Crispy Pan Fried Fish Food

CRISPY PAN FRIED FISH

Steps:

• Use scrunched up paper towels to pat the fish dry on both sides. This is especially important if you are using thawed frozen fish.
• Season the fish well on both sides with salt and pepper (key!).
• Mix the flour and paprika on a plate.
• Coat fish on both sides with flour, pressing down firmly so it adheres, but shake well to remove excess. (Note 2)
• Heat a heavy based skillet (normal or non stick) over medium high heat until you see wisps of smoke. Add oil and swirl to coat the pan - it will heat within seconds.
• Add fish - it should sizzle straight away. Shake the pan lightly to move the fish. Cook for 2 minutes until golden and crisp, pressing down gently, then flip. Cook the other side for 2 minutes until crisp then remove.
• If it's browning too quickly, just remove pan from the stove briefly. If it's stuck, don't move - it will release naturally once golden.
• Serve fish immediately with lemon wedges and garnished with dill or parsley, if using. It starts to lose crispiness after 5 minutes.

PAN FRIED FISH

Steps:

• Heat a heavy pan over medium high heat.
• Season fish on meat side with salt and pepper. Lightly dredge fish in flour and shake off excess. When pan is good and hot, add Canola oil followed immediately by 1 tablespoon butter. As soon as foaming subsides, place fish in pan with the skin side down. Jiggle pan for the first 10 seconds to keep the fish from sticking. Cook until golden crust forms on meat. Carefully turn fish away from you and again jiggle pan for the first few seconds. Cook until skin turns golden brown. Remove to a warm plate.
• Pour out the cooking fat, add remaining butter and quickly fry the capers. Remove pan from the heat, add lemon juice to pan and swirl. Pour sauce over the fish and serve.

PAN-FRIED COD WITH SLAW

Steps:

• Prepare the slaw: Whisk the mayonnaise, vinegar, mustard, sugar, caraway seeds, 1 1/2 teaspoons salt, and pepper to taste in a large bowl. Toss in the cabbage, carrot, apple and scallions; cover and refrigerate.
• Prepare the fish: Whisk the egg and milk in a medium bowl; add the cod and set aside to soak. Mix the flour, cracker meal, cayenne pepper and a pinch of salt on a plate.
• Heat 1 inch of oil in a heavy-bottomed skillet over medium-high heat. Remove the fish from the milk mixture and dredge in the flour mixture, turning to coat. Fry in the hot oil until golden, 2 to 4 minutes per side. Transfer to a paper-towel-lined plate to drain; season with salt and pepper. Serve with the slaw and extra mustard.

CRISPY FRIED FISH

Steps:

• In shallow dish, mix flour and seasoned salt. In medium bowl, beat eggs and beer with whisk. Place bread crumbs in large resealable food-storage plastic bag.
• In electric skillet or deep fryer, heat about 2 inches oil to 350°F. Coat both sides of fish fillets with flour mixture, then dip in beer mixture, letting excess drip back into bowl. Place 1 or 2 pieces of fish at a time in plastic bag with bread crumbs; seal bag and shake to coat completely.
• Fry fish in batches in hot oil about 4 minutes, turning once, until golden brown. Drain on paper towels. Serve hot.

GLUTEN FREE CRISPY FRIED FISH

Steps:

• In a deep frying pan, add oil to about 1 inch deep.
• Mix first 5 ingredients in a medium bowl.
• Wash fish and pat dry.
• Cut fish in half lengthwise.
• Dust with Bisquick.
• Dip each filet in the batter and place in hot oil.
• Do not crowd pan.
• Fry until golden brown.

CRISPY FRIED SALMON

Steps:

• Cut salmon into roughly equal-size pieces, each about 1 inch wide, 3 inches long and the thickness of the fillet. Refrigerate. (Note: To fry pieces that look like fish sticks, slice the salmon lengthwise so that the larger side of the fillet has a fairly uniform thickness. Bread all pieces as instructed, but cook the thinner pieces together and the stick-sized pieces together. Give each diner some stick-sized pieces and some smaller pieces.)
• Mix flour, garlic powder and white pepper together in a pie plate or shallow pan. Combine milk and mayonnaise in another pie plate or shallow pan, mixing well with a fork or whisking to break up any lumps. Put bread crumbs and dill into a third pan.
• Take a piece of fish and gently coat it in the flour, then carefully shake off any excess. Dip in milk mixture and drain off any excess, then coat with seasoned bread crumbs. Place the breaded fish onto a tray. Repeat with the remaining pieces of fish. Discard any excess liquid, flour mixture or breading mixture.
• Pour 1 1/2 inches of vegetable oil into a large skillet. Heat over medium to medium-high heat until hot but not smoking. (Drops of water added to the skillet will sizzle.) Add 6 to 8 pieces of breaded fish (the fish cooks quickly and you must turn it, so don't try to do too many pieces at once). Fry until golden brown, turning to ensure even cooking, 2 to 3 minutes total for pieces about 1/2 inch thick. Remove with a slotted spatula and drain on paper towels.
• Serve with Tartar Sauce or Lemon Aioli.
• To Make Lemon Aioli: Place lemon juice, garlic and turmeric in a blender; process until smooth.
• Pour into a small pan and bring to a simmer over medium-high heat. Reduce heat and simmer until about 2 tablespoons of liquid remain. Remove from heat, pour into a medium bowl and let cool.
• Add mayonnaise, dill and salt and pepper to taste. Whisk until smooth. Cover and refrigerate at least 1 hour before serving.

CRISPY FRIED FISH

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.