Susans Crispy Fish Fillets 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.

CRISPY OVEN-FRIED FISH FILETS WITH DIJON TARTAR SAUCE

Steps:

• Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
• In a small bowl, combine all ingredients for the tartar sauce and refrigerate until ready to serve.
• Cut filets into small pieces, if desired.
• In a shallow dish, combine the flour, salt and pepper. In two more separate shallow dishes, place the beaten eggs and the panko bread crumbs.
• To coat the fish, first dredge each piece in the flour mixture, then dip into the egg, and finally dredge in the panko, making sure the fish is coated on all sides. Place on the parchment lined baking sheet. Repeat this for each piece of fish.
• Drizzle the tops of the breaded fish with the olive oil. Bake at 375 degrees for about 20 minutes, or until the fish flakes easily with a fork. If you desire a more golden brown crust, once done, increase the heat and place the fish under the broiler for a couple of minutes.

CRISPY ORIENTAL FISH FILLETS

Steps:

• In a small saucepan combine the soy sauce, the vinegar, the gingerroot, the sugar, and pepper to taste and heat the mixture over low heat while preparing the fish.
• Pat the fish dry and season it with salt and pepper.
• Have ready in separate shallow dishes the cornstarch, the eggs beaten with the salt, and the bread crumbs combined with the sesame seeds.
• Dredge each fillet in the cornstarch, coating it thoroughly and shaking off the excess, dip it in the egg mixture, letting the excess drip off, and dredge it in the bread crumb mixture, pressing the mixture to help it adhere.
• In a skillet heat 1/4 inch of the oil over moderately high heat until it just begins to smoke, in it fry the fillets, 2 at a time, reheating the oil between batches, for 45 seconds to 1 minute on each side, or until they are golden brown, and transfer them to paper towels to drain.
• Transfer the fillets to plates, bring the soy sauce mixture to a boil, and spoon it over the fish.

CRISPY FISH FILLETS

Steps:

• Mix the bread crumbs and spices together.
• Coat the fish in the crumb mixture.
• Panfry the fish in the butter/oil blend unil well browned.