Friedfishneworleans Recipes

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FRIED FISH NEW ORLEANS



Fried Fish New Orleans image

Make and share this Fried Fish New Orleans recipe from Food.com.

Provided by dicentra

Categories     High Protein

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs red snapper, cut into 1 1/2 inch squares
2 eggs, beaten
3/4 cup water
3/4 cup flour
1/4 cup cornstarch
1/4 teaspoon baking powder
Tabasco sauce
salt and pepper
oil (for frying)

Steps:

  • Place the fish and Tabasco in a stainless steel bowl. Let marinate for 20 minutes.
  • Mix the batter by whipping the eggs, adding the water.
  • Blend the flour, cornstarch, baking powder, salt and pepper together in a dry bowl.
  • Gently stir this into the egg mixture. Do not try and get out all the lumps and do not overmix.
  • Heat 4 cups of oil to 375-400*.
  • Dip the marinated fish squares into the batter and then deep fry until brown, about 4 minutes.

FRIED FISH



Fried Fish image

Provided by Food Network

Categories     main-dish

Time 19m

Yield 6 servings

Number Of Ingredients 9

2 cups fine grind wheat flour
1/2 cup cornstarch
1 tablespoon baking soda
1 teaspoon baking powder
1 teaspoon Old Bay seasoning
1 teaspoon salt
1 teaspoon pepper
1 1/2 cups beer
6 (10-ounce) fresh fillets Pollack

Steps:

  • Combine flour, cornstarch, baking soda, baking powder, Old Bay, salt, and pepper. Add beer and stir. Let rest for 10 minutes. Dredge fish through mixture.
  • Preheat a deep-fryer or a deep pot filled halfway with oil to 350 degrees F. Gently immerse the fish in the oil, making sure it is fully submerged and deep-fry until it is golden brown and cooked through, about 4 minutes, turning to ensure even browning.

SOUTHERN FRIED FISH



Southern Fried Fish image

This extra crispy fried fish recipe is one of my go-tos whenever I have family and friends over for a visit and to share a good meal. You can also use this on shrimp, but here in Savannah, our favorite fish to fry are whiting and flounder. The batter is light and flavorful and the fish is perfect as an accompaniment to any vegetable or as a sandwich. I like to add a dash of hot sauce and have yellow mustard on hand for dipping.

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

1/3 cup rice flour
1 1/2 teaspoons Creole seasoning
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
1 cup yellow cornmeal
1 1/2 cups vegetable oil or peanut oil
4 fish fillets, such as whiting or flounder, 6 to 8 ounces each
Hot sauce, to taste

Steps:

  • In a medium bowl, combine the rice flour, Creole seasoning, black pepper, garlic powder smoked paprika and yellow cornmeal, and whisk together until evenly mixed. Add the seasoned cornmeal to a large piece of wax paper.
  • Heat the oil in a large, deep cast-iron skillet until at least 325 degrees F (or add a few drops of cornmeal and if it sizzles, it's ready to start frying).
  • Rinse off the fish fillets and place in a large baking dish. Shake a few drops of hot sauce on both sides of 2 of the fish fillets, then coat both sides with the seasoned cornmeal. Fry the coated fillets in the hot oil, without turning, until the edges turn brown, about 4 minutes. Flip over and fry about another 4 minutes. Drain on a paper towel or wire rack. Repeat the coating and frying with the remaining 2 fillets.

FRIED FISH SANDWICH



Fried Fish Sandwich image

This fried fish sandwich doesn't stray far from the classic fast-food staple: breaded fish, a soft bun, a slice of cheese and tangy tartar sauce. The best part is you can put it together in just about the amount of time it would take to stand in line and order it at the counter. Capers, shallots and fresh dill make this tartar sauce feel a little fancy, but a splash of soy sauce adds the umami that takes it to a very familiar place. Flounder is an affordable choice for the recipe, but if you can't find it, substitute with sole or any mild flat fish.

Provided by Sue Li

Categories     dinner, easy, lunch, sandwiches, seafood, main course

Time 20m

Yield 4 sandwiches

Number Of Ingredients 15

1/2 cup mayonnaise
1/4 cup bread and butter pickle chips, finely chopped, plus 1 tablespoon pickle brine
1 small shallot, finely chopped
2 tablespoons coarsely chopped fresh dill
2 tablespoons (drained) capers, coarsely chopped
1 teaspoon soy sauce or tamari
Kosher salt
1 cup vegetable oil
1/4 cup all-purpose flour
2 large eggs, lightly beaten
2 cups panko bread crumbs
4 flounder fillets (about 1 pound), halved crosswise
Kosher salt
4 soft white buns
4 slices American cheese or Cheddar

Steps:

  • Prepare the tartar sauce: In a medium bowl, whisk together mayonnaise, pickles and pickle brine, shallot, dill, capers and soy sauce. Season with salt to taste and set aside. (Makes 3/4 cup.)
  • Prepare the fried fish: Heat oil in a large, straight-sided skillet over medium. Place flour, eggs and panko in 3 separate medium shallow bowls. Season flounder on both sides with salt and dredge in flour, dusting off excess, then transfer to egg wash, allow excess to drip off, then coat with panko.
  • Working in batches, fry about 4 breaded fillets at a time until golden brown and cooked through, about 1 1/2 minutes per side. Transfer to a wire rack and season with salt. Repeat with remaining fish.
  • Assemble the sandwiches: Spread tartar sauce on both sides of each bun. Place 1 piece of fried fish on each bottom bun, then add a slice of cheese on top and another piece of fish on the cheese. The residual heat from the fish will help melt the cheese. Sandwich together and serve immediately.

OVEN-FRIED FISH



Oven-Fried Fish image

Enjoy this baked seafood dinner that's ready in just 25 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 9

1 lb cod, haddock or other medium-firm fish fillets, about 3/4 inch thick
1/4 cup cornmeal
1/4 cup dry bread crumbs
3/4 teaspoon chopped fresh or 1/4 teaspoon dried dill weed
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
3 tablespoons butter or margarine, melted

Steps:

  • Move oven rack to position slightly above middle of oven. Heat oven to 500°F.
  • Cut fish into 2x1 1/2-inch pieces. In shallow dish, mix cornmeal, bread crumbs, dill weed, paprika, salt and pepper. Place milk in another shallow dish. Dip fish into milk, then coat with cornmeal mixture.
  • Place fish in ungreased 13x9-inch pan. Drizzle melted butter over fish. Bake uncovered about 10 minutes or until fish flakes easily with fork.

Nutrition Facts : Calories 240, Carbohydrate 12 g, Cholesterol 85 mg, Fiber 0 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 1 g, TransFat 1/2 g

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