Cracker Crumb Coating For Fish Food

CRACKER CRUMB COATING FOR FISH

Steps:

• Place the crackers, parmesan, and spices in a food processor and process for about 10 seconds until mixture is fine crumbs. Then spread the mixture out on a plate.
• For each of your fish fillets, first dip both sides in the metled butter, then press both sides of the fillet into the crumb mixture. Then place into a greased baking dish. Repeat for the remaining fish fillets.
• Bake the breaded fish fillets in a 400 degree oven for 15 to 20 minutes.

CRUMB COATING MIX FOR FISH, CHICKEN OR PORK

Steps:

• 1. Rinse meat, fish or chicken and pat dry. Combine parmesan cheese, cracker crumbs corn meal, or panko & spices in a large zip lock bag. Shake to mix.
• 2. Then beat the eggs with the milk in a medium size bowl, dip meat, fish, or chicken into egg mixture, and then into ziplock bag and shake to coat each piece. Fry in hot oil for 5-7 minutes for fish, or until pork or chicken is done, turning to brown on both sides. If baking in oven spray a pan large enough to accomadate meat, fish or poultry with cooking spray, then add the meats, spray meats or fish lightly with cooking spray. Bake in preheated oven for times specified below.
• 3. To bake CHICKEN OR CHOPS Preheat to 425 Degrees F. for 35 to 45 minutes for BONE IN, boneless chicken or chops 25 minutes, but check temperature for about 165 degrees F. To Bake FISH preheat oven to 450 degrees F. & bake for 8 minutes.
• 4. Use a baking rack inside or on pan to allow food to get crispy all around all sides.Spray liberally with cooking spray. Garnish with Lemon wedges chopped chive & serve with tarter or seafood or hot sauce if desired.

BEST FRIED WALLEYE

Steps:

• Check the fillets to ensure all bones and skin have been removed. Cut the fillets into manageable pieces, if necessary.
• Place the beaten eggs a bowl and set aside. Combine the flour, garlic powder, salt, and pepper in another bowl. Pour the cracker crumbs into a third bowl.
• Heat the oil in a deep-fryer or large cast-iron skillet over medium-high heat to 375 degrees F (190 degrees C).
• Dip the fillets into the flour mixture, then the eggs, and then the cracker crumbs and set fillets aside on a plate. Test the oil: it will crackle and pop when a cracker crumb is dropped into it. Carefully lower 2 fillets into the hot oil. Cook until browned, about 3 minutes per side, using tongs to turn the fillets. Transfer to a paper towel-lined plate and repeat with remaining fillets. Serve with fresh lemon wedges.

CRUMB COATING FOR FISH

Steps:

• In a large resealable plastic bag, combine the first six ingredients. Store in a cool, dry place for up to 6 months. Yield: 6 batches (2 cups total)., To prepare fish: Place 1/3 cup coating in a large resealable plastic bad; add fillets, a few piece at a time. Seal bag and turn to coat., Place in a greased 13x9-in. baking dish. Bake, uncovered, at 400° for 12-15 minutes or until fish flakes with a fork.

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.

MOM'S FRIED FISH

Steps:

• Place eggs and cracker crumbs in separate shallow bowls. Dip fillets into eggs, then coat with crumbs. Let stand for 5 minutes. , In an electric skillet or deep-fat fryer, heat 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 with a fork. Drain on paper towels. , In a small bowl, combine the tartar sauce ingredients. Serve with fish.

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.

OYSTER CRACKER CRUSTED FISH STICKS

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
• Cut the fish into 1/2-inch strips (you should get about 24 to 30 pieces). Season all over with 1/2 teaspoon salt and several grinds of pepper.
• Spread the flour in a shallow bowl. Beat the eggs in a second shallow bowl with a pinch of salt. Put the crackers in a food processor and pulse to mostly fine crumbs, about the consistency of panko with a few larger crumbs mixed in (you can also crush the crackers in a plastic bag with a rolling pin.) Toss the crumbs in a third shallow bowl with the dried chives, dried dill, dried parsley, garlic powder, onion powder, dried thyme, 1/2 teaspoon of salt and several grinds of pepper.
• Dredge the fish, a few pieces at a time, in the flour, then beaten egg letting the excess drip back into the bowl. Roll to coat thoroughly in the crumbs then place each piece on the prepared baking sheet, about an inch apart.
• Once all of the fish is coated, spray liberally all over with olive oil spray. Bake until the crumbs are crisp and golden and the fish is cooked through, about 15 minutes. Remove to a platter and serve with the tartar sauce and lemon wedges.
• Add the mayonnaise, pickles, lemon juice, parsley, capers, dill, and sugar in a medium bowl and stir to combine. Season to taste with salt and pepper. Cover and refrigerate to allow the flavors to blend while you make the fish sticks.

RITZ FITZ (OVEN-FRIED FISH FILLETS)

Steps:

• Preheat oven to 350 degrees F.
• Melt the butter in a 9 by 13-inch pan in the oven. While it melts, combine everything else except the fish in a pie pan. Dip the fish around in the melted butter, dip each piece in the crumb mixture, and return it to the baking pan. Bake the fillets for 20 to 25 minutes, or until the fish flakes with a fork. Serve with lemon wedges, and good luck to you.

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 BUTTERY CRACKER TOPPING

Steps:

• Heat the oven to 425 degrees. Put the crackers in a medium bowl and use your hand to crush them until they are finely crushed. (Some coarser bits are OK.) Add 4 tablespoons of the melted butter, the chives, parsley, lemon zest and onion and garlic powders, and stir to evenly combine, making sure to moisten all the crumbs.
• Put the fish fillets in a large, ovenproof skillet. Drizzle the remaining 1 tablespoon butter over the fish and turn to coat. Season the fish on all sides with salt and pepper. Mound the cracker mixture on top of the fish, covering it. (Some cracker crumbs will fall off the fish.)
• Roast in the oven for 10 to 16 minutes, depending on the thickness of the fillets. Plan for about 10 minutes per inch; the fish should flake easily, and the juices should be bubbly around the edges. Squeeze the lemon juice over the top. Sprinkle with paprika, and serve with extra lemon wedges on the side.

BASIC COATING MIX (FOR CHICKEN,FISH & PORK)

Steps:

• Place crushed crackers and seasonings in a plastic bag;Shake well to combine.
• Makes 2 1/2 to 3 cups,enough to coat 6 pounds of chicken pieces.
• Store unused portion of crumbs in airtight container in refrigerator.