Pan Fried White Fish With Polenta Orange Crust Food

PAN-FRIED WHITE FISH WITH POLENTA & ORANGE CRUST

Steps:

• Mix the flour, polenta, orange zest and thyme leaves together with some seasoning. Dip the fillets in the beaten egg then roll in the polenta mix to coat. The fish can now be chilled for a few hours before you're ready to cook.
• Heat the butter and olive oil in a large frying pan until foaming, add the fillets and lower the heat. Cook for 3 mins on each side. Meanwhile, wilt the spinach in a large pan, drain off the excess water, season and divide between 4 plates. Serve with the fish fillet on top.

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 CUMIN-CHILE CRUSTED FISH

Steps:

• In a pie pan or shallow bowl combine first 5 ingredients (flour - pepper).
• In a second pie pan or shallow bowl beat egg white.
• Dip fish in egg white and then into flour mixture, coating well and shaking off excess.
• Heat oil in skillet (see note in description) over medium high heat.
• Saute fish for 3 minutes and then flip fish and saute for 5 minutes of other side or until fish is done.