Fried Red Fish Recipes

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RED-FRIED FISH



Red-Fried Fish image

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 40m

Yield 4 servings

Number Of Ingredients 10

Corn, grape seed or other neutral oil for deep-frying
1 teaspoon ground ginger
1/2 teaspoon cayenne, or to taste
1 teaspoon mild paprika
Salt and pepper to taste
1/2 cup flour
1 egg
2 tablespoons lime juice
1 pound thin fillets of a white fish like flounder or fluke, in 4-inch strips about 1 inch wide (almost like fish fingers)
1 lime, cut into wedges

Steps:

  • Put at least 1/2 inch oil in cast-iron skillet. Over medium-high heat, bring oil to 350 degrees. (A drop of batter will sizzle energetically but not violently at this temperature.)
  • Meanwhile combine ginger, cayenne, paprika, salt, pepper and flour in a bowl. Beat egg with lime juice and about 1/4 cup cold water; stir into mixture, and stir in as much water as necessary to achieve consistency of pancake batter. Stir in fish.
  • When oil is heated, gently slide a few pieces of fish into it; do not crowd. Fry, turning once, until fish is crisp and golden brown all over, about 5 minutes. Repeat with rest of fish as necessary. Drain on paper towels, and serve immediately with lime wedges.

Nutrition Facts : @context http, Calories 164, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 1 gram, Sodium 386 milligrams, Sugar 1 gram, TransFat 0 grams

CRISPY FRIED RED FISH AND SPICY REMOULADE



Crispy Fried Red Fish and Spicy Remoulade image

Warmer weather is the cue for al fresco dining, but no patio brunch or park-side picnic compares with the highly anticipated, delicious and spirited barbeques amongst the Black community. Juneteenth, or Freedom Day, marks the emancipation of slaves in the United States in 1865, and today it is a time of celebration by families and communities often in the form of a fish fry or barbeque. The color red is significant in the celebration of Juneteenth as it symbolizes the suffering, perseverance and resilience of generations of African Americans. This recipe honors this tradition and history by utilizing a meaty and flakey red fish that pairs beautifully with a spicy remoulade.

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 26

1 1/2 cups mayonnaise
2 tablespoons Creole mustard
1 tablespoon smoked paprika
1 tablespoon finely chopped fresh parsley
1 tablespoon sliced chives
3 cloves garlic, grated
1/2 teaspoon cayenne pepper
2 teaspoons prepared horseradish
1 teaspoon Worcestershire sauce
1 tablespoon fresh lemon juice
1 1/2 teaspoons sweet pickle juice
1 1/2 teaspoons hot sauce
Freshly cracked black pepper, to taste
2 teaspoons fine sea salt, plus more for serving
1 teaspoon smoked paprika
1 teaspoon cayenne pepper
1/2 teaspoon ground white pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 cup all-purpose flour
1 large egg
1/4 cup whole milk
4 fillets of red drum, snapper or grouper (6 to 8 ounces each)
3/4 cup canola oil

Steps:

  • For the spicy remoulade: Add the mayonnaise, mustard, paprika, parsley, chives, garlic, cayenne, horseradish, Worcestershire sauce, lemon juice, sweet pickle juice, hot sauce and black pepper to taste to a medium mixing bowl. Whisk gently until the ingredients are evenly combined. Put the sauce into an airtight container and refrigerate for at least 2 hours before serving.
  • For the crispy red fish: Add the salt, paprika, cayenne, white pepper, onion powder, garlic powder, thyme, oregano and flour to a medium mixing bowl and mix together. Add the egg and milk to a separate medium mixing bowl and whisk together.
  • Dredge the fish in the seasoned flour, then the egg mixture, then again in the flour, shaking off any excess. Let the floured fish rest for 10 minutes.
  • Heat the oil in a large cast-iron skillet over medium heat until the oil reaches 350 degrees F.
  • Pan-fry the fish in the skillet for 4 to 5 minutes on each side until golden brown. Remove from the oil and season with salt. Drain excess oil from the fillets over a lined roasting rack or paper towels. Serve immediately.

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