve immediately with lemon wedges.

Nutrition Facts : Calories 278.8, Fat 12.9, SaturatedFat 5.2, Cholesterol 172.2, Sodium 193.3, Carbohydrate 9.7, Fiber 0.4, Sugar 0.9, Protein 29.6

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