CRISPY PAN FRIED FISH
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
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
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.
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 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.
PRETZEL PAN FRIED FISH
I never thought I would submit a fish recipe, but the kids found this on the net and talked me into making it. Wow, the salty crunchy coating is fantastic, especially fried in butter.
Provided by Chef Dee
Categories Perch
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix the flour and seasonings in a plastic bag.
- Place stirred eggs and pretzels onto seperate plates.
- Dip the fish into the flour, then the eggs, then the pretzels.
- Fry in hot butter or oil until golden brown and it flakes easily with a fork, about 10m min's.
Nutrition Facts : Calories 386.8, Fat 4.8, SaturatedFat 1.2, Cholesterol 195, Sodium 1265.7, Carbohydrate 52.2, Fiber 2, Sugar 1.3, Protein 32
PAN FRIED FISH WITH A RICH LEMON BUTTER SAUCE
A wonderful and flavorful dish that you can choose a variety of fish such as flounder, cod, trout, snapper, etc. Great served with fresh steamed veggies and steamed rice.
Provided by 2Bleu
Categories < 15 Mins
Time 15m
Yield 6 serving(s)
Number Of Ingredients 22
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.
Nutrition Facts : Calories 573.2, Fat 45.8, SaturatedFat 25.4, Cholesterol 176.7, Sodium 1701.2, Carbohydrate 13.8, Fiber 1, Sugar 1.1, Protein 21.3
PAN-FRIED COD WITH CHAMP
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
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
GOLDEN PAN-FRIED FISH
A Golden Pan-Fried Fish recipe. Serve lemon wedges alongside fish.
Provided by Maria Helm Sinskey
Categories Beer Back to School Dinner Halibut Family Reunion Pan-Fry Bon Appétit Sugar Conscious Pescatarian
Yield Makes 4 servings plus leftovers
Number Of Ingredients 10
Steps:
- Cut fish into 4x1 1/4-inch rectangular Sprinkle with salt and pepper. Combine next 5 ingredients in large bowl.
- Whisk egg whites and ale in medium bowl. Add fish to ale mixture and turn to coat; shake off excess, then turn fish in panko mixture to coat all sides. Place on plate.
- Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add half of fish sticks. Cook until golden and just opaque in center, about 2 minutes per side. Repeat with remaining fish sticks, adding more oil to skillet as necessary. Transfer fish to paper towels; sprinkle with salt and pepper. Serve immediately with tartar sauce.
- Available in the Asian foods section of some supermarkets and at Asian markets.
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