CRUNCHY BAKED FISH
Provided by Food Network
Time 20m
Yield 4 servings, 4.4 oz each
Number Of Ingredients 5
Steps:
- 1.Preheat oven to 400 degrees F.
- 2.Spray a 9x9 inch baking dish with vegetable oil spray.
- 3.Place fish in dish.
- 4.Mix corn flake crumbs with Mrs. Dash® Chicken Grilling Blend and Mrs. Dash® Lemon Pepper. Sprinkle over fish.
- 5.Spray fish lightly with vegetable oil spray.
- 6.Bake for 20 minutes or until fish flakes easily with fork.
CRUNCHY BATTER FRIED FISH (NO BEER)
I had great reviews with my other fish recipe recipe #104409. But I'm always striving to improve. I did some experimenting, and this fish batter is great! Serve it with recipe #104661, fries and coleslaw. Or make it into a fish sandwich with tartar sauce and lettuce on a bun. Either way, it's delish!
Provided by BETHANY T.
Categories Healthy
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix together 1 cup flour, 1/4 cup cornstarch, baking powder and salt in a bowl.
- Stir in enough club soda to make a batter about the consistency of thin pancake batter. You don't want it too thick, just thick enough to nicely coat a spoon.
- Season the batter to taste if desired with seasoning of your choice. I suggest Old Bay, Lemon Pepper seasoning, or seasoned salt. set aside.
- In another bowl, mix together remaining 1/4 cup flour and 1/4 cup cornstarch.
- Heat oil in a deep pan to 375°F Use a candy thermometer if you need to. Oil in pan should be about 3" to 4" deep.
- Cut fish into portion sizes and remove any pin bones, and pat dry.
- Dredge the fish in the dry flour/cornstarch mixture. Shake off any excess.This allows the batter to stick to the fish.
- Dip dredged fish into batter allowing any excess to drip off before carefully adding the fish to the hot oil.
- Cook the fish one or two pieces at a time until golden brown.
- Drain on paper towels or better yet, on a cake cooling rack set up over paper towels.
- Serve while hot.
CRUNCHY CHEESY FISH AND SPINACH CASSEROLE
What a great way to combine all food groups into one casserole dish. So yummy, the kids won't even mind eating their veggies. Also a good meal idea for the working mom; it's simple to put together and cooks quickly in the oven. Substitute any mild white fish for the cod if desired.
Provided by mstopka
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
- Evenly spread spinach in the bottom of prepared casserole dish; sprinkle with garlic salt. Arrange fish atop spinach, keeping the pieces side by side and larger pieces toward the outside of dish. Top fish with lemon zest, lemon juice, dill, sea salt, and black pepper.
- Combine Cheddar cheese, Italian-seasoned bread crumbs, and panko bread crumbs in a bowl; spread evenly over fish. Cover dish with aluminum foil.
- Bake in the preheated for 12 to 15 minutes; uncover and cook until fish flakes easily with a fork and topping is lightly browned and crunchy, 5 to 8 more minutes.
Nutrition Facts : Calories 279.8 calories, Carbohydrate 14.7 g, Cholesterol 78.5 mg, Fat 11.2 g, Fiber 2.9 g, Protein 32.3 g, SaturatedFat 6.2 g, Sodium 1361.6 mg, Sugar 0.9 g
CRUMB-TOPPED BAKED FISH
Flaky cod is treated to a tasty coating of bread crumbs, cheese and seasonings in this savory entree that's sure to please! -Jean Barcroft, Clarksville, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Place fillets on a greased baking sheet; season with salt and pepper. In a small bowl, combine the remaining ingredients; pat onto fillets. Bake 15-20 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 413 calories, Fat 16g fat (9g saturated fat), Cholesterol 136mg cholesterol, Sodium 777mg sodium, Carbohydrate 26g carbohydrate (1g sugars, Fiber 1g fiber), Protein 39g protein.
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 FISH SANDWICH
This recipe has all the makings for your new favorite classic fish sandwich: Crispy fried white flounder fillets enveloped in two thick slices of white bread, piled high with iceberg lettuce, pickles, onions, and of course, potato chips.
Provided by Molly Baz
Categories Sandwich Onion Pickles Mayonnaise Dill Lemon Egg Breadcrumbs Fish Lettuce Bread Summer Spring Kid-Friendly Small Plates
Yield Makes 4
Number Of Ingredients 16
Steps:
- Combine onion, pickles, and pickle brine in a small bowl.
- Mix mayonnaise, dill, hot sauce, pepper, 2 tsp. lemon juice, and 1/2 tsp. salt in another small bowl.
- Place eggs, panko, and flour in 3 separate shallow medium bowls. Season each fish fillet with 1/2 tsp. salt. Working one at a time, dredge fish in flour, shaking off excess. Coat evenly with egg, allowing excess to drip back into bowl. Coat with panko, pressing to adhere. Transfer fish to a plate.
- Heat oil in a large skillet over medium. Cook fish until breading is golden brown and cooked through, 2-3 minutes per side. Transfer fish to a paper towel-lined plate. Season fillets with 1/2 tsp. salt total.
- Spread 1 heaping Tbsp. mayonnaise mixture on one side of each slice of bread. Pile each bottom slice with 3/4 cup lettuce, 1 fish fillet, a small handful of potato chips, and 1/4 cup onion mixture. Close sandwich with second slice of bread, mayo side down, and push down lightly to crush potato chips. Transfer to a platter. Repeat with remaining sandwiches. Serve with lemon wedges and more potato chips alongside.
- Do Ahead: Pickled onions and dill sauce can be made 1 day ahead. Cover and chill.
SUPER CRUNCHY OVEN FRIED FISH THAT WILL KNOCK YOUR SOCKS OFF!
This is a recipe handed down to me from a buddy who has ran a seafood restaurant on the waters of Marina Del Ray, California. I have never found a crunchier, juicier and flavorful but yet oven fried fish ever. Enjoy it, I have. To prevent overcooking, buy fish fillets at least 1 inch thick. The bread crumbs can be made up to 3 days in advance, cooled, and stored at room temperature in an airtight container.
Provided by Sophisticated Taste
Categories European
Time 48m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 1. Adjust oven rack to middle position and heat oven to 350 degrees. Pulse bread, melted butter, 1/4 teaspoon salt, and 1/4 teaspoon pepper in food processor until bread is coarsely ground, eight 1-second pulses (you should have about 3 1/2 cups crumbs). Transfer to rimmed baking sheet and bake until deep golden brown and dry, about 15 minutes, stirring twice during baking time. Cool crumbs to room temperature, about 10 minutes. Transfer crumbs to pie plate; toss with parsley and shallot. Increase oven temperature to 425 degrees.
- 2. Place 1/4 cup flour in second pie plate. In third pie plate, whisk eggs, horseradish (if using), mayonnaise, paprika, cayenne pepper (if using), and 1/4 teaspoon black pepper until combined; whisk in remaining 5 tablespoons flour until smooth.
- 3. Spray wire rack with nonstick cooking spray and place in rimmed baking sheet. Dry fish thoroughly with paper towels and season with salt and pepper. Dredge 1 fillet in flour; shake off excess. Using hands, coat with egg mixture. Coat all sides of fillet with bread crumb mixture, pressing gently so that thick layer of crumbs adheres to fish. Transfer breaded fish to wire rack. Repeat with remaining 3 fillets.
- 4. Bake fish until instant-read thermometer inserted into centers of fillets registers 140 degrees, 18 to 25 minutes. Using thin spatula, transfer fillets to individual plates and serve immediately with lemon wedges.
Nutrition Facts : Calories 278.8, Fat 12.9, SaturatedFat 5.2, Cholesterol 172.2, Sodium 193.3, Carbohydrate 9.7, Fiber 0.4, Sugar 0.9, Protein 29.6
CRISPY CRUNCHY FISH AND CHIPS
Steps:
- Preheat oven to 400 degrees F. Place a baking sheet in the oven to preheat.
- Using the slicing attachment on a food processor or a knife, slice the potatoes into thin discs about 1/4-inch thick. Place 1/3 of the sliced potatoes into a container with cold water and reserve for another use. Place remaining 2/3 of the potatoes in a large bowl with 2 teaspoons canola oil, salt and pepper, to taste, and toss to coat. Remove the baking sheet from the oven and spray with nonstick cooking spray. Transfer the potatoes to the baking sheet and bake for 10 minutes, flip each chip and bake for another 10 minutes.
- In a medium pot heat 3 cups of canola oil to 360 degrees F.
- In a large bowl combine remaining dry ingredients except 1/2 cup flour and season with salt and pepper. Whisk in the seltzer water.
- Place the remaining 1/2 cup flour on a plate or pie dish and season with salt and pepper. Dredge the tilapia in the flour, shake off excess, then dip into batter. Carefully place the battered fish into the hot oil. Working in batches so not to crowd the pot, fry for 6 minutes until golden brown. Remove to an oven-proof plate lined with papers towels or a brown paper bag. Repeat with remaining fillets. While frying remaining tilapia keep the cooked fillets warm in a preheated 250 degree F oven.
- Serve immediately with chips and Tartar Sauce on the side.
- Combine all ingredients in a small bowl and mix until well blended.
CRUNCHY FISH-WICH
It doesn't matter if anyone knows what you mean when you announce that you're having Crunchy Fish-Wiches. They'll catch on after the first delectable bite.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 4 servings, one sandwich each.
Number Of Ingredients 5
Steps:
- Bake fish as directed on package. Meanwhile, combine coleslaw blend and dressing.
- Fill buns with fish, Singles and coleslaw mixture.
Nutrition Facts : Calories 550, Fat 30 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 55 mg, Sodium 1090 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 19 g
WALKING FISH TACOS WITH CRUNCHY CABBAGE SLAW AND CILANTRO DRESSING
Steps:
- For the cilantro lime sour cream: Combine the sour cream, garlic, jalapeño, lime juice, cilantro, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl and set aside.
- For the red cabbage slaw: Combine the lime juice, cabbage, onion, oil, sugar and 1/2 teaspoon salt in a large bowl and massage for 2 minutes to soften the cabbage and distribute all ingredients evenly.
- For the fish: Mix the cayenne, cumin and paprika with 1/2 teaspoon salt and a few turns of pepper in a dish and sprinkle all over the fish. Put the flour in a shallow dish and season with a pinch of salt and pepper. Beat the egg with 1 tablespoon water in another shallow dish, then put the breadcrumbs in a third shallow dish and season with salt and pepper.
- Coat the fish all over in the flour and then the egg and then the breadcrumbs.
- Heat a large skillet over medium-high heat and add a thin layer (about 1/4 cup) of oil. Fry the fish until golden and crispy, 4 to 6 minutes per side. Transfer to a cutting board and chop into strips.
- To serve: Fill paper bags with chips (or open small bags of store-bought ones) and crush them coarsely. Top with a big plop of cilantro-lime sour cream, some fish, a squeeze of lime, slaw, avocado, jalapeños and a pile of fresh cilantro. Enjoy!
FIERY FISH TACOS WITH CRUNCHY CORN SALSA
Spicy grilled fish are cooled down with a fresh crunchy veggie salsa featuring fresh corn. Your guests will swim back for seconds!
Provided by LouiseCol
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat grill for high heat.
- In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.
- In a small bowl, combine cayenne pepper, ground black pepper, and salt.
- Brush each fillet with olive oil, and sprinkle with spices to taste.
- Arrange fillets on grill grate, and cook for 3 minutes per side. For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.
Nutrition Facts : Calories 350.7 calories, Carbohydrate 40.3 g, Cholesterol 43.2 mg, Fat 9.6 g, Fiber 7.5 g, Protein 28.7 g, SaturatedFat 2 g, Sodium 2415.7 mg, Sugar 4.1 g
CRISPY FRIED FISH
Bring back the Friday night fish fry tradition with this updated recipe. Using Progresso panko crispy bread crumbs help the crust stay extra-crisp, while the fish remains moist.
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- In shallow dish, mix flour and seasoned salt. In medium bowl, beat eggs and beer with whisk. Place bread crumbs in large resealable food-storage plastic bag.
- In electric skillet or deep fryer, heat about 2 inches oil to 350°F. Coat both sides of fish fillets with flour mixture, then dip in beer mixture, letting excess drip back into bowl. Place 1 or 2 pieces of fish at a time in plastic bag with bread crumbs; seal bag and shake to coat completely.
- Fry fish in batches in hot oil about 4 minutes, turning once, until golden brown. Drain on paper towels. Serve hot.
Nutrition Facts : Calories 420, Carbohydrate 39 g, Cholesterol 240 mg, Fat 1 1/2, Fiber 0 g, Protein 41 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 2 g, TransFat 0 g
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- Whiz the mixture until nice and fine.Place a non-stick ovenproof frying pan on a medium-high heat.
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