Kiss Keeping It Super Simple Fried Fish Recipes

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JEANNIE'S KICKIN' FRIED FISH



Jeannie's Kickin' Fried Fish image

This was one of those recipes I created when I was cleaning out my spice cabinet! Everyone asks me for this recipe!

Provided by crabbyjean

Categories     Seafood     Fish     Tilapia

Time 40m

Yield 4

Number Of Ingredients 12

1 pound tilapia fillets, rinsed and patted dry
1 egg
⅓ cup milk
½ cup Italian seasoned bread crumbs (such as Progresso®)
2 teaspoons roasted onion flakes
2 teaspoons minced garlic
1 teaspoon blackened seasoning (such as Old Bay®)
2 pinches crushed red pepper flakes
¼ teaspoon freshly ground black pepper, or to taste
¼ teaspoon freshly ground sea salt, or to taste
1 ½ tablespoons olive oil
2 teaspoons butter

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

CRISPY FRIED FISH



Crispy Fried Fish image

Bring back the Friday night fish fry tradition with this updated recipe. Using Progresso panko crispy bread crumbs help the crust stay extra-crisp, while the fish remains moist.

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 7

1/3 cup Gold Medal™ all-purpose flour
2 teaspoons seasoned salt
2 eggs
1/2 cup dark beer or water
1 1/2 cups Progresso™ panko crispy bread crumbs
Peanut or corn oil for frying
1 1/2 lb fish fillets (walleye, cod, whitefish or tilapia)

Steps:

  • In shallow dish, mix flour and seasoned salt. In medium bowl, beat eggs and beer with whisk. Place bread crumbs in large resealable food-storage plastic bag.
  • In electric skillet or deep fryer, heat about 2 inches oil to 350°F. Coat both sides of fish fillets with flour mixture, then dip in beer mixture, letting excess drip back into bowl. Place 1 or 2 pieces of fish at a time in plastic bag with bread crumbs; seal bag and shake to coat completely.
  • Fry fish in batches in hot oil about 4 minutes, turning once, until golden brown. Drain on paper towels. Serve hot.

Nutrition Facts : Calories 420, Carbohydrate 39 g, Cholesterol 240 mg, Fat 1 1/2, Fiber 0 g, Protein 41 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 2 g, TransFat 0 g

KISS (KEEPING IT SUPER SIMPLE) FRIED FISH



Kiss (Keeping It Super Simple) Fried Fish image

Beer, fish, pancake batter - that's all you need! Dip, fry, eat - that's all you do! Great with salads or chips and mushy peas! We make a bit of "tartar sauce" by chopping up gherkins quite finely and mixing it into some mayo with a tad of lemon and hot mustard to taste but the kids like a mayo and ketchup mix...experiment! It's fun!

Provided by Chef Canada Umami

Categories     High Protein

Time 20m

Yield 6 large pieces, 4-6 serving(s)

Number Of Ingredients 3

3/4 cup beer (brand of your choice)
1 cup pancake mix (brand of your choice)
3 large fish fillets, cut into 6 pieces (basa works well)

Steps:

  • set fryer to 160 degrees celsius.
  • rinse fillets under cold water & pat dry.
  • sprinkle 1/4 cup of the dry pancake mix on a platter.
  • fold the remaining pancake mix with the beer in a shallow bowl.
  • dredge the fish in the dry pancake mix.
  • dip the dredged fish into the beer batter.
  • gently place the battered fish into the hot oil ensuring that there is plenty of space between pieces - two or three pieces at a time is best.

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