Pan Fried Corvina Fish Food

PAN FRIED WHITE FISH

Steps:

• Unwrap fish but leave it on the butcher paper. Season with salt and pepper on flesh side only. Sprinkle generously with flour, and then shake off the excess.
• In a 12-inch non-stick skillet, heat 2 teaspoons of olive oil over medium high heat until hot but not smoking. Place the fish in the pan skin side down. Cook until golden, about 3 to 4 minutes. Turn the fish over and cook until the flesh is just cooked through and is no longer translucent, about 3 more minutes, depending on the thickness of your fish.

PAN-ROASTED FISH FILLETS WITH HERB BUTTER

Steps:

• Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
• Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
• Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.

PAN-FRIED CORNMEAL BATTER FISH

Steps:

• in 9" pie pan stir together all ingredients except cornmeal, fish and oil.
• on waxed paper place cornmeal, dip fish into batter, then coat both sides of fish with cornmeal.
• in 10" skittle heat oil until hot.
• place 3 or 4 fish fillets in hot oil.
• cook over med heat until golden brown.
• turn and continue cooking until golden brown and fish flakes with a fork.
• repeat with remaining fish, place fried fish on paper towel to drain any excess oil.
• Serve with potatoes or rice.

PAN FRIED CORVINA FISH

Steps:

• Preheat oven to 350°F / 177°C / Gas mark 4.
• Pat fish dry, then season with half of the salt and pepper.
• In a small, shallow bowl, mix flour with remaining half of the salt and pepper. Set aside.
• Place beaten egg in a separate small bowl. Set aside.
• Add panko breadcrumbs to a third small bowl, along with herbs, if using, then set aside.
• Dip filets into flour, shake off excess, then dip into egg and lastly into panko. Place fish, breaded side up, on a clean plate.
• Heat a cast iron pan over medium high heat. Add enough oil to cover the bottom and come about 1/8" up the side of the pan.
• Carefully place fish, breaded side down, into pan and cook until deep golden brown, about 5 minutes. Then flip fish over and place on sheet pan.
• Bake for an additional 6 - 8 minutes, depending on the thickness of your filets. Fish should easily flake apart with a fork when cooked through.