Nut Crusted Fried Fish Recipes

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NUT-CRUSTED FRIED FISH



Nut-Crusted Fried Fish image

The nutty taste of this simple coating complements flaky fish fillets quite nicely. Complete the meal with parsley new potatoes and corn on the cob in season. Or, for a faster finish, serve with frozen French fries and mixed vegetables.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 8

3 tablespoons seasoned bread crumbs
3 tablespoons finely chopped pecans or pistachios
1/4 teaspoon salt
Dash pepper
3 tablespoons all-purpose flour
3 tablespoons milk
1/2 pound fish fillets (about 1/2 inch thick)
2 tablespoons vegetable oil

Steps:

  • In a shallow bowl, combine the bread crumbs, pecans or pistachios, salt and pepper. Place the flour in a shallow bowl and the milk in another bowl. Cut fish fillets into serving-size pieces if necessary. Dredge fish in flour, dip in milk, then coat with the crumb mixture., Heat oil in a nonstick skillet over medium heat. Fry the fish for 4-5 minutes on each side or until it flakes easily with a fork.

Nutrition Facts : Calories 451 calories, Fat 30g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 527mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein.

NUT-CRUSTED FISH



Nut-Crusted Fish image

I was tired of the same garlic-and-paprika fish fillets, even though they're easy, so this recipe was born!

Provided by YouKnowWho18

Categories     Lactose Free

Time 40m

Yield 6 fillets, 6 serving(s)

Number Of Ingredients 12

6 white fish fillets, such as tilapia or flounder
1/8 cup dry white wine, such as Chardonnay or 1/8 cup pinot grigio wine
1/8 cup fresh lime juice
1/8 cup olive oil
1 egg
2 cups crushed walnuts
1/2 cup panko breadcrumbs, breadcrumbs
1/2 teaspoon thyme
1/2 teaspoon basil
1/2 teaspoon chili powder
1/2 teaspoon parsley
1/2 teaspoon white pepper

Steps:

  • Marinate fish in wine, olive oil, and lime juice at least two hours, until ready to coat. Reserve marinade.
  • In large bowl, mix together the breadcrumbs, walnuts, and spices.
  • Beat the egg and dip each fillet into egg.
  • Coat fillets in walnut mixture, making coating as thick as possible.
  • Place in pan and pour leftover marinade into edge of pan, taking care not to wash off the breading.
  • Bake, covered, at 350 for 15-20 minutes or until fish flakes when poked with a fork.
  • Serve with lightly seasoned rice pilaf or quinoa and steamed vegetables.

Nutrition Facts : Calories 432.1, Fat 32.5, SaturatedFat 3.6, Cholesterol 96.9, Sodium 147.3, Carbohydrate 12.7, Fiber 3.2, Sugar 1.8, Protein 25.1

MACADAMIA NUT CRUSTED MAHI MAHI



Macadamia Nut Crusted Mahi Mahi image

Provided by Alton Brown

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

5 ounces (about 1 1/4 cups) coarsely ground, roasted macadamia nuts
1/2 cup panko (Japanese-style bread crumbs)
2 tablespoons all-purpose flour
1/4 cup butter, melted
Vegetable oil, for brushing foil
4 (6 to 8-ounce) mahi mahi fillets
Kosher salt and pepper
2 tablespoons coconut milk

Steps:

  • Preheat oven to 425 degrees F. In a medium bowl, stir together the nuts, panko, flour, and butter. Set aside.
  • Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable oil. Place the mahi mahi on the foil and sprinkle each fillet with salt and pepper on both sides. Bake for 5 minutes. Remove from the oven and brush each fillet with the coconut milk. Divide the nut mixture among the tops of the 4 fillets, patting the mixture to spread and adhere to the fillets. Return to the oven and bake for 5 to 10 minutes, or until the crust is golden brown.
  • Remove from the oven and allow to stand 10 minutes before serving.

PAN FRIED FISH



Pan Fried Fish image

Provided by Alton Brown

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 8

1 large or two small skin-on fish fillets, about 8 ounces (rainbow trout, small salmon, brown trout)
Kosher salt
Ground black pepper
Flour for dredging
2 tablespoon Canola oil
3 tablespoons butter
1 tablespoons capers, drained
1 lemon, juiced

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.

PECAN-CRUSTED FISH FILLETS



Pecan-Crusted Fish Fillets image

Turn the catch of the day into delicious dinner in only 25 minutes. Hot pecan-crusted fish fillets are cooked easily on stove top and are served with lemon wedges.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 10

1 cup finely chopped pecans (not ground)
1/4 cup dry bread crumbs
2 teaspoons grated lemon peel
1 egg
1 tablespoon milk
1 pound sole, orange roughy, walleye pike or other delicate fish fillets, about 1/2 inch thick
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
Lemon wedges

Steps:

  • Mix pecans, bread crumbs and lemon peel in shallow bowl. Beat egg and milk with wire whisk or fork in another shallow bowl.
  • Cut fish into 4 serving pieces. Sprinkle both sides of fish with salt and pepper. Coat fish with egg mixture, then coat well with pecan mixture, pressing slightly into fish.
  • Heat oil in 12-inch nonstick skillet over medium heat. Add fish. Reduce heat to medium-low. Cook 6 to 10 minutes, turning once carefully with 2 pancake turners, until fish flakes easily with fork and is brown. Serve with lemon wedges.

Nutrition Facts : Calories 350, Carbohydrate 10 g, Cholesterol 105 mg, Fat 3, Fiber 2 g, Protein 21 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 450 mg

PISTACHIO-CRUSTED FRIED FISH



Pistachio-Crusted Fried Fish image

This nut-crusted fish from our Test Kitchen home economists is so much better than ordinary breaded fish. Pistachios give it great color.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1/2 cup dry bread crumbs
1/2 cup chopped pistachios
1/2 teaspoon seafood seasoning
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/2 cup all-purpose flour
1/2 cup milk
1-1/2 pounds whitefish or cod fillets
3 tablespoons canola oil

Steps:

  • In a shallow bowl, combine the first six ingredients. Place flour and milk in separate shallow bowls. Dip fillets in flour, then in milk; coat with pistachio mixture. , In a large nonstick skillet, cook fillets in oil over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork.

Nutrition Facts : Calories 363 calories, Fat 20g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 344mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein.

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

NUTTY CRUSTED FISH



Nutty crusted fish image

This recipe is packed with goodness, and makes a fresh and healthy midweek meal. Vary it with different nuts, herbs or mustard instead of wasabi

Provided by Good Food team

Categories     Dinner

Time 30m

Number Of Ingredients 7

4 tbsp hazelnut
2 shallots , quartered
1 small garlic clove
2 tbsp chopped coriander
1 tsp wasabi (powder or paste)
juice 1 lime
4 x 140g sustainably sourced white fish fillets (haddock or cod)

Steps:

  • Heat oven to 180C/160C fan/gas 4. To make the crust, use a mortar and pestle or processor to grind the hazelnuts with the shallots, garlic, coriander, wasabi and lime juice.
  • Lay the fish fillets in a baking dish and smear the tops with the nutty mixture. Spoon a little water round the fillets, just enough to thinly cover the bottom of the baking dish. Bake in the oven for 15-20 mins until the fish is cooked through. Serve with rice, lime wedges and a green salad.

Nutrition Facts : Calories 196 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 28 grams protein, Sodium 0.24 milligram of sodium

PINE NUT-CRUSTED FISH



Pine Nut-Crusted Fish image

Categories     Bread     Salad     Fish     Nut     Side     Pine Nut

Yield serves 4

Number Of Ingredients 10

1/2 cup unseasoned bread crumbs
2 garlic cloves, minced or pressed
2 teaspoons dried oregano
1 tablespoon grated lemon peel
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup toasted pine nuts
1 egg
1 1/2 pounds fish fillets
Olive oil

Steps:

  • In a blender or the bowl of a food processor, combine the bread crumbs, garlic, oregano, grated lemon peel, salt, and pepper, and process until well blended. Add the pine nuts and process until they are evenly chopped. Place the bread crumb mixture in a shallow bowl large enough to hold a single fish fillet. In another bowl, beat the egg.
  • Dip each fillet into the beaten egg and then coat each side with the bread crumb mixture. Place the breaded fillets on a piece of waxed paper or a plate.
  • Heat a large skillet and add about 2 tablespoons of olive oil. On medium heat, cook the fillets for about 4 minutes for every 1/2 inch of thickness. Turn the fish and cook on the second side for an equal amount of time. If you need to cook the fish in batches, add more oil for each batch.
  • Serving & menu ideas
  • Serve something fresh and colorful on the side: Tomatoes & Onions with Mint (page 205), Broccoli Tomato Salad (page 204), or Broccoli Slaw (page 208).

FRIED BRIE WITH NUT CRUST



Fried Brie with Nut Crust image

Categories     Cheese     Nut     Fry     Cocktail Party     Brie     Fall     Shower     Bon Appétit

Yield Makes 8 appetizer servings

Number Of Ingredients 10

4 2-ounce wedges Brie
1/3 cup walnuts
1/3 cup almonds
1/3 cup pecans
2 tablespoons sesame seeds
2 large eggs
1/4 cup whipping cream
Peanut oil (for frying)
Purchased jalapeño jelly
French-bread baguette, cut into 1/2-inch-thick slices

Steps:

  • Freeze Brie for 30 minutes. Finely chop all nuts and sesame seeds in food processor. Transfer to medium bowl. In another medium bowl, whisk eggs and cream to blend. Remove cheese from freezer. Dip each wedge into egg mixture and then into nut mixture, turning to coat and pressing gently to adhere. Transfer to plate; cover with plastic and refrigerate until very cold, at least 45 minutes. (Can be made 6 hours ahead. Keep refrigerated.)
  • Pour enough peanut oil into heavy large skillet to reach depth of 1 1/2 inches. Heat over medium-high heat to 350°F. Working in 2 batches, fry Brie until deep golden brown, turning occasionally with metal spatula, about 3 minutes. Using slotted spoon, transfer to paper towels to drain. Serve with purchased jalapeño jelly and baguette slices.

PECAN-CRUSTED ROCKFISH WITH OLD BAY®



Pecan-Crusted Rockfish with Old Bay® image

If you have some rockfish on hand and some other staple ingredients, you can have dinner in less than 30 minutes, even if your rockfish is frozen. As a bonus, it can easily be adjusted.

Provided by thedailygourmet

Categories     Seafood     Fish

Time 30m

Yield 8

Number Of Ingredients 6

1 serving cooking spray
2 tablespoons melted butter
2 pounds frozen rockfish
1 cup finely chopped pecans
1 cup panko bread crumbs
2 teaspoons seafood seasoning (such as Old Bay®)

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil or parchment paper. Spray with cooking spray.
  • Pour melted butter over rockfish. Combine pecans, panko, and seafood seasoning in a bowl. Evenly distribute mixture over the fillets, pressing gently into the top.
  • Bake in the preheated oven until fish easily flakes with a fork, about 20 minutes. Set an oven rack about 6 inches from the heat source and turn on the oven's broiler. Broil for 1 to 2 minutes, making sure not to burn the crust. Serve immediately.

Nutrition Facts : Calories 240.6 calories, Carbohydrate 11 g, Cholesterol 46.6 mg, Fat 12.7 g, Fiber 1.1 g, Protein 23.7 g, SaturatedFat 3 g, Sodium 290.9 mg, Sugar 0.4 g

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