Cracker Coated Fish Fillets Food

CRACKER CRUSTED COD

Steps:

• Preheat oven to 350 degrees.
• In a bowl combine crushed crackers, Parmesan cheese, garlic salt, and Italian seasoning. Stir in melted butter.
• Arrange fish in a single layer in a baking dish. Sprinkle cracker mixture even over the fish fillets. Gently press down into the fish.
• Bake for 15-20 minute, until the fish is flaky and cooked through.

MATZO MEAL COATED FISH FILLETS

Steps:

• Dip fillets in egg and then both sides in matzoh meal which has been mixed with spices and parsley.
• Fry in pan with hot oil over a medium flame.
• When good and crispy on both sides remove and serve with lemon.
• Enjoy!

CRACKER AND PARMESAN CRUSTED FISH FILLETS

Steps:

• Using a food processor, grind the oyster crackers, Ritz crackers, parmigiano-reggiano, parsley, chives, thyme, Old Bay seasoning and garlic powder, if using. Transfer to a shallow bowl. Place the flour in another shallow bowl. In a third shallow bowl, beat the eggs and cream.
• Fill a large skillet with enough EVOO to reach a depth of 1/4 inch and heat over medium-high heat. Preheat the oven to 200°. Season the fish fillets with salt and pepper. Coat the fish with the flour, shaking off any excess; coat with the egg mixture, then with the cracker crumbs. Working with 2 fillets at a time, fry the fish in the skillet, turning once, until deep golden, about 5 minutes. Transfer each batch to the oven to keep warm.

BAKED COD WITH GARLIC AND HERB RITZ CRUMBS

Steps:

• Preheat the oven to 400 degrees F.
• Pour 2 tablespoons olive oil in a 9 x 9-inch ceramic baking dish (it should be just big enough to hold the fish) and tilt the dish to coat the bottom with oil. Place the fish fillets in the dish and turn to coat both sides with the oil. Sprinkle the fish with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and bake for 10 minutes.
• Meanwhile, combine the cracker crumbs, panko, parsley, garlic, lemon zest, and 1 teaspoon salt in a small bowl. Add the melted butter and stir until evenly moistened. Set aside.
• Remove the fish from the oven and pour the wine and lemon juice directly on the fillets. Pat the crumb mixture evenly onto the fillets, pressing gently to help them adhere. (Don't worry if some crumbs get into the sauce!)
• Return the pan to the oven for 12 minutes, until the fillets are just cooked through in the center, depending on the thickness of the fish. Sprinkle with salt and serve hot with the pan juices and lemon wedges.

CRACKER COATED FISH FILLETS

Steps:

• 1. Thaw fish, if frozen. In shallow dish combine flour and pepper. In another shallow dish combine egg and milk. In third shallow dish combine cracker crumbs and cheese.2. Roll fish in flour mixture, shaking off excess. Dip into egg mixture. Coat with crumb mixture.3. In 12-inch nonstick frypan cook fish in hot oil over medium heat for 7 to 12 minutes or until fish is golden brown and flakes easily with a fork, turning once.

SUPER EASY RITZ CRACKER BREADING

Steps:

• Crush Ritz crackers.
• Mix in pepper.
• Dip food item of choice into egg then into Ritz cracker mix.
• Fry in 350°F oil until done.

HERB-COATED COD

Steps:

• Preheat oven to 400 degrees Fahrenheit. Grease a 13-inch x 9-inch x 2-inch baking dish.
• Crush butter-flavored crackers either in a Ziploc bag with a rolling pin or bottle of sherry, or in a food processor.
• Melt butter over low heat, and place in a shallow bowl.
• In another bowl, combine the crackers, cheese and seasonings.
• Dip fillets in butter, then coat with crumbs.
• Place coated cod fillets in baking dish. Bake, uncovered, at 400 degrees Fahrenheit for 15-20 minutes or until fish flakes easily with a fork.

HERB CRUSTED FISH FILLETS

Steps:

• Place pine nuts, oats and herbs in a food processor, process until finely chopped, add breadcrumbs and process to combine.
• Transfer some of the breadcrumb mixture to a shallow plate.
• Place flour and eggs in separate shallow bowls.
• Preheat oven to 180 degree celsius.
• Coat fish in flour, dip in egg, then coat in breadcrumb mixture, pressing crumbs on with fingertips to secure (top up breadcrumbs as required).
• Pour enough oil to cover the base of a large non-stick frying pan, heat over medium heat until hot.
• Cook fish for about 3 minutes each side (in batches if necessary - don't over crowd frypan) or until golden.
• Transfer to a wire rack over a baking tray.
• Place in oven and cook for 10 minutes or until fish is cooked through.
• Keep checking the fish, cooking time will vary depending on the thickness of the fillets.

NOT MY MOM'S FRIED FISH

Steps:

• Place beaten eggs and saltine cracker crumbs in separate shallow bowls or pie tins.
• Dip fillets into eggs, then coat with crumbs; let stand for 5 minutes.
• In a heavy, deep skillet, or electric frying pan, heat oil (about 3/4 to 1 inch of oil) to 375°. Fry fillets, a few at a time, for 2 minutes on each side or until fish is golden brown and flakes easily (I found that when the fish is golden brown it's DONE).
• Drain on a rack over paper towels. If you're making lots of fish place the rack in a 225° oven while you're cooking the remaining batches.

CRACKER-COATED FRIED PERCH

Steps:

• In a shallow bowl, beat eggs and milk. In another shallow bowl, combine cracker crumbs, garlic salt, oregano, tarragon and pepper. Dip the perch in egg mixture, then coat with crumbs. Heat oil in a skillet over medium heat. Fry fish for several minutes on each side or until it flakes easily with a fork.