BUTTERMILK FISH FILLETS
Steps:
- 1. Place fish in a 9- x 13-inch baking dish and pour buttermilk over fish, completely coating it. Cover with plastic wrap and refrigerate 30 minutes, turning once. In a shallow baking dish, combine biscuit baking mix, salt, and ground red pepper; mix well. Remove fish from buttermilk, discarding excess buttermilk, and place in biscuit baking mixture, coating evenly on both sides. In a large skillet, heat oil over medium heat. Place a few pieces of fish in skillet and cook 3 to 4 minutes per side, or until golden and fish flakes easily with a fork. Remove to a paper towel-lined platter, cover with foil, and repeat with remaining fish, adding more oil if needed. Serve immediately. Read more at http://www.mrfood.com/Fish/Buttermilk-Fish-Fillets/ml/1#SVl9gOQBoSUrmIqW.99
BUTTERMILK BATTERED CATFISH
Southern fried catfish. This is a tribute to a great Southern fried catfish. You won't be able to resist this recipe! This recipe is from Drick's Rambling Café.
Provided by Pat Duran
Categories Fish
Time 45m
Number Of Ingredients 10
Steps:
- 1. Whisk together buttermilk, cider vinegar and mustard in a wide bowl. Add fish fillets,coating well in mixture. Let set for 30 minutes.
- 2. Mix together remaining ingredients in a shallow pan. Remove fish one piece at a time from the buttermilk mixture and then coat both sides of the fillets in the cornmeal mixture. Fry in hot oil until golden brown, about 5 to 6 minutes. Remove the fried fillets to a paper towel lined platter to drain until ready to serve.
OVEN FRIED BUTTERMILK HALIBUT
This recipe makes a very moist halibut main dish. I have a recipe for another 'Oven Fried Buttermilk' using chicken, and, as I like to experiment, I decided to try it with halibut. The only changes I made were the main ingredient and the oven temperature.
Provided by Plain ole Bob
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 5h
Yield 4
Number Of Ingredients 8
Steps:
- Set a large resealable plastic bag in a bowl. Pour in the buttermilk and salt. Add the halibut fillets and close the bag. Refrigerate for at least 4 hours and up to 1 day.
- Preheat the oven to 250 degrees F (120 degrees C).
- Place half of the crackers and half of the Greek seasoning into a blender. Cover and pulse until they become fine crumbs. Pour into a shallow bowl, and repeat with remaining crackers and Greek seasoning. Whisk eggs with water in a separate bowl.
- Remove halibut from the bag and discard the marinade. Dip fish into the egg and then in the crumbs until evenly coated. Place coated fillets into a lightly greased 9x13 inch baking dish. Do not let them touch, as they will weld themselves together. Drizzle the butter on top of the fish.
- Bake uncovered in the preheated oven until fish is opaque and flakes easily with a fork, about 45 minutes.
Nutrition Facts : Calories 745.1 calories, Carbohydrate 53.9 g, Cholesterol 270.7 mg, Fat 33.4 g, Fiber 9.6 g, Protein 56.2 g, SaturatedFat 17.2 g, Sodium 2185.8 mg, Sugar 9.4 g
TOBY'S FISH AND CHIPS
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Time 13m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Pour buttermilk into a bowl.
- In a separate bowl, mix flour, salt, and garlic powder. Dip each fish portion into buttermilk then roll in flour until evenly covered, set aside on plate.
- Heat deep-fat fryer to 360 degrees F and cook fish for 6-8 minutes, or until golden brown and done. To check for doneness, cut into one portion and check to see if fish is flaky and looks milky white. Serve with french fries, coleslaw, and garlic bread.
FISH POACHED IN BUTTERMILK
Jean-Georges Vongerichten, the chef and an owner of Jo Jo, discovered this pairing one night when he tried a stuffing for poussin with the fish and buttermilk. It worked. The combination of fish and buttermilk, he said, was a natural. ''If you look at poached fish in classic cooking,'' he said, ''they're always being cooked in milk.'' The chef found that buttermilk kept the flesh of the fish white and added a desirable touch of acidity.
Provided by Amanda Hesser
Categories dinner, project, main course
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a medium saute pan, melt 3 tablespoons butter over medium low heat. Add shallot and cook until soft, about 3 minutes. Add mushrooms, thyme and garlic. Cook until soft, about 5 minutes. Add bread, and stir to combine. Add stock and simmer until bread has soaked up the liquid. Season with salt and pepper, stir in chives. Keep warm.
- Place olive oil and 1 tablespoon butter into a large saute pan over medium high heat. Add spinach and toss, using tongs, to wilt the leaves. Add sugar and season to taste with salt and pepper. Set aside and keep warm.
- Season both sides of fish with salt and cayenne pepper. In a saute pan large enough for fish to fit in a single layer, combine fish, buttermilk and dill. Cover and place over medium heat. When buttermilk begins to simmer, cook for 2 minutes. Turn fish and cook for about another minute. Fish is done when firm to the touch.
- Remove fish from pan and keep warm. In a blender or with an immersion blender, whirl buttermilk with remaining 4 tablespoons butter. When it is re-emulsified, season to taste with salt, pepper and lemon juice.
- In four shallow bowls, arrange spinach. Place fish on top, pour buttermilk sauce over each, topping it off with a spoonful of stuffing. Serve.
Nutrition Facts : @context http, Calories 598, UnsaturatedFat 13 grams, Carbohydrate 31 grams, Fat 33 grams, Fiber 5 grams, Protein 46 grams, SaturatedFat 17 grams, Sodium 1443 milligrams, Sugar 12 grams, TransFat 1 gram
SOUTHERN FRIED CATFISH
Steps:
- In a small bowl, mix buttermilk, water, salt, and pepper. Pour mixture into a flat pan large enough to hold the fillets. Spread fish in one layer over bottom of pan, turning to coat each side, and set aside to marinate.
- In a 2 gallon resealable plastic bag, combine the cornmeal, flour, and seafood seasoning. Add fish to mixture, a few fillets at a time, and tumble gently to coat evenly.
- Heat oil in deep fryer to 365 degrees F (185 degrees C).
- Deep fry fillets until golden brown, about 3 minutes. Avoid overcrowding so fillets have room to brown properly. Fish should be slightly crisp outside, and moist and flaky inside. Drain on paper towels.
Nutrition Facts : Calories 1427.2 calories, Carbohydrate 131.6 g, Cholesterol 145 mg, Fat 78.6 g, Fiber 6 g, Protein 45.7 g, SaturatedFat 13.2 g, Sodium 799.9 mg, Sugar 5.9 g
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