WHOLE GRILLED BLUEFISH
Steps:
- Preheat grill to medium.
- Dress fish with oil, and lemon and lime juices. Season with pepper and salt. Be sure to rub all ingredients throughout fish and inside cavity. Stuff inside of fish with lemon wedges.
- Place in fish basket. Cook 10 to 15 minutes per side or until skin is slightly charred. Remove carefully. Serve with lemon.
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 BLUEFISH RECIPE
Follow our step-by-step, photo illustrated instructions for this Pan Fried Bluefish Recipe. These saltwater fish are absolutely delicious and easy to pan fry in your cast iron skillet. Just add a simple breading, pan fry and enjoy.
Provided by Steve Gordon
Categories Main Dish
Time 20m
Number Of Ingredients 10
Steps:
- Lightly rinse fish fillets and place on paper towel lined plate to drain.
- Setup your dredging station with flour, milk, cornmeal, each in separate containers.
- Dredge each fillet, one at a time, through the flour, coating both sides well.
- Dip into milk, coating both sides, place fillets side by side on a plate.
- Sprinkle fillets lightly with seasonings, Salt, Black Pepper, Garlic Powder, Cayenne Pepper, Paprika.
- Dredge fillets, one at a time, through the cornmeal, coating both sides.
- Place coated fillets, side by side on a plate and let rest for about 5 minutes.
- Add about 1/2 inch to a skillet placed over medium to medium-high heat.
- Test oil for proper frying temperature by sprinkling a pinch of cornmeal into the oil. If it sinks to the bottom, oil is not hot enough. If the cornmeal "dances" across the top, oil is ready. If using a thermometer, oil should be at about 350º or slightly higher.
- Carefully add fillets, one at a time, into the hot oil. It's hot and may splatter so use caution.
- Add other fillets into the pan, one at a time but do not crowd the pan. They need room to cook.
- Cook fillets for about 2-3 minutes or until the bottom edges begin to slightly brown.
- Carefully turn each fillet and let cook another 1-2 minutes until done.
- Remove fillets from hot oil, place on a plate lined with paper towels to drain.
- Serve hot and enjoy!
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- GRANDMA STYLE
Pan Fried Fish- Grandma Style is a delicious way to eat fish. The fish is covered with flour, then fried in a pan. Delicious!
Provided by The Bossy Kitchen
Categories Fish and Seafood
Time 30m
Number Of Ingredients 4
Steps:
- Pat dry the fish with paper towels, especially if you use fish that was frozen.
- Place the flour on a large plate and add salt and pepper to your taste. Mix well.
- Pour approximately 2 inches of vegetable oil into a large skillet and set the skillet on the stove on medium high heat.
- Cover each piece of fish with the flour and shake well to remove excess.
- Make sure the oil is hot. The fish should sizzle when touches the oil.
- Gently set coated fish in your skillet and fry it for about 5 minutes on each side until golden brown.
- When the fish is done remove and drain on paper towels.
- Serve with lemon wedges.
Nutrition Facts : Calories 381 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 149 milligrams cholesterol, Fat 7 grams fat, Fiber 0 grams fiber, Protein 65 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 275 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
PAN FRIED BLUEFISH
Categories Fish
Number Of Ingredients 6
Steps:
- Preheat cast iron pan on high heat and then add the oil, add garlic and ginger for a minute, then take it out of the pan, put garlic and ginger on top of the blue fish filets, sear bluefish filets about 4 minutes a side, add soy sauce and lemon occassionaly...
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- Dredge the fillets in the breading mixture one at a time. Place the coated fillets on a parchment lined baking sheet. Let them sit for 10-15 minutes. Heat oil in a large skillet over medium heat to 350 degrees Fahrenheit. Fill the pan with the vegetable oil halfway.*See notes. Fry the fillets in batches but do not crowd the pan. Cook for 3-4 minutes on each side. Drain on a paper towel. Serve immediately since the crispiness won't last very long!
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