FISHERMAN'S CRISPY COATING
My father, Garfield Freih, is an avid fisherman and frequently acts as the chef on fishing trips he takes with his buddies. To please that group - and to get us kids to eat fish at home - he created this pleasantly mild crispy coating. -Tammi Freih, Lakewood, California
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a shallow bowl, whisk together the egg and milk. In a large resealable plastic bag, combine the cereal, flour, cornmeal and seasonings. Dip the fish fillets into egg mixture, then coat with cereal mixture., In a large skillet, heat 1/4 in. of oil over medium-high heat. Fry the fillets for 5-7 minutes on each side or until fish flakes easily with a fork.
Nutrition Facts :
CRUNCHY-COATING BAKED FISH
This is a great recipe for freshwater fish species, most of which feature a more delicate flesh than saltwater varieties. You can use any white fish filets that you have but this recipe works the very best with walleye. This is also a great recipe for those who are just beginning to experiment with freshwater and saltwater fish cooking because I have been very detailed in writing out the instructions. I recommend that newer cooks read the recipe all the way through and come to a thorough understanding of it prior to commencing the recipe. This fish entrée is light, healthy and boasts a crunchy coating on the presentation side. Diners should have both lemon wedges (plate garnish) and malt vinegar available at the table for seasoning.
Provided by Bone Man
Categories Healthy
Time 40m
Yield 2 large filets, 2 serving(s)
Number Of Ingredients 9
Steps:
- If the filets still have the skin on, it needs to be removed with a very sharp fileting knife -- it's easiest to do this with the skin side down on the cutting board. About three inches from the small end of the fish, pierce the knife through the filet near the skin and with the knife blade aimed toward the small end of the filet. Then (keeping the knife close to the skin and while holding the large end in place) slowly run the knife toward the rear of the fish. Once this is done, hold the freed end of the skin with your fingers and filet off the skin in the opposite direction (still with the skin side down.) You can trim off any little pieces of skin (after the filet has been flipped skin side up) which remain attached once the bulk of the skin has been released from the filet.
- Wipe the filets completely dry with paper towels and set them aside on a sheet of either wax paper or parchment paper. Mix the salt in with the flour and then pour the blend on to a plate or platter and "dust" each filet in it until it is completely coated. Shake off any excess flour and lay the fish back on the wax paper. Allow the filets to rest for 30 minutes (the flour coating seals in the juices and prevents the corn flake coating from falling off or getting mushy.).
- Preheat the oven to 375-degrees F.
- In a shallow, long dish (a small casserole dish is good), break in the eggs and whisk them for a few seconds and then add in the milk and continue to whisk until it is well-blended.
- Dry the parsley sprigs with paper towels until all excess moisture is removed and then add them to the cornflakes. Pulse the cornflake mix a few times in a food processor until the largest flakes are smaller in diameter than a pencil eraser. (You could crush the flakes by hand and chop the parsley separately, adding it in with the cornflakes after the fact.) Pour the cornflake blend out on a large plate or platter.
- Spray a casserole dish (which is at least as long as the filets) with the cooking spray.
- Handle the filets one at a time. Dip the first one in the egg blend, coating it entirely, and then hold it over the dish to allow any excess liquid to drain off. Then lay the filet across the cornflake blend and allow it to get coated. Flip it over to coat the second side and then transfer it to the sprayed casserole dish. Repeat this process with the second filet.
- On the middle oven rack, bake the fish for 25 minutes if the filets are large ones, (e.g., 10-12 inches long -- if your filets are smaller, cut the time back to 20 minutes and check them for doneness prior to serving. If you are using catfish filets then you'll note that they are very thick and may require up to 35-40 minutes baking time.).
- After removing the filets from the oven, check for doneness by cutting into the thick end of the fish with a small knife -- the fish should be white, flakey, and juicy.
- Prior to serving, dot each filet with butter and allow it to melt which should take about three minutes. Use one or more large spatulas to keep the filet in one piece when plating it. Only the top of the filet (the presentation side) will have the crunchy coating but if you want both sides to be crunchy then you'll need to use a wire rack in the bottom of your baking dish for the filets to lie on. If you use a wire rack, be sure that it is sprayed with cooking spray prior to baking the fish.
- Once the fish is plated, garnish the plate with the lemon wedges.
- Serve the fish with malt vinegar available at the table. Wine recommendation: (Italian) Pinot Grigio.
Nutrition Facts : Calories 1079, Fat 16.1, SaturatedFat 6.9, Cholesterol 332, Sodium 1906, Carbohydrate 152.1, Fiber 5.4, Sugar 13, Protein 78.5
CRISPY COATING FOR FISH
For a light, crispy batter, dip the fish (or chicken) in an egg wash before coating. Use butter to fry.
Provided by CJAY8248
Categories < 15 Mins
Time 10m
Yield 1 1/2 cups coating, 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients. Store in a covered container and use as needed. Makes enough to coat about 2 lbs. of fish.
Nutrition Facts : Calories 62.5, Fat 0.3, SaturatedFat 0.1, Sodium 883.4, Carbohydrate 13, Fiber 0.9, Sugar 0.3, Protein 1.9
CRISPY FISH
Fish fillets are dredged with a seasoned coating mix and baked until crisp and flaky for an easy and delicious dinner.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 4 servings.
Number Of Ingredients 2
Steps:
- Preheat oven to 425°F. Rinse fish in cold water. Coat moistened fish with seasoned coating.
- Place fish in 15x10x1-inch baking pan sprayed with cooking spray.
- Bake 12 to 20 minutes or until fish flakes easily with fork. (Do not turn or cover.)
Nutrition Facts : Calories 290, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 930 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 23 g
CRISPY FISH
I have tried this recipe with several varieties of white fish and it is always wonderful. This recipe also works without the flour for those of you who have allergies to wheat. I run a fish market and have shared this recipe with many people and they always come back with rave reviews. Serve with your favorite tartar sauce and chips (French fries)!
Provided by Kristi
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In medium bowl, combine the potato flakes, flour, garlic powder, seasoning salt, black pepper, and cayenne pepper.
- Soak fish filets in bowl of cold water.
- In a deep skillet or deep fryer, melt and heat the shortening to 350 degrees F (175 degrees C).
- Dredge fish filets in dry mixture and fry in the hot oil for 5 minutes or until fish flakes apart easily. Remove from oil and place on paper towels to absorb excess oil.
Nutrition Facts : Calories 446.4 calories, Carbohydrate 47.2 g, Cholesterol 61.6 mg, Fat 12.3 g, Fiber 3.4 g, Protein 36 g, SaturatedFat 2.9 g, Sodium 834.5 mg, Sugar 1.5 g
CORNMEAL COATING
Steps:
- In a medium bowl, combine milk and lemon juice. Add cod fillets, and marinate 5 minutes. Heat oil in large heavy skillet over medium heat.
- In a shallow bowl, mix together cornmeal and flour. Season with paprika, black pepper, salt, garlic powder, thyme and cayenne pepper. Dredge fish in cornmeal mixture.
- Fry cod fillets in hot oil until golden brown.
Nutrition Facts : Calories 219 calories, Carbohydrate 19.7 g, Cholesterol 39 mg, Fat 7.1 g, Fiber 1.2 g, Protein 18.3 g, SaturatedFat 1.3 g, Sodium 350.7 mg, Sugar 1.9 g
CRISPY FRIED FISH
Discover how to make that beautifully-golden-on-the-outside and flaky-and-tender-on-the-inside Crispy Fried Fish. Tilapia coated with buttery crackers, panko bread crumbs, garlic powder and more give this Crispy Fried Fish tons of flavor your entire family will enjoy.
Provided by My Food and Family
Categories Home
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Heat oven to 425ºF.
- Mix first 5 ingredients in pie plate. Beat egg, dressing and mustard with fork in separate pie plate until well blended. Place flour on plate.
- Dip fish in flour, then in egg mixture, then crumb mixture, turning to evenly coat both sides of each fillet. Place on foil-covered baking sheet.
- Bake 15 min. or until fish flakes easily with fork.
Nutrition Facts : Calories 300, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 180 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 0.7283 g, Sugar 0 g, Protein 32 g
CRISPY CRISPY FISH
I love seafood. I love fried fish, but some days am just to tired to stand at the stove & fry fish. SO I make fish this way & most people dont know I didnt fry them.
Provided by Vanessa "Nikita" Milare
Categories Fish
Time 30m
Number Of Ingredients 2
Steps:
- 1. Preheat theoven to 425F. Rinse the fish in cold water. Then coat the moistened fish with the seasoned coating.
- 2. Then place fish in a 15x10x1 inch baking dish sprayed with cooking spray.
- 3. Then bake for 12 to 20 mins or until fish flakes easy with a fork. (Dont turn over or cover the fish.)
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