JAPANESE-STYLE CRISPY HALIBUT WITH LEMON SAUCE
If you enjoy ordering lemon chicken from your local takeout shop, then you will like this dish. It rather resembles English-style fish fingers-without the lemon sauce, that is! I like to use a good white-fleshed fish; cod is overfished, hence I've used halibut here, but pollack would do just as well. You could even use mackerel if you wished. I like using the Japanese panko breadcrumbs because they have been flavored with honey and are extra crisp, but you could make your own breadcrumbs, of course, using a chunk of stale bread. The dipping sauce is easy to make too.
Provided by Food Network
Time 20m
Yield Serves 2-4 to share
Number Of Ingredients 15
Steps:
- For the Halibut: Season the halibut pieces with salt and white pepper. Put the potato flour or cornstarch, beaten egg, and breadcrumbs in three separate bowls. Dip the halibut pieces into the potato flour or cornstarch, then the egg, and coat in the breadcrumbs. Place a wok over high heat and add all but 1 tbsp of the peanut oil. Heat the oil to 350degreesF, or until a piece of bread dropped in turns golden brown in 15 seconds and floats to the surface. Fry the breaded halibut pieces in the oil for 3-4 minutes or until golden brown, then remove with a slotted spoon and drain on paper towels.
- For the Sauce: Meanwhile, make the sauce. Heat a small wok or saucepan over medium heat and add the remaining 1 tbsp of peanut oil. Add the ginger and fry for a few seconds, then add the remaining ingredients and bring to a boil. Cook for 1 minute or until the sauce has thickened, then remove from the heat. When the fish is cooked, season with dried chili flakes (if using), garnish with lemon wedges, if you like, and serve with the lemon dipping sauce.
CRISPY LEMON FISH FILLETS
Make and share this Crispy Lemon Fish Fillets recipe from Food.com.
Provided by LeKitchenQueen
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place French Fried Onions, lemon zest and garlic in plastic bag.
- Crush onions with hands or rolling pin; shake to combine.
- Place flour in another plastic bag.
- Add fillets; shake to coat.
- Dip fillets into egg, then into onion crumbs.
- Place on baking sheet.
- Bake at 400°F for 10 minutes or until fish flakes easily with fork.
Nutrition Facts : Calories 196.4, Fat 3.3, SaturatedFat 0.9, Cholesterol 131.1, Sodium 149.8, Carbohydrate 6.3, Fiber 0.3, Sugar 0.2, Protein 33.1
FISH FILLETS IN LEMON SAUCE
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place cod and potatoes into the bottom of a baking dish (such as Pyrex®).
- Mix water, lemon juice, oil, dill, parsley, garlic, Dijon mustard, cumin, salt, and pepper together in a bowl and add to the fish and potatoes. Cover the dish with aluminum foil.
- Bake in the preheated oven until potatoes are tender, about 35 minutes. Remove foil and continue to bake for 10 minutes more.
Nutrition Facts : Calories 318 calories, Carbohydrate 30.9 g, Cholesterol 41.6 mg, Fat 11.2 g, Fiber 3.9 g, Protein 24 g, SaturatedFat 1.6 g, Sodium 707.7 mg, Sugar 1.7 g
CRISPY ORIENTAL FISH FILLETS
Make and share this Crispy Oriental Fish Fillets recipe from Food.com.
Provided by MsKittyKat
Categories Orange Roughy
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a small saucepan combine the soy sauce, the vinegar, the gingerroot, the sugar, and pepper to taste and heat the mixture over low heat while preparing the fish.
- Pat the fish dry and season it with salt and pepper.
- Have ready in separate shallow dishes the cornstarch, the eggs beaten with the salt, and the bread crumbs combined with the sesame seeds.
- Dredge each fillet in the cornstarch, coating it thoroughly and shaking off the excess, dip it in the egg mixture, letting the excess drip off, and dredge it in the bread crumb mixture, pressing the mixture to help it adhere.
- In a skillet heat 1/4 inch of the oil over moderately high heat until it just begins to smoke, in it fry the fillets, 2 at a time, reheating the oil between batches, for 45 seconds to 1 minute on each side, or until they are golden brown, and transfer them to paper towels to drain.
- Transfer the fillets to plates, bring the soy sauce mixture to a boil, and spoon it over the fish.
Nutrition Facts : Calories 407.3, Fat 11.1, SaturatedFat 2.4, Cholesterol 187.8, Sodium 1755.1, Carbohydrate 31.2, Fiber 2.9, Sugar 4.1, Protein 43.9
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