Crispy Fish Fillet Recipe Recipes Recipes Recipe For Stuffed

STUFFED FISH FILLETS

Steps:

• In a large nonstick skillet, saute carrots and onion in 3 tablespoons of butter until tender. Remove from the heat. Stir in bread cubes, tomatoes, mushrooms, cucumber, 1 teaspoon salt, dill and pepper., Place four fillets in a 13-in. x 9-in. baking dish coated with cooking spray. Top each with 1 cup stuffing and another fillet. Sprinkle with paprika and remaining salt. Dot with remaining butter. Bake, uncovered, at 350° for 25-30 minutes or until fish flakes easily with a fork. Cut in half; serve with lemon.

BAKED STUFFED FISH FILLET

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. Cut fish into strips.
• Generously grease a muffin tin .
• Line prepared muffin cups with fish strips.
• Sprinkle lightly with salt.
• In a small skillet, sauté onion and celery in 6 tablespoons of butter until just tender.
• Combine vegetable and butter mixture with salt, ground black pepper, sage, and bread pieces. Add a little hot water if stuffing seems too dry.
• Spoon stuffing into each fish-lined muffin cup.
• Dot the top of each stuffing center with about a 1/2 teaspoon of butter.
• Sprinkle with chopped parsley.
• Bake for 30 minutes, or until fish flakes easily with a fork.
• Serve with lemon wedges, if desired.

CRISPY BAKED FISH FILLETS

Steps:

• Mix together first 4 ingredients and brush over fillets. Dredge fillets in crumbs and place on a lightly greased baking sheet.
• Bake at 450º for 10 minutes or until fish flakes easily with a fork.

CRISPY FISH

Steps:

• In medium bowl, combine the potato flakes, flour, garlic powder, seasoning salt, black pepper, and cayenne pepper.
• Soak fish filets in bowl of cold water.
• In a deep skillet or deep fryer, melt and heat the shortening to 350 degrees F (175 degrees C).
• Dredge fish filets in dry mixture and fry in the hot oil for 5 minutes or until fish flakes apart easily. Remove from oil and place on paper towels to absorb excess oil.

CRISPY FISH FILLETS

Steps:

• In a shallow dish, whisk together the egg, mustard, and salt; set aside. Place the potato flakes in another shallow dish.
• Heat oil in a large heavy skillet over medium-high heat.
• Dip fish fillets in the egg mixture. Dredge the fillets in the potato flakes, making sure to completely coat the fish. For extra crispy, dip into egg and potato flakes again.
• Fry fish fillets in oil for 3 to 4 minutes on each side, or until golden brown.

SUSAN'S CRISPY FISH FILLETS

Steps:

• Put flour in a bowl.
• In a shallow dish, whisk together the egg, mustard and salt.
• Place panko crumbs in yet another bowl and add in garlic and pepper.
• Dust fillets with flour, then dip in egg/mustard mixture and then press into panko.
• Heat enough oil to fry one fillet in a large heavy skillet over medium-high heat. Fry each fillet individually and put a small amount of oil in before each fillet rather than the full 1/4 cup all at once since it seems doing it this way causes me to use WAY more oil than needed.
• Fry fish fillets in oil for 3 to 4 minutes per side or until golden brown.
• Serve with fresh squeezed lemons.

STUFFED AND ROLLED FISH FILLETS

Steps:

• Set oven to 350 degrees.
• Grease 4 muffin tins Or custard cups.
• In a med frypan, saute onion in butter until tender, but not brown.
• Mix in bread crumbs and seasonings; blend in 1/2 cup mayo.
• Cut fish fillets in four uniform strips, about 1-1/2x8 inches.
• Spread each fillet with bread stuffing; roll up jelly roll fashion.
• Place in greased custard cups or muffin tins.
• If using custard cups, place into a shallow pan.
• Bake for 20 minutes.
• Remove from oven; divide, and brush the remaining 1/2 cup mayo evenly over tops.
• Return to oven; bake for 20 minutes more.