FRIED FISH FINGERS WITH TARTAR SAUCE
Steps:
- Preheat the oil in a large cast iron or heavy bottomed pot, over medium heat. Cut the fillets, horizontally into strips, 1/2-inch thick. Season the fish with salt and pepper. Combine the flours and season with salt and pepper. Dredge each piece of fish in the flour, coating completely. Dip each piece in the egg wash, letting the excess drip off. Dredge the fish for a second time in the flour, coating completely. Fry the fish in batches until crispy, about 3 to 4 minutes. Remove and drain on paper towels. Season with salt and pepper. Serve the fish with lemon halves and tartar sauce and garnish with parsley.
- Combine all ingredients in a bowl and stir to combine. Add lemon juice and salt, to taste. Refrigerate until thoroughly chilled.
CHURROS DE PESCADO (FRIED FISH FINGERS)
Another one of my Canary recipes...this works well with any kind of white fish. Cook time is per batch.
Provided by canarygirl
Categories Spanish
Time 14m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine garlic, parsley, beer, flour, baking powder, saffron and salt with a whisk until well blended, and there are no lumps.
- Heat sunflower oil to medium high heat in a deep frying pan.
- Dip pieces of fish in batter and fry until golden, (about 2-4 minutes each side, depending on the thickness of the fillet) turning once.
- Drain on paper towels and serve with garlic mayo and lemon wedges.
Nutrition Facts : Calories 328.9, Fat 2.2, SaturatedFat 0.4, Cholesterol 124.7, Sodium 239.8, Carbohydrate 17.6, Fiber 0.6, Sugar 0.1, Protein 54.1
" CHICKEN FRIED " FISH FINGERS
I know fish is good for you, but I'm one of those people that don't care for the "fishy taste" that some fish seem to have. My SO convinced me to try different types of mild fish, so I decided to try orange roughy, and used my fried chicken recipe. This recipe is the great result. Actual prep time is 2 hours 10 minutes, (2 hours chill, 10 minutes actual prep). if you try this, be careful turning, as some of the coating might flake off, but it still just as good. Submitted on April 25th,2006
Provided by Chef shapeweaver
Categories Orange Roughy
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put fish into a medium sized bowl.
- Cover with buttermilk; chill for at least 2 hours.
- Mix together flour, seasoning salt, and pepper in a large bowl.
- Coat each piece of fish in flour mixture.
- Set aside.
- In remaining buttermilk, add egg, mixing well.
- Coat floured fish in buttermilk/egg mix.
- Repeat step 4.
- Heat oil till hot but not smoking in a large skillet.
- Add fish six pieces at a time. Do not crowd fish.
- Cook until fish is golden brown and flakes easily (about 3 to 5 minutes each side).
Nutrition Facts : Calories 597.1, Fat 43.6, SaturatedFat 3.6, Cholesterol 122.9, Sodium 544.8, Carbohydrate 26, Fiber 1.1, Sugar 2.4, Protein 24.9
CHURROS / FRIED DOUGH
Churros a hot and crunchy exterior with a soft chewy interior street food. Originated in Spain they quickly spread to Mexico and Argentina. Today, Churros are also enjoyed in the United States by all nationalities.
Provided by Rita1652
Categories Dessert
Time 30m
Yield 8 inches churros, 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Chocolate Caliente:
- Bring milk to a boil. Add in chocolate and sugar.
- Stir over heat until chocolate is melted and sugar has dissolved. Set aside.
- Churros:.
- Heat water, butter, salt, brown sugar, oil, vanilla extract and nutmeg to a rolling boil.
- Mix flour and baking powder together; stir vigorously into water mixture over low heat until mixture forms a ball (about one minute). Remove from heat.
- Beat eggs in all at once. Continue beating until smooth.
- Let the dough cool. Place dough in a piping bag with a large star tip.
- In a large frying pan, heat oil in a pan 2 inches to 375 degrees F.
- Pipe the churros in long rods directly into the hot oil.
- Fry in 2-3 batches until golden brown on all sides about 2-3 minutes. Drain on paper towel.
- Dust while still warm with choice of sugars and serve with Chocolate Caliente.
Nutrition Facts : Calories 383.8, Fat 20.4, SaturatedFat 9.3, Cholesterol 105.6, Sodium 406.5, Carbohydrate 43.1, Fiber 1.3, Sugar 15.9, Protein 7.9
CHURROS
These Mexican fritters are very common at fairs. In my border hometown, the line at this stand is always overwhelming. People wait hours in line just to get a taste of these churros. I have run across several recipes but this is the best one by far.
Provided by Delia
Categories Everyday Cooking Vegan Bread
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
- Heat oil for frying in a deep fryer or deep pot to 375 degrees F (190 degrees C). Pipe 5- to 6-inch strips of dough into the hot oil using a sturdy pastry bag fitted with a medium star tip. Do not overcrowd the oil. Fry until golden; drain on paper towels.
- Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.
Nutrition Facts : Calories 691.3 calories, Carbohydrate 57.1 g, Fat 51.1 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 6.7 g, Sodium 293.1 mg, Sugar 32.9 g
FISH FINGERS
Recipe by Theresa Albert from Just One Bite. For children, you can leave out the dill, lemon rind or cayenne according to their taste.
Provided by FrVanilla
Categories Halibut
Time 18m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Fish Fingers:.
- Preheat oven to 350F/180°C.
- Cut fish fillets into 1-inch wide strips.
- In a bowl combine flour with half of the salt and pepper and place in a shallow dish.
- Beat eggs and place in a shallow dish.
- Combine potato flakes, remaining salt, dill, lemon rind and cayenne and place in a shallow dish.
- Dredge fish in seasoned flour and shake off excess; dip into eggs; press into potato flakes.
- Line a baking sheet with foil and brush with melted butter. Place fish on baking sheet; turn fish and brush with butter. Bake in oven for 8 - 10 minutes, or until golden on bottom; turn and continue to bake for 8-10 minutes, or until fish flakes easily and is golden brown.
- Serve with lemon wedges and tartar sauce.
HALIBUT STEW
Make and share this Halibut Stew recipe from Food.com.
Provided by Tebo3759
Categories Stew
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Cut halibut into 1" pieces.
- Saute peppers carrots, onion and garlic in oil in a large pot until onion is tender.
- Add tomatoes, juice, Worcestershire, basil& sugar.
- Bring to a boil then simmer 10 minutes.
- Add wine and halibut.
- Simmer 8 minutes or until fish flakes.
Nutrition Facts : Calories 195.8, Fat 3.5, SaturatedFat 0.6, Cholesterol 55.6, Sodium 276.1, Carbohydrate 15.1, Fiber 3.4, Sugar 9.4, Protein 23.5
CURRIED FISH FINGERS
Fresh fish fingers with a delicate curry flavour. In NZ I like to use snapper but any firm white fish should be fine to use. A cheap meal if you catch your own fish :) this is another from my old trusty (1970's)Alison Holst cookbook.
Provided by Jen T
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the fish fillets lengthwise into 3/4" (2cm) strips, then crosswise into fingers. Cut crosswise with the knife at an angle so the fingers taper at each end.
- Mix the seasoning with the water, then add the egg.
- Coat fingers with flour then egg mixture then breadcrumbs for a thick coating.
- For a thinner coater just dip in egg mixture and then breadcrumbs.
- Stand coated on a rack for 15-30 minutes if desired for the coating to firm.
- Cook the fingers in 1/4" (5mm) of oil in a hot pan for 2-3 mins, turning once, until the coating is golden brown.
- Drain and serve with wedges of lemon if desired.
Nutrition Facts : Calories 238.7, Fat 4.4, SaturatedFat 1, Cholesterol 136.6, Sodium 596, Carbohydrate 19.8, Fiber 1.4, Sugar 1.8, Protein 28.1
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