Pan Fried Fish Fillets Food

CRISPY PAN FRIED FISH

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.

EASY PAN-FRIED FISH FILLET

Steps:

• Wash fish fillets under running cold water and dry with a paper towel. Drizzle with lemon juice and season with salt on both sides.
• Combine flour and Chinese five-spice powder in a shallow bowl. Dip fish fillets into the flour mixture so they are covered on both sides.
• Heat canola and sesame oils in a large skillet over medium heat. Add fish to hot oil and pan-fry for 2 to 3 minutes. Carefully turn and continue cooking until fish flakes easily with a fork, 2 to 3 minutes more.

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 LARGEMOUTH BASS WITH LEMON GARLIC HERB BUTTER SAUCE

Steps:

• Season the fillets with salt and pepper. Heat a saute pan on top of the grill. When the pan is hot add 2 tablespoons of the olive oil and heat. Dredge the bass fillets in the flour and shake off any excess. Place the fillets in the pan and pan fry about 3 minutes per side, until golden brown. Remove the fish from the pan. Add the rest of the butter to the pan and melt. When the butter is hot, add the sliced garlic. Fry the garlic until it just begins to turn light golden brown. Add the herbs and remove from the heat. Carefully, add the lemon juice. Season with salt and pepper. To serve, place a fillet on a plate and spoon some of the lemon garlic herb butter over the fish.

PAN FRIED CATFISH

Steps:

• Rinse the fillets and pat them dry with paper towels. Mix the cornmeal, flour, salt, creole seasoning, paprika, and pepper together in a shallow dish. Pour the milk into a second shallow dish. Dip the fillets into the milk and then into the cornmeal mixture, coating them well and shaking of any excess.
• Heat 1/2 the butter in a large skillet over high heat, and fry 2 of the fillets for about 3 minutes on each side, or until the fish flakes easily when tested with a fork.
• Transfer the fillets to a serving platter and keep warm. Repeat with remaining butter and fillets. Serve immediately, garnished with lemon wedges.

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 FRIED FISH FILLETS

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.

PAN-FRIED COD WITH SLAW

Steps:

• Prepare the slaw: Whisk the mayonnaise, vinegar, mustard, sugar, caraway seeds, 1 1/2 teaspoons salt, and pepper to taste in a large bowl. Toss in the cabbage, carrot, apple and scallions; cover and refrigerate.
• Prepare the fish: Whisk the egg and milk in a medium bowl; add the cod and set aside to soak. Mix the flour, cracker meal, cayenne pepper and a pinch of salt on a plate.
• Heat 1 inch of oil in a heavy-bottomed skillet over medium-high heat. Remove the fish from the milk mixture and dredge in the flour mixture, turning to coat. Fry in the hot oil until golden, 2 to 4 minutes per side. Transfer to a paper-towel-lined plate to drain; season with salt and pepper. Serve with the slaw and extra mustard.

PAN FRIED FISH WITH A RICH LEMON BUTTER SAUCE

Steps:

• LEMON BUTTER SAUCE: Heat a large skillet over high heat. Add the wine, lemon juice, garlic, and shallots. Cook for 3 minutes.
• Stir in the salt, pepper, Worcestershire, and hot sauce and simmer until the mixture is somewhat syrupy, about 3 minutes.
• Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. Continue whisking until all of the butter is incorporated into the sauce. Serve immediately or keep warm until ready to use.
• FISH: Mix fish spice blend ingredients together. Season both the fish and flour with spices and dredge the fish in the seasoned flour or panko/almond mixture, coating completely.
• In a large saute pan, heat the olive oil. Add the fish to the saute pan, pan-frying for about 4 minutes on each side.
• SERVE: Drizzle some lemon butter sauce on each plate. Top with fish and drizzle more sauce over top of fish. Top with fresh parsley.

FRIED FISH FILLETS

Steps:

• Heat the vegetable oil in a frying pan. (Or you could deep fry).
• In a bowl, combine the milk and eggs to create an egg wash.
• Season the fish with salt, pepper and Old Bay seasoning.
• Cut each fish diagonally into 3 or 4 pieces.
• Dredge the fish in the flour.
• Dredge the fish in the egg wash.
• Now cover the fish in panko breadcrumbs.
• Fry the breaded fish in the HOT vegetable oil until golden brown. (About 3 minutes on one side and 2 minutes on the other.).
• Cook a few pieces at a time.
• Once cooked, set on rack or paper towels to drain.
• Sprinkle fish with remaining salt, pepper, Old Bay seasoning.
• Note: The fish is very "meaty," and is also filling as a sandwich or by itself.

PANFRIED FISH FILLETS

Steps:

• Cut fish fillets into 6 serving pieces. Sprinkle both sides of fish with salt and pepper.
• Beat egg and water in shallow bowl until well mixed. Sprinkle flour on waxed paper or a plate. Dip both sides of fish pieces into egg, then coat completely with flour.
• Heat oil (1/8 inch) in 10-inch skillet over medium heat about 2 minutes. Fry fish in oil 6 to 10 minutes, turning once, until fish flakes easily with fork and is brown on both sides. Drain on paper towels.

SPICED PAN-FRIED FISH FILLETS

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.

EASY PAN-FRIED FISH FILLETS AND TARTAR SAUCE

Steps:

• For the tartar sauce; in a bowl blend all ingredients until well combined.
• Cover and refrigerate a minimum of 2 hours before using.
• For the fish; place eggs in a shallow bowl.
• In another shallow bowl mix together the crushed saltines with garlic powder and lemon pepper (or black pepper) until very well combined.
• Coat the fish fillets firstly in the eggs, then coat into the breading mixture.
• Place fillets on a plate and let stand for about 5-8 minutes.
• Heat oil in a large skillet over medium-high heat.
• Add in fillets and fry about 2-3 minutes on each side or until the fish flakes (cooking time will vary depending on the thickness of your fish).
• Remove to a plate then lightly sprinkle with seasoned salt.
• Serve fish with tartar sauce, YUMMMMM!