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
CHORIZO, NEW POTATO & HADDOCK ONE-POT
Get fantastic results with minimum effort in this easy-to-make fish dish
Provided by Jane Hornby
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 8
Steps:
- Heat a large lidded frying pan, then add the oil. Tip in the chorizo, fry for 2 mins until it starts to release its oils, then tip in the potatoes and some seasoning. Splash over 3 tbsp sherry, cover the pan tightly, then leave to cook for 10-15 mins until the potatoes are just tender. Move them around the pan a bit halfway through.
- Season the fish well. Give the potatoes another stir, add the cherry tomatoes and most of the chopped parsley to the pan, then lay the fish on top. Splash over 1 tbsp sherry, put the lid on again, then leave to cook for 5 mins, or until the fish has turned white and is flaky when prodded in the middle. Scatter the whole dish with a little more parsley and drizzle with more extra virgin oil. Serve straight away with crusty bread.
Nutrition Facts : Calories 534 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 47 grams protein, Sodium 0.79 milligram of sodium
PAN SEARED HADDOCK
This recipe is for one, but can easily be increased. From Wegmans, the big grocery poobah in these parts.
Provided by Mamie37
Categories < 15 Mins
Time 15m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Coat haddock evenly on all sides with flour.
- Pat off excess.
- Heat skillet on Medium-High.
- Pour approximately 1 1/2 teaspoons olive oil to lightly coat skillet.
- Wait until oil faintly smokes before adding haddock.
- Place haddock carefully in hot oil.
- When sides have changed color about 1/3 to 1/2 of way up--1 to 2 minutes--turn carefully.
- Lower heat and cook until internal temperature of 130 is reached.
- Add butter, shallots and thyme to pan.
- Melt and blend, but do not burn the butter.
- Baste the fillet and continue cooking until temperature is 140.
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.
13 BEST WAYS TO COOK HADDOCK
13 flavor-packed haddock recipes that will give you a new eating experience
Provided by Renee' Groskreutz
Categories Meal planning
Number Of Ingredients 13
Steps:
- Choose a few haddock recipes to try.
- Share with us your favorites.
Nutrition Facts : Calories 0 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, Sodium 0 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
PAN FRIED HADDOCK WITH LEMON HERB SAUCE
Make and share this Pan Fried Haddock With Lemon Herb Sauce recipe from Food.com.
Provided by Jane Gib
Categories Very Low Carbs
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Blend the herbs, lemon zest, juice, garlic and cumin with 1 tsp olive oil, seasoning and water.
- Heat 1 tsp olive oil in a shallow non-stick frying pan, season the haddock and place in the pan, skin side down.
- Cook for 4 minutes over a high heat, until golden. Turn and cook same as other side.
- Remove the pan from the heat and leave the fish in pan for 5 min, until flesh is cooked through.
- Place the fish on a bed of watercress and pour the lemon sauce over.
- You can serve with couscous or rice.
Nutrition Facts : Calories 136.4, Fat 3.1, SaturatedFat 0.5, Cholesterol 77.1, Sodium 320.4, Carbohydrate 2.1, Fiber 0.4, Sugar 0.4, Protein 24.2
FRIED HADDOCK PO' BOY
Steps:
- Put the flour, salt and cayenne in a bowl, and mix well. Add the beer and stir until just incorporated. Mix no more than is necessary to prevent dissipation of the bubbles. Put at least 3 inches of canola oil in a deep fryer, and bring to 375 degrees F (or in a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F.) Cut the haddock fillets into 3-inch pieces. Season the fish with sea salt and black pepper. When the oil is at temperature, (if you don't have a thermometer you can test it by dropping a bread crouton in. If it sizzles on hitting the oil, it's ready), dip the haddock pieces in the batter, and let the excess drain by holding it up briefly above the bowl before placing into the pan. Lay the fish into the hot oil slowly to make sure the oil hits all the surface area. Cook about 2 to 3 minutes on one side and flip over for another 2 minutes. You are looking for a golden brown color and crisp exterior. When ready, lift the fillets out with tongs and lay on paper towels, to absorb the excess surface oil. Open out the split baguette and place inside down in a large pan coated with a nub of butter, melted, on medium heat, for about a minute. This will pan grill the inside of the bread making it buttery and toasty. To assemble: Spread Tartar sauce on both sides of the bread, lay on two pieces of fish and add a final little crunch of some finely sliced iceberg lettuce.
- Place 4 tablespoons of mayonnaise in a bowl and add all the ingredients. Mix together. Mixture should be green, chunky and not too runny.
- Put the eggs and mustard in a food processor. While running the machine, slowly drizzle in the oil until it gets very thick. Add some water, and then continue with the oil. Shift back and forth between the oil and water. When all is added, add the lemon zest, lemon juice, salt, and pepper, to taste. Set aside.
PAN FRIED HADDOCK WITH TOMATOES, OLIVES AND CAPERS
This Pan Fried Haddock is an Italian-recipe comprising a savoury mix of tomato, olives & capers that serve as a sauce with the fish. It is keto-friendly, just serve with your favourite greens.
Provided by Michelle Minnaar
Categories Main Course
Time 45m
Number Of Ingredients 12
Steps:
- Season the fish to taste.
- Heat half of the oil in a large frying pan and cook the fish on both sides for around 4 minutes each. Set aside.
- Add the remaining oil to the pan and fry the onion until softened.
- Add the garlic and continue to cook over a medium heat until the onion has started to caramelise.
- Pour in the wine and deglaze the pan with a wooden spoon.
- Reduce the wine by half.
- Add the tomatoes, olives and capers and cook until the wine has evaporated.
- Pour in the stock and reduce the sauce by half.
- Season to taste and stir in the fresh herbs.
- Add the haddock to the pan and let it heat through.
- Serve immediately. Enjoy!
Nutrition Facts : Calories 471 calories, Sugar 3.8 g, Sodium 1246.3 mg, Fat 32.8 g, SaturatedFat 4.7 g, TransFat 0 g, Carbohydrate 9.3 g, Fiber 2.3 g, Protein 33.4 g, Cholesterol 104.7 mg
PAN-FRIED HADDOCK
Steps:
- Pat fillets dry; season with salt and pepper. Pour flour into shallow bowl. In separate shallow bowl, whisk egg with cream. In large nonstick skillet, heat oil over medium-high heat. Using tongs, dip fillets into flour, gently shaking off excess; dip into egg mixture, letting excess drip off. Fry until golden and crisp on both sides and fish flakes easily when tested, about 8 minutes. Squeeze lemon over top; sprinkle with paprika then parsley.
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- Remove the fillets of haddock from the fridge, and set aside. In a separate bowl, mix together one cup of all purpose flour, and seasonings. My go to spice mixture is 2 tsp onion powder, 1 tsp garlic powder, 1 tsp salt, 1/2 tsp black pepper.
- Heat oil or clarified butter in a pan on the stove over medium high heat. Allow the oil to heat up and become 'slick' looking.
- Add the seasoned fish fillet to the hot oil, making sure to first shake off any excess flour first. The fish should start to sizzle as soon as it touches the pan. Do not attempt to shake or move the fish once it is in the hot pan.
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