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.
Nutrition Facts : Calories 390.8 calories, Carbohydrate 26.2 g, Cholesterol 136.8 mg, Fat 18.1 g, Fiber 1.8 g, Protein 30 g, SaturatedFat 3.8 g, Sodium 655.9 mg, Sugar 1.2 g
FISHERMAN'S CRISPY COATING
My father, Garfield Freih, is an avid fisherman and frequently acts as the chef on fishing trips he takes with his buddies. To please that group - and to get us kids to eat fish at home - he created this pleasantly mild crispy coating. -Tammi Freih, Lakewood, California
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a shallow bowl, whisk together the egg and milk. In a large resealable plastic bag, combine the cereal, flour, cornmeal and seasonings. Dip the fish fillets into egg mixture, then coat with cereal mixture., In a large skillet, heat 1/4 in. of oil over medium-high heat. Fry the fillets for 5-7 minutes on each side or until fish flakes easily with a fork.
Nutrition Facts :
BAKED FISH WITH SHRIMP
Easy and delicious way to impress your family and guests with a recipe that's almost too simple! The fillets are covered with cooked shrimp and a simple white sauce. Grated Parmesan cheese is sprinkled over the top of this baked dish. Grouper, snapper, and catfish are all good choices for this recipe.
Provided by MLT
Time 45m
Yield 5
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a small saucepan, melt butter over medium low heat. Whisk in flour and salt to make a paste. Gradually whisk in milk. Stirring constantly, cook until sauce is thick enough to coat the back of a spoon.
- Select a pan large enough to accommodate all the fillets in one layer. Coat with cooking spray. Arrange fish in pan, and cover with shrimp.. Pour white sauce over shrimp. Sprinkle with grated cheese.
- Bake, uncovered, for 20 to 25 minutes.
Nutrition Facts : Calories 340.6 calories, Carbohydrate 4.8 g, Cholesterol 180.9 mg, Fat 12 g, Fiber 0.1 g, Protein 50.3 g, SaturatedFat 6.3 g, Sodium 545.4 mg, Sugar 2.3 g
GINGER SOY FISH RECIPE
Ginger Soy Fish - crispy and perfectly cooked fish in a mouthwatering sauce. Topped with ginger and scallion, this recipe is so good with steamed rice!
Provided by Rasa Malaysia
Categories Chinese Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Cut to the fish into thick, but bite size pieces. Add corn starch to the fish fillet.
- Coat the fish with the corn starch. Set aside.
- Peel the ginger, slice and cut into thin strips.
- Mix all the ingredients for the Sauce in a small bowl. Stir to mix well and make sure that the sugar melts.
- Heat up a non-stick skillet or well-seasoned wok with the cooking oil on medium to high heat. When the oil is fully heated, add the ginger and stir-fry until they turn light brown. Remove them from the oil and set aside in a bowl.
- Using the ginger-infused oil, pan fry the fish until both surface turn light to golden brown. Make sure you turn the fish very gently with spatula or tong, or preferably with a pair of long cooking chopsticks. Fish fillets are very delicate; you don't want to break them up while pan-frying.
- Add the Sauce to the fish. As soon as the sauce bubbles. Turn off the heat and dish out. Top the fish with the ginger strips and scallion. Serve immediately with steamed rice.
Nutrition Facts : Calories 348 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 83 milligrams cholesterol, Fat 18 grams fat, Protein 33 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 2 people, Sodium 1122 milligrams sodium, Sugar 6 grams sugar
CHINESE SWEET AND SOUR FISH FILLET STIR-FRY
Sweet and Sour Fish is a very popular dish in China, and it's almost always served as a whole fish. This recipe is the much easier version: Sweet and Sour Fish Fillet Stir-fry, using readily available fish fillets fried in a crispy batter.
Provided by Bill
Categories Fish & Seafood
Time 45m
Number Of Ingredients 21
Steps:
- Make sure your fish fillet is clean and pat dry to ensure your fried fish gets really crispy. Heat 3 cups of oil in a small pot (to conserve oil) to 380 degrees F. You can use a thermometer or check the temperature by putting a drop of batter into the oil. The batter should not turn brown right away. Instead, it should rise immediately to the surface and turn a very light golden brown.
- To make the batter, mix together all the dry ingredients--the flour, baking powder, cornstarch, salt, turmeric, and white pepper. When you're ready to fry, mix in the sesame oil and cold seltzer water until the batter is smooth.
- Next, drop the fish fillets into the batter. Ensure they are evenly coated, but allow the excess to drip off (if there's too much batter on the fish, you'll end up with dough balls!). Carefully place the fish into the oil one piece at a time, ensuring that they don't stick to each other. Fry in batches so that the fish pieces aren't overcrowded, frying for 3-4 minutes or until golden brown.
- Scoop the fried fish out and transfer to a cooling rack placed over a baking sheet to drain. Repeat until all the fish has been fried.
- Next, put two teaspoons of the frying oil in a separate wok or skillet over high heat, and toss in the onions, and peppers. Stir-fry for 30 seconds, and then stir in the ketchup. Fry for another 20 seconds--frying the ketchup brings out the color and makes for a better depth of flavor in the sweet and sour sauce.
- Mix in the pineapple, pineapple juice, red wine vinegar, water, salt, and sugar, and bring the liquid to a low simmer for 2 minutes. With the sweet and sour sauce still simmering, slowly stir in the cornstarch slurry until the sauce is thick enough to coat a spoon.
- At this point, if the fried fish fillets have softened, you can refry them in the oil heated to 400F for 30 seconds in larger batches. The higher heat is needed because the oil will cool immediately after putting in a larger batch of fish in the oil.
- Once the fish is ready, toss it into the wok, and fold into the sauce with 3 or 4 scooping motions until the pieces are lightly coated. Plate and serve immediately!
Nutrition Facts : Calories 395 kcal, Carbohydrate 37 g, Protein 17 g, Fat 20 g, SaturatedFat 2 g, Cholesterol 37 mg, Sodium 538 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
CRISPY ORIENTAL FISH FILLETS
Make and share this Crispy Oriental Fish Fillets recipe from Food.com.
Provided by MsKittyKat
Categories Orange Roughy
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a small saucepan combine the soy sauce, the vinegar, the gingerroot, the sugar, and pepper to taste and heat the mixture over low heat while preparing the fish.
- Pat the fish dry and season it with salt and pepper.
- Have ready in separate shallow dishes the cornstarch, the eggs beaten with the salt, and the bread crumbs combined with the sesame seeds.
- Dredge each fillet in the cornstarch, coating it thoroughly and shaking off the excess, dip it in the egg mixture, letting the excess drip off, and dredge it in the bread crumb mixture, pressing the mixture to help it adhere.
- In a skillet heat 1/4 inch of the oil over moderately high heat until it just begins to smoke, in it fry the fillets, 2 at a time, reheating the oil between batches, for 45 seconds to 1 minute on each side, or until they are golden brown, and transfer them to paper towels to drain.
- Transfer the fillets to plates, bring the soy sauce mixture to a boil, and spoon it over the fish.
Nutrition Facts : Calories 407.3, Fat 11.1, SaturatedFat 2.4, Cholesterol 187.8, Sodium 1755.1, Carbohydrate 31.2, Fiber 2.9, Sugar 4.1, Protein 43.9
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- In a shallow dish combine all breading ingredients (I mix the ingredients in a medium bowl then transfer to a plate and just use as needed for each fish fillet this way the crumbs will remaining crispy and if you have any leftover you can save for the next time).
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- Make the tartar sauce: Mix mayonnaise, pickle relish, parsley, calamansi juice, and salt to taste in a small bowl. Cover and chill until ready to use. (You can make this ahead of time, up to 5 days in the refrigerator for best results).
- Prepare the breading station: Season all-purpose flour with salt and pepper to taste in one shallow plate. Beat egg with fresh milk and season with salt and pepper in another shallow plate. Finally, place crushed crackers in another shallow plate. Have another plate for placing the breaded fish fillets.
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