Crispy Crusted Fish Food

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CRISPY PARM- CRUSTED FILET OF FISH



Crispy Parm- Crusted Filet of Fish image

From Rachel Ray's Website. I saw her make this on TV last week and thought it sounded yummy. I haven't tried it yet but wanted to save it somewhere safe as I am trying to incorporate more fish into my families diet.

Provided by Kerena

Categories     < 15 Mins

Time 12m

Yield 4 filets, 4 serving(s)

Number Of Ingredients 9

1 1/2 cups flour
1 tablespoon Old Bay Seasoning
3 eggs
4 (6 ounce) tilapia fillets
2 cups breadcrumbs
1/2 cup parmigiano-reggiano cheese, grated
1 tablespoon thyme, finely chopped
2 lemons, zested, then cut into wedges
4 tablespoons extra virgin olive oil

Steps:

  • Set up 3 dishes for breading the filets: In the first, combine the flour with the Old Bay Seasoning. In the second, beat the eggs with a splash of water. In the third, combine the breadcrumbs with the Parmigiano, thyme and lemon zest.
  • Preheat a large skillet with with the olive oil in it.
  • Dip each fish filet first in the flour, then the egg and finally the breadcrumbs.
  • Saute the first 2 fish filets until golden brown, about 2 mintues per side. When they are done place them on a cooling rack placed on a cookie sheet and keep them warm in a hot oven (250), while you cook the other 2 filets.
  • Serve with lemon wedges.

Nutrition Facts : Calories 774.3, Fat 26.3, SaturatedFat 6.5, Cholesterol 250.9, Sodium 708.7, Carbohydrate 81.1, Fiber 6.3, Sugar 3.8, Protein 55.4

CRISPY CRUSTED FISH



Crispy Crusted Fish image

I got this recipe out of the Cuisine At Home magazine and made a few minor adjustments.... it is delicious!

Provided by Film Chick

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

4 (6 ounce) fish fillets, boned and skinned (can use red snapper, shark, tilapia, flounder, etc.)
1 cup seeded and diced tomato (I like to use the orange and yellow ones)
1 cup thiny sliced leek
1/2 cup chopped green bell pepper
1 tablespoon minced garlic
1/2 cup coarse breadcrumbs
1/2 cup grated parmesan cheese
1/2 cup crushed plain potato chips
1/2 teaspoon paprika
1/4 teaspoon red pepper
2 tablespoons melted butter
1 tablespoon sliced green onion (For Garnish)
1 lemon (For Garnish)

Steps:

  • Combine tomatoes, leeks, bell pepper, and garlic in a bowl.
  • Spread on a baking sheet coated with cooking spray.
  • Put fillets on top of vegetables and season with salt and pepper to taste.
  • Combine remaining dry ingredients and toss with the melted butter.
  • Divide crumb mixture evenly over fillets pressing it down on the fish.
  • Bake at 450 degrees for 20 minutes or until fillets flake easily with a fork.
  • Sprinkle with green onions, serve with lemon wedges, and enjoy!

Nutrition Facts : Calories 380.7, Fat 11.8, SaturatedFat 6.3, Cholesterol 119.8, Sodium 611.5, Carbohydrate 22.2, Fiber 3.7, Sugar 4.8, Protein 47

CRISPY FRIED FISH



Crispy Fried Fish image

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

5 reduced-fat round buttery crackerss, finely crushed
1/4 cup panko bread crumbs
2 Tbsp. KRAFT Grated Parmesan Cheese
1/2 tsp. garlic powder
1/8 tsp. ground red pepper (cayenne)
1 egg
1 Tbsp. KRAFT Mayo Fat Free Mayonnaise Dressing
2 tsp. GREY POUPON Dijon Mustard
1 Tbsp. flour
2 tilapia fillets (1/2 lb.)

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 BAKED COD



Crispy Baked Cod image

It's a Friday night fish fry - with a twist. This 30 minute cod is baked, not fried, but still has a satisfyingly crispy, crunchy crust. Try baked white potatoes or sweet potatoes, cooked in the microwave to save time, on the side.

Provided by ElizabethKnicely

Categories     High Protein

Time 30m

Yield 4 cod fillets, 4 serving(s)

Number Of Ingredients 9

2 tablespoons unsalted butter
1 garlic clove, minced
1/2 cup panko breadcrumbs or 1/2 cup regular breadcrumbs
2 tablespoons minced fresh parsley
1 teaspoon finely grated lemon zest
1 tablespoon Dijon mustard
1 tablespoon reduced-fat mayonnaise
4 (6 ounce) skinless cod fish fillets (1 1/2-inch thick)
salt, to taste

Steps:

  • Preheat oven to 350°F In a small skillet over medium-low heat, melt butter. Add garlic and cook, stirring, until fragrant, 30 seconds. Add bread crumbs, stir to coat with butter, then cook, stirring frequently, until light golden brown, about 5 minutes. Remove from heat and stir in parsley and lemon zest. Let cool. Combine mustard and mayonnaise in a small bowl.
  • Rinse fish and pat dry. Sprinkle each fillet lightly with salt, then place on a rimmed, foil-lined baking sheet and brush with mustard mixture. Press 1/4 of crumbs onto each fillet.
  • Transfer baking sheet to oen and bake until fish is no longer translucent (cut to test) and flakes easily, 10 to 15 minutes. If crumbs aren't sufficiently browned, broil fish 2 inches from heating element until crumbs are crisp and dark golden brown (watching carefully to prevent burning), 2 minutes longer. Serve immediately.

Nutrition Facts : Calories 261.9, Fat 9, SaturatedFat 4.2, Cholesterol 90.3, Sodium 265.8, Carbohydrate 10.7, Fiber 0.9, Sugar 1.1, Protein 32.7

OVEN BAKED CRISPY FISH



Oven Baked Crispy Fish image

A quick healthy meal perfect for the weekdays. Cut the fish into strips to present as "fish sticks" for the kids, or use whole fillets.

Provided by AniSarit

Categories     Whitefish

Time 20m

Yield 12 fish sticks, 3-4 serving(s)

Number Of Ingredients 10

3 fish fillets (tilapia, whiting, etc.)
2 tablespoons low-fat mayonnaise
2 teaspoons spicy brown mustard
2 teaspoons garlic powder
salt and pepper
2 teaspoons coriander (parsley can easily substitute)
1 cup lemon juice
2 cups corn flake crumbs (toast crumbs or breadcrumbs can substitute)
Pam cooking spray
lemon wedge

Steps:

  • Marinade fish fillets in lemon juice and 1 tsp of garlic powder as well as a little salt for around 10 minute.
  • Combine mayonnaise, mustard, and the remaining 1 tsp of garlic powder.
  • In a second container, combine the cornflake crumbs and coriander.
  • Remove fillets from marinade, and spread on them the mayo/mustard, and then coat them completely with the cornflake mixture.
  • Place them in an oven safe dish that's been sprayed with Pam or other cooking spray.
  • Spray more Pam on top of the fish (this will make the fish crust crispy), and bake in the oven at 450 degrees for 10-15 minutes, depending on the thickness of the fish.
  • Serve with lemon wedges.

EASY, CRISPY BRIOCHE-CRUSTED SALMON



Easy, Crispy Brioche-Crusted Salmon image

For easy, crispy salmon on a weeknight, take a page out of chef Adrienne Cheatham's book and top your fish with a slice of brioche.

Provided by Adrienne Cheatham

Time 25m

Yield Makes 4

Number Of Ingredients 7

4 skinless salmon fillets (8 oz. each)
1½ tsp. kosher salt
1 loaf brioche, unsliced
2 Tbsp. vegetable oil
4 Tbsp. (½ stick) unsalted butter
1 garlic clove, crushed
2 or 3 sprigs of thyme

Steps:

  • Preheat the oven to 350°F with a rack in the center position.
  • Season the salmon fillets with the salt and set aside.
  • Using a serrated knife, trim away the crust from the sides of the brioche loaf, then make four long lengthwise slices that are about ⅛ to ¼ inch thick. Lay a slice of brioche on a cutting board and place a salmon fillet lengthwise in the center; it should fall within the border of the crust. Use your knife to trim away the bread around the salmon. It's best to hold the knife flat against the edges of the salmon and press straight down (using the same motion as with a cookie cutter) to get an even cutout around the fish. Repeat with the remaining fillets and brioche slices, setting the finished fillets brioche-side down on a plate or tray.
  • Heat a large oven-safe skillet over medium heat. Put in the oil and butter; when the butter begins to bubble and foam, gently place the salmon, brioche-side down, in the pan. Work in batches if you can't fit all the fillets in the pan at once. Shake the pan a little to make sure the brioche is not sticking, then scatter the garlic and thyme sprigs around the fish. Cook, swirling the pan occasionally and basting the oil-butter mixture over the fish with a spoon until the bread is golden brown, about 1 minute.
  • Flip the fillets brioche-side up, transfer the pan to the center oven rack, and bake for 3 to 4 minutes, or until the salmon is cooked through but still has a touch of dark pink inside (about 145°F). Keep in mind, it will continue cooking a little even after you remove it from the oven!
  • Blot the fish with a paper towel and transfer to plates, brioche-side up. Serve immediately.

YUMMY CRISPY BAKED FISH



Yummy Crispy Baked Fish image

Easy and healthier way to get crispy tasty fish. NOTE: you MUST use the right pan! Please be sure to use a broiler pan so the breading gets hot air on the bottom too and isn't soggy on the bottom when you go to turn it. OR use a cooling rack on a cookie sheet. Do not use a pan with sides as that will steam the fish, not make it crispy. I have never had the breading fall off using the correct methods. If you don't care for cornmeal use panko. I have used mostly mild whitefish like catfish or tilapia with great results. Don't be scared by the number of ingredients-it is mostly spices and herbs. Please adjust the spices, especially salt, to your taste. I have tried to post a balanced blend here but feel free to adjust mild, spicy, lower sodium etc...

Provided by Mamas Kitchen Hope

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb tilapia fillets or 1 lb other mild white fish
1/4 cup milk
1/2 teaspoon vinegar
1 tablespoon Dijon mustard
1/2 cup cornmeal or 1/2 cup panko breadcrumbs
1 teaspoon salt (adjust to taste)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon thyme
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper, adjust to your taste
lemon wedge

Steps:

  • Mix milk, vinegar and mustard and let set for 15 minutes. This will make a mustardy, buttermilky dressing to coat the fish.
  • In a separate bowl mix cornmeal or panko with all the seasonings.
  • Dip fish fillets in the milk mixture and then in the dry mixture.
  • Spray broiling pan with cooking spray or brush with a little olive oil.
  • Place fillets on prepared pan and place pan under broiler 4 inches from heat.
  • Broil for 4 minutes per side or until fish flakes easily with a fork. (Thicker filets will take longer. This timing is for tilapia)
  • Serve with lemon wedges if desired.

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