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.
PANFRIED FISH FILLETS
Frying is one of the easiest and most popular ways to cook fish.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Cut fish fillets into 6 serving pieces. Sprinkle both sides of fish with salt and pepper.
- Beat egg and water in shallow bowl until well mixed. Sprinkle flour on waxed paper or a plate. Dip both sides of fish pieces into egg, then coat completely with flour.
- Heat oil (1/8 inch) in 10-inch skillet over medium heat about 2 minutes. Fry fish in oil 6 to 10 minutes, turning once, until fish flakes easily with fork and is brown on both sides. Drain on paper towels.
Nutrition Facts : Calories 215, Carbohydrate 5 g, Cholesterol 90 mg, Fiber 0 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 300 mg
CRISP CAJUN PANFISH
My mother was happiest with a fishing rod in her hands, and her method of frying her catch was always a hit. Whenever someone gives us fresh fish or if I buy some, I use this wonderful recipe. -Gayle Cook, Minot, North Dakota
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, combine the first five ingredients. Add fish, one piece at a time; shake to coat. Whisk eggs and water in a shallow dish. Place potato flakes in another shallow dish. Dip each fillet in eggs, then coat with potato flakes. Dip fish again in eggs and potato flakes., In a large skillet, heat 3 tablespoons oil over medium-high heat. Cook fish in batches for 3-4 minutes on each side or until fish flakes easily with a fork, adding oil as needed.
Nutrition Facts : Calories 415 calories, Fat 16g fat (2g saturated fat), Cholesterol 130mg cholesterol, Sodium 857mg sodium, Carbohydrate 38g carbohydrate (1g sugars, Fiber 2g fiber), Protein 28g protein.
SOUTHERN-STYLE PAN-FRIED CATFISH
Emeril prepared this catfish recipe from his new book, " Emeril 20-40-60," as part of a live cooking challenge on "The Martha Stewart Show." He also made Simple Turkey Meatloaf and Chicken Cordon Bleu.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 20m
Number Of Ingredients 12
Steps:
- Whisk together buttermilk, mustard, Essence, garlic, and hot sauce in a small bowl. Place fillets in a shallow baking dish just large enough to hold them in an even layer. Pour buttermilk mixture over fish, making sure each fillet is evenly coated; set aside.
- In another shallow baking dish, whisk together flour, cornmeal, and salt.
- Working with 1 piece of fish at a time, remove from buttermilk mixture, shaking off any excess, and dredge in flour mixture to coat. Transfer to a plate and repeat process with remaining fillets.
- Heat vegetable oil in a large skillet over medium heat. When oil is hot, carefully add two fillets to skillet. Cook, until golden brown and crisp, about 4 minutes. Turn and continue cooking until golden brown and crisp on the second side, 3 to 4 minutes more.
- Using a fish spatula, transfer fillets to a paper towel-lined plate; repeat process with remaining 2 fillets. Serve immediately with tartar sauce, if desired, and lemon wedges.
PAT'S SOUTHERN-FRIED PANFISH
"Panfish" are non-saltwater fish like bass, bluegill, and/or crappies. If you like VERY MILD FISH which is crunchy on the outside and flakey-white and moist on the inside, then this recipe is for you. It's not at all greasy, as long as you don't go short on the Crisco and as long as you get your Crisco hot enough. And the idea of dusting the fillets with flour prior to the "drench" and "dredge" prevents the coating from falling off while frying. I primarily use this particular recipe for largemouth bass, smallmouth bass, and, Kentucky spotted bass; however, it's also perfect for nice-sized white bass or, even for bluegill (bream) or crappie fillets if you shorten the cooking time to account for the smaller fillets. The time listed does not account for marinating time.
Provided by Bone Man
Categories Lunch/Snacks
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Allow the fillets to marinade in salt water (use all the quart of water except for 4 tablespoons), using the table salt, for 3 hours in the refrigerator.
- After marination, pat the fillets very dry with paper towels. Pour one cup of the flour into a small paper bag and drop in the fillets, one at a time, and coat them lightly, shaking off any excess flour. Reserve this flour for later use. Lay the fillets out on a piece of wax paper and allow them to sit for 20 minutes.
- In a large skillet, heat the shortening until a few small drops of water crackle loudy in it.
- Using a fork or whisk, beat the eggs and the 4 tablespoons of water together in a medium-sized bowl for at least 20 seconds and set aside. This will be your "drench".
- Mix together the flour from the bag, all remaining flour (1 cup), the kosher salt, the corn meal and the white pepper on a platter. This will be your "dredge".
- Prepare one fillet at a time for frying by first dipping it in the egg "drench". Allow most of this to drip off and then dredge it in the flour mix on both sides. Shake very lightly to remove any notable hunks of flour and corn meal.
- Carefully lay each fillet into the very hot shortening. If it does not begin to fry immediately, your shortening is not hot enough! Do not crowd the fillets in the skillet -- do as many batches as necessary to accommodate this.
- Allow each fillet to fry until lightly browned on the first side and then carefully turn it to the other side. When each fillet is lightly browned on both sides (about 7-10 minutes total), the fish is done. It should be very white and flakey in the thickest part of the fillet.
- Serve with ketchup and/or tartar sauce as an entree, or, on sandwiches.
Nutrition Facts : Calories 2895.7, Fat 225.4, SaturatedFat 63.8, Cholesterol 442.7, Sodium 9637.9, Carbohydrate 131.4, Fiber 6.9, Sugar 1, Protein 87.1
PAT'S PAN-FRIED CATFISH
Pretty much every young Appalachian man learns to catch, clean, and fry catfish in his youth. In fact, it was sort of a "rite of passage" for many of us. I have fried it right on the creekbank over my campfire within minutes of catching these delectable freshwater delicacies. This basic recipe has served me well for many years and I still love the great, but mild, flavor which is yielded by pan-frying catfish. Over the past 40 years, I've made a change or two in the recipe on which my elder fishing buddies of that era taught me, but the essential strength of this, or any other fried catfish recipe, is in the cornmeal coating. So, here is an Appalachian catfish recipe which I hope becomes a legacy in your own family -- good eating!
Provided by Bone Man
Categories Catfish
Time 50m
Yield 3 serving(s)
Number Of Ingredients 12
Steps:
- Dry your catfish filets with paper towels.
- Pour 1 cup of the flour on a plate and "dust" the filets and set them aside on another plate for about half an hour. (This process helps to keep the coating on the fish as they fry).
- Next, heat the shortening in a large skillet over medium-high heat.
- Set up a shallow medium-sized bowl and a dinner plate for "drenching" and "dredging" the fillets.
- In the bowl, break the eggs and beat them a bit, then add the buttermilk and the lemon juice and whisk these ingredients a few seconds until blended.
- On the plate, pour the remaining cup of flour, cornmeal, garlic salt, thyme, table salt, baking soda, and fennel (if you're using it). Mix it up with a fork or with your fingers.
- Dip a fillet into the liquid, coating it totally, and then allow it to drip off a bit. Then, roll it carefully in the flour/cornmeal mix until it is coated all over. Carefully lay the fillet in the hot oil. It should start frying immediately -- if not, your oil is not hot enough!
- Repeat this process until you have half of the fillets in the pan. You don't want to crowd them so plan on doing the fish in two separate batches.
- When the fillets have turned a golden brown on the bottom side, carefully turn them to fry the other side. Remove them to a plate with some paper towels on it once they are golden brown all over (about 3-4 minutes for each side). (The fillets should be snow-white in the thick portion of the fillet, and the meat should "flake apart" when pulled apart with a fork).
- Serve either as a sandwich, or, plate up the fish with side dishes (I like good coleslaw and baked beans with my catfish). A tangy tartar sauce is also good with fried catfish. Enjoy!
- NOTE: Pan-fried catfish makes an EXCELLENT breakfast, along with fried potatoes, when you're camping!
Nutrition Facts : Calories 1669.8, Fat 142.3, SaturatedFat 35.9, Cholesterol 144.3, Sodium 1126.3, Carbohydrate 84.4, Fiber 3.9, Sugar 4.8, Protein 17.2
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