CHINESE SALT AND PEPPER FISH
The quality of your ingredients matters here more than the specifics: If you don't like cilantro, use parsley, and any fresh hot chile will work - or leave it out. And use whatever nice, fresh fish you can find.
Provided by Hank Shaw
Categories Main Course
Time 35m
Number Of Ingredients 13
Steps:
- Heat up enough oil to deep fry the fish, about 3 to 4 cups, depending on what sort of pot or wok you use.
- While the oil is heating, make the batter. Mix the flour, starch, baking soda and salt together in a bowl. In another bowl, beat the egg whites into soft peaks. Add about 1/2 cup of ice-cold water (or cold seltzer) into the flour bowl, then fold in the egg whites.
- Fry the ginger and garlic until the garlic just starts to brown, about 45 seconds. Use a skimmer or slotted spoon to remove it to a paper towel. Set it aside for now.
- When to oil hits about 360F, coat a few pieces of the fish in the batter and deep fry them until golden brown, about 2 minutes. As they are frying, turn your oven to "warm" and set a cooling rack with a baking sheet underneath it for your fish. Move the finished fish to the rack and continue frying the rest.
- When all the fish is ready, toss it with the salt and pepper, the reserved ginger and garlic, and the sliced chiles. Serve garnished with the cilantro.
Nutrition Facts : Calories 312 kcal, Carbohydrate 32 g, Protein 39 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 85 mg, Sodium 690 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
CHINESE SALT AND PEPPER FISH (20 MIN. RECIPE)
Steps:
- Pat fish very dry and slice into bite size pieces. This step is very important.
- In a mixing bowl, mix together your marinade ingredients. Marinate fish in batter.
- In a pot with avocado oil set over high heat, shallow fry your battered fish until golden crispy brown, about 7 minutes. Remove fish from pot. Pour out the oil.
- In the same pot set over medium heat, saute ginger, garlic, red chilli, green onion and sugar. Throw in battered fish. Pour Dry Sherry over top. Fry for 1 minute and serve. Season with salt and pepper to taste. Serve and enjoy!
Nutrition Facts : Calories 405 kcal, Carbohydrate 15 g, Protein 38 g, Fat 21 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 127 mg, Sodium 709 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
SALT-AND-PEPPER FISH
This dish is inspired by a classic Cantonese preparation, which is traditionally battered and deep-fried. Here, the fish is pan-seared in hot oil, but still gets plenty of texture and flavor from ginger, caramelized scallions, and lots of freshly ground black pepper.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Seafood Fish Cod Rice Ginger Green Onion/Scallion Pepper Pescatarian Wheat/Gluten-Free Soy Free Tree Nut Free Peanut Free Quick & Easy
Yield 4 servings
Number Of Ingredients 10
Steps:
- Rinse rice in several changes of cold water in a medium bowl until water runs clear. Drain well, then transfer to a small saucepan. Pour in 1¼ cups cold water and bring to a boil over medium-high heat. Give rice a stir so grains don't stick to the bottom. Cover pot and reduce heat to lowest setting. Cook, undisturbed, until water is evaporated and rice is tender, 18-20 minutes. Remove from heat and let sit, still covered, 10 minutes.
- Meanwhile, trim dark green tops from scallions and thinly slice; set aside. Thinly slice white and pale green parts of scallions of a deep diagonal. Set aside separately.
- Mix ginger and 2 Tbsp. oil in a medium bowl. Add cod and season with salt and sprinkle all over with pepper. Toss to coat.
- Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Cook cod, undisturbed, until golden underneath, about 2 minutes. Turn over and scatter reserved white and pale green scallion parts on top. Cook, shaking the pan a few times, until fish is cooked through and some scallions are caramelized and some are just slightly softened, about 2 minutes. Remove from heat.
- Stir vinegar and sugar in a small bowl until sugar dissolves. Mix into rice. Add butter and reserved dark green scallion tops and gently stir until butter is melted. Season with salt.
- Transfer rice to a platter and top with fish; pour any pan juices over.
CATFISH..... SALT AND PEPPER CATFISH
This is the favotite way to prepare catfish in the North Carolina Piedmont. The coating is spicy, making it a nice contrast to the delicate flavor of the catfish.
Provided by Timothy H.
Categories < 60 Mins
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Place buttermilk in a 2-quart baking dish; place fillets in buttermilk and allow to marinate for 15 minutes.
- Place oil in a 12 inch cast iron skillet to a depth of about 2 inches. Heat until oil registers 375 degrees F. on an instant-read thermometer.
- In a large, zipper-lock food storage bag, mix remaining ingredients by zipping them inside bag and shaking until well blended. Remove fillets from buttermilk; allow excess liquid to drain.PPlace fillets in bag and shake gently until completely coated.
- Gently shake off excess coating mixture and carefully place into hot oil. Fry until golden brown, about 5 minutes on each side. Drain on paper towels and serve.
Nutrition Facts : Calories 829.2, Fat 27.9, SaturatedFat 6.7, Cholesterol 154.4, Sodium 2066.1, Carbohydrate 80.8, Fiber 7, Sugar 6.4, Protein 62.4
SALT AND PEPPER FISH
Categories Fish
Number Of Ingredients 4
Steps:
- dip in milk then flour and salt and pepper mixture then cook in olive oil heat on stove salt and pepper then put in mortal and pestal and grind together
CRUNCHY SALT AND PEPPER SHRIMP RECIPE BY TASTY
Here's what you need: frozen shrimp, cornstarch, oil, garlic, fresh ginger, red pepper flakes, salt, black pepper, scallions, white rice
Provided by Frank Tiu
Categories Appetizers
Yield 3 servings
Number Of Ingredients 10
Steps:
- Set a wire rack over a baking sheet.
- Add the shrimp to a medium bowl. Cover with cold water and let sit until thawed, about 10 minutes.
- Drain the thawed shrimp on paper towels and pat dry.
- Place the cornstarch in a large bowl. Add the shrimp and toss until well-coated.
- Heat the oil in a wok or large pan until it reaches 400°F (200°C).
- Add the garlic and fry for 40 seconds-1 minute, until golden brown. Remove the garlic with a strainer or slotted spoon and drain on paper towels.
- Fry the shrimp, about 6 at a time, for 2 minutes, or until light golden brown. Transfer to the wire rack to drain.
- In a clean wok or large pan, add the ginger and red pepper flakes and toast for 2 minutes, until the ginger is starting to brown.
- Add the shrimp and toss to combine. Season with the salt and pepper and toss until well-coated.
- Transfer the shrimp to a plate and garnish with the scallions and fried garlic.
- Serve with rice.
- Enjoy!
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