Crispy Pan Seared Fish Food
CRISPY PAN FRIED FISH
Recipe video above. 3 key tips to ensure your pan fried fish comes out beautifully golden and crispy every time: pat the fish dry, press flour on well but shake excess off well, and heat the pan first before adding the oil or use a heavy duty non stick pan. With a good fish, well seasoned and crispy skin, I don't need a sauce....but I've added a couple in the notes just in case! :)
Provided by Nagi
Categories Main
Time 8m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 300 kcal, ServingSize 1 serving
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 FISH WITH A RICH LEMON BUTTER SAUCE
A wonderful and flavorful dish that you can choose a variety of fish such as flounder, cod, trout, snapper, etc. Great served with fresh steamed veggies and steamed rice.
Provided by 2Bleu
Categories < 15 Mins
Time 15m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- LEMON BUTTER SAUCE: Heat a large skillet over high heat. Add the wine, lemon juice, garlic, and shallots. Cook for 3 minutes.
- Stir in the salt, pepper, Worcestershire, and hot sauce and simmer until the mixture is somewhat syrupy, about 3 minutes.
- Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. Continue whisking until all of the butter is incorporated into the sauce. Serve immediately or keep warm until ready to use.
- FISH: Mix fish spice blend ingredients together. Season both the fish and flour with spices and dredge the fish in the seasoned flour or panko/almond mixture, coating completely.
- In a large saute pan, heat the olive oil. Add the fish to the saute pan, pan-frying for about 4 minutes on each side.
- SERVE: Drizzle some lemon butter sauce on each plate. Top with fish and drizzle more sauce over top of fish. Top with fresh parsley.
Nutrition Facts : Calories 573.2, Fat 45.8, SaturatedFat 25.4, Cholesterol 176.7, Sodium 1701.2, Carbohydrate 13.8, Fiber 1, Sugar 1.1, Protein 21.3
YUMMY CRISPY BAKED FISH
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
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.
PAN-SEARED CRISPY SALMON
Provided by Food Network
Number Of Ingredients 9
Steps:
- 1. Season the fish on both sides with salt and pepper. Heat 3 tablespoons of the olive oil in a saute pan. Place the salmon, skin-side down, in the pan and cook (without moving the fish) until the skin is crispy, about 4 to 5 minutes. Reduce the heat, turn the salmon, and continue to cook for another 3 to 4 minutes.
- 2. Meanwhile, heat the remaining tablespoon oil in another saute pan over medium heat. Add the garlic, shallots, and leek; saute for 3 to 5 minutes until the leak begins to soften.
- 3. Add the cannellini beans and the wine; bring to a gentle simmer. Add the butter. Season to taste with salt and pepper.
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- Season. For best flavor, you want to season everything in layers, starting with the actual fish. Season generously with salt and pepper (you can use white pepper if you don't like the look of those black specks on your fish; I don't care much about looks and prefer the flavor of the black here).
- Dredge. Carefully pick up the fish filet in one hand and dip it into all-purpose flour that you've seasoned gently with salt and pepper. You want to be dipping it with the presentation-side facing down.
- Dip. Next up in our standard breading: egg. You want to make sure the egg is very well beaten and homogenous to get an even layer of coating.
- Coat. Finally, a dip into panko-style breadcrumbs. It's essential that the fish gets a good thick layer of them, so press down firmly (but not so firmly as to destroy the fish).
- Rest. This is the kind of coat that protects from heat, not cold. The panko coating will insulate the fish from the direct heat of the pan, allowing it to cook more gently and keeping it nice and tender.
- Add to Pan Gently. Bring a fair amount of oil—enough to form a thin coat across the bottom of your skillet—to a shimmer over medium heat. No need to blast it!
- Cook and Rotate. Let the fish gently bubble away in the oil, rotating the filets and swirling the pan gently so that the bread crumbs cook evenly.
- Peek. After a few moments, gently lift a filet with a flexible fish spatula and check to see how it's coming along. This one is not quite there yet.
- Lift. That looks about right. Very gently lift up the fish with the spatula and your hand and carefully tip it over. And don't worry—the second side will not stick either.
- Flip. The filets are ready on the first side, but not quite cooked through yet. Time for the oven.
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