Fish And Fries Food

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FISH FRY



Fish Fry image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 22m

Yield 4 servings

Number Of Ingredients 10

Vegetable oil, for frying
1 1/2 to 2 pounds fresh cod
Salt and pepper
1 /2 cup all-purpose unbleached flour
2 large eggs
2 tablespoons cold water, a splash
2 cups plain bread crumbs
1/2 teaspoon dried mustard powder
1/4 teaspoon cayenne pepper, a few pinches
Wedged lemons and malt vinegar for topping

Steps:

  • Pour 2-inches of vegetable oil into a large skillet. Place skillet over large burner and heat oil over medium high heat. To check if the oil is hot enough, drop in 1-inch cube of white bread. The bread should brown in a 40 count.
  • Cut cod into 4 servings, 6 to 8-ounce portions and season with salt and pepper. Place a couple of scoops of flour in a pie tin. Combine egg and water in second tin. Season plain bread crumbs and mustard and cayenne in the third tin. Coat fish in flour, then egg, and then bread crumbs. Gently set coated fish into hot oil and fry 5 minutes on each side until medium golden brown in color.
  • When the fish is evenly golden all over, remove and drain on brown paper sacks.
  • Suggested: 3 disposable pie tins .

FISH FRY RECIPE (PAN FRIED CRISPY FISH)



Fish fry recipe (Pan fried crispy fish) image

Fish fry recipe made with basic ingredients in South Indian style. Crispy, delicious and flavorful fish fry can be served as a appetizer or as a side in a meal.

Provided by Swasthi

Categories     Appetizer

Time 40m

Number Of Ingredients 14

½ kg fish ((pieces or fillets))
2 tbsp Oil (or as needed)
1 tbsp ginger garlic paste (or grated)
Lemon juice ( as needed)
Salt ( as needed)
¼ tsp turmeric (powder)
¾ tsp garam masala (or any spice powder )
½ tsp coriander powder ((optional))
½ tsp red chili powder (or smoked paprika)
1 ½ tbsp rice flour (or all purpose flour)
1 ½ tbsp besan (or gram flour (substitute corn flour))
Salt ( as needed)
¼ to ½ tsp red chilli powder ( or paprika)
1 sprig curry leaves chopped finely (or any herbs)

Steps:

  • Add the following ingredients to a plate. - salt, ginger garlic paste, red chilli powder, turmeric, garam masala, coriander powder and lemon juice.
  • Mix all of these together to make a paste. Taste the marinade and adjust salt or spice as needed.
  • Rinse the fish fillets thoroughly. If using a fish like salmon, make slits on the fillet.
  • Apply this marinade to the fish pieces. If needed add 1 tsp of water to apply the paste well. Set this aside.
  • Add flour, salt, red chili powder and curry leaves. Mix all of these. Taste this and adjust salt or spice as needed.
  • Place the fish in flour mixture. Make sure flour coats well on to the fish on both the sides. Fish looks floury at this stage. Set this aside till the dry flour turns moist.
  • The moisture in the fish makes the flour damp and it sticks well to the fish. This takes around 10 to 15 minutes.
  • Heat a griddle, pan or tawa. Add 2 tbsp oil and spread it well.
  • Heat it on a low flame. Fry the fish fillets till crusty on both the sides.
  • Be gentle while flipping the fish otherwise the masala comes out.
  • Fish can be pan fried or shallow fried both yield almost the same result.
  • Garnish fish fry with sliced onion and grated carrot. Serve with a meal or as an appetizer.
  • After the second marination, Gently brush a generous amount of oil over the fillet. heat the oven at 170 C for 15 minutes and grill for about 25 minutes. You may need to grill for more or long depending on the thickness of the fillet or the variety of fish.

Nutrition Facts : Calories 201 kcal, Carbohydrate 6 g, Protein 34 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 83 mg, Sodium 102 mg, Fiber 1 g, ServingSize 1 serving

BASIC FISH FRY



Basic Fish Fry image

On the less frequent occasion that I fry fish, this is the recipe I use...Served with oven roasted potatoes and a tossed green salad, it's a dream meal!

Provided by CookinwithGas

Categories     One Dish Meal

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

2 lbs haddock fillets (see directions for substitution list)
1/4 cup evaporated milk (NOT condensed milk)
1/4 teaspoon black pepper
1/2 cup all-purpose flour
1/4 cup yellow cornmeal
1 teaspoon paprika
1 -2 tablespoon olive oil

Steps:

  • In one pie plate, combine the milk and pepper; this is your 'wet' mix.
  • In another pie plate, combine the flour, cornmeal and paprika; this is your 'dry' mix.
  • In an electric skillet, heat the oil to 350°F.
  • Dip fish into the 'wet' mix, then roll in the 'dry' mix to cover completely.
  • Fry the fish filets, a few at a time, in the hot oil for approx 4 min or less per side, until the fish is nicely browned and serve.
  • Don't fry them all at the same time or you'll cool down the oil too much and it will have to heat back up to temperature (NOT a good thing).
  • If frying in a dutch oven, use a meat thermometer to check your oil temperature, before you fry.
  • If using a deep fryer machine, please follow your manufacturer's instructions/booklet.
  • Substitutions: if haddock isn't available, substitute hake, pollock, flounder, tilapia or cod instead; you can also use the SKIM version of evaporated milk.

Nutrition Facts : Calories 223.4, Fat 4.5, SaturatedFat 1, Cholesterol 89.5, Sodium 116.4, Carbohydrate 13.2, Fiber 0.8, Sugar 0.1, Protein 30.9

FRIED FISH



Fried Fish image

Provided by Food Network

Categories     main-dish

Time 19m

Yield 6 servings

Number Of Ingredients 9

2 cups fine grind wheat flour
1/2 cup cornstarch
1 tablespoon baking soda
1 teaspoon baking powder
1 teaspoon Old Bay seasoning
1 teaspoon salt
1 teaspoon pepper
1 1/2 cups beer
6 (10-ounce) fresh fillets Pollack

Steps:

  • Combine flour, cornstarch, baking soda, baking powder, Old Bay, salt, and pepper. Add beer and stir. Let rest for 10 minutes. Dredge fish through mixture.
  • Preheat a deep-fryer or a deep pot filled halfway with oil to 350 degrees F. Gently immerse the fish in the oil, making sure it is fully submerged and deep-fry until it is golden brown and cooked through, about 4 minutes, turning to ensure even browning.

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  • Now heat oil in a deep fry pan to shallow fry the fish pieces one by one, keeping the flame low. Drain the fried fish pieces and place on an absorbent paper to remove excess oil.
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