CRISPY FISH
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
Time 30m
Yield 4
Number Of Ingredients 8
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
CRISPY FISH WITH OUR FAVORITE SAUCE
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
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
CRISPY FISH WITH SWEET AND SOUR SAUCE
You really can use any large meaty fillets of fish for this, cod, snapper and tilapia are good. You might want to double this recipe, this is really good!
Provided by Kittencalrecipezazz
Categories Halibut
Time 34m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Toss the fish pieces with 1/4 cup cornstarch in a medium bowl to coat.
- In a small bowl whisk together flour, 6 tablespoons oil, baking powder, 1 teaspoon seasoning salt and a pinch of cayenne pepper; gradually add in 2 cups water, whisking until batter is smooth.
- Pour over the coated fish cubes and stir with wooden spoon to coat; let stand at room temperature for 15 minutes.
- Meanwhile on top of the stove heat the sweet and sour sauce (you can use any amount of sauce that you desired) in a saucepan with the chopped bell pepper; simmer for about 20 minutes or just until the pepper if firm-tender; keep sauce warm on top of the stove.
- Heat about 4 cups oil in a wok or deep saucepan to 375°F.
- Add in batter-coated fish pieces to hot oil in batches, and fry until crisp and golden (about 4 minutes).
- Using a slotted spoon, remove and transfer to a paper towel-lined bowl or plate to drain.
- Arrange the fish on a platter and spoon the sweet and sour sauce over fish.
- Serve with rice.
Nutrition Facts : Calories 3015.9, Fat 252.1, SaturatedFat 32.9, Cholesterol 93.1, Sodium 1457.2, Carbohydrate 123.5, Fiber 4.6, Sugar 56.1, Protein 68.7
CRISPY FISH WITH SWEET-AND-SOUR SAUCE
Steps:
- Toss fish pieces with 2 tablespoons cornstarch in medium bowl to coat. Mix flour, 3 tablespoons oil, baking powder and 1/2 teaspoon salt in small bowl. gradually add water, whisking until batter is smooth. Pour batter over fish and stir to coat. Let stand 15 minutes.
- Whisk remaining 1 tablespoon cornstarch, pineapple juice, sugar, vinegar, hot pepper sauce and 1/8 teaspoon salt in small bowl to blend. Heat remaining 1 tablespoon oil in heavy medium skillet over medium-high heat. Add ginger and lemon peel and stir-fry until fragrant, about 30 seconds. Add bell pepper and stir-fry just to heat through, about 30 seconds. Add pineapple juice mixture and cook until sauce is thick and clear, stirring constantly, about 1 minute.
- Heat 4 cups oil in wok or deep medium saucepan to 375°F. Add batter-coated fish pieces to oil in batches and fry until crisp and golden, about 4 minutes. Using slotted spoon, transfer fish to paper towel-lined dish and drain. Reheat oil if necessary between batches.
- Arrange fish on platter. Reheat sauce briefly, spoon over fish and serve.
CRISPY FISH WITH SWEET AND SOUR SAUCE
I made this today and was delighted with the great flavour and the ease of this recipe. But what I loved MOST was that my kids, notoriously fickle fish eaters, gobbled it down. Definitely a keeper. Adapted from a Bon Appetit recipe, April, 1991.
Provided by evelynathens
Categories Bass
Time 25m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Toss fish pieces with 2 tablespoons cornstarch in medium bowl to coat.
- Mix flour, 3 tablespoons oil, baking powder and 1/2 teaspoon salt in small bowl.
- gradually add water, whisking until batter is smooth.
- Pour batter over fish and stir to coat.
- Let stand 15 minutes.
- Whisk remaining 1 tablespoon cornstarch, pineapple juice, sugar, vinegar, hot pepper sauce and 1/8 teaspoon salt in small bowl to blend.
- Heat remaining 1 tablespoon oil in heavy medium skillet over medium-high heat.
- Add garlic and stir for about 30 seconds, until fragrant.
- Add ginger and lemon peel and stir-fry until fragrant, about 30 seconds, remove and discard garlic clove.
- Add bell pepper and stir-fry just to heat through, about 30 seconds.
- Add pineapple juice mixture and pineapple chunks and cook until sauce is thick and clear, stirring constantly, about 1 minute.
- Heat 4 cups oil in wok or deep medium saucepan to 375°F.
- Add batter-coated fish pieces to oil in batches and fry until crisp and golden, about 4 minutes.
- Using slotted spoon, transfer fish to paper towel-lined dish and drain.
- Reheat oil if necessary between batches.
- Arrange fish on platter.
- Reheat sauce briefly, spoon over fish and serve.
CRISPY BAKED FISH WITH TARTAR SAUCE
Charming fish shacks and salty sea air aren't a weeknight possibility for most of us, but thankfully, this recipe is. It features a clever technique from recipe developer Molly Kreuger: Creamy tartar sauce is spread on the fish to add flavor, keep the fillets moist during cooking and help the bread crumbs adhere to the fish. (Feel free to use your favorite tartar sauce in place of the one below.) The fish is baked until nearly cooked through, then broiled to toast the breadcrumb topping. The end result is crispy, creamy, tangy and moist, all of which is achieved without having to deal with a big pot of oil. Eat with more tartar sauce and a squeeze of lemon.
Provided by Ali Slagle
Categories dinner, weekday, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 400 degrees and set a rack in the upper part. In a medium bowl, stir together the mayonnaise, capers, pickles, herbs and Worcestershire sauce. Using a Microplane, finely grate the garlic into the bowl, then grate in the zest of the lemon. (Hold onto the lemon; you'll use the juice later.) Stir to combine and season the tartar sauce to taste with salt and lots of pepper.
- In a small bowl, stir together the panko and olive oil; season with salt and pepper.
- Pat the fish dry on all sides and season lightly all over with salt and pepper. Transfer to a lightly greased or foil-lined sheet pan. Coat the top with a thin layer of the tartar sauce (a scant tablespoon per fillet). Sprinkle the panko evenly on top (about 2 tablespoons per fillet), pressing gently to adhere.
- Bake the fish on the top rack until almost cooked through, 10 to 15 minutes for fillets between ½- and ¾-inch-thick (though you should check earlier, if using a thinner fish). An instant-read thermometer should read somewhere between 125 and 130 degrees when inserted into the thickest part of the fish.
- Meanwhile, add 1 tablespoon juice from the lemon to the tartar sauce and cut the remaining lemon into 4 wedges for serving.
- When the fish is nearly cooked through, switch the oven to broil. Broil the fish on the top rack until the bread crumbs are golden and the fish flakes easily and registers 140 degrees in the thickest part, 2 to 3 minutes. Eat with a spoonful of tartar sauce, more black pepper and a squeeze of lemon. (Any extra tartar sauce will keep for up to a week in the fridge.)
CRISPY-SKINNED FISH WITH HERB SAUCE
You don't need a culinary school degree to cook fish with skin as crunchy as a potato chip. Grab your nonstick skillet, start the fish skin side down, and slowly raise the heat. The skin will lie flat, gradually rendering fat like a strip of bacon, while the flesh gently cooks through. You can do this. Anyone can do this.
Provided by Chris Morocco
Categories Bon Appétit Dinner Quick & Easy Quick and Healthy Seafood Fish Lemon Juice Herb Anchovy Pickles Bass Snapper
Yield 4 servings
Number Of Ingredients 9
Steps:
- Using the side of a chef's knife, mash anchovies (if using) and garlic on a cutting board until a coarse paste forms. Mix in a medium bowl with herbs, pickles, lemon juice, and 5 Tbsp. oil. Season green sauce with kosher salt and pepper.
- Swirl remaining 1 Tbsp. oil in a large nonstick skillet to coat. Season fish generously on both sides with salt and lay, skin side down, in cold skillet. Place skillet over medium heat and let it gradually heat up until fat starts to cook out of fish, about 4 minutes. At this point you may press gently on fish so that the skin is flat against the pan. Continue to cook until skin is super-crisp and flesh is mostly opaque (you can increase or decrease heat slightly if needed, but don't try to rush it), 8-12 minutes longer, depending on the thickness of the fish. Less fatty fish won't release as much fat on their own, so you may need to add a splash more oil to the skillet if the skin isn't getting crisp enough. Turn fish and cook just until opaque all the way through, about 1 minute.
- Spoon green sauce onto a platter and carefully set fish, skin side up, on top. Sprinkle with sea salt.
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