Marinated Fried Fish Recipes

FRIED FISH MARINATED IN GARLIC, VINEGAR, OREGANO, AND CUMIN

Fried Fish Marinated in Garlic, Vinegar, Oregano, and Cumin image

Categories Garlic Fry Quick & Easy Vinegar Halibut Thyme Oregano Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 10

Ingredients

1/4 cup white wine vinegar
4 garlic cloves, minced
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh thyme
3/4 teaspoon ground cumin
2 bay leaves, finely crumbled
2 pounds skinless halibut fillet, cut into 1-inch pieces
Olive oil (for frying)
1/2 cup all purpose flour
Lemon wedges

Steps:

Whisk vinegar, garlic, oregano, thyme, cumin, and bay leaves in medium bowl to blend. Add fish and toss to coat. Let stand at room temperature 1 hour or cover and refrigerate up to 4 hours.
Heat enough oil to come 1/2 inch up sides of pan in heavy medium skillet over medium-high heat. Place flour in large bowl. Remove fish from marinade. Toss fish in flour, then shake off excess. Working in batches, fry fish until cooked through and brown all over, turning occasionally with tongs, about 6 minutes per batch. Transfer to paper towels to drain. Sprinkle with salt and pepper. Transfer to platter. Serve warm or at room temperature with lemon wedges.

MARINATED FRIED FISH

Marinated Fried Fish image

This is a simple and flavorful fish dish.

Provided by terrylynne

Categories Seafood Fish

Time 2h25m

Yield 2

Number Of Ingredients 11

Ingredients

2 (4 ounce) fillets flounder
2 tablespoons lemon juice
2 tablespoons chopped garlic
2 teaspoons ground cumin
1 teaspoon paprika
½ cup all-purpose flour
1 teaspoon dried dill weed
¼ teaspoon cayenne pepper, or to taste
1 egg, beaten
1 tablespoon water
1 cup vegetable oil for frying

Steps:

Place flounder fillets in a small glass dish. Mix lemon juice, garlic, cumin, and paprika in a small bowl; pour over flounder fillets. Cover dish with plastic wrap and marinate flounder in refrigerator for 2 hours.
Mix flour, dill weed, and cayenne pepper together on a piece of waxed paper.
Beat egg and water together in a wide bowl.
Heat oil in a large skillet over medium heat.
Gently press the flounder fillets into the flour mixture to coat; shake to remove excess flour. Dip into the beaten egg to coat and immediately return to the flour mixture to coat.
Fry flounder in hot oil until the fish flakes easily with a fork, about 5 minutes per side.

Nutrition Facts : Calories 1344.8 calories, Carbohydrate 37.4 g, Cholesterol 152.9 mg, Fat 123.5 g, Fiber 2.1 g, Protein 25.3 g, SaturatedFat 17 g, Sodium 202.6 mg, Sugar 1.2 g

FRIED CATFISH

Fried Catfish image

Provided by Virginia Willis

Categories main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 28

Ingredients

1 cup whole-grain Dijon mustard
1 tablespoon hot sauce
1 large egg white, lightly beaten
1 pound thin catfish fillets
About 4 cups canola oil, for frying
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
Coarse salt and freshly ground black pepper
Coarse salt and freshly ground black pepper
Country Remoulade, recipe follows, for serving
Beer Batter Hushpuppies, recipe follows, for serving
1 cup mayonnaise
1 tablespoon chopped fresh chives
1 tablespoon freshly squeezed lemon juice
1 tablespoon whole-grain Dijon mustard
1/2 teaspoon hot sauce, or to taste
2 to 3 green onions, white and pale green parts only, finely chopped
1 stalk celery, very finely chopped
1 clove garlic, finely chopped
Coarse salt and freshly ground black pepper
About 4 cups canola oil, for frying
2 cups white or yellow cornmeal
2 teaspoons baking powder
Pinch of cayenne pepper
Coarse salt and freshly ground black pepper
1 cup beer, plus more if needed
2 large eggs
1 onion, very finely chopped

Steps:

In a large bowl, stir together the mustard, hot sauce and egg white. Add the fish and toss to coat well. Cover and marinate in the refrigerator for 1 hour.
Pour the oil into a Dutch oven, filling it no more than one-third full. Heat the oil over medium heat until it reaches 350 degrees F on a deep-fry thermometer. Line a plate with paper towels and set by the cooktop. In a shallow dish, combine the cornmeal and flour and season with salt and pepper.
Remove the fish from the marinade and sprinkle with salt and pepper. Dredge the fish in the cornmeal mixture to coat both sides and shake off the excess. Carefully add the fish to the oil, a few pieces at a time. Cook until golden brown and crispy, 2 minutes total. Remove with a slotted spoon to the prepared plate.
Serve with Country Remoulade and Beer Batter Hushpuppies.
In a bowl, combine the mayonnaise, chives, lemon juice, mustard, hot sauce, green onions, celery and garlic. Season with salt and pepper.
Cover and refrigerate for 1 hour to blend the flavors. Taste and adjust for seasoning with salt and pepper. Store in an airtight container in the refrigerator for up to 3 days. Serve chilled.
In a large cast-iron Dutch oven, heat the oil over high heat until it reaches 375 degrees F on a deep-fry thermometer.
To make the batter, in a large bowl, whisk together the cornmeal, baking powder, cayenne pepper and 1 teaspoon salt. In a second bowl or large liquid measuring cup, combine the beer, eggs and onions. Add some salt and pepper and whisk until smooth. Stir the wet ingredients into the dry ingredients, using as few strokes as possible. (The mixture should resemble wet sand; add more beer, if needed.)
Line a plate with paper towels and set by the cooktop. To fry the hushpuppies, scoop up the batter using a medium ice cream scoop and drop it into the hot oil without crowding. Fry, stirring occasionally with a slotted spoon, until golden brown, 3 to 5 minutes. Remove with a slotted spoon to the prepared plate. Adjust the heat to maintain the proper temperature and repeat with the remaining batter. Serve immediately.

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