Crispy Creole Fish Fillets 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.

CRISPY BAKED FISH FILLETS

Steps:

• Mix together first 4 ingredients and brush over fillets. Dredge fillets in crumbs and place on a lightly greased baking sheet.
• Bake at 450º for 10 minutes or until fish flakes easily with a fork.

EASY FISH CREOLE

Steps:

• In a large skillet sprayed with butter-flavored cooking spray, saute onion, celery, and green pepper for 10 minutes or until tender.
• Stir in undrained stewed tomatoes, garlic and brown Sugar Twin.
• Add fish and mix gently to combine.
• Lower heat, cover and simmer for 20 minutes, stirring occasionally.
• For each serving, place 1/2 cup rice on a plate and spoon about 1 full cup fish mixture over top.

CREOLE CATFISH FILLETS

Steps:

• Mix together the first 8 ingredients; stir well to combine.
• Cover sauce and cill.
• Mix together the paprika and next 3 ingredients.
• Rub mixture over both sides of the fish fillets.
• Arrange fish on a wire grilling basket that has been coated with non-stick cooking spray.
• Place the basket on the grill rack over hot coals (400° to 500°).
• Cook 6 minutes on each side or until fish flakes easily.
• Serve fish filets with sauce and a lemon wedges.

HEART-HEALTHY BAKED COD FILLETS

Steps:

• Partially thaw cod fillets in refrigerator. Fish is ready to be prepared when it is just beginning to soften. (Times will vary.).
• Preheat oven to 475 degrees F. Place oven rack at second-lowest setting. Line baking sheet with Reynolds Release Foil and brush foil lightly with canola oil (to prevent sticking and crisp fish).
• Rinse fish under cold water. With a very sharp knife, slice each fillet horizontally.
• In a shallow bowl, blend egg whites and milk.
• In a gallon-sized Ziploc bag, combine fish fry mix and flour.
• Place one fillet into Ziploc bag, close tightly, and shake carefully to coat; coat well. Reach into bag and pick up fillet. While still inside bag, shake fillet gently to remove any excess.
• Place fillet into egg mixture, coating well. Remove from egg mixture, shaking gently to remove any excess.
• Return fillet to Ziploc bag; seal tightly. Shake bag again to coat; coat well. Remove fillet from bag, making sure to remove any excess. Place onto baking sheet.
• Repeat for each fillet.
• Bake fillets for 6 minutes; turn over carefully. Bake another 6 minutes and remove from oven.
• Serve alone, on a good bun, or in your favorite wrap with lots of fresh veggies and low-fat condiments.
• (My kids absolutely devoured these in lettuce wraps!).

CRISPY CATFISH FILLETS

Steps:

• Preheat oven to 425°F.
• Combine dressing and egg whites, whisk well.
• Combine cornmeal, parmesan, flour, pepper and salt in shallow dish.
• Pat fish dry, dip in egg mixture and dredge in cornmeal mixture.
• Place fish on a baking sheet coated with cooking spray.
• Bake 8-12 minutes each side until lightly browned and fish flakes easily.
• Serve with lemon wedges.

CRISPY COD FILLETS

Steps:

• Place bread crumbs in shallow dish; set aside.
• Rinse fish; pat dry with paper towels. Sprinkle evenly with salt and pepper. Add to bread crumbs; turn over to completely coat both sides of each fillet.
• Spray large skillet with grilling spray; heat 1 minute over medium-high heat. Add fish; cook 10 minutes or until fish flakes easily with fork (145°F), turning after 5 minutes. Remove from pan. Drizzle with lemon juice.

CRISPY FISH FILLETS

Steps:

• Mix the bread crumbs and spices together.
• Coat the fish in the crumb mixture.
• Panfry the fish in the butter/oil blend unil well browned.

SUSAN'S CRISPY FISH FILLETS

Steps:

• Put flour in a bowl.
• In a shallow dish, whisk together the egg, mustard and salt.
• Place panko crumbs in yet another bowl and add in garlic and pepper.
• Dust fillets with flour, then dip in egg/mustard mixture and then press into panko.
• Heat enough oil to fry one fillet in a large heavy skillet over medium-high heat. Fry each fillet individually and put a small amount of oil in before each fillet rather than the full 1/4 cup all at once since it seems doing it this way causes me to use WAY more oil than needed.
• Fry fish fillets in oil for 3 to 4 minutes per side or until golden brown.
• Serve with fresh squeezed lemons.