Pan Fried Crumbed Fish Food

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CRISPY PAN FRIED FISH



Crispy Pan Fried Fish image

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

2 thin fish fillets, around 150g/5 oz each, 1 cm / 2/5" thick, skin on or off ((Note 1))
Salt and pepper
1/4 cup / 35g flour ((plain/all purpose, wholemeal))
1 tsp paprika (, optional (Note 2))
2 - 3 tbsp oil, enough to mostly thinly cover base ((I use vegetable or canola))
Lemon wedges
Finely chopped parsley or dill (, for garnish, optional)

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

HEALTHY PARMESAN GARLIC CRUMBED FISH



Healthy Parmesan Garlic Crumbed Fish image

Recipe video above. Packed generously with a thick, crunchy coating of parmesan and garlic breadcrumbs, this is one fish that everyone is sure to love. Using this recipe, you'll get perfectly golden crumbs and perfectly cooked fish every time. And the clincher? It's on the table in just over 10 minutes. I made this using perch fillets (skin off) but you can use any firm white fish fillets.

Provided by Nagi | RecipeTin Eats

Categories     Fish

Time 12m

Number Of Ingredients 10

2 firm white fish fillets ((about 5 oz / 150g each), skin off, at room temperature)
2 tbsp dijon mustard ((sub mayo))
Olive oil spray
Salt and pepper
1/2 cup panko breadcrumbs
1 tbsp parsley (, finely chopped)
1/3 cup (30g) parmesan (, finely grated)
1 garlic clove (, minced)
1 tbsp olive oil
Pinch of salt

Steps:

  • Preheat grill / broiler on high.
  • Combine the Crumb ingredients and mix well to combine.
  • Sprinkle both sides of fish with salt and pepper, then spread the mustard on the top of each fillet (top only).
  • Press the mustard smeared side of the fish into the crumb mixture. Press down firmly to make it stick. Then spray with oil (for extra golden crumb!).
  • Drizzle 1/2 tbsp oil in a skillet and preheat on the stove over high heat.
  • Once skillet is hot, place the fillets in the hot pan then place under the grill / broiler (about 5"/15cm from the heat source) for 5 - 6 minutes until the crumb is golden and the fish is cooked, rotating as required. Fish should flake in centre once cooked.
  • Oven option: bake at 220C/390F for 10 - 12 minutes, then finish under the grill/broiler on high to make the crumb golden.
  • Serve immediately with lemon wedges!

Nutrition Facts : ServingSize 149 g, Calories 263 kcal, Carbohydrate 11.7 g, Protein 32.5 g, Fat 9.1 g, SaturatedFat 3 g, Cholesterol 136 mg, Sodium 263 mg, Fiber 0.5 g

PAN FRIED CRUMBED FISH



Pan Fried Crumbed Fish image

Here's a great way to enjoy fresh fish this summer. The crispy panko crumbs will be a favourite with kids of all ages. We're serving ours with HEINZ [SERIOUSLY] GOOD™ Creamy Tartare Sauce - it's delicious creamy and the flavours are perfect with fish - enjoy!

Provided by Kraft Heinz

Categories     Meal Occasions

Yield Makes 4

Number Of Ingredients 7

500g fish fillets, such as snapper, gurnard or tarakihi
¼ cup flour
salt and pepper
1 egg
1 ½ cup panko breadcrumbs
3 Tbsp oil
HEINZ [SERIOUSLY] GOOD™ Creamy Tartare Sauce

Steps:

  • Wash and pat the fish fillets dry with paper towels. Place the flour onto a plate and season with salt and pepper. Break the egg into a shallow bowl and whisk with 1 tablespoon water. Place the panko crumbs onto another plate.
  • Coat one fillet in seasoned flour, then dip in the beaten egg. Filly coat the fish in the panko crumbs and place on a clean plate. Repeat with remaining fillets. Refrigerate for 10 to 15 minutes before cooking.
  • Heat the oil in a frying pan over medium heat. Place the fish in the pan and cook for 5 to 7 minutes, or until the breadcrumbs are golden and the fish is just cooked through. Drain on paper towels.
  • Serve with the HEINZ [SERIOUSLY] GOOD™ Creamy Tartare Sauce.

Nutrition Facts : Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

PAN FRIED FISH



Pan Fried Fish image

Provided by Alton Brown

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 8

1 large or two small skin-on fish fillets, about 8 ounces (rainbow trout, small salmon, brown trout)
Kosher salt
Ground black pepper
Flour for dredging
2 tablespoon Canola oil
3 tablespoons butter
1 tablespoons capers, drained
1 lemon, juiced

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.

CRISP CRUMB FISH CAKES



Crisp crumb fish cakes image

You can't beat these handmade fish cakes, perfect with a squeeze of lemon

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 1h5m

Yield 8 fish cakes

Number Of Ingredients 12

700g floury potatoes , cut into large chunks
600ml milk
800g boneless white fish , skin on
1 tbsp wholegrain mustard
5 tbsp mayonnaise or tartare sauce
6 spring onions , finely sliced
zest 1 lemon
handful parsley , roughly chopped
100g plain flour , well seasoned, plus extra for your hands
1 egg , beaten
175g fresh breadcrumbs
2 tbsp sunflower oil , for frying

Steps:

  • Boil potatoes for 15-20 mins until tender. Meanwhile, place the milk in a frying pan; season well. Bring just to boiling point, then add the fish, skin side down. Gently cook for 5-10 mins, until the fish is translucent and just flaking.
  • Remove the fish from the milk, discard the skin (this will come away easily) and milk, then wipe out the pan. Break the fish into large flakes, then drain on kitchen paper. When the potatoes are done, drain, return them to the pan, then briefly heat on the hob to dry them out. Mash well, stir in the mustard, mayonnaise or tartare sauce, spring onions, lemon zest, parsley and flaked fish, then season well.
  • Using floured hands, divide mixture into 8, then shape each portion into a large patty. Put the flour, beaten egg and breadcrumbs on 3 large plates. Dip each fish cake in turn into the flour, egg and finally the breadcrumbs, shaking off any excess as you go. Sit the fish cakes on a piece of greaseproof paper while you prepare the others. Heat the oil in the frying pan, then fry the fish cakes in batches for about 3 mins on each side, until golden and crisp. Keep the first batch warm in the oven while you finish cooking the rest.

Nutrition Facts : Calories 371 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 0.81 milligram of sodium

PAN-FRIED FISH ALMONDINE



Pan-Fried Fish Almondine image

This is a simple and versatile recipe. It lends well to any type of white fish, such as: perch, tilapia, whitefish, halibut, etc. It might even work well with salmon, but I haven't tried that yet. I love the crusty, delicious almond coating. If you can't find Panko breadcrumbs, you could try regular bread crumbs. I like to serve this alongside wild rice and a nice salad for a simple and pretty healthy meal.

Provided by LifeIsGood

Categories     European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup panko breadcrumbs
1/2 lemon, zest of, finely grated
1/2 cup almonds, sliced
4 (8 ounce) fish fillets
salt and pepper, to taste
2 large eggs
3/4 cup water
1/2 cup flour
1/2 cup butter
2 tablespoons parsley, chopped (optional)

Steps:

  • First make the almondine breading by placing Panko breadcrumbs, lemon zest, and sliced almonds into a food processor.
  • Pulse until it reaches a fine consistency. *The breading adheres to the fish better this way.*.
  • If applicable, debone the fish and remove the skin.
  • Salt and pepper the fish, to taste.
  • In a small bowl, mix eggs and water together to make an egg wash.
  • Place flour in a shallow pan.
  • Place the almondine breading in another shallow pan.
  • Dredge each fish fillet through the flour, dusting off any excess, dip in egg wash; place in breading, coating both sides of fish. If you aren't going to fry these right away, store them in the refrigerator at this point.
  • Preheat saute pan using medium heat.
  • Add the butter and melt, being careful not to burn.
  • Place fish in hot butter and cook on each side until golden brown, about 3 minutes on each side, which is an average time. Depending on how thick your fish is, you may need to either shorten or lengthen the time.
  • Optional: Sprinkle chopped parsley on top of the fish before serving.

LEMON, HERB & PARMESAN CRUSTED FISH



Lemon, herb & Parmesan crusted fish image

Give white fish a lift with tangy lemon, herbs & Parmesan

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 8

50g breadcrumb
grated zest of 1 lemon
25g grated parmesan
2 tbsp chopped parsley
salt and pepper
4 skinless fillets of firm white fish
50g butter
juice of 1 lemon

Steps:

  • Mix the breadcrumbs with the grated lemon zest, grated Parmesan, chopped parsley, salt and pepper.
  • Season the 4 skinless fish fillets. Pan fry in a little oil for 2-3 minutes until just tender. Turn over and sprinkle with the crumb mixture. Brown in the pan under a hot preheated grill for 2-3 minutes. Add the butter to the pan with the juice of 1 lemon. Melt around the fish and serve.

EASY PAN-FRIED COD



Easy pan-fried cod image

Make your weeknight sizzle with this fantastic fish dish for two. Use a handful of ingredients to make a filling supper, serve with fresh crusty bread

Provided by Good Food team

Categories     Dinner, Supper

Time 20m

Number Of Ingredients 7

250g jar mixed pepper with herbs
250g new potato , scrubbed and thickly sliced
1 red onion , cut into wedges
140g green bean , trimmed and halved
175g chunky cod or salmon fillets, skin on
half a lemon
crusty bread , to serve

Steps:

  • Pour all the oil from the jar of peppers into a deep frying pan. Heat the oil until bubbling, then tip in the potatoes and onion and toss in the oil. Cook for 5 mins, stirring every now and then until the potatoes are beginning to turn golden.
  • Carefully pour most of the oil out of the frying pan, leaving behind about 1 tbsp. Tip in the beans and drained peppers, season and stir until well mixed. Lay the fish, skin side down, on top of the vegetables.
  • Cover the pan and cook over a medium heat for 5 mins more or until the fish flakes easily with a fork and the vegetables are tender. Squeeze the lemon half over the fish and serve with crusty bread to mop up the juices.

Nutrition Facts : Calories 337 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Fiber 5 grams fiber, Protein 37 grams protein, Sodium 0.48 milligram of sodium

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