Susans Crispy Fish Fillets Recipes

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CRISPY FISH FILLETS



Crispy Fish Fillets image

Even people who aren't sure if they love fish will love these crunchy fillets! Quick and easy!

Provided by Kimber

Categories     Seafood     Fish

Time 20m

Yield 4

Number Of Ingredients 6

1 egg
2 tablespoons prepared yellow mustard
½ teaspoon salt
1 ½ cups instant mashed potato flakes
¼ cup oil for frying
4 (6 ounce) fillets sole

Steps:

  • In a shallow dish, whisk together the egg, mustard, and salt; set aside. Place the potato flakes in another shallow dish.
  • Heat oil in a large heavy skillet over medium-high heat.
  • Dip fish fillets in the egg mixture. Dredge the fillets in the potato flakes, making sure to completely coat the fish. For extra crispy, dip into egg and potato flakes again.
  • Fry fish fillets in oil for 3 to 4 minutes on each side, or until golden brown.

Nutrition Facts : Calories 390.8 calories, Carbohydrate 26.2 g, Cholesterol 136.8 mg, Fat 18.1 g, Fiber 1.8 g, Protein 30 g, SaturatedFat 3.8 g, Sodium 655.9 mg, Sugar 1.2 g

SUSAN'S CRISPY FISH FILLETS



Susan's Crispy Fish Fillets image

I found the basis for this one on Allrecipe's but due to my family's preferences and ingredients I had in the house, I changed the original recipe and came up with this one and we LOVED it!!! You can use any mild white fish for this one but we use thin flounder fillets and it is pure heaven in your mouth! The original recipe called for using instant mashed potato flakes but since I never have that, I subbed in Panko and YUM!!!!! I hope you enjoy this as much as we do!

Provided by RedVinoGirl

Categories     Toddler Friendly

Time 20m

Yield 4 , 4 serving(s)

Number Of Ingredients 10

1/2 cup flour
1 egg
2 tablespoons prepared yellow mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder (I use Garli Garni)
1 1/2 cups panko breadcrumbs
1 1/2 lbs flounder fillets (or any mild white fish, thin!)
1/4 cup olive oil (to fry in, however, we use less)
2 lemons (for squeezing over fish when serving)

Steps:

  • Put flour in a bowl.
  • In a shallow dish, whisk together the egg, mustard and salt.
  • Place panko crumbs in yet another bowl and add in garlic and pepper.
  • Dust fillets with flour, then dip in egg/mustard mixture and then press into panko.
  • Heat enough oil to fry one fillet in a large heavy skillet over medium-high heat. Fry each fillet individually and put a small amount of oil in before each fillet rather than the full 1/4 cup all at once since it seems doing it this way causes me to use WAY more oil than needed.
  • Fry fish fillets in oil for 3 to 4 minutes per side or until golden brown.
  • Serve with fresh squeezed lemons.

Nutrition Facts : Calories 488.8, Fat 20.7, SaturatedFat 3.5, Cholesterol 123.2, Sodium 1195.9, Carbohydrate 44.7, Fiber 3.4, Sugar 3.4, Protein 30.5

CRISPY CATFISH FILLETS



Crispy Catfish Fillets image

This recipe can also be used for other kinds of fish. It's lowfat, and I got it from Cooking Light Magazine several years ago.

Provided by Chef PotPie

Categories     Catfish

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons light ranch salad dressing
2 egg whites
6 tablespoons cornmeal
1/4 cup grated parmesan cheese
2 tablespoons all-purpose flour
1/4 teaspoon ground red pepper
1/8 teaspoon salt
4 -6 ounces catfish fillets
cooking spray
lemon wedge

Steps:

  • Preheat oven to 425°F.
  • Combine dressing and egg whites, whisk well.
  • Combine cornmeal, parmesan, flour, pepper and salt in shallow dish.
  • Pat fish dry, dip in egg mixture and dredge in cornmeal mixture.
  • Place fish on a baking sheet coated with cooking spray.
  • Bake 8-12 minutes each side until lightly browned and fish flakes easily.
  • Serve with lemon wedges.

Nutrition Facts : Calories 148, Fat 6.1, SaturatedFat 1.8, Cholesterol 20.9, Sodium 288.9, Carbohydrate 12.9, Fiber 1, Sugar 0.6, Protein 10

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