B Smiths Cornmeal Dipped Pan Fried Whiting Recipes

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PAN-FRIED FENNEL



Pan-Fried Fennel image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 4 side servings

Number Of Ingredients 3

1 large fennel bulb
Kosher salt and freshly ground black pepper
2 tablespoons olive oil

Steps:

  • Trim the fennel bulb and cut into slices about 1/4 inch/1/2 centimeter thick. Sprinkle with salt and pepper. Heat the oil in a heavy saute pan and fry the fennel on both sides until tender and slightly golden.

GRANDMA PEGGY'S CORNMEAL ROLLS



Grandma Peggy's Cornmeal Rolls image

Provided by Food Network

Time 57m

Yield 5 to 6 dozen rolls

Number Of Ingredients 10

2 cups milk
1/2 cup cornmeal
1/2 cup butter or margarine
1/2 cup sugar
2 teaspoons salt
1/2 cup water
2 teaspoons quick-rise yeast
1/2 cup warm water
2 eggs, well-beaten
3 to 5 cups flour, as needed

Steps:

  • Cook milk, cornmeal, butter or margarine, sugar, and salt in medium saucepan until slightly thickened. Add 1/2 cup water and mix well. Set aside to cool. Soften active dry yeast in warm water (110 degrees F). Combine cornmeal mixture, yeast, and 2 well-beaten eggs. Add enough flour to make a soft dough. Place in greased bowl, turning once to grease surface and cover. When dough has doubled in size, cut and shape dough into dinner rolls. Let rise in warm place, about 1 hour. Preheat the oven to 375 degrees F. Bake rolls for 12 to 15 minutes.

PAN FRIED WHITING FISH



Pan Fried Whiting Fish image

You can use other flat fish such as flounder or sole. I have found whiting to have little to no small while cooking. Best served with my recipe # 516674 Sweet Dilly Tartar sauce. We also enjoy serving this fish with Alexia Smart Classic Roasted Straight Cut Fries. The prep time includes the time the fish needs to sit in the refrigerator after breading

Provided by tabasco0697

Categories     One Dish Meal

Time 40m

Yield 1 pieces, 2 serving(s)

Number Of Ingredients 11

2 pieces whiting fish fillets (skin pulled off, rinsed and patted dry and quartered)
2 large eggs
1 cup panko breadcrumbs
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon seasoning (Paul Prudhomme Seafood Magic)
1/4 teaspoon dried parsley
1/4 teaspoon white pepper
4 tablespoons salted butter
4 tablespoons extra virgin olive oil
1/4 teaspoon Crystal hot sauce

Steps:

  • In shallow dish mix panko bread crumbs and seasonings together. In other shallow dish whisk eggs and Crystal hot sauce. Dip fish in eggs turning fish over and over 3 times. Then dip fish in panko bread crumbs turning twice and patting the bread crumbs into each fillet. Sit on a plate. Once all fish are breaded cover with plastic wrap and place in refrigerator for 15 minutes.
  • Heat oil/butter over high heat until bubbling (approx 1 1/2 - 2 minutes). Add half the fillets and turn to medium high heat. Cook fish 3 1/2 - 4 minutes per side making sure it turns a nice golden brown color.
  • Remove from pan and place on paper towel covered plate to drain. Serve with condiment of your choice. We prefer my Sweet Dilly Tartar Sauce recipe # 516674.

Nutrition Facts : Calories 731.6, Fat 57.7, SaturatedFat 20.5, Cholesterol 247.1, Sodium 686.1, Carbohydrate 40.2, Fiber 2.6, Sugar 3.6, Protein 13.9

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