Crispy Lemon Fish Fillets Recipes

FISH FILLETS IN LEMON SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place cod and potatoes into the bottom of a baking dish (such as Pyrex®).
• Mix water, lemon juice, oil, dill, parsley, garlic, Dijon mustard, cumin, salt, and pepper together in a bowl and add to the fish and potatoes. Cover the dish with aluminum foil.
• Bake in the preheated oven until potatoes are tender, about 35 minutes. Remove foil and continue to bake for 10 minutes more.

CRISPY LEMON CODFISH

Steps:

• Gather the ingredients.
• In a large nonstick frying pan , heat butter and olive oil over medium heat.
• Set up a breading station with two shallow dishes. Beat the egg whites and set them in one dish. Spread out panko breadcrumbs in a thin layer in another shallow dish.
• Dip the cod first in the egg whites, then in the panko, pressing lightly to help the breadcrumbs adhere. Season with salt and pepper.
• Sauté the coated fillets in the butter-olive oil mixture until golden, about 3 minutes.
• Flip and cook on the other side until cooked through. The fish will be opaque and flake easily with a fork. If using an instant-read or meat thermometer, the internal temperature should reach 145 F.
• In a small saucepan, heat the lemon juice and vinegar over medium-low heat until the mixture is reduced by half, about 6 minutes.
• Stir in butter and salt.
• Drizzle sauce lightly over the crispy codfish fillets. Serve and enjoy!

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.

CRISPY LEMON DILL FISH FILLETS

Steps:

• 1. Rinse and pat fish dry. Cut into 6 pieces. Set aside.2. Combine KELLOGG'S CORN FLAKES cereal, salt and dill weed in shallow dish or pan. Set aside.3. In second shallow dish or pan, stir together margarine and lemon peel. Dip fish in margarine mixture. Coat with cereal mixture. Place in single layer on foil-lined shallow baking pan, coated with cooking spray.4. Bake at 375°F about 25 minutes or until fish flakes easily when tested with fork. Do not cover pan or turn fish while baking. Serve hot.

CRISPY LEMON FISH FILLETS

Steps:

• Place French Fried Onions, lemon zest and garlic in plastic bag.
• Crush onions with hands or rolling pin; shake to combine.
• Place flour in another plastic bag.
• Add fillets; shake to coat.
• Dip fillets into egg, then into onion crumbs.
• Place on baking sheet.
• Bake at 400°F for 10 minutes or until fish flakes easily with fork.

LEMON-BATTER FISH

Steps:

• Combine 1 cup flour, baking powder, salt and sugar. In another bowl, combine egg, water and 1/3 cup lemon juice; stir into dry ingredients until smooth. , Place remaining lemon juice and remaining flour in separate shallow bowls. Dip fillets in lemon juice, then flour, then coat with egg mixture., In a large skillet, heat 1 in. oil over medium-high heat. Fry fillets until golden brown and fish flakes easily with a fork, 2-3 minutes on each side. Drain on paper towels. If desired, serve with lemon wedges.

CRISPY FISH FILLETS WITH ZESTY LIME SAUCE

Steps:

• On plate, mix flour, lemon-pepper and salt. On second plate, place bread crumbs. In bowl, beat eggs with fork. Coat fish with flour mixture. Dip into eggs; coat well with bread crumbs.
• In 12-inch nonstick skillet, heat oil over medium heat. Add fish; cook 3 minutes. Carefully turn fish over. Cook about 3 minutes longer or until fish flakes easily with fork.
• In small bowl, mix sauce ingredients. Serve with fish.