Crispy Fish In Chili Sauce Recipes

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CRISPY FISH IN CHILI SAUCE



Crispy Fish in Chili Sauce image

One of my family's favourite dishes. A bit hot but, you can alter how hot it is. Very tasty and very morish.

Provided by Ben Ross

Categories     Chinese

Time 40m

Yield 3 serving(s)

Number Of Ingredients 15

500 g fish fillets
1 cup plain flour
1/3 cup cornflour
1 egg white
3/4 cup water
oil (for deep-frying)
1 tablespoon oil
1 tablespoon grated green ginger
3 garlic cloves
1/2 cup tomato sauce
1/3 cup chili sauce
2 teaspoons sugar
1 tablespoon soy sauce
2 teaspoons dry sherry
1/2 cup water

Steps:

  • The strength of the chili sauce will effect how hot this dish is.
  • I recommend a sweet chili sauce for those who don't like it too hot.
  • Place oil, ginger, garlic, tomato sauce and chili sauce in a pan on medium heat for 5 minutes.
  • Add remaining ingredients and let it simmer on low for a few more minutes.
  • Leave the sauce to sit while you prepare the fish.
  • Chop the fish into approximately bite-size pieces.
  • Sift the flour and cornflour into a bowl.
  • Make a well in the flour and add the egg white and water.
  • Mix to a smooth batter.
  • Coat the pieces of fish with the batter.
  • Heat oil in large pan and dip the fish into the oil.
  • Cook the pieces for a few minutes each (cook many at a time).
  • Heat the sauce back up.
  • Once the fish is all cooked add the sauce to the fish in a large frying pan.
  • Serve when hot.
  • Enjoy.

Nutrition Facts : Calories 488.1, Fat 7.2, SaturatedFat 1.1, Cholesterol 91.7, Sodium 1108.5, Carbohydrate 55.5, Fiber 4.8, Sugar 8.2, Protein 46.7

CRISPY FISH



Crispy Fish image

I have tried this recipe with several varieties of white fish and it is always wonderful. This recipe also works without the flour for those of you who have allergies to wheat. I run a fish market and have shared this recipe with many people and they always come back with rave reviews. Serve with your favorite tartar sauce and chips (French fries)!

Provided by Kristi

Categories     Seafood     Fish

Time 30m

Yield 4

Number Of Ingredients 8

2 cups dry potato flakes
1 cup all-purpose flour
1 tablespoon garlic powder
1 tablespoon seasoning salt
1 tablespoon ground black pepper
2 teaspoons cayenne pepper, or to taste
4 (6 ounce) fillets cod
2 cups butter flavored shortening, for frying

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.

Nutrition Facts : Calories 446.4 calories, Carbohydrate 47.2 g, Cholesterol 61.6 mg, Fat 12.3 g, Fiber 3.4 g, Protein 36 g, SaturatedFat 2.9 g, Sodium 834.5 mg, Sugar 1.5 g

CRAB RANGOON DIP WITH CRISPY WONTON CHIPS



Crab Rangoon Dip with Crispy Wonton Chips image

I love this creamy, tangy, savory crab rangoon dip with sweet chili sauce and cool crunch of green onion, and when served on the super crunchy and salty wonton chips... watch out! Fun twist to a familiar favorite.

Provided by NicoleMcmom

Categories     Crab Dip

Time 35m

Yield 8

Number Of Ingredients 10

1 bunch green onions, thinly sliced, divided
1 (8 ounce) package cream cheese, softened
1 ½ cups shredded Monterey Jack cheese
2 teaspoons Sriracha sauce
2 teaspoons soy sauce
1 teaspoon lemon zest
1 tablespoon lemon juice
8 ounces imitation crabmeat
2 tablespoons sweet chili sauce
sesame seeds

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 2-quart or 8x8-inch baking dish.
  • Reserve 1 tablespoon green onions for garnish. Combine the remaining onions with cream cheese, Monterey Jack cheese, Sriracha, soy sauce, lemon zest, and lemon juice and stir until well blended. Fold in crabmeat and pour mixture into the prepared baking dish.
  • Bake in the preheated oven until bubbly, about 20 minutes. Let stand for 5 to 10 minutes before serving. Drizzle with sweet chili sauce and sprinkle with reserved green onions and sesame seeds, if desired.
  • While dip bakes, heat oil in a medium saucepan to 350 degrees F (175 degrees C).
  • Fry 5 to 6 pieces of wonton at a time in batches, flipping several times throughout, until golden, bubbly, and crisp, about 30 seconds. Drain on paper towels and sprinkle immediately with salt. Repeat with remaining wontons and serve immediately with dip. (Alternatively, these chips could be made the day before, cooled completely, and stored in airtight containers).

Nutrition Facts : Calories 220.9 calories, Carbohydrate 9.3 g, Cholesterol 55.3 mg, Fat 16.4 g, Fiber 1.1 g, Protein 10.1 g, SaturatedFat 10.2 g, Sodium 613.3 mg

CRISPY FISH WITH OUR FAVORITE SAUCE



Crispy Fish with Our Favorite Sauce image

Sour cream and mayo combine with lemon zest to create a tasty sauce for fish coated in Parmesan and skillet-cooked till crispy.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 6 servings

Number Of Ingredients 9

1 cup finely chopped peeled seeded cucumbers
1/4 cup sour cream
1/4 cup KRAFT Real Mayo
1 tsp. lemon zest
2 Tbsp. KRAFT Grated Parmesan Cheese
2 Tbsp. flour
6 tilapia fillets (1-1/2 lb.)
1 Tbsp. olive oil
1 Tbsp. butter

Steps:

  • Combine first 4 ingredients. Refrigerate until ready to use.
  • Mix cheese and flour in pie plate. Dip fish, 1 fillet at a time, in cheese mixture, turning to evenly coat both sides of each. Heat oil and butter in large nonstick skillet on medium-high heat until butter is melted. Add 3 fish fillets; cook 4 to 5 min. on each side or until fish flakes easily with fork. Remove from skillet; cover to keep warm. Repeat with remaining fish fillets.
  • Serve with sour cream mixture.

Nutrition Facts : Calories 250, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 24 g

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