FISHERMAN'S CRISPY COATING
My father, Garfield Freih, is an avid fisherman and frequently acts as the chef on fishing trips he takes with his buddies. To please that group - and to get us kids to eat fish at home - he created this pleasantly mild crispy coating. -Tammi Freih, Lakewood, California
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a shallow bowl, whisk together the egg and milk. In a large resealable plastic bag, combine the cereal, flour, cornmeal and seasonings. Dip the fish fillets into egg mixture, then coat with cereal mixture., In a large skillet, heat 1/4 in. of oil over medium-high heat. Fry the fillets for 5-7 minutes on each side or until fish flakes easily with a fork.
Nutrition Facts :
FISH FRY
Provided by Rachael Ray : Food Network
Categories main-dish
Time 22m
Yield 4 servings
Number Of Ingredients 10
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 .
CORNMEAL COATING
Steps:
- In a medium bowl, combine milk and lemon juice. Add cod fillets, and marinate 5 minutes. Heat oil in large heavy skillet over medium heat.
- In a shallow bowl, mix together cornmeal and flour. Season with paprika, black pepper, salt, garlic powder, thyme and cayenne pepper. Dredge fish in cornmeal mixture.
- Fry cod fillets in hot oil until golden brown.
Nutrition Facts : Calories 219 calories, Carbohydrate 19.7 g, Cholesterol 39 mg, Fat 7.1 g, Fiber 1.2 g, Protein 18.3 g, SaturatedFat 1.3 g, Sodium 350.7 mg, Sugar 1.9 g
CRISPY FRIED FISH
Bring back the Friday night fish fry tradition with this updated recipe. Using Progresso panko crispy bread crumbs help the crust stay extra-crisp, while the fish remains moist.
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- In shallow dish, mix flour and seasoned salt. In medium bowl, beat eggs and beer with whisk. Place bread crumbs in large resealable food-storage plastic bag.
- In electric skillet or deep fryer, heat about 2 inches oil to 350°F. Coat both sides of fish fillets with flour mixture, then dip in beer mixture, letting excess drip back into bowl. Place 1 or 2 pieces of fish at a time in plastic bag with bread crumbs; seal bag and shake to coat completely.
- Fry fish in batches in hot oil about 4 minutes, turning once, until golden brown. Drain on paper towels. Serve hot.
Nutrition Facts : Calories 420, Carbohydrate 39 g, Cholesterol 240 mg, Fat 1 1/2, Fiber 0 g, Protein 41 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 2 g, TransFat 0 g
FISH COATING MIX
This recipe is so simple and quick to make, especially if the coating is made ahead and stored in the freezer.
Provided by Elcowgirl
Categories < 30 Mins
Time 30m
Yield 1 3/4 cups
Number Of Ingredients 9
Steps:
- Combine first 6 ingredients. This may be stored in an airtight container in the freezer. Mix before using to redistribute the seasonings.
- To make fried fish; dip fish in buttermilk, then roll in coating mix. Heat approximately 3" oil in a large skillet to 375°F Fry one piece at a time until golden brown, 4-6 minutes.
CRISPY COATING FOR FISH
For a light, crispy batter, dip the fish (or chicken) in an egg wash before coating. Use butter to fry.
Provided by CJAY8248
Categories < 15 Mins
Time 10m
Yield 1 1/2 cups coating, 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients. Store in a covered container and use as needed. Makes enough to coat about 2 lbs. of fish.
Nutrition Facts : Calories 62.5, Fat 0.3, SaturatedFat 0.1, Sodium 883.4, Carbohydrate 13, Fiber 0.9, Sugar 0.3, Protein 1.9
INSTEAD OF FRYING FISH
This quick recipe is one I discovered 20 years ago in a fund-raiser cookbook. Since my husband is an avid fisherman, I've put it to good use over the years. The crispy potato chip coating bakes up toasty brown, and the fillets stay nice and moist. -Sharon Funfsinn, Mendota, Illinois
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cut fish into serving-size pieces. Place milk in a shallow bowl. In another shallow bowl, combine the potato chips, Parmesan cheese and thyme. Dip fish in milk, then roll in potato chip mixture., Sprinkle a greased 9-in. square baking pan with bread crumbs. Place fish over crumbs; drizzle with butter. Bake, uncovered, at 500° for 12-14 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 270 calories, Fat 14g fat (7g saturated fat), Cholesterol 119mg cholesterol, Sodium 314mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 26g protein.
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