CRACKER AND PARMESAN CRUSTED FISH FILLETS
Make and share this Cracker and Parmesan Crusted Fish Fillets recipe from Food.com.
Provided by Pinay0618
Categories Tilapia
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Using a food processor, grind the oyster crackers, Ritz crackers, parmigiano-reggiano, parsley, chives, thyme, Old Bay seasoning and garlic powder, if using. Transfer to a shallow bowl. Place the flour in another shallow bowl. In a third shallow bowl, beat the eggs and cream.
- Fill a large skillet with enough EVOO to reach a depth of 1/4 inch and heat over medium-high heat. Preheat the oven to 200°. Season the fish fillets with salt and pepper. Coat the fish with the flour, shaking off any excess; coat with the egg mixture, then with the cracker crumbs. Working with 2 fillets at a time, fry the fish in the skillet, turning once, until deep golden, about 5 minutes. Transfer each batch to the oven to keep warm.
Nutrition Facts : Calories 230.7, Fat 10, SaturatedFat 4.2, Cholesterol 177.2, Sodium 815, Carbohydrate 4, Fiber 0.5, Sugar 0.4, Protein 29.7
BAKED COD WITH GARLIC AND HERB RITZ CRUMBS
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Pour 2 tablespoons olive oil in a 9 x 9-inch ceramic baking dish (it should be just big enough to hold the fish) and tilt the dish to coat the bottom with oil. Place the fish fillets in the dish and turn to coat both sides with the oil. Sprinkle the fish with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and bake for 10 minutes.
- Meanwhile, combine the cracker crumbs, panko, parsley, garlic, lemon zest, and 1 teaspoon salt in a small bowl. Add the melted butter and stir until evenly moistened. Set aside.
- Remove the fish from the oven and pour the wine and lemon juice directly on the fillets. Pat the crumb mixture evenly onto the fillets, pressing gently to help them adhere. (Don't worry if some crumbs get into the sauce!)
- Return the pan to the oven for 12 minutes, until the fillets are just cooked through in the center, depending on the thickness of the fish. Sprinkle with salt and serve hot with the pan juices and lemon wedges.
PAN-FRIED COD WITH SLAW
Provided by Food Network Kitchen
Categories main-dish
Time 33m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Prepare the slaw: Whisk the mayonnaise, vinegar, mustard, sugar, caraway seeds, 1 1/2 teaspoons salt, and pepper to taste in a large bowl. Toss in the cabbage, carrot, apple and scallions; cover and refrigerate.
- Prepare the fish: Whisk the egg and milk in a medium bowl; add the cod and set aside to soak. Mix the flour, cracker meal, cayenne pepper and a pinch of salt on a plate.
- Heat 1 inch of oil in a heavy-bottomed skillet over medium-high heat. Remove the fish from the milk mixture and dredge in the flour mixture, turning to coat. Fry in the hot oil until golden, 2 to 4 minutes per side. Transfer to a paper-towel-lined plate to drain; season with salt and pepper. Serve with the slaw and extra mustard.
BAKED COD WITH BUTTERY CRACKER TOPPING
Baked, stuffed fish is an old-school restaurant staple in New England; covered in lemony, butter-soaked cracker crumbs, it's a wonderful way to eat mild white fish like cod or haddock. The dish has a long history and relies on two ingredients New Englanders have in abundance: fresh seafood and crackers, which are descended from sailors' hardtack. Fannie Farmer's 1896 "Boston Cooking-School Cook Book" has a recipe for cracker-stuffed halibut, seasoned with butter, salt, pepper and onion juice. Some modern versions use saltines, others use butter crackers like Ritz, and many enrich the crackers with crab meat. This recipe is an easy weeknight variation: Instead of rolling the fish up around the stuffing, which requires long, thin filets, it is generously covered in the stuffing and roasted until the cracker topping is toasted and the fish flakes.
Provided by Sarah DiGregorio
Categories easy, weeknight, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 425 degrees. Put the crackers in a medium bowl and use your hand to crush them until they are finely crushed. (Some coarser bits are OK.) Add 4 tablespoons of the melted butter, the chives, parsley, lemon zest and onion and garlic powders, and stir to evenly combine, making sure to moisten all the crumbs.
- Put the fish fillets in a large, ovenproof skillet. Drizzle the remaining 1 tablespoon butter over the fish and turn to coat. Season the fish on all sides with salt and pepper. Mound the cracker mixture on top of the fish, covering it. (Some cracker crumbs will fall off the fish.)
- Roast in the oven for 10 to 16 minutes, depending on the thickness of the fillets. Plan for about 10 minutes per inch; the fish should flake easily, and the juices should be bubbly around the edges. Squeeze the lemon juice over the top. Sprinkle with paprika, and serve with extra lemon wedges on the side.
RITZ FITZ (OVEN-FRIED FISH FILLETS)
Steps:
- Preheat oven to 350 degrees F.
- Melt the butter in a 9 by 13-inch pan in the oven. While it melts, combine everything else except the fish in a pie pan. Dip the fish around in the melted butter, dip each piece in the crumb mixture, and return it to the baking pan. Bake the fillets for 20 to 25 minutes, or until the fish flakes with a fork. Serve with lemon wedges, and good luck to you.
CRACKER-COATED FRIED PERCH
Your favorite fisherman would be proud to find his catch fried with this golden coating, "I've gotten raves each time I've made this fish," says Dennis Dornfeldt of Sheboygan, Wisconsin.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl, beat eggs and milk. In another shallow bowl, combine cracker crumbs, garlic salt, oregano, tarragon and pepper. Dip the perch in egg mixture, then coat with crumbs. Heat oil in a skillet over medium heat. Fry fish for several minutes on each side or until it flakes easily with a fork.
Nutrition Facts : Calories 397 calories, Fat 16g fat (3g saturated fat), Cholesterol 212mg cholesterol, Sodium 717mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 1g fiber), Protein 30g protein.
CRACKER COATED FISH FILLETS
Number Of Ingredients 8
Steps:
- 1. Thaw fish, if frozen. In shallow dish combine flour and pepper. In another shallow dish combine egg and milk. In third shallow dish combine cracker crumbs and cheese.2. Roll fish in flour mixture, shaking off excess. Dip into egg mixture. Coat with crumb mixture.3. In 12-inch nonstick frypan cook fish in hot oil over medium heat for 7 to 12 minutes or until fish is golden brown and flakes easily with a fork, turning once.
Nutrition Facts : Nutritional Facts Serves
PERFECT TEN BAKED COD
Simple, fast, and delicious describes this baked cod recipe. Bake for two sets of 10 minutes each and you have the perfect ten dinner! This recipe was a favorite request from a local restaurant. They closed after years in business and we are happy to share a version of their most requested recipe. I serve this with rice pilaf and fresh spinach that has been lightly seared in olive oil and garlic. Yummy!
Provided by Pam
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter.
- Place remaining 2 tablespoons butter in a 7x11-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven.
- Coat both sides of cod in melted butter in the baking dish.
- Bake cod in the preheated oven for 10 minutes. Remove from oven; top with lemon juice, wine, and cracker mixture. Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes.
- Garnish baked cod with parsley and green onion. Serve with lemon wedges.
Nutrition Facts : Calories 279.9 calories, Carbohydrate 9.3 g, Cholesterol 71.5 mg, Fat 16.1 g, Fiber 0.4 g, Protein 20.9 g, SaturatedFat 8.2 g, Sodium 282.3 mg, Sugar 1.2 g
GRAHAM-CRUSTED TILAPIA
Betty Crocker's Heart Healthy Cookbook shares a recipe! This graham cracker coated tilapia can be on your dinner table in just 25 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Move oven rack to position slightly above middle of oven. Heat oven to 500°F.
- Cut fish fillets crosswise into 2-inch-wide pieces. In shallow dish, mix cracker crumbs, lemon peel, salt and pepper. Place milk in another shallow dish.
- Dip fish into milk, then coat with cracker mixture. Place in ungreased 13x9-inch pan. Drizzle oil over fish; sprinkle with pecans.
- Bake about 10 minutes or until fish flakes easily with fork.
Nutrition Facts : Calories 230, Carbohydrate 9 g, Cholesterol 60 mg, Fat 1/2, Fiber 0 g, Protein 23 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 5 g, TransFat 0 g
MOM'S FRIED FISH
Our family has an annual fish fry that centers around my mom's recipe. I think she makes the finest fried fish around. It's flaky and flavorful with a golden cracker-crumb coating, and her homemade tartar sauce is a fitting complement.-Julie Jahnke, Green Lake, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place eggs and cracker crumbs in separate shallow bowls. Dip fillets into eggs, then coat with crumbs. Let stand for 5 minutes. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry fillets, a few at a time, for 2 minutes on each side or until fish is golden brown and flakes easily with a fork. Drain on paper towels. , In a small bowl, combine the tartar sauce ingredients. Serve with fish.
Nutrition Facts :
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