Crappie Fish Fry Recipes Recipe For Deviled

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DEVILED FISH(SRI LANKAN, SPICY CHILI FISH STIR-FRY)



deviled fish(Sri Lankan, spicy chili fish stir-fry) image

Deviled fish, a Sri Lankan style, fish stir fry with chunks of tuna or sail fishs combined in a spicy sauce. Also mixed into this are wedges of onion, capsicum and tomatoes, giving this fish stir fry recipe extra crunch.

Provided by jehan yusoof

Categories     fish recipes

Time 30m

Number Of Ingredients 15

500f fish chunks(yellow fin tuna or sailfish also known as thalapath are ideal)
1/8 teaspoon(a pinch) of turmeric powder
1 tablespoon of pepper
2 teaspoon of chillie powder(increase or decrease as per your need)
Salt to season
2 cups of oil to deep fry the fish(less oil is needed if you choose to shallow fry(1/2 a cup). read notes above for other ways to fry the fish.
3 tablespoons of oil
2 medium-sized onions cut into thick wedges
1 tablespoon of minced garlic(about 3 cloves of garlic)
4 capsicums cut lengthwise or sliced in two (substitute with bell peppers if you are unable to find these green peppers)
2 tablespoon soy sauce
3 tablespoon tomato sauce(also known as tomato ketchup)
2 teaspoon of red chilli flakes(increase or decrease as per your need)
1/4 cup thick coconut milk(only add if you need extra sauce or gravy, skip if you want the devil fish as a dry dish)
1 tablespoon of sugar(only add if you want to give the fish stir fry a sweet and spicy element)

Steps:

  • Have all the ingredients you need ready. Preparing and marinating the fish.Cut the tuna into cubes(500g), if you are unable to do this, you can get them precut from fish stores or your fishmonger. Place in a bowl, add a pinch(1/8 tsp)of turmeric. Mix well and rinse the fish twice. drain any excess water completely. the tuna cubes need to be dry. Place the fish cubes in a bowl. add pepper(1 tbs), red chilies powder(2 tsp), salt to season(1/2 tsp should do). How to fry the fish cubes.As mentioned earlier on the post, you can either deep fry, shallow fry or use an air fryer for a healthier option. deep fry to a golden brown. Deep fryingPour oil(2 cups)into a deep frying pan and gradually bring the oil to low-medium heat. avoid oil from smoking. fry the marinated fish in small batches. you might also want to keep your windows open or the exhaust fan over your stovetop on high. Shallow fryingI chose this method. a longer time was needed as I had to constantly turn the fish pieces individually to give all of them an even fry. Air-fryer.Follow instructions given on the appliance. Place the fried fish over some paper towels to absorb any excess oil. Making the devil fish sauce.Onions(2 medium), tomatoes(3 medium), capsicum(4, substitute with bell peppers)need to be cut into thick pieces. Place wok over low-medium fire. add oil(2 tablespoons), add garlic(1 tbs) and ginger(1 tbs), green chillies(2). cook for a few seconds until they release their aroma. Add the green peppers, cook for 3 minutes and then add the onion and tomato wedges. Cook over medium heat for 2-3 minutes until they soften. Add tomato sauce(1/4 cup), soy sauce(2 tbs), red chilli flakes(2 tsp) Only add thick coconut milk(1/4 cup)if you need extra gravy, skip this ingredient if you want a dry deviled fish stir fry. Cook for 3-5 minutes over low medium heat. Taste and adjust the seasoning as per your need. This could mean adding more tomato sauce, more red chilies flakes, salt to make it a sweet and spicy variation. Once you have the deviled fish sauce ready. add in fried fish to the sauce. Gently combine the sauce with the fish and cook over low heat for 2-3 minutes. Serve warm.

Nutrition Facts : Calories 1525 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 73 milligrams cholesterol, Fat 138 grams fat, Fiber 4 grams fiber, Protein 38 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 849 grams sodium, Sugar 8 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 118 grams unsaturated fat

AIR FRYER FRESH-CAUGHT CRAPPIE



Air Fryer Fresh-Caught Crappie image

When spring is in the air, fried crappie is what all of the fishermen around here are talking about. This year I left the deep-fryer in the cabinet and used my air fryer for a healthier alternative. Serve with malt vinegar, tartar sauce, cocktail sauce, hot pepper sauce, or the condiments of your choice.

Provided by Soup Loving Nicole

Categories     Seafood     Fish

Time 48m

Yield 4

Number Of Ingredients 9

1 pound fresh crappie fillets
2 tablespoons salt
½ cup yellow cornmeal
¼ cup all-purpose flour
1 teaspoon seasoned salt (such as LAWRY'S®)
1 teaspoon paprika
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
cooking spray

Steps:

  • Place crappie fillets in a bowl. Add salt and water to cover. Cover and let sit to draw out all the blood, about 30 minutes. Rinse fillets thoroughly to remove salt. Pat dry with paper towels.
  • Preheat the air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
  • Add cornmeal, flour, seasoned salt, paprika, pepper, and cayenne to a gallon-sized zip-top bag. Seal and shake until evenly combined. Drop 2 fillets into the bag, seal, and shake to coat. Transfer to a plate. Repeat with remaining fillets.
  • Spray the tops of the fillets with nonstick cooking spray. Place a layer of fillets in the air fryer basket, sprayed-side down, making sure none are overlapping. Spray the tops with cooking spray. Cook for 4 minutes. Carefully flip and spray any chalky spots. Cook until crispy, about 4 minutes more. Repeat with remaining fillets.

Nutrition Facts : Calories 200.1 calories, Carbohydrate 20.4 g, Cholesterol 101.8 mg, Fat 1.6 g, Fiber 1.2 g, Protein 24.2 g, SaturatedFat 0.3 g, Sodium 3789.2 mg, Sugar 0.4 g

CRAPPIE FISH FRY



Crappie Fish Fry image

For those of you living in the Midwest and lucky enough to snag those delicious crappie fish, here's a recipe that will do justice to those wonderful little fellas!

Provided by Judikins

Categories     < 15 Mins

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 8

1 lb crappie fillets, cut into fingerlike strips
12 ounces ale or 12 ounces any full-bodied beer
1 1/2 cups cornflour
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1 cup flour
fresh peanut oil or canola oil

Steps:

  • Empty beer into a large bowl.
  • Add the corn flour, salt, paprika, and cayenne to the bowl and whisk until you have light and frothy batter.
  • Refrigerate for a least an hour but up to five days.
  • In a deep fryer or deep skillet, heat at least 2 inches of oil to 375 degrees F.
  • Dredge fillets in flour, shaking off any excess; then dip them in the beer batter, coating them well.
  • Fry in oil until perfectly golden and drain on paper towels.
  • Serve with lemon wedges, tartar sauce and hot sauce. Yum-yum! Prep time does not include refrigeration time.

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 .

DEVILED FISH



Deviled Fish image

This is a quick and easy, yet tasty, way to prepare any non-oily white fish fillet. White wine, or lime juice may be substituted for the lemon juice . . .

Provided by FlemishMinx

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

4 fish fillets
2 tablespoons lemon juice
4 tablespoons butter
paprika, as desired
1/2 teaspoon white pepper
1 tablespoon Dijon mustard
2 tablespoons chopped onions
1 tablespoon Worcestershire sauce
1 cup breadcrumbs

Steps:

  • Preheat oven to 400 degrees.
  • Butter the bottom of a baking dish and arrange the fillets within, in one layer.
  • Brush each fillet with lemon juice, and dot each with a tablespoon butter.
  • Sprinkle with paprika.
  • Bake for 6 minutes.
  • While fish bakes, combine all remaining ingredients except for bread crumbs.
  • Saute in small frying pan for 3-4 minutes until onion softens.
  • Remove from heat and add bread crumbs, mixing well.
  • Spread this mixture on top of fillets and bake an additional 6 minutes.
  • If desired, broil 1 minute to brown topping.

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