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
CRISPY-SKIN FISH FILLETS WITH WILTED ESCAROLE
Pan-sear to crisp the skin, then pop the fillets in the oven to finish the job.
Provided by Paul Johnson
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Line baking sheet with plastic wrap. Arrange fish, skin side up, on sheet. Spread coarse salt generously on skin to coat completely. Chill uncovered 1 hour.
- Preheat oven to 475°F. Rinse salt off fish; pat until very dry. Place fish, skin side up, on work surface. Using large knife with edge of blade perpendicular to skin, scrape surface of skin to remove any moisture, wiping blade clean often. Using razor blade, score skin in 1-inch crosshatch squares. Sprinkle with pepper.
- Heat 1 1/2 tablespoons oil in each of 2 large ovenproof skillets over high heat. Add 2 fillets, skin side down, to each skillet. Sear until skin is crisp and brown, about 4 minutes. Place skillets in oven (do not turn fish) and roast until fish is just opaque in center, about 4 minutes.
- Meanwhile, heat 3 tablespoons oil in large pot over medium high heat. Add garlic and sauté 30 seconds. Add escarole and toss until beginning to wilt, about 2 minutes. Add 1 1/2 tablespoons vinegar and toss. Season with salt and pepper.
- Mound escarole in center of 4 plates. Top with fish, skin side up. Sprinkle with remaining 1 1/2 tablespoons vinegar.
WILTED ESCAROLE
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Remove the tough outer leaves of the escarole and twist from the core, discard. Wash in a deep bowl filled with very cold water and swish around until all the dirt has rested on the bottom of the bowl. Lift the leaves from the bowl and spin dry in small batches in a salad spinner.
- Heat the butter, oil, and pepper flakes in a skillet over medium-high heat. Add half the escarole and stir until just wilted. Add the remaining escarole and cook until softened but still has a little crunch. Season with the salt and serve.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
WILTED ESCAROLE
Provided by Alex Guarnaschelli
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 5
Steps:
- Escarole is a winter green my father served to me raw in a salad. I always struggled with the underlying toughness of the leaves. I would smile and gulp down a lot of water while eating them! My favorite treatment for them now is to drop them in a hot pan with a splash of olive oil and a touch of chili flakes. The "fork-garlic clove" trick adds a nice, light garlic flavor! They will lose a lot of volume so don't be afraid to overload the pan and watch it wilt. Cook for only a few minutes and serve immediately.
- Heat a large skillet over medium heat and add the olive oil. Add the escarole and season lightly with salt and chili flakes. Cook the escarole, stirring, from time to time, with the fork, until they are completely wilted, about 2 to 3 minutes. This will allow a "hint" of garlic to touch the greens without overwhelming them. Drain and discard any liquid. Transfer the leaves to a kitchen towel and dry them off, slightly, before transferring them to a platter. Serve immediately.
SUSAN'S CRISPY FISH FILLETS
I found the basis for this one on Allrecipe's but due to my family's preferences and ingredients I had in the house, I changed the original recipe and came up with this one and we LOVED it!!! You can use any mild white fish for this one but we use thin flounder fillets and it is pure heaven in your mouth! The original recipe called for using instant mashed potato flakes but since I never have that, I subbed in Panko and YUM!!!!! I hope you enjoy this as much as we do!
Provided by RedVinoGirl
Categories Toddler Friendly
Time 20m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 488.8, Fat 20.7, SaturatedFat 3.5, Cholesterol 123.2, Sodium 1195.9, Carbohydrate 44.7, Fiber 3.4, Sugar 3.4, Protein 30.5
CRISPY-SKINNED FISH
Provided by Donald Link, Chef Pêche, New Orleans
Categories Kid-Friendly Dinner Bass Healthy Bon Appétit Sugar Conscious Low Sugar Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 2 Servings
Number Of Ingredients 3
Steps:
- Dry Out
- Starting with parched skin is the key to a pro result- try to cook wet fish and it's going to steam, stick, rip, and generally be a huge, frustrating bummer. One hour before cooking, put your fillets on a plate, skin side up (no seasoning, please!), and leave them uncovered in the fridge to dry out.
- Start Smoking
- Get a large stainlesssteel skillet ripping hot over high heat (2 minutes should do it), then pour in 1 tablespoon oil and add a big pinch of salt. Once the oil is smoking, take the skillet off the heat and use a handful of paper towels to wipe oil and salt around and out of the pan (be extra careful-you might want to use tongs to hold the towels).
- Give 'Em Some Skin
- Put your now-seasoned skillet back over high heat and take those beautiful air-dried fillets out of the fridge. Add another 1 tablespoon oil to the pan and hit both sides of each fillet with a decent amount of salt. Once the oil is shimmering, carefully lay a fillet skin side down in the pan (be sure to lay them going away from you to guard against spatters).
- Be Firm
- Use a fish spatula (call it a "fish spat" if you want to sound like a pro) to apply firm, even pressure to the fillet until it relaxes and lies flat. Repeat with remaining fillet, then keep at it! Periodically press down each fillet and cook until flesh is nearly opaque and cooked through, with just a small raw area on top.
- Flip and Rest
- Slide your fish spatula under each fillet and-using your other hand as a guide-turn it away from you (watch that oil). Remove the pan from heat. At this point you're just letting the raw side kiss the skillet to finish cooking, about 1 minute.
More about "crispy skin fish fillets with wilted escarole recipes"
HOW TO COOK FISH WITH CRISPY SKIN, EVERY TIME - BON APPéTIT
From bonappetit.com
10 BEST CRISPY BAKED FISH FILLETS RECIPES | YUMMLY
From yummly.com
BUDDY’S CRISPY-SKINNED FISH RECIPE - JAMIE OLIVER
From jamieoliver.com
HOW TO GET ACTUALLY CRISPY FISH SKIN - MYRECIPES
From myrecipes.com
HOW TO COOK FISH FILLETS ON THE SKIN - STEFAN'S …
From stefangourmet.com
HOW TO MAKE PAN SEARED FISH WITH A CRISPY SKIN - REAL …
From realsimple.com
CRISPY-SKIN FISH FILLETS WITH WILTED ESCAROLE RECIPE - BON …
From bonappetit.com
Servings 4
10 BEST CRISPY FISH FILLET RECIPES - YUMMLY
From yummly.com
RECIPES/CRISPY-SKIN-FISH-FILLETS-WITH-WILTED-ESCAROLE-241115.JSON AT ...
From github.com
CRISPY-SKIN FISH FILLETS WITH WILTED ESCAROLE RECIPE
From keeprecipes.com
WILTED ESCAROLE WITH LEMON AND GARLIC RECIPE | MYRECIPES
From myrecipes.com
WILTED ESCAROLE RECIPE | MYRECIPES
From myrecipes.com
PAN-FRIED CRISPY SKIN FISH RECIPE | NEW IDEA MAGAZINE
From newidea.com.au
ACNE AMBUSH: FISH WITH ESCAROLE CRISPY-SKIN WILTED FILLETS
From acneambush.blogspot.com
CRISPY SKIN FISH RECIPE - SILVE GASTRONOMY
From gastronomiesilve.com
FISH WITH SKIN THAT GOES CRISPY - RECIPETIN EATS
From recipetineats.com
EGANJAMES88: CRISPY SKIN FISH FILLETS WITH WILTED ESCAROLE
From eganjames88.blogspot.com
CRISPY-SKINNED FISH FILLETS RECIPE - REAL SIMPLE
From realsimple.com
CRISPY SKIN FISH | RECIPETIN EATS
From recipetineats.com
CRISPY-SKINNED FISH FILLETS RECIPE - UCHE MBA
From uchemba.com
HOW TO MAKE FISH SKIN CRISPY AND DELICIOUS EVERY TIME
From wellandgood.com
CRISPY SKIN FISH | RECIPETIN EATS - PLY MOUTH BUZZ
From plymouthbuzz.com
CRISPY SKIN FISH - EDIBLE ORLANDO
From edibleorlando.com
SPICY SAUTEED FISH WITH OLIVES AND CHERRY TOMATOES RECIPE
From keeprecipes.com
CRISPY-SKIN FISH FILLETS - NEW ENGLAND TODAY
From newengland.com
CRISPY-SKIN FISH FILLETS WITH WILTED ESCAROLE NUTRITION FACTS & CALORIES
From nutritiondata.self.com
CRISPY-SKIN FISH FILLETS WITH WILTED ESCAROLE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CRISPY SKIN FISH | RECIPETIN EATS - MIND FOODIARY
From mindfoodiary.com
3 EASY AND TASTY WAYS TO COOK FISH WITH SKIN - WIKIHOW
From wikihow.life
RECIPE: CRISPY-SKIN FISH - CHRON
From chron.com
CRISPY SKIN OCEAN PERCH - NICELAND SEAFOOD
From nicelandseafood.com
CRISPY CHICKEN THIGHS WITH BACON AND WILTED ESCAROLE
From recipes.lacestreetshoes.com
CRISPY-SKINNED SEARED TROUT FILLETS WITH LEMON RECIPE - KITCHN
From thekitchn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love