CRUNCHY PANKO FISH STICKS WITH QUICK LEMON-HERB AIOLI
Homemade fish sticks taste delicious dipped in a Greek yogurt-based lemon-herb aioli.
Provided by By Cindy Rahe
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 16
Steps:
- In small bowl, stir together Lemon-Herb Aioli ingredients. Cover with plastic wrap; refrigerate until ready to serve.
- Gather 3 wide, shallow dishes. In first dish, stir together flour, dash salt, dash pepper and dash paprika. In second dish, beat egg, milk and hot sauce with whisk. In last dish, stir together bread crumbs, dash salt, dash pepper and dash paprika.
- Coat fish sticks with seasoned flour, dip into egg mixture to coat, and then bread crumb mixture, pressing bread crumbs into fish if needed. Place on plate; repeat with remaining fish until all are coated.
- Heat 10-inch cast-iron or nonstick skillet over medium-high heat. Fill skillet with 1/4 to 1/2 inch of oil (enough to reach halfway up sides of fish pieces). Once oil is hot, fry fish sticks in batches, a few minutes on each side, until golden brown, crisp and fish feels firm. Drain on paper towel-lined plate. Repeat with remaining fish. Serve with aioli and if desired, lemon wedges.
Nutrition Facts : Calories 490, Carbohydrate 44 g, Cholesterol 105 mg, Fat 2, Fiber 0 g, Protein 29 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 3 g, TransFat 0 g
CRUSTED BAKED FISH WITH AIOLI
Try this Crusted Baked Fish with Aioli on your favorite fillet. The crust on this baked fish dish is perfect for tilapia, salmon or catfish. Dip it in this creamy aioli sauce for extra flavor. This is sure to become a mealtime staple at home.
Provided by My Food and Family
Categories Recipes
Time 27m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400ºF.
- Place fish on baking sheet sprayed with cooking spray; brush with half the dressing. Mix remaining dressing, cracker crumbs, basil, garlic and pepper; sprinkle over fish.
- Bake 10 to 12 min. or until fish flakes easily with fork. Meanwhile, mix mayo, seafood seasoning, lemon zest and juice until blended.
- Serve fish with mayo mixture.
Nutrition Facts : Calories 350, Fat 18 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 0.8568 g, Sugar 0 g, Protein 26 g
POTATO CHIP-CRUSTED FISH FILLETS WITH LEMON-GARLIC AIOLI
Steps:
- Gather the ingredients.
- Preheat oven to 450 F. Pat fish fillets dry with a paper towel.
- In a small bowl, combine mayonnaise, lemon juice, garlic, and black pepper thoroughly. Refrigerate for 30 minutes while preparing and baking fish.
- Combine garlic powder, paprika, crushed potato chips, and breadcrumbs in a shallow bowl. Put beaten egg in a separate shallow bowl.
- Dip a fish fillet into beaten egg on both sides, and shake off excess. Dip it in potato chip mixture on both sides and again shake off extra. Place fillet on a prepared baking sheet. Repeat with remaining fillets.
- Bake for 10 to 15 minutes, or until fish flakes easily when tested with a fork. Serve immediately with lemon-garlic aioli on side.
Nutrition Facts : Calories 358 kcal, Carbohydrate 16 g, Cholesterol 129 mg, Fiber 1 g, Protein 12 g, SaturatedFat 5 g, Sodium 389 mg, Sugar 1 g, Fat 27 g, ServingSize 5 to 6 servings, UnsaturatedFat 0 g
BAKED COD WITH A CHORIZO CRUMB & LEMON AïOLI
White fish and chorizo are a classic Spanish pairing. The spicy sausage adds a lovely rich smokiness to the meaty cod
Provided by Good Food team
Categories Dinner
Time 25m
Number Of Ingredients 9
Steps:
- Tip the chorizo into a frying pan and cook over a medium heat until it releases its oil and becomes crisp in places. Meanwhile, make the aïoli: stir together the ingredients with some seasoning, then chill.
- Put the chorizo and its oil in a food processor and pulse until broken into small chunks. Add the breadcrumbs, almonds, lemon zest, seasoning and half the olive oil, then blitz to a crumb.
- Heat oven to 200C/180C fan/gas 6. Put the cod fillets on a lightly greased baking tray, then brush with the remaining oil. Heap the crumbs onto the fish and pat down so that the fillets are well covered. Let them firm up in the fridge for at least 20 mins.
- When you're ready to cook, pop the fish in the oven for 10-15 mins, depending on the thickness of your fillets, until the flesh has turned opaque and the chorizo crumb is golden.
Nutrition Facts : Calories 409 calories, Fat 25 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 39 grams protein, Sodium 1 milligram of sodium
PECAN-CRUSTED BAKED SALMON WITH LEMON-DILL AIOLI
A deliciously unexpected combination of creamy and crunchy atop flaky baked salmon.
Provided by Dishing It
Categories Baked Salmon
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Cut salmon into smaller, equal-sized portions if needed. Pat dry. Season with salt and pepper.
- Mix mayonnaise, garlic, dill, and lemon juice together in a bowl. Season with salt.
- Place the pecans in a food processor. Pulse for 1 second and check the size of the pieces. You want it to be not quite powdery, but still with some larger chunks. Continue to pulse in 1-second bursts until desired consistency is achieved.
- Place the salmon on a baking sheet. Layer the top of the salmon with aioli, then with pecans, until completely covered.
- Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.
Nutrition Facts : Calories 486.2 calories, Carbohydrate 4.5 g, Cholesterol 66.2 mg, Fat 43.5 g, Fiber 2 g, Protein 21.4 g, SaturatedFat 6.4 g, Sodium 210.8 mg, Sugar 0.9 g
CORN-FLAKE CRUSTED FISH FILLETS WITH CHILE-CILANTRO AIOLI
I love using different crusts on fish and chicken. This is excellent with a white fillet such as catfish, tilapia or halibut. The mayonnaise aioli has just enough spice to really compliment the fish!
Provided by MommyMakes
Categories Kid Friendly
Time 23m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Make aioli by combining all ingredients and stirring well. Store in the refrigerator until ready to serve.
- To make fish, combine milk and egg white in a shallow dish. In a second dish, combine cornflakes, flour, salt and pepper.
- Heat oil in a large skillet (non-stick works best) over medium-high heat.
- Dip fillets in milk mixture and then dredge in cornflake mixture.
- Add to pan and cook 4 minutes per side or until fish flakes easily.
- Garnish with lemon wedges and serve with aioli.
Nutrition Facts : Calories 405.5, Fat 14.3, SaturatedFat 3.2, Cholesterol 104.9, Sodium 647.3, Carbohydrate 24.1, Fiber 0.7, Sugar 2.3, Protein 43.6
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