Pan Fried Fish Fillets With A Light Batter Recipes

BATTER-FRIED FISH

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.

UNBELIEVABLE FISH BATTER

Steps:

• Whisk together the flour, milk, water, baking powder, and salt in a bowl until smooth.

BEST FRIED WALLEYE

Steps:

• Check the fillets to ensure all bones and skin have been removed. Cut the fillets into manageable pieces, if necessary.
• Place the beaten eggs a bowl and set aside. Combine the flour, garlic powder, salt, and pepper in another bowl. Pour the cracker crumbs into a third bowl.
• Heat the oil in a deep-fryer or large cast-iron skillet over medium-high heat to 375 degrees F (190 degrees C).
• Dip the fillets into the flour mixture, then the eggs, and then the cracker crumbs and set fillets aside on a plate. Test the oil: it will crackle and pop when a cracker crumb is dropped into it. Carefully lower 2 fillets into the hot oil. Cook until browned, about 3 minutes per side, using tongs to turn the fillets. Transfer to a paper towel-lined plate and repeat with remaining fillets. Serve with fresh lemon wedges.

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.

PAN-FRIED CORNMEAL BATTER FISH

Steps:

• in 9" pie pan stir together all ingredients except cornmeal, fish and oil.
• on waxed paper place cornmeal, dip fish into batter, then coat both sides of fish with cornmeal.
• in 10" skittle heat oil until hot.
• place 3 or 4 fish fillets in hot oil.
• cook over med heat until golden brown.
• turn and continue cooking until golden brown and fish flakes with a fork.
• repeat with remaining fish, place fried fish on paper towel to drain any excess oil.
• Serve with potatoes or rice.

EASY PAN-FRIED FISH FILLET

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.

EASY LIGHTLY FRIED FISH - THYME AND SPICES - MEDITERRANEAN

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).