Pan Fried White Fish 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.

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.

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 FISH

Steps:

• Pat fillets dry and place on a plate or cutting board.
• Sprinkle corn flour (masa) over the fillets, then flip fillets over and wiggle them around so they are totally covered.
• Sprinkle fillets with salt, pepper and garlic (or your favorite combination) - I often use Montreal Steak Seasoning as a close and good substitute. Cajun Spice Mix is also good, as is Mrs. Dash.
• Heat a small amount of vegetable oil in a skillet over almost-high heat until it is sizzling but not smoking.
• Place the fillets in the pan and cook 2 to 5 minutes depending on how thick they are. Bottom should be nicely golden before you flip them. Carefully turn with a broad spatula so the fillets don't come apart.
• Use an instant-read thermometer to test for doneness after a further 2 to 5 minutes. Insert it into the center of the fillet; when done, it will read 135º F. (download my PDF of all instant-read temperatures). Using a thermometer to check for doneness is the biggest tip I have for cooking fish and having it turn out well.
• Serve and enjoy!

CREAMY PAN-FRIED FISH AND GRITS

Steps:

• Pour vegetable broth into a medium pot and bring to a boil. Add grits into boiling vegetable broth, cover, reduce to a low simmer and cook for about 20 minutes.
• Meanwhile, set up three bowls: one with flour, one with beaten egg, and one with your mixture of Panko, Parmesan, Almonds, and seasonings.
• Dry your fish by blotting it in between two paper towels.
• Get a large frying pan fitted with a cover hot and add oil and garlic.
• Cover your fish in flour first, then egg wash, then crust mixture. Repeat for both fillets, making sure the fish is completely covered.
• Slowly lower your coated fish into the hot oil and garlic. Cover and fry for 5 minutes on both sides. Your fish should have a crispy, blackened crust.
• Remove fish from your pan and set aside. Keep your pan over medium heat and add tomato paste, harissa, and 3/4 cup coconut milk. Stir occasionally until it thickens.
• Remove grits from heat and add 1/4 cup coconut milk. Whisk until your grits are nice and creamy.
• Pour sauce over grits and top with crispy fish and scallions.

PAN FRIED WHITEFISH

Steps:

• Combine crackers, parmesan, and parsley in a shallow bowl.
• Combine flour and pepper in another bowl.
• Place lemon juice and beaten egg in separate bowls.
• Heat oil in 12" frying pan.
• Dip fish in lemon juice, then flour, then egg, and finally the crackers. Place fish in a single layer into the frying pan and fry over low - medium heat for 5-7 minutes per side. Fish should flake when done.
• Drain on paper towel and serve with lemon slices. Garnish with rosemary, parsley, and dill if desired.

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.

SAENG SUN JUN: KOREAN PAN-FRIED FISH

Steps:

• Gather the ingredients.
• Cut the fish diagonally with the grain so the pieces are about 1/2 inch thick. Salt and pepper the fish on all sides.
• Beat eggs with any remaining salt in a bowl.
• Put flour in a shallow bowl or dish next to the egg.
• Heat up a pan with a few teaspoons of oil over medium heat.
• Dip each fish piece into flour to coat; then dip into egg mixture and place immediately in the frying pan.
• Fry fish until the coating turns golden-yellow, 1 to 3 minutes on each side. (Try not to overcook, as the fish will become dry.) Remove to paper towels to drain. Serve hot.

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.