PAN FRIED FISH
Steps:
- Heat a heavy pan over medium high heat.
- Season fish on meat side with salt and pepper. Lightly dredge fish in flour and shake off excess. When pan is good and hot, add Canola oil followed immediately by 1 tablespoon butter. As soon as foaming subsides, place fish in pan with the skin side down. Jiggle pan for the first 10 seconds to keep the fish from sticking. Cook until golden crust forms on meat. Carefully turn fish away from you and again jiggle pan for the first few seconds. Cook until skin turns golden brown. Remove to a warm plate.
- Pour out the cooking fat, add remaining butter and quickly fry the capers. Remove pan from the heat, add lemon juice to pan and swirl. Pour sauce over the fish and serve.
PACIFIC ISLAND FISH IN COCONUT SAUCE
This was posted in response to a request re: coconuts. It is not especially "Heart Smart" so I would categorize it as a special dish for an occasional treat.
Provided by Stewie
Categories Coconut
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- To Make the Sauce: In a small saucepan mix coconut cream, onion, salt, chilli, lemon juice, and the cornstarch (mixed to a paste with a little of the cold coconut cream).
- Bring the mixture to a boiling point, stirring all the time.
- Do not allow sauce to boil hard as it will become lumpy.
- Simmer for 3 minutes, then remove from the heat.
- Dip pieces of fish in flour seasoned with salt and pepper.
- Brown lightly in hot oil.
- Place the fish in a casserole dish and pour the sauce over the top.
- Garnish with slices of tomato.
- Bake at 300F degrees for 20 minutes.
Nutrition Facts : Calories 200.2, Fat 17.5, SaturatedFat 15.5, Sodium 438.2, Carbohydrate 10.8, Fiber 2.5, Sugar 6.8, Protein 2.9
FRIED FISH WITH FRIED GINGER
Provided by Mark Bittman
Categories dinner, project, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Choose a pot that will accommodate the fish chunks in one layer. Add 2 to 3 inches of oil, turn heat to medium-high, and bring to 350 degrees.
- Meanwhile, peel ginger (if skin is thin, this is best accomplished with a spoon) and julienne it, slice it thinly, or peel strips with a vegetable peeler. When oil is hot, fry ginger until lightly browned, about 10 minutes, adjusting heat as necessary so the temperature remains nearly constant. Meanwhile, season the fish with salt and pepper, and combine flour and cornstarch in bowl.
- Remove ginger with slotted spoon and set aside. Dredge fish lightly in the cornstarch-flour mixture, tapping to remove excess, and slowly add pieces to oil, again adjusting heat as necessary so temperature remains nearly constant. Fry, turning once or twice, until fish is lightly browned and cooked through (a skewer or a thin-blade knife will pass through each chunk with little resistance). Remove with slotted spoon, and drain on paper towels.
- Fry scallions for 15 seconds and remove with a slotted spoon; drain. Refry the ginger for about 30 seconds, then remove and drain. Put fish on plate and garnish with ginger and scallions; drizzle with soy sauce or fish sauce, top with cilantro, and serve.
Nutrition Facts : @context http, Calories 906, UnsaturatedFat 49 grams, Carbohydrate 65 grams, Fat 58 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 6 grams, Sodium 830 milligrams, Sugar 1 gram, TransFat 0 grams
JEANNIE'S KICKIN' FRIED FISH
Steps:
- Beat the egg with milk in a shallow bowl. In another shallow bowl, mix together the bread crumbs, roasted onion flakes, garlic, blackened seasoning, crushed red pepper flakes, black pepper, and sea salt.
- Dip a tilapia fillet into the egg mixture, then press gently into the crumb mixture on both sides; set the coated fillet onto a plate. Repeat with remaining fillets; refrigerate the coated fillets for about 15 minutes to help set the crumbs.
- Heat the olive oil and butter in a cast-iron frying pan over medium heat. Lay the fillets into the skillet, and pan-fry until golden brown on each side, about 3 minutes per side. The fish should be opaque and flaky underneath the coating. Remove and drain fillets on paper towels.
Nutrition Facts : Calories 265.4 calories, Carbohydrate 12.4 g, Cholesterol 95.1 mg, Fat 11.1 g, Fiber 0.7 g, Protein 27.8 g, SaturatedFat 3 g, Sodium 534.7 mg, Sugar 1.8 g
JAMAICAN FRIED SNAPPER
We cooked this traditional 'escovitch' dish of fried fish with my grandmother the night before church, so we could serve it after the service the next day at a large communal meal.
Provided by Chef Robert
Categories World Cuisine Recipes Latin American Caribbean
Time 25m
Yield 2
Number Of Ingredients 14
Steps:
- Pat the fish dry and cut 3 small slits on each side of the fish. Season both sides with salt and pepper.
- Heat 1 quart oil in a large skillet over medium-high heat until smoking. Carefully place the fish in the pan and fry until browned and crisp, about 5 minutes per side. Remove fish and place on a paper towel-lined plate.
- Heat 1 teaspoon oil in a large skillet over medium-high heat. Stir onion, garlic and carrot into the pan; cook and stir 1 to 2 minutes. Add thyme, allspice, habanero pepper, vinegar, water, salt, and sugar and continue cooking until onions have softened and liquid has reduced, about 5 minutes.
- Serve fish topped with onion mixture spooned over the top.
Nutrition Facts : Calories 770 calories, Carbohydrate 4.9 g, Cholesterol 124.8 mg, Fat 50.9 g, Fiber 1 g, Protein 70.3 g, SaturatedFat 6.9 g, Sodium 1035.7 mg, Sugar 2.4 g
EASY PAN-FRIED FISH FILLET
This is a very easy method to make any type of fish fillets. Choose mild-flavored fish - flounder, halibut, cod, catfish, or tilapia are great candidates.
Provided by Anonymous
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Wash fish fillets under running cold water and dry with a paper towel. Drizzle with lemon juice and season with salt on both sides.
- Combine flour and Chinese five-spice powder in a shallow bowl. Dip fish fillets into the flour mixture so they are covered on both sides.
- Heat canola and sesame oils in a large skillet over medium heat. Add fish to hot oil and pan-fry for 2 to 3 minutes. Carefully turn and continue cooking until fish flakes easily with a fork, 2 to 3 minutes more.
Nutrition Facts : Calories 306 calories, Carbohydrate 9.5 g, Cholesterol 60.8 mg, Fat 18.6 g, Fiber 1.5 g, Protein 26.4 g, SaturatedFat 1.7 g, Sodium 125.9 mg
DEEP-FRIED FISH IN BATTER (ICELAND)
*Djupsteiktur Fiskur* in Icelandic, this recipe could more aptly be named "Iceland Does the Fish Part of Britain's Fish & Chips" -- Long, but accurate. :-) Although I've lived here in Iceland for 4+ yrs now, I've posted only a handful of Icelandic recipes. I decided to remedy that, went to the library yesterday & found *Cool Cuisine* (Traditional Icelandic Cuisine) by Nanna Rognvaldardottir. Per her intro: "When the British Army occupied Iceland in 1940, it didn't take enterprising Icelanders long to discover what to offer the soldiers & the 1st fish & chips spot opened in Reykjavik a few wks later." Iceland is known for its fish & potatoes, so this was a natural for them. (Time does not include 30 min resting time for batter) *Enjoy* !
Provided by twissis
Categories Icelandic
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pat fish fillets dry w/paper towels, cut into pieces & set aside.
- Mix the next 6 ingredients (flour through pepper) in a large bowl. Add beer + egg & mix till smooth & lump-free. Allow batter to rest for 30 minutes.
- Heat oil to approx 180°C (350°F). Dip fish pieces in the batter & deep-fry them (a few at a time) for 5-6 minutes or till golden brown.
- Remove from the oil using a slotted spoon, drain on kitchen paper & keep warm till all the fish has been cooked.
ISLAND FRIED FISH
On one of my many cookbook /recipe searches , I found a cookbook called Americana Cookery. I liked the name , but I loved some of the recipes in it even more. Thought I might place some of them here for safe keeping and to share
Provided by hennypenny49
Categories Meat
Time 55m
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 12
Steps:
- Wash fish, pat dry.
- Cut into 1 1/2 inch squares.
- Marinate in soy sauce for 20-30 min, turning once or twice.
- Combine.flour, 1/2 C cornstarch, milk, egg, baking powder and seasonings.
- Pour pineapple into saucepan, Stir in sugar, Heat through.
- Pour 1 1/2 inches oil in a heavy skillet.
- Heat to 375*, Drain fish.
- Dip quickly into batter, Drain.
- Drop into hot oil.
- Keep temprature of oil constant.
- Cook for 1-2 min or until crisp.
- Remove to a paper towel lined pan, Keep in warm oven.
- Mix 1 tbsp cornstarch with 1/4 C water, add to pineapple mixture, cook until thickened.
- Arrange pineapple sauce on platter, Place fish on top carefully.
Nutrition Facts : Calories 1189.8, Fat 78.2, SaturatedFat 11.2, Cholesterol 193.3, Sodium 2108.2, Carbohydrate 76.3, Fiber 2.1, Sugar 52.8, Protein 48.5
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- Choose the Right Fish. Over the years, I’ve heard several people comment that they don’t like the taste of striped bass. My first question is always, “How do you cook it?”
- Season the Fillets. A lot of recipes out there call for seasoning the flour, the egg wash, and/or the breading with salt and other seasonings which, frankly, makes no sense.
- Dip the Fillets in Flour, Egg, and Breadcrumbs. Applying the breading is 3-step process. The first step is to dust both sides of the fillet in flour until evenly coated.
- Place the Fillets in the Fridge. This, I believe, is crucial. After breading the fillets, I always pop them in the refrigerator for at least a half hour.
- Choosing the Right Frying Pan. Hands down, the best tool for pan-frying fish is an electric frying pan. It is equipped with a thermostat that allows pinpoint precision of the cooking temperature.
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- Flip the Fried Fish. Did you know there is a kitchen tool designed specifically for flipping fried fish? A fish spatula should be your weapon of choice for this task.
- Place the Fried Fish on a Drying Rack. When your fried fish is ready to come out of the pan, it should be placed on a metal wire drying rack to rest, never on paper towels!
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