Fried Whitefish Recipes

CRISPY WHITEFISH MARINATED

Steps:

• In a bowl, mix the teriyaki sauce and stir-fry sauce. Place the whitefish fillets in the mixture, and marinate for about 15 minutes.
• Heat the oil in a deep fryer or heavy skillet to 365 degrees F (185 degrees C).
• In a shallow bowl, mix the dry potato flakes, flour, seasoning salt, ancho chile seasoning, garlic powder, salt, and pepper. Place each marinated fish fillet into the mixture to evenly coat.
• Fry the fish in the heated oil, 1 or 2 fillets at a time, until golden brown and easily flaked with a fork, about 5 minutes.

OVEN-FRIED FISH

Steps:

• Place fish in a greased 13-in. x 9-in. baking dish. Brush with butter. In a small bowl, combine the remaining ingredients; sprinkle over fish. , Bake, uncovered, at 425° for 10-15 minutes or until the fish flakes easily with a fork.

PAN FRIED WHITEFISH

Steps:

• Combine crackers, parmesan, and parsley in a shallow bowl.
• Combine flour and pepper in another bowl.
• Place lemon juice and beaten egg in separate bowls.
• Heat oil in 12" frying pan.
• Dip fish in lemon juice, then flour, then egg, and finally the crackers. Place fish in a single layer into the frying pan and fry over low - medium heat for 5-7 minutes per side. Fish should flake when done.
• Drain on paper towel and serve with lemon slices. Garnish with rosemary, parsley, and dill if desired.

PAN FRIED WHITE FISH

Steps:

• Unwrap fish but leave it on the butcher paper. Season with salt and pepper on flesh side only. Sprinkle generously with flour, and then shake off the excess.
• In a 12-inch non-stick skillet, heat 2 teaspoons of olive oil over medium high heat until hot but not smoking. Place the fish in the pan skin side down. Cook until golden, about 3 to 4 minutes. Turn the fish over and cook until the flesh is just cooked through and is no longer translucent, about 3 more minutes, depending on the thickness of your fish.

BATTERED BLUE HAKE OR WHITEFISH PAN FRIED

Steps:

• I use 3 long thick pieces of fish. I cut it in 3 inch chunks. Dry the chunks of fish with paper towels. Set Aside.
• In a small mixing bowl, beat eggs, water, salt and paprika.
• In a medium mixing bowl, add flour, cornstarch and baking powder. Mix well.
• Add egg mixture and beat in, if too thick, add milk 1 tablspoon at a time. The batter should be thick to hold on to the fish, not runny.
• Preheat frying pan to medium high heat with 1/4 cup vegetable oil.
• Use tongs to dip the fish chunks into batter. Use a spoon to place batter on the top of the chunk after it is in the pan.
• After bottom is golden brown, turn once, press down on top slightly with spatula to insure heat distribution.
• Fry fish in two separate batches using the balance of vegetable oil for the second batch.
• Keep warm in the oven until all fish is cooked.
• The batter is very light tasting, not soaked with oil.
• Use a dipping sauce of your choice.
• If you use this batter on thin fillets, use a slotted spoon to dip the fish into batter.

GOLDEN BAKED WHITEFISH

Steps:

• Preheat oven to 425°. Place fish in a greased 13-in. x 9-in. baking dish; sprinkle with pepper. Beat egg white with salt if desired until stiff peaks form. Fold in mayonnaise, dill and onion; spoon over fish. Bake, uncovered, until topping is puffed and fish flakes easily with a fork, 15-20 minutes. Garnish with dill and lemon if desired.