Battered Blue Hake Or Whitefish Pan Fried Food

CRISPY PAN FRIED FISH

Steps:

• Use scrunched up paper towels to pat the fish dry on both sides. This is especially important if you are using thawed frozen fish.
• Season the fish well on both sides with salt and pepper (key!).
• Mix the flour and paprika on a plate.
• Coat fish on both sides with flour, pressing down firmly so it adheres, but shake well to remove excess. (Note 2)
• Heat a heavy based skillet (normal or non stick) over medium high heat until you see wisps of smoke. Add oil and swirl to coat the pan - it will heat within seconds.
• Add fish - it should sizzle straight away. Shake the pan lightly to move the fish. Cook for 2 minutes until golden and crisp, pressing down gently, then flip. Cook the other side for 2 minutes until crisp then remove.
• If it's browning too quickly, just remove pan from the stove briefly. If it's stuck, don't move - it will release naturally once golden.
• Serve fish immediately with lemon wedges and garnished with dill or parsley, if using. It starts to lose crispiness after 5 minutes.

PAN FRIED WHITE FISH

Steps:

• Unwrap fish but leave it on the butcher paper. Season with salt and pepper on flesh side only. Sprinkle generously with flour, and then shake off the excess.
• In a 12-inch non-stick skillet, heat 2 teaspoons of olive oil over medium high heat until hot but not smoking. Place the fish in the pan skin side down. Cook until golden, about 3 to 4 minutes. Turn the fish over and cook until the flesh is just cooked through and is no longer translucent, about 3 more minutes, depending on the thickness of your fish.

PORTUGUESE-STYLE PAN-FRIED HAKE

Steps:

• Fill the saucepan halfway with water and bring it to boil over high heat. Score an x at the base of each tomato with a small paring knife. Lower the tomatoes into the boiling water until the skin splits, about 30 seconds. Plunge them into ice water after blanching to stop the cooking. Peel skins from the tomatoes, and cut them in half lengthwise. Remove the seeds, cut the tomatoes into a 1/3-inch slivers (julienne) and set them aside. There will be about 1 1/2 cups.
• You should start the sauce about 15 minutes before you want to serve the fish, so start heating up the larger skillet (for the fish) on a medium heat at the same time you begin the sauce. Place the smaller skillet over medium-high heat and add the olive oil (3 tablespoons) and the bay leaves. Cook the bay leaves until they are lightly browned, 2 to 3 minutes. Add the allspice and garlic and cook for 30 seconds, stirring constantly with a wooden spoon. Add the bell pepper and onion and saute, stirring frequently, until the vegetables are golden, about 5 minutes. Add the tomatoes, white wine and olives. Simmer until the sauce is fragrant and has thickened slightly, about 5 minutes. Season with salt and pepper and remove from heat.
• Just before you add the tomatoes to the sauce, add the olive oil (1/4 cup) to the preheated large skillet. Quickly season all the fillets with salt and pepper on both sides. Spread the cornmeal into a shallow bowl and dredge the fish portions in the cornmeal, 1 at a time, pressing to make the cornmeal adhere and then gently shaking off the excess. Work quickly and put each fillet into hot oil as you prepare them. As soon as the cornmeal appears to darken, turn the heat down a bit. The key is to have them cooking evenly so that when you turn the fillet, it should be a perfect golden brown. It will take about 3 to 4 minutes per side. The thicker the fish, the slower you should cook it. Turn the fillets, and cook for another 3 or 4 minutes until crisp and golden brown. Using a slotted spatula, transfer the fish to individual plates or to a platter. Divide the sauce by draping a small amount of the chunky sauce over the fish and spooning the remaining sauce around it. Serve immediately.

WHITEFISH WITH LEMON VINAIGRETTE

Steps:

• Heat 2 tablespoons of oil in a heavy large skillet over medium heat. Add the shallots and saute until tender, about 2 minutes. Add the radicchio and saute until wilted, about 5 minutes. Add the beans and broth, and cook until the beans are heated through, stirring often, about 5 minutes. Season the radicchio mixture, to taste, with salt and pepper.
• Meanwhile, heat 3 tablespoons of oil in a 14-inch (or 2 smaller) nonstick frying pan over medium-high heat. Sprinkle the fillets with salt and pepper. Dredge the fillets in flour to coat completely. Shake of the excess flour and fry 3 fillets in each pan until they are golden brown and just cooked through, about 3 minutes per side.
• Vinaigrette.
• Blend the lemon juice, parsley, garlic, lemon zest, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper.
• Spoon the radicchio mixture over the center of the plates. Top with the fillets. Drizzle the vinaigrette over and serve immediately.

WHITEFISH WITH CILANTRO PESTO

Steps:

• Preheat the oven to 400 degrees F.
• Prepare a shallow baking dish with non-stick pan spray.
• Sprinkle the fish with lemon juice and place in the dish.
• Mince the garlic in a food processor or blender.
• Add the cilantro; process until minced.
• Add the oil, salt, and pepper flakes; process until well mixed.
• (Alternatively, mince the garlic and cilantro by hand; stir in the oil, salt, and pepper until well blended.) Spread the pesto evenly over the fish.
• Bake 10 minutes, or until the fish is opaque and flakes easily with a fork.
• Serve hot.

WHITEFISH WITH ORANGE RICE STUFFING

Steps:

• Clean fish, removing scales and fins.
• Remove head and tail and wash and dry fish.
• Sprinkle inside with salt.
• Prepare stuffing: Melt ¼ cup butter in medium saucepan.
• Add celery, onion, and orange rind and cook until tender, about 5 minutes.
• Add salt, orange, and lemon juice and ¾ cup water.
• Bring to a rolling boil and add rice.
• Stir, cover and remove from heat; let stand 5 minutes.
• Stuff fish loosely and fasten opening with small skewers or toothpicks and lace with string.
• Place fish on a greased baking dish and brush with melted butter.
• Measure stuffed fish at the thickest part and bake in 450F oven for 10 minutes per inch of thickness.

SAVORY BLUE HAKE

Steps:

• Heat oven to 400°F.
• Saute onion in oil or butter until just translucent. Add garlic, stir well and remove from heat. Set aside.
• Spray 13 x 9 glass pan with nonstick spray or butter/oil the pan.
• Mix dill, salt and pepper.
• Place loins in prepared pan. Sprinkle with dill mixture.
• Layer onion/garlic, then crumbs, then cheese on loins.
• Place butter slices evenly around top of cheese.
• Bake, uncovered, for 25 to 30 minutes until fish flakes with fork.
• Finish with fresh lemon juice, if desired.

BATTERED BLUE HAKE OR WHITEFISH PAN FRIED

Steps:

• I use 3 long thick pieces of fish. I cut it in 3 inch chunks. Dry the chunks of fish with paper towels. Set Aside.
• In a small mixing bowl, beat eggs, water, salt and paprika.
• In a medium mixing bowl, add flour, cornstarch and baking powder. Mix well.
• Add egg mixture and beat in, if too thick, add milk 1 tablspoon at a time. The batter should be thick to hold on to the fish, not runny.
• Preheat frying pan to medium high heat with 1/4 cup vegetable oil.
• Use tongs to dip the fish chunks into batter. Use a spoon to place batter on the top of the chunk after it is in the pan.
• After bottom is golden brown, turn once, press down on top slightly with spatula to insure heat distribution.
• Fry fish in two separate batches using the balance of vegetable oil for the second batch.
• Keep warm in the oven until all fish is cooked.
• The batter is very light tasting, not soaked with oil.
• Use a dipping sauce of your choice.
• If you use this batter on thin fillets, use a slotted spoon to dip the fish into batter.

PAN FRIED HAKE

Steps:

• Combine the flour, salt and pepper on a large plate. Stir to combine and set aside
• Pat both sides of the fish fillets dry with paper towels. After the fish is dry, dredge it in the flour mixture and firmly press it against the fish. Lightly tap the fish to remove any excess flour.
• Heat a large heavy bottomed skillet over medium to high heat until just about smoking. Add the butter and oil and let it sizzle, about 10 seconds.
• Add the coated fish fillets to the pan. They should sizzle straight away. After about a minute, give the pan a shake and let them cook for a further 3 minutes. Flip all the fish fillets and leave them to cook for a further 4 minutes.
• Remove from pan and serve immediately with fresh lemon wedges. Garnish with fresh chopped parsley if desired.

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.