Fried Fish Fillets 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.

HOMESTYLE FRIED FISH FILLETS

Steps:

• Beat egg and milk together until blended.
• Add seasme seeds if desired to mixture.
• Heat shortening in 10' pan.
• Dip fillets into milk mixture, then in mixture of flour and salt.
• Fry into hot shortening until golden brown.

PAN FRIED FISH FILLETS

Steps:

• Dust the fish, oysters, or shrimp in the mixture and shake off the excess.
• Dunk it in a cup of milk or buttermilk and dip it again.
• Fry immediately in a small amount of canola oil with about one pat of butter.

SOUTHERN FRIED FISH

Steps:

• In a medium bowl, combine the rice flour, Creole seasoning, black pepper, garlic powder smoked paprika and yellow cornmeal, and whisk together until evenly mixed. Add the seasoned cornmeal to a large piece of wax paper.
• Heat the oil in a large, deep cast-iron skillet until at least 325 degrees F (or add a few drops of cornmeal and if it sizzles, it's ready to start frying).
• Rinse off the fish fillets and place in a large baking dish. Shake a few drops of hot sauce on both sides of 2 of the fish fillets, then coat both sides with the seasoned cornmeal. Fry the coated fillets in the hot oil, without turning, until the edges turn brown, about 4 minutes. Flip over and fry about another 4 minutes. Drain on a paper towel or wire rack. Repeat the coating and frying with the remaining 2 fillets.

RITZ FITZ (OVEN-FRIED FISH FILLETS)

Steps:

• Preheat oven to 350 degrees F.
• Melt the butter in a 9 by 13-inch pan in the oven. While it melts, combine everything else except the fish in a pie pan. Dip the fish around in the melted butter, dip each piece in the crumb mixture, and return it to the baking pan. Bake the fillets for 20 to 25 minutes, or until the fish flakes with a fork. Serve with lemon wedges, and good luck to you.

FRIED FISH FILLETS

Steps:

• Heat the vegetable oil in a frying pan. (Or you could deep fry).
• In a bowl, combine the milk and eggs to create an egg wash.
• Season the fish with salt, pepper and Old Bay seasoning.
• Cut each fish diagonally into 3 or 4 pieces.
• Dredge the fish in the flour.
• Dredge the fish in the egg wash.
• Now cover the fish in panko breadcrumbs.
• Fry the breaded fish in the HOT vegetable oil until golden brown. (About 3 minutes on one side and 2 minutes on the other.).
• Cook a few pieces at a time.
• Once cooked, set on rack or paper towels to drain.
• Sprinkle fish with remaining salt, pepper, Old Bay seasoning.
• Note: The fish is very "meaty," and is also filling as a sandwich or by itself.

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.

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.

OVEN-FRIED FISH

Steps:

• Place fish in a greased 13-in. x 9-in. baking dish. Brush with butter. In a small bowl, combine the remaining ingredients; sprinkle over fish. , Bake, uncovered, at 425° for 10-15 minutes or until the fish flakes easily with a fork.

FRIED FISH

Steps:

• Heat oil in a large, heavy pot (preferably cast iron) to 365 degrees. In a medium bowl, whisk together flour, cornstarch, 1 teaspoon salt, and baking powder. Gently whisk in club soda; do not overmix (there may be some lumps). Let stand 15 minutes.
• Pat fish very dry; season with salt and pepper. Working with a few pieces at a time, dip fish in batter, then transfer directly to hot oil with tongs. Cook until crisp and golden brown all over, about 3 minutes. (Be sure to keep oil temperature between 345 degrees and 365 degrees.) Transfer to paper towels to drain. Serve fish hot on rolls, with tomatoes, pickles, chips, and tartar sauce, and lemon wedges alongside.

SPICED PAN-FRIED FISH FILLETS

Steps:

• Combine the rice flour and spices in a wide bowl.
• Add the fish and rub the spice mixture all over the fish.
• Heat the olive all in a large frying pan.
• Cook fish in a single layer, until browned and cooked as desired.
• You may need to cook the fish in batches.

BERMUDA FRIED FISH FILLETS

Steps:

• Prepare the fillets according to their use (i.e. whole or cut into strips).
• In a bowl combine all the seasonings and flour and mix well.
• Add the fish, toss to coat well. Shake off the excess and transfer fillets to a frying pan with hot oil for shallow frying.
• Allow about 3 to 4 minutes per side. Remove to paper towel, drain, and serve.
• *Don't forget your tartar sauce!

EASY PAN-FRIED FISH FILLET

Steps:

• Wash fish fillets under running cold water and dry with a paper towel. Drizzle with lemon juice and season with salt on both sides.
• Combine flour and Chinese five-spice powder in a shallow bowl. Dip fish fillets into the flour mixture so they are covered on both sides.
• Heat canola and sesame oils in a large skillet over medium heat. Add fish to hot oil and pan-fry for 2 to 3 minutes. Carefully turn and continue cooking until fish flakes easily with a fork, 2 to 3 minutes more.