Fresh Crispy Fish Rolls Recipes

VIETNAMESE FRESH SPRING ROLLS

Steps:

• Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
• Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
• In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
• In another small bowl, mix the hoisin sauce and peanuts.
• Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.

CRISPY FISH

Steps:

• In medium bowl, combine the potato flakes, flour, garlic powder, seasoning salt, black pepper, and cayenne pepper.
• Soak fish filets in bowl of cold water.
• In a deep skillet or deep fryer, melt and heat the shortening to 350 degrees F (175 degrees C).
• Dredge fish filets in dry mixture and fry in the hot oil for 5 minutes or until fish flakes apart easily. Remove from oil and place on paper towels to absorb excess oil.

FRESH CRISPY FISH ROLLS

Steps:

• In medium bowl, mix Cucumber Sauce ingredients. Cover and refrigerate until ready to serve.
• Cut fish fillets into 12 serving pieces. In pie plate or shallow pan, mix milk and egg. In another pie plate or shallow pan, mix bread crumbs and salt. Dip fillets into milk mixture; roll in bread crumbs. Shake off excess crumbs.
• In 12-inch skillet, heat oil over medium-high heat. Cook fish fillets in oil 10 to 12 minutes, turning once, until fish flakes easily with fork. Keep warm.
• Heat 10-inch skillet over medium heat. Brush melted butter on cut sides of buns. Place cut sides down in skillet; cook about 3 minutes or until toasted. Place buns on plates; fill each with fish fillet and about 3 tablespoons sauce. Serve with lemon slices and fresh dill.

FRIED FISH ROLLS

Steps:

• Cut fillets into pieces about 4"x1 1/2". Stuff with mixture of ginger, salt, ham and spinach. Roll and fasten with toothpicks. Make batter by combining flour, egg and water. Stir in sesame seeds. Dip fish rolls into batter and deep fry until rolls are golden brown, about 4-5 minutes, or until fish is done. Remove toothpicks before serving with your choice of dipping sauces.

CRISPY OVEN-BAKED-FISH WRAPS

Steps:

• Preheat oven to 400°F. On a rimmed baking sheet, toss panko with oil and 1/4 teaspoon salt. Toast in oven, stirring once, until golden, about 5 minutes. Transfer to a plate; let cool slightly.
• Pat fish dry; season with salt and pepper. In a medium bowl, whisk together 2 tablespoons mayonnaise and 2 teaspoons water; toss with fish to coat completely. Coat fish with panko, patting to adhere. Place on a wire rack set inside a rimmed baking sheet and bake until cooked through, 12 to 14 minutes.
• In a large bowl, whisk together remaining 1/4 cup mayonnaise and vinegar. Toss with coleslaw and apple; season to taste. Fill tortillas with fish, coleslaw mixture, and herbs; serve with lime wedges.

CRISPY FISH AND CHEESE ROLLS

Steps:

• Marinate fish fillet with pepper, salt, egg white and cornflour for 15mins.
• Put a piece of cheese in between two slices of fish fillet.
• Dip the fish roll in the beaten egg and coat with breadcrumbs.
• Heat oil for deep frying and fry fish roll till it turns golden brown.