FRIED-CATFISH ROLLS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat about 2 inches of oil in a heavy-bottomed pot over medium heat until a deep-fry thermometer registers 350 degrees.
- Combine the jalapeno, scallions, mayonnaise and pickling liquid in a blender; puree until almost smooth. Season with salt and pepper.
- Place the flour in a bowl and season with salt and pepper. Dredge the catfish in the flour; shake off any excess in a strainer. Working in batches, fry the fish until lightly golden and just cooked through, about 1 minute. Remove from the oil with a slotted spoon and drain on a paper-towel-lined plate; let cool. Preheat the broiler.
- While the fish cools, divide the buns into four 3-roll rows (they'll look like hot dog buns). Split open down the center; brush the tops and insides with the melted butter; broil until golden, 1 to 2 minutes.
- Toss the fried catfish with the spiced mayonnaise; divide among the buns. Garnish with tomato, pickles and celery.
Nutrition Facts : Calories 781, Fat 53 grams, SaturatedFat 11 grams, Cholesterol 78 milligrams, Sodium 675 milligrams, Carbohydrate 51 grams, Fiber 3 grams, Protein 26 grams
FRIED FISH SANDWICH
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 4 sandwiches
Number Of Ingredients 23
Steps:
- Fill a Dutch oven halfway full with oil and heat to 350 degrees F.
- Add the cornmeal, flour, baking powder and salt and whisk to combine in a large bowl. Whisk in the beer, being sure to remove any lumps. Stir in the hot sauce.
- Sprinkle the fillets with salt and pepper. Dip each fillet in the beer batter and add to the fryer, one at a time. Fry until brown and crispy, 3 to 4 minutes, flipping halfway through. Transfer the fillets to a wire rack on a baking sheet and sprinkle with salt and pepper. Repeat with the remaining fillets.
- Spread the Lemon Tarragon Tartar Sauce on the bottoms and tops of the rolls. Add the fillets and top with some lettuce and the cheese slices, if using. Serve with lemon wedges.
- Fold together the mayonnaise, pickles, scallions, capers, tarragon, mustard, lemon zest, lemon juice in a bowl and sprinkle with salt and pepper. Adjust the seasoning to taste. Cover the bowl and refrigerate until ready to serve, about 20 minutes.
FRIED FISH ROLLS
Make and share this Fried Fish Rolls recipe from Food.com.
Provided by CJAY8248
Categories Asian
Time 20m
Yield 6 fish rolls, 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 132.2, Fat 2.3, SaturatedFat 0.5, Cholesterol 60.6, Sodium 236, Carbohydrate 16.6, Fiber 0.8, Sugar 0.1, Protein 10.5
CRISPY FISH AND CHEESE ROLLS
Make and share this Crispy Fish and Cheese Rolls recipe from Food.com.
Provided by Renee14
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 1034.8, Fat 75.3, SaturatedFat 41.8, Cholesterol 920.4, Sodium 2545.6, Carbohydrate 15.5, Fiber 1.2, Sugar 1.9, Protein 71.6
DEEP FRIED FISH ROLLS WITH PORK
Number Of Ingredients 13
Steps:
- 1. Cut fish fillets in 2x3-inch pieces.2. Mince or grind cooked pork, then combine with sherry and sugar. Top fish strips with mixture, then roll up each piece to enclose stuffing. (Fasten with a toothpick or tie with white thread.)3. Mince onion and ginger root then combine in a cup with soy sauce, remaining sherry and sugar. In another cup, blend cornstarch and cold water to a paste. Meanwhile heat oil.4. Add fish rolls, a few at a time, and deep-fry until golden. Drain on paper toweling.5. Heat stock in a pan. Add onion-ginger mixture and cook, stirring, 2 minutes. Stir in cornstarch paste to thicken. Pour sauce over fish rolls and serve. VARIATIONS:1. Serve the fish rolls with deep-fried eggs, sliced lengthwise.2. For the mixture in step 2, substitute 1/3 cup cooked pork, 1/3 cup cooked shrimp and 1/3 cup onion, blended with 1/2 teaspoon salt.3. Instead of deep-frying the stuffed fish rolls, poach them: Omit steps 3, 4 and 5. Place fish instead in a shallow pan with 1/2 cup sherry, 1/2 cup water and 1 tablespoon soy sauce and let stand 30 minutes, turning occasionally. Then bring nearly to a boil over very low heat. Transfer to a serving dish. Sprinkle lightly with salt and pepper spoon some of the liquid over and serve.
Nutrition Facts : Nutritional Facts Serves
FRESH CRISPY FISH ROLLS
Yogurt provides a wonderful addition to the cucumber sauce that's used in these fish rolls that are made with Progresso® bread crumbs - a tasty dinner that's ready in 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 12
Number Of Ingredients 17
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.
Nutrition Facts : Calories 280, Carbohydrate 30 g, Cholesterol 55 mg, Fat 2, Fiber 1 g, Protein 15 g, SaturatedFat 3 g, ServingSize 1 Fish Roll, Sodium 630 mg, Sugar 5 g, TransFat 0 g
DEEP-FRIED FISH ROLLS WITH PORK
Number Of Ingredients 13
Steps:
- 1. Cut fish fillets in 2- by 3-inch pieces. 2. Mince or grind cooked pork, then combine with sherry and sugar. Top fish strips with mixture, then roll up each piece to enclose stuffing. (Fasten with a toothpick or tie with white thread.) 3. Mince onion and ginger root then combine in a cup with soy sauce, remaining sherry and sugar. In another cup, blend cornstarch and cold water to a paste. Meanwhile heat oil. 4. Add fish rolls, a few at a time, and deep-fry until golden. Drain on paper toweling. 5. Heat stock in a pan. Add onion-ginger mixture and cook, stirring, 2 minutes. Stir in cornstarch paste to thicken. Pour sauce over fish rolls and serve. VARIATIONS: * Serve the fish rolls with deep-fried eggs, sliced lengthwise (see Egg Dishes, Deep-Fried Coated Eggs). * For the mixture in step 2, substitute 1/3 cup cooked pork, 1/3 cup cooked shrimp and 1/3 cup onion, blended with 1/2 teaspoon salt. * Instead of deep-frying the stuffed fish rolls, poach them: Omit steps 3,4 and 5. Place fish instead in a shallow pan with 1/2 cup sherry, 1/2 cup water and 1 tablespoon soy sauce and let stand 30 minutes, turning occasionally. Then bring nearly to a boil over very low heat. Transfer to a serving dish. Sprinkle lightly with salt and pepper spoon some of the liquid over and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
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