CRISPY OVEN-FRIED FISH FILETS WITH DIJON TARTAR SAUCE
Use a one-two-three breading process for crispy fish every time! Adding Dijon mustard to the tartar sauce makes all the difference!
Provided by Sheila Thigpen
Categories Main Dish
Time 35m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
- In a small bowl, combine all ingredients for the tartar sauce and refrigerate until ready to serve.
- Cut filets into small pieces, if desired.
- In a shallow dish, combine the flour, salt and pepper. In two more separate shallow dishes, place the beaten eggs and the panko bread crumbs.
- To coat the fish, first dredge each piece in the flour mixture, then dip into the egg, and finally dredge in the panko, making sure the fish is coated on all sides. Place on the parchment lined baking sheet. Repeat this for each piece of fish.
- Drizzle the tops of the breaded fish with the olive oil. Bake at 375 degrees for about 20 minutes, or until the fish flakes easily with a fork. If you desire a more golden brown crust, once done, increase the heat and place the fish under the broiler for a couple of minutes.
Nutrition Facts : ServingSize 1 g, Calories 769 kcal, Carbohydrate 51 g, Protein 60 g, Fat 35 g, SaturatedFat 6 g, Cholesterol 278 mg, Sodium 1149 mg, Fiber 3 g, Sugar 7 g, UnsaturatedFat 27 g
OVEN-FRIED FISH
When you're looking for a fast, flavorful meal, look no further than fish! Parmesan cheese and special seasonings add a bit of an Italian flair to these fillets. Not only is this recipe low in fat, it's delicious as well. So it's sure to please everyone in the family.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place fish in a greased 13-in. x 9-in. baking dish. Brush with butter. In a small bowl, combine the remaining ingredients; sprinkle over fish. , Bake, uncovered, at 425° for 10-15 minutes or until the fish flakes easily with a fork.
Nutrition Facts : Calories 261 calories, Fat 9g fat (0 saturated fat), Cholesterol 78mg cholesterol, Sodium 753mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges
SUPER CRUNCHY OVEN FRIED FISH THAT WILL KNOCK YOUR SOCKS OFF!
This is a recipe handed down to me from a buddy who has ran a seafood restaurant on the waters of Marina Del Ray, California. I have never found a crunchier, juicier and flavorful but yet oven fried fish ever. Enjoy it, I have. To prevent overcooking, buy fish fillets at least 1 inch thick. The bread crumbs can be made up to 3 days in advance, cooled, and stored at room temperature in an airtight container.
Provided by Sophisticated Taste
Categories European
Time 48m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 1. Adjust oven rack to middle position and heat oven to 350 degrees. Pulse bread, melted butter, 1/4 teaspoon salt, and 1/4 teaspoon pepper in food processor until bread is coarsely ground, eight 1-second pulses (you should have about 3 1/2 cups crumbs). Transfer to rimmed baking sheet and bake until deep golden brown and dry, about 15 minutes, stirring twice during baking time. Cool crumbs to room temperature, about 10 minutes. Transfer crumbs to pie plate; toss with parsley and shallot. Increase oven temperature to 425 degrees.
- 2. Place 1/4 cup flour in second pie plate. In third pie plate, whisk eggs, horseradish (if using), mayonnaise, paprika, cayenne pepper (if using), and 1/4 teaspoon black pepper until combined; whisk in remaining 5 tablespoons flour until smooth.
- 3. Spray wire rack with nonstick cooking spray and place in rimmed baking sheet. Dry fish thoroughly with paper towels and season with salt and pepper. Dredge 1 fillet in flour; shake off excess. Using hands, coat with egg mixture. Coat all sides of fillet with bread crumb mixture, pressing gently so that thick layer of crumbs adheres to fish. Transfer breaded fish to wire rack. Repeat with remaining 3 fillets.
- 4. Bake fish until instant-read thermometer inserted into centers of fillets registers 140 degrees, 18 to 25 minutes. Using thin spatula, transfer fillets to individual plates and serve immediately with lemon wedges.
Nutrition Facts : Calories 278.8, Fat 12.9, SaturatedFat 5.2, Cholesterol 172.2, Sodium 193.3, Carbohydrate 9.7, Fiber 0.4, Sugar 0.9, Protein 29.6
NUT-CRUSTED FRIED FISH
The nutty taste of this simple coating complements flaky fish fillets quite nicely. Complete the meal with parsley new potatoes and corn on the cob in season. Or, for a faster finish, serve with frozen French fries and mixed vegetables.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a shallow bowl, combine the bread crumbs, pecans or pistachios, salt and pepper. Place the flour in a shallow bowl and the milk in another bowl. Cut fish fillets into serving-size pieces if necessary. Dredge fish in flour, dip in milk, then coat with the crumb mixture., Heat oil in a nonstick skillet over medium heat. Fry the fish for 4-5 minutes on each side or until it flakes easily with a fork.
Nutrition Facts : Calories 451 calories, Fat 30g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 527mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein.
NUTTY OVEN FRIED FISH
A great way to have fish without feeling guilty. It tastes good with tartar sauce on the side. I like tilapia, orange roughy or catfish.
Provided by carole in orlando
Categories High Protein
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees.
- Spray baking sheet with nonstick cooking spray.
- Mix breadcrumbs, chopped nuts and lemon zest together, and place on a large plate.
- Dip each fish fillet in buttermilk, then into the breadcrumb/nut mix.
- Press gently to coat.
- Place each fillet on baking sheet, bake 10 minutes or until fish flakes easily with a fork.
PAN FRIED STEAK WITH VEGETABLES
This has become a mainstay at my house. It evolved out of a recipe I saw on the Food Channel a while back. I've done this recipe with fish filets, chicken breast, lamb and a number of other things, and for some reason it's always worked. You just have to use an appropriate wine for your meat of choice, i.e. a nice fat Cabernet will work well for steak, but will gag and bury any white fish.
Provided by sdowswell
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Pat 1-2 pinches of salt into each side of the steaks.
- Heat a large sauté pan or iron skillet to medium high.
- You'll want to avoid non-stick for this purpose and don't put any oil in the pan either, as we're going to want all those little bits that stick to the bottom of the pan for later.
- Place steaks in pan and let sear.
- DON'T YOU DARE POKE AT 'EM!
- Cook on each side to desired doneness-- when they're just underdone, remove from skillet, place on plate, and stick that plate in a 200°F oven to keep warm, and to rest.
- Heat olive oil in the same pan as you cooked your steaks inches.
- Add your mushrooms, shallots, garlic and a pinch of salt and few grinds of pepper and sweat at medium until tender, stirring occasionally.
- Raise heat to medium-high and add rosemary and asparagus and gently add red wine.
- Cover and let sit for 5 minutes.
- Uncover, and add tomato halves.
- Keep stirring occasionally until liquids have reduced to a syrupy texture.
- Squish 6-10 tomato halves with a fork (another reason to avoid non-stick pans for this) and add the butter in chunks randomly throughout the pan.
- Reduce heat to minimum and let the butter melt.
- Get the steaks out of the oven (carefully! that plate is gonna be hot!) and place one on each plate to be served.
- Using tongs or a slotted spoon, divide veggies between the two plates.
- Spoon some of that sauce over each plate, making sure to keep the portions equal (many arguments over 'who got more sauce' whenever we have this--trust me the extra care is warranted).
- Garnish with some parsley or rosemary sprigs and serve.
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