Moist Pan Fried Fish Recipes

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.

CRISPY FRIED FISH

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.

GOLDEN PAN-FRIED FISH

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.

MOIST PAN-FRIED FISH

Steps:

• Mix cornstarch and herbs in a bowl, set aside.
• Whisk eggs with milk and cayenne until a butter-yellow color is achieved. Set aside.
• Dip each fish fillet half in egg mixture, let excess drip off. Then coat in cornstarch mix. Set on plates so they do not stick together.
• Melt about 1/2 a Tbsp of butter in a large skillet. Add 5 or 6 fillet halves. Add butter as needed to keep the coating from drying out.
• Cook until a deep golden color is achieved and fish is cooked through. It should flake easily.
• Enjoy!

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.

MOIST BAKED FISH

Steps:

• In a shallow bowl, combine soup and milk; dip fillets. Place in an 11x7-in. baking dish coated with cooking spray. Sprinkle with pepper. Combine butter and lemon juice; drizzle over fillets. Top with potato chips. , Bake, uncovered, at 350° for 17-20 minutes or until fish flakes easily with a fork.

PANFRIED FISH

Steps:

• In 10-inch skillet, heat oil (1/8 inch) over medium heat. Cut fish into 6 serving pieces. Sprinkle both sides of fish with salt and pepper.
• In small bowl, beat egg and water with fork or wire whisk until blended. Place flour in shallow dish. Dip fish into egg, then coat with flour.
• Fry batches of fish in oil 6 to 10 minutes, turning once, until fish flakes easily with fork and is brown on both sides. (Fish cooks very quickly, especially the thinner tail sections; be careful not to overcook.) Remove with slotted spoon; drain on paper towels.

LIGHT PAN FRIED FISH

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).