Crisp Fried Fish Fillets Oriental Food

CRISPY FISH FILLETS

Steps:

• In a shallow dish, whisk together the egg, mustard, and salt; set aside. Place the potato flakes in another shallow dish.
• Heat oil in a large heavy skillet over medium-high heat.
• Dip fish fillets in the egg mixture. Dredge the fillets in the potato flakes, making sure to completely coat the fish. For extra crispy, dip into egg and potato flakes again.
• Fry fish fillets in oil for 3 to 4 minutes on each side, or until golden brown.

CHINESE CRISPY LEMON FISH

Steps:

• In a large bowl, mix together Fish Fillets, Light Soy Sauce, Chinese Shao Xing Wine, Black Pepper, and Salt. Set aside and marinate in the fridge for 15 minutes.
• In a small bowl, combine Chicken Bouillon, Water, Light Soy Sauce, and Sugar. In another bowl, mix together Lemon Zest and Lemon Juice.
• In a small saucepan, on medium heat, add in Vegetable Oil and Garlic. Cook for about 15 seconds until fragrant. Then add in the Sugar mixture. Cook for about 3 minutes until the Sugar is dissolved.
• Add in the Lemon Zest and Juice mixture. Simmer and stir for about half a minute , then add in the Starch Water. Cook for another 30 seconds or more until the sauce has thickened up. You can cook a bit longer or less depending on how thick you want your sauce to be. Remove from heat and transfer to a bowl to cool down.
• Prepare the beer batter. In a large mixing bowl, mix together All-purpose Flour, Baking Powder, fine Salt, Cornstarch, and cold Beer. Combine well until you get a smooth texture.
• In a wok, on medium-high heat, add enough Vegetable Oil for the Fish to float. In the mean time, spread the extra Cornstarch on a plate.
• Fry the Fish in batches. Coat a few Fish Fillets with Cornstarch and shake off any excess. Dip each Fish Fillet into the batter one at a time and gently add into the hot oil.
• Cook for 3-5 minutes or until the Fish Fillets are nicely golden and cooked through. Drain on paper towel or a wire wrack. Then sprinkle with Sea Salt.
• Transfer the fried Fish Fillets to a serving plate. Drizzle some Lemon Sauce on top and garnish with some Sesame Seeds and chopped Green Onions. You can also just dip the Fish into the Lemon Sauce. Ready to enjoy!

CRISP FRIED FISH FILLETS ORIENTAL

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 large enough to hold 2 of the fillets comfortably 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 4 heated plates, bring the soy sauce mixture to a boil, and spoon it over the fish.

CRISP FRIED SMELT - SMELTS

Steps:

• Place flour in gallon or quart size storage bag add fish shake to coat.
• Mix egg and milk together and dip fish to coat. Then reflour the fish.
• In a large hot pan add frying oil or Crisco to cover bottom of pan, heat oil then place fish in till browned on one side flip and brown. About 2 minutes.
• Remove to paper towel or brown paper to drain oil season generously with salt and pepper and garnish if desired with lemon.

CRISPY FRIED FISH

Steps:

• In a medium bowl, beat together egg, beer, flour, garlic powder, salt, and pepper. Place cod in the bowl, and thoroughly coat with the mixture.
• In a separate medium bowl, mix the cornflake crumbs and Cajun seasoning. Dip the cod in the crumb mixture, and thoroughly coat all sides.
• In a large, heavy skillet or deep fryer, heat the oil to 365 degrees F (185 degrees C). Fry the fish until golden brown, and flesh is easily flaked with a fork.

CRISPY ORIENTAL FISH FILLETS

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.