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.
EASY LIGHTLY FRIED FISH - THYME AND SPICES - MEDITERRANEAN
This is just a really simple and easy, and quick, and delicious version of friend fish fillets. Serve it with whatever side you would like - I personally like it with a nice fresh vegetable salad, like a Greek/Aegean/Hortaki. It is parve, so you can go ahead and eat it with dairy.
Provided by Mivashel
Categories Greek
Time 30m
Yield 4 fillets (large), 4-6 serving(s)
Number Of Ingredients 13
Steps:
- thaw the fish if frozen - rinse it under water and pat dry if you wish.
- preheat about an inch of oil in a pan.
- cut the fillets into smaller pieces if you want.
- crack the egg into a shallow bowl and beat - add a pinch of salt and pepper.
- prepare the spiced fish fry coating - mix roughly 50:50 flour:spices. I suggest adding a fair amount of salt and pepper, and also chili powder if you like it hot. ANY COMBO OF SPICES WORK, be liberal. MIX UNTIL HOMOGENOUS.
- dip the fish in egg - let the extra egg drip off (tap against the side of bowl).
- coat both sides of the egged up fish in the frying coating.
- carefully (hot oil is dangerous!) fry both sides of the fish in the oil until golden brown on both sides, and the inside of the fish is flaky and white.
- dry on paper towels lined with a bed of thyme.
- garnish with lemon wedges and thyme sprigs (optional).
Nutrition Facts : Calories 199, Fat 3.5, SaturatedFat 1.1, Cholesterol 109, Sodium 83.3, Carbohydrate 13.4, Fiber 0.8, Sugar 0.5, Protein 28.4
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
GOLDEN PAN-FRIED FISH
A Golden Pan-Fried Fish recipe. Serve lemon wedges alongside fish.
Provided by Maria Helm Sinskey
Categories Beer Back to School Dinner Halibut Family Reunion Pan-Fry Bon Appétit Sugar Conscious Pescatarian
Yield Makes 4 servings plus leftovers
Number Of Ingredients 10
Steps:
- Cut fish into 4x1 1/4-inch rectangular Sprinkle with salt and pepper. Combine next 5 ingredients in large bowl.
- Whisk egg whites and ale in medium bowl. Add fish to ale mixture and turn to coat; shake off excess, then turn fish in panko mixture to coat all sides. Place on plate.
- Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add half of fish sticks. Cook until golden and just opaque in center, about 2 minutes per side. Repeat with remaining fish sticks, adding more oil to skillet as necessary. Transfer fish to paper towels; sprinkle with salt and pepper. Serve immediately with tartar sauce.
- Available in the Asian foods section of some supermarkets and at Asian markets.
LIGHT PAN FRIED FISH
This can be baked instead of pan fried, but I found the texture and flavor to be worth the marginal amount of added oil.
Provided by VickiVSN
Categories < 30 Mins
Time 20m
Yield 2 , 2 serving(s)
Number Of Ingredients 7
Steps:
- Cut fish into 2 to 4 fillets of desired size.
- Mix egg and lemon juice in shallow dish.
- Mix bread crumbs and spices in a separate shallow dish.
- Preheat 1/2 oil in small frying pan over medium high heat.
- Dredge fish through egg then bread crumbs.
- Fry first side about 3-5 minutes
- Remove fish and add remainder of the oil.
- Cook and additional 3-5 minutes until fish is cooked and flakey (this will vary depending on thickness of fillets).
Nutrition Facts : Calories 255.9, Fat 8.7, SaturatedFat 1.3, Cholesterol 73.1, Sodium 190.8, Carbohydrate 10.6, Fiber 0.7, Sugar 1, Protein 32.1
PAN-FRIED FISH FILLETS WITH A LIGHT BATTER
Succulent pan-fried fish fillets take a lot of beating when you are looking for a quick and easy family supper. These pan-fried fish fillets are coated in my special light batter, which is so much healthier than the usual beer batter normally used to coat fried fish. Once you've tried my easy way of frying fish, I'm sure you're going to love it. PS - it's gluten-free too!
Provided by Veronica
Categories Main Course
Time 22m
Number Of Ingredients 6
Steps:
- Place the fish between 2 layers of kitchen towel and press lightly to remove any moisture.
- Place the remaining ingredients in a mixing bowl and whisk with a balloon whisk to remove any lumps. The consistency should be that of thick cream. Add extra cornflour a teaspoon at a time until the desired consistency is reached.
- Heat the oil in a heavy-based frying pan until it starts to shimmer. You will nee sufficient oil to coat the bottom of the pan to a depth of about ⅛". Test that it is hot enough by dropping a few drops of batter into the oil. They should start to turn brown within 40 seconds.
- Dip the fish fillets in the batter and let any excess batter run off back into the bowl.
- Carefully lay the fish into the frying pan. If the oil is hot enough, you should hear a gentle sizzle.
- Fry for 3 to 4 minutes per side. Thicker pieces of fish will take longer than thinner pieces.
- Once the first side has browned, turn the fish carefully with a spatula and fry the other side for the same length of time.
- Remove the fish from the frying pan and place it on paper towels to absorb any excess oil.
- Garnish with chopped parsley and serve immediately.
Nutrition Facts : Calories 245 kcal, Carbohydrate 11.6 g, Protein 20.5 g, Fat 13.2 g, SaturatedFat 1.5 g, Cholesterol 96 mg, Sodium 371 mg, Fiber 1.1 g, Sugar 0.2 g, ServingSize 1 serving
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.
BATTER-FRIED FISH
Whether I'm fixing cod fillets or my husband's catch of the day, this fish fry batter makes the fish golden and crispy. Club soda gives it a different twist, and the sweet and zippy sauce complements the fish nicely. -Nancy Johnson, Connersville, Indiana
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- Rinse fillets in cold water; pat dry. In a large shallow dish toss flour and fish, 1 piece at a time. Combine next 9 ingredients. , In a cast-iron or other heavy skillet, heat 1 in. of oil. Dip floured fillets in cornstarch batter; fry over medium heat until fish just begins to flake easily with a fork, 2-3 minutes on each side. Combine marmalade and horseradish; serve with fish.
Nutrition Facts : Calories 346 calories, Fat 12g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 420mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 1g fiber), Protein 19g protein.
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PAN FRIED FISH - HEALTHY SEASONAL RECIPES
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