Perfect 1 2 Tablespoons Olive Oil Pan Fried Fish Food

PAN FRIED FISH

Steps:

• Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
• Place the tilapia fillets onto a large platter, and add to them about 2 tablespoons of the olive oil, 2 cloves of the pressed garlic, a couple of good pinches of salt, about 1/2 teaspoon of the paprika, 1/4 teaspoon of the cracked black pepper, 1 teaspoon of the lemon juice and the 1/2 teaspoon of lemon zest, and gently distribute these ingredients over the fillets to evenly coat each one. Marinate the fillets for at least 30 minutes, up to 4 hours, depending on how full-flavored you like them.
• After marinating the fillets, prepare to dredge them: add the flour into a large, shallow bowl, the whisked eggs into another bowl, and combine the panko with the parmesan in a third large, shallow bowl, along with a pinch of salt, the remaining 1/4 teaspoon paprika and the pinch of cracked black pepper.
• Dip both sides of each fillet in the flour, then the whisked eggs, then the panko/parmesan mixture, and set the breaded fillets aside.
• Next, place a large, non-stick skillet over medium-high heat, and add in the vegetable oil, roughly 1/2 cup. Allow the oil to heat up (you can test it by dropping a small crumb of the breading into it, and if it floats, sizzles and fries, it's hot enough to fry the fish), and once hot, add the fillets into the pan (working in batches, if necessary) pan frying the fillets for roughly 4 minutes for the first side, or until golden-brown in color, and roughly 3 minutes on the second side.
• Once the fillets are fried, place them onto a wire rack paper to drain, keeping them warm while you prepare the mustard greens.
• To prepare the mustard greens, place a large non-stick skillet over medium heat, and add in about 2 tablespoons of olive oil. Once the oil is hot, add in the remaining 2 cloves of pressed garlic, and as soon as the garlic becomes aromatic, turn the heat off from under the pan, and add in the mustard greens, gently tossing them in with the garlic-oil to coat allowing the greens to gently wilt and warm up.
• Add in a good pinch of salt and the remaining 1 teaspoon of lemon juice, and toss to combine.
• To serve, place the pan fried fish onto a serving platter, top with equal portions of the greens, and sprinkle over top about 1 tablespoon worth of the toasted, sliced almonds, and garnish with a semi-circle wedge of lemon. Serve with rice, roasted potatoes, or any favorite accompaniment.

FISH AND FRIES

Steps:

• Preheat oven to 425°. Peel and cut potatoes lengthwise into 1/2-in.-thick slices; cut slices into 1/2-in.-thick sticks., In a large bowl, toss potatoes with oil and pepper. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, 25-30 minutes or until golden brown and crisp, stirring once. , Meanwhile, in a shallow bowl, mix flour and pepper. In another shallow bowl, whisk egg with water. In a third bowl, toss cornflakes with cheese and cayenne. Dip fish in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then in cornflake mixture, patting to help coating adhere. , Place on a baking sheet coated with cooking spray. Bake 10-12 minutes or until fish just begins to flake easily with a fork. Serve with potatoes and, if desired, tartar sauce.

CRISP BATTER FOR DEEP FRYING FISH ETC.

Steps:

• Combine the cornstarch, vinegar & flour.
• Add just enough water to make a thick batter.
• Add baking powder to the batter.
• Stir to mix--do not beat.