Pan Fried Fish Fillets Food

PAN FRIED FISH

Pan Fried Fish image

Provided by Alton Brown

Time 30m

Yield 2 servings

Number Of Ingredients 8

Ingredients

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.

PAN FRIED FISH FILLETS

Pan Fried Fish Fillets image

This really perks up the flavor of seafood. It can also be used on shrimp of oysters. The flavor is rich and just superb.

Provided by Gloria 15x

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 white fish fillets, any white fish will do nicely
1/2 cup flour
1/2 cup cornmeal
1 tablespoon salt
1/2 teaspoon white pepper
1/4 teaspoon cayenne
1/4 teaspoon lemon pepper
1 pinch mustard powder
1/2 teaspoon celery salt
1 teaspoon onion powder
1 dash mace
1 cup milk or 1 cup buttermilk

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.

Nutrition Facts : Calories 245.7, Fat 4.8, SaturatedFat 1.8, Cholesterol 70.2, Sodium 1846.7, Carbohydrate 27.7, Fiber 1.9, Sugar 0.3, Protein 22.2

SPICED PAN-FRIED FISH FILLETS

Spiced Pan-Fried Fish Fillets image

lightly spiced and pan-fried fish fillets. If following a gluten-free diet, check spices used a gf suitable. Use bream or any firm white fish fillets for this recipe. A quick fish dish. Serve with a salad or chips and a lemon wedge

Provided by Jubes

Categories Very Low Carbs

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 teaspoons rice flour
2 teaspoons ground cumin
1 1/2 teaspoons paprika
1 1/2 teaspoons ground coriander
1/4 teaspoon salt
1/4 teaspoon white pepper
8 white fish fillets (approx 800 grams)
4 teaspoons olive oil

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.

PAN FRIED WHITE FISH

Pan Fried White Fish image

Provided by Food Network

Categories main-dish

Time 12m

Yield 4 servings

Number Of Ingredients 4

Ingredients

1 1/4 pounds sea bass fillets, skin on
Coarse salt and cracked black pepper
1/2 cup all-purpose flour, to coat fish
2 teaspoons olive oil

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.

Nutrition Facts : Calories 213 calorie, Fat 5.3 grams, SaturatedFat 1.1 grams, Carbohydrate 11.6 grams, Fiber 0.42 grams, Protein 27.7 grams

PAN-FRIED COD WITH CHAMP

Pan-fried cod with champ image

Champ, a traditional Irish accompaniment of potato and spring onion, adds real warmth to this simple cod dish

Provided by John Torode

Categories Dinner, Main course

Time 45m

Number Of Ingredients 7

Ingredients

500g large potato , peeled and quartered
4 spring onions
2x pieces of cod , skin on
2 tbsp olive oil
142ml carton double cream
200ml milk
knob butter

Steps:

Cook the potatoes in a pan of boiling water until tender, about 10-15 mins. Meanwhile, chop the spring onions, separating the green part from the white.
Lay the cod on a piece of kitchen paper to remove any excess moisture. Heat a frying pan to a high heat, add the oil, then the fish, skin side down. Don't move the pan or even shake it as this will tear the skin. Cook for 4-5 mins until the edges start to colour. Turn the fish over and cook for a further 3-4 mins.
Bring the cream and milk to the boil in a pan with the butter, then add the chopped white part of the onions, simmer for a few minutes, then season, if you want to. Mash the potatoes and mix in the hot cream and milk and half the chopped green part of the spring onions. Sprinkle the rest over the mash. Serve with the fish, pouring over any pan juices.

Nutrition Facts : Calories 890 calories, Fat 58 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 51 grams carbohydrates, Fiber 4 grams fiber, Protein 42 grams protein, Sodium 0.5 milligram of sodium

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Browned and Crispy Fish. Cook the fillets until browned on one side, about 3 minutes. Flip them over and cook them until they've browned on the second side and the fish is opaque and flaky in the center, about 3 more minutes.

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