PAN-FRIED FENNEL
This is an easy way to prepare fennel bulbs. Fennel tastes great pan-fried and you don't need a lot of seasoning as fennel has so much flavor on its own, which just intensifies while sauteeing.
Provided by Marianne
Categories 100+ Everyday Cooking Recipes Vegan Side Dishes
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Chop fennel greens and set aside.
- Heat 1 tablespoon oil in a nonstick pan over medium heat. Lay some fennel slices in a single layer in the pan; cook until nicely browned on both sides, about 5 minutes. Season with salt and lemon pepper. Remove from pan. Add another tablespoon oil and layer in the next batch of fennel slices and cook the same way. Repeat with remaining oil and fennel. Serve sprinkled with fennel greens.
Nutrition Facts : Calories 160.2 calories, Carbohydrate 16.6 g, Fat 10.6 g, Fiber 7.1 g, Protein 2.8 g, SaturatedFat 1.4 g, Sodium 214.7 mg, Sugar 0.4 g
PAN-FRIED MACKEREL FILLETS WITH BEETROOT & FENNEL
Mackerel fillets contain beneficial fats, are quick to cook, and really complement this earthy and vibrant salad with a yogurt dressing
Provided by Justine Pattison
Time 13m
Number Of Ingredients 9
Steps:
- Put one of the mackerel fillets on a board and cut a 'V' down the centre, either side of the pin bones, to create two smaller fillets, then remove the bones. Repeat with the other fillet. Rub with the oil and season with plenty of ground black pepper. Set aside.
- Put the fennel in a bowl with the beetroot, cucumber and apple. Drizzle over the lemon juice, add the yogurt and mix well. Roughly chop the dill, putting aside a few fronds to garnish, and scatter over the salad, then season with ground black pepper and toss together lightly. Set aside.
- Put a large non-stick frying pan over a medium-high heat. When hot, add the fish, skin-side down, and cook for 2 1/2 mins. Flip the fish over and cook for 30 secs on the other side.
- Put the fillets on top of the salad and serve with the dill fronds and lemon wedges for squeezing over.
Nutrition Facts : Calories 397 calories, Fat 24 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 27 grams protein, Sodium 0.4 milligram of sodium
CRISPY FENNEL PORK CHOPS WITH PAN-FRIED FENNEL
The addition of a little touch of Chinese five spice gives this classic combination a flavor boost.
Provided by Donal Skehan
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Heat half the oil in a frying pan and fry the spring onions and fennel for 5 to 6 minutes over a medium-high heat until they begin to soften and become golden. Add the spices and cook for a minute more, tossing the onions and fennel until coated, then remove from the pan and set aside.
- Season the pork chops with salt and pepper. Increase the heat and fry the chops for 2 to 3 minutes on each side until lovely and golden and nearly cooked through.
- Return the spring onions and fennel to the pan with a splash of water and the vinegar. Bubble for 1 minute, then serve.
PAN-FRIED FISH
The best way to make pan-fried fish--leaving it tasty and cooked just right.
Provided by Carolyn Shearlock
Categories Main Dish
Time 10m
Number Of Ingredients 6
Steps:
- Pat fillets dry and place on a plate or cutting board.
- Sprinkle corn flour (masa) over the fillets, then flip fillets over and wiggle them around so they are totally covered.
- Sprinkle fillets with salt, pepper and garlic (or your favorite combination) - I often use Montreal Steak Seasoning as a close and good substitute. Cajun Spice Mix is also good, as is Mrs. Dash.
- Heat a small amount of vegetable oil in a skillet over almost-high heat until it is sizzling but not smoking.
- Place the fillets in the pan and cook 2 to 5 minutes depending on how thick they are. Bottom should be nicely golden before you flip them. Carefully turn with a broad spatula so the fillets don't come apart.
- Use an instant-read thermometer to test for doneness after a further 2 to 5 minutes. Insert it into the center of the fillet; when done, it will read 135º F. (download my PDF of all instant-read temperatures). Using a thermometer to check for doneness is the biggest tip I have for cooking fish and having it turn out well.
- Serve and enjoy!
Nutrition Facts : Calories 256 kcal, Carbohydrate 7 g, Protein 34 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 85 mg, Sodium 234 mg, ServingSize 1 serving
PAN-FRIED FENNEL
Serve this simple and flavorful dish as an appetizer. For best results, use a heavy-bottomed saute pan.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- Remove tops and fronds from fennel bulbs. Slice each bulb in half widthwise. Cut each half into slices about 1/8 inch thick.
- Pour flour into a medium bowl and bread crumbs into another. Season with the salt and pepper. Crack eggs into a third bowl; whisk until frothy. Season with salt and pepper. Dredge fennel lightly in flour, then in egg, and then in bread crumbs, shaking off excess after each step.
- Heat oil in a large saute pan over medium heat. Check to make sure the oil is hot enough by tossing a pinch of flour into the pan. If the flour sizzles, the oil is ready.
- Fry fennel slices until golden brown on each side, about 30 seconds per side, working in batches so as not to crowd pan. Drain on paper towels; season with salt. Serve hot with lemon wedges.
PAN-FRIED FENNEL
Provided by Food Network
Categories side-dish
Time 15m
Yield 4 side servings
Number Of Ingredients 3
Steps:
- Trim the fennel bulb and cut into slices about 1/4 inch/1/2 centimeter thick. Sprinkle with salt and pepper. Heat the oil in a heavy saute pan and fry the fennel on both sides until tender and slightly golden.
PAN-FRIED GROUPER RECIPE
This is a simple preparation for cooking white fish fillets. I used skinless grouper fish fillets because the skin can be strong tasting and unpleasant. I let the fish sit in milk and a mixture of onions, fennel, celery seed, bay leaf and thyme. Then I simply pan-fried the fish, basted it with clarified butter and waited until the flesh turned opaque.Grouper has succulent, moist meat on the inside if cooked properly. Its mild, slightly sweet taste is great to introduce to children. My baby daughter loved it. I think her favorite part was that I let her drizzle lemon juice over her fish.
Provided by Lil Yarmak
Yield 4
Number Of Ingredients 9
Steps:
- Clean the fish fillets. Pat dry. Cover with milk. In a mortar and pestle, combine the fennel, celery seeds and turmeric. Once powdered, add 1 clove garlic, onion, bay leaf and thyme. Add to the milk. Mix well and let sit for 5 minutes. Add 1 tablespoon oil. Set aside.
- Allow your pan to get nice and hot, then add olive oil and pan fry the grouper 2-3 minutes on each side or until you get good color.
- Pat dry the fish fillets one more time. Season with salt and pepper. In a non-stick pan, heat the rest of the oil and add the rest of the garlic, sauteeing until glistening.
- Dust one side of the fillets with flour and place them in the pan, floured side down. Once a thin crust is forming, dust the top with more flour and flip the fish. Pan fry 8 minutes on each side. Baste with butter, flip the fish one more time and wait until you get a lightly golden color.
- Drizzle with lemon juice, cover and let sit for 5 minutes before serving.
- Bon appétit!
PAN-FRIED COD WITH BACON-FENNEL BBQ SAUCE
This dish was created for a local fiery food show. It happened to be Lent at the time, so we figured fish would be a good seasonal choice. Then someone reminded us that the bacon was an unholy partner. With apologies to the Pope, we served it anyway because it was that sinfully good.
Yield feeds 4
Number Of Ingredients 12
Steps:
- Make up a batch of sauce. Fry the bacon over medium-high heat just til crisp and brown. Pull it out of the pan, drain it on paper towels, crumble, and set aside.
- Pour off all but 3 to 4 tablespoons of the bacon fat in the pan. Dump in the onions and fennel, seasoning with a pinch of salt and pepper. Sizzle over medium heat til brown and caramelized. Stir in the Mutha Sauce and lemon juice. Keep warm.
- Toss the flour, Creole Seasoning, and a pinch of salt together. Dredge the fish in the mixture til the pieces are well coated.
- Swirl the oil into a heavy skillet and heat it til hot but not smoking. Knock the excess flour off the fish pieces, and slip them into the skillet. Cook for 2 to 3 minutes, til lightly browned. Flip the pieces over and cook another 2 to 3 minutes, til cooked through. With a slotted spatula, transfer the fish to a platter.
- Top each portion with a spoonful of sauce, some bacon crumbles, and some sliced scallions. Serve it right away.
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- Trim the tops from the fennel plus any fronds. Slice the fennel bulbs from top to bottom into 4 even-sized pieces. Brush the fennel pieces with a tablespoon of olive oil on both sides and sprinkle with salt and pepper.
- Heat a skillet over a medium heat. Add the sliced fennel to the skillet. Cook on one side for 2-3 minutes until tender and charred. Turn the fennel and add the capers to the skillet with the remaining oil. Cook for 2-3 minutes more or until the fennel is tender and charred and the capers are crispy.
- Remove the fennel and crispy capers from the skillet. Serve with a drizzle of lemon juice and extra olive oil if desired. Serve alongside your preferred Keto Mediterranean-inspired mains.
PAN-FRIED FENNEL AND BALSAMIC VINEGAR RECIPE / RIVERFORD
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- Trim the fennel of stems and feathery leaves, reserving the leaves. Trim the root as little as possible.
- Cut the fennel into ½ cm slices from root to tip so that some of the slices remain intact, attached to the stem. Blanch the fennel in boiling water for about 3 minutes until just tender and then drain well.
- Heat the oil and butter or oil alone in a heavy frying pan and add the fennel slices. Fry on a medium heat for 5-10 minutes until beginning to colour. Lift slices onto a serving plate, leaving the fat in the pan. While the pan is still hot, add the balsamic vinegar and allow to bubble briefly.
- Add salt and pepper to the fennel and pour over the pan juices. Roughly chop the reserved fennel leaves and scatter over before serving. If eating cold, a few shavings of Parmesan are a good addition.
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