Bonnies Crunchy Fish Fillets Recipes

Steps:

• 1. Pre-heat oven to 475 degrees and set the oven rack to second-lowest position.
• 2. Mix the cornmeal, bread crumbs, and seasonings in the first shallow bowl. Beat the eggs in the second shallow bowl. Add one piece of fish to the DRY bowl, coat well and remove and dip the fish in the WET bowl. Return to the DRY bowl and coat again. Do this with all the fish pieces. It is a 3-step process: dry, wet, finishing with dry. Transfer all breaded fish to a plate.
• 3. Heat the oil in a large cast iron skillet, or any oven-proof skillet. Cast iron just browns better. Fry the underside of the fish until it is brown 1 or 2 minutes, then turn and fry the other side. When all of the pieces are browned, put the skillet and the fish in the hot oven. Bake about 5 or 6 minutes until just cooked through.
• 4. Here is what it looks like. Serve immediately.
• 5. I have an excellent recipe for tartar sauce posted on this site. https://www.justapinch.com/recipe/utahn/tartar-sauce/spread
• 6. Cook's tip: Pie plates make great shallow breading dishes. Next time I plan on using white cornmeal. I fry a lot of catfish using white cornmeal, and we prefer it over the yellow. It is not as coarse. I will let you know what happens when I do. Enjoy!

Steps:

• In a shallow dish, whisk together the egg, mustard, and salt; set aside. Place the potato flakes in another shallow dish.
• Heat oil in a large heavy skillet over medium-high heat.
• Dip fish fillets in the egg mixture. Dredge the fillets in the potato flakes, making sure to completely coat the fish. For extra crispy, dip into egg and potato flakes again.
• Fry fish fillets in oil for 3 to 4 minutes on each side, or until golden brown.

Steps:

• Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
• Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
• Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.

Steps:

• 1. MAKE THE TARTAR SAUCE AHEAD. Make one recipe of my Tartar Sauce so it has time to blend the flavors, 1/2 to 1 hour.
• 2. PREPARE THE POTATOES. Cut into thick slices like the photo, about as thick as a french fry. Follow the recipe, place the potatoes on parchment paper and bake 35 minutes until golden brown and tender.
• 3. PREPARE THE FISH. Blot the fish dry, dredge fish in the white cornmeal and black pepper, and drop into a nonstick frying pan with the oil that has been heated to medium high. Brown the fish to a nice golden brown on both sides. Do not salt. Keep warm.
• 4. MAKE THE SANDWICHES. Your chips should be done by the time the fish is browned. To make the sandwiches, split the buns, place a filet on the bun and spoon the fresh tartar sauce on top. Add the potatoes, and dinner is ready! Enjoy!

Steps:

• Put cornmeal on a sheet of greaseproof paper.
• Cut diagonal; slashes in skin of fish fillets.
• Press fillets in cornmeal to coat thoroughly.
• Heat oil in pan, add the coated fish.
• Cook over medium heat for 3 minutes each side or until cooked.
• Drain on paper towels.
• Combine mayonnaise, chives and chili sauce.
• Serve with fish.

Steps:

• I use an electric skillet, but you can use a non-stick skillet. Pour in about 1/4 inch corn oil in the skillet over medium heat, or if using an electric skillet set it at 350 degrees, add a few drops of water and wait for it to sizzle and pop. When it starts to popping, it is hot enough to add the breaded fish.
• Combine the 1 cup of cornmeal and the 1 tablespoon of black pepper in a shallow pie plate. Dredge the prepared filets in the mixture on both sides of the fish and carefully put into the hot corn oil.
• Fry until nice and golden brown on both sides. Remove to a platter, sprinkle with salt and serve immediately.
• Cook's tip: I like to buy frozen filets for convenience, but fresh catfish, sole or talapia filets will work, too. I serve this with my Best Oven Baked Fries and Potato Wedges, and my Simple Romaine and Lettuce Salad, also on this site. Enjoy!

Steps:

• Heat the oven to 400 degrees and set a rack in the upper part. In a medium bowl, stir together the mayonnaise, capers, pickles, herbs and Worcestershire sauce. Using a Microplane, finely grate the garlic into the bowl, then grate in the zest of the lemon. (Hold onto the lemon; you'll use the juice later.) Stir to combine and season the tartar sauce to taste with salt and lots of pepper.
• In a small bowl, stir together the panko and olive oil; season with salt and pepper.
• Pat the fish dry on all sides and season lightly all over with salt and pepper. Transfer to a lightly greased or foil-lined sheet pan. Coat the top with a thin layer of the tartar sauce (a scant tablespoon per fillet). Sprinkle the panko evenly on top (about 2 tablespoons per fillet), pressing gently to adhere.
• Bake the fish on the top rack until almost cooked through, 10 to 15 minutes for fillets between ½- and ¾-inch-thick (though you should check earlier, if using a thinner fish). An instant-read thermometer should read somewhere between 125 and 130 degrees when inserted into the thickest part of the fish.
• Meanwhile, add 1 tablespoon juice from the lemon to the tartar sauce and cut the remaining lemon into 4 wedges for serving.
• When the fish is nearly cooked through, switch the oven to broil. Broil the fish on the top rack until the bread crumbs are golden and the fish flakes easily and registers 140 degrees in the thickest part, 2 to 3 minutes. Eat with a spoonful of tartar sauce, more black pepper and a squeeze of lemon. (Any extra tartar sauce will keep for up to a week in the fridge.)