WALKING FISH TACOS WITH CRUNCHY CABBAGE SLAW AND CILANTRO DRESSING
Steps:
- For the cilantro lime sour cream: Combine the sour cream, garlic, jalapeño, lime juice, cilantro, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl and set aside.
- For the red cabbage slaw: Combine the lime juice, cabbage, onion, oil, sugar and 1/2 teaspoon salt in a large bowl and massage for 2 minutes to soften the cabbage and distribute all ingredients evenly.
- For the fish: Mix the cayenne, cumin and paprika with 1/2 teaspoon salt and a few turns of pepper in a dish and sprinkle all over the fish. Put the flour in a shallow dish and season with a pinch of salt and pepper. Beat the egg with 1 tablespoon water in another shallow dish, then put the breadcrumbs in a third shallow dish and season with salt and pepper.
- Coat the fish all over in the flour and then the egg and then the breadcrumbs.
- Heat a large skillet over medium-high heat and add a thin layer (about 1/4 cup) of oil. Fry the fish until golden and crispy, 4 to 6 minutes per side. Transfer to a cutting board and chop into strips.
- To serve: Fill paper bags with chips (or open small bags of store-bought ones) and crush them coarsely. Top with a big plop of cilantro-lime sour cream, some fish, a squeeze of lime, slaw, avocado, jalapeños and a pile of fresh cilantro. Enjoy!
CRISPY FISH SANDWICH
This recipe has all the makings for your new favorite classic fish sandwich: Crispy fried white flounder fillets enveloped in two thick slices of white bread, piled high with iceberg lettuce, pickles, onions, and of course, potato chips.
Provided by Molly Baz
Categories Sandwich Onion Pickles Mayonnaise Dill Lemon Egg Breadcrumbs Fish Lettuce Bread Summer Spring Kid-Friendly Small Plates
Yield Makes 4
Number Of Ingredients 16
Steps:
- Combine onion, pickles, and pickle brine in a small bowl.
- Mix mayonnaise, dill, hot sauce, pepper, 2 tsp. lemon juice, and 1/2 tsp. salt in another small bowl.
- Place eggs, panko, and flour in 3 separate shallow medium bowls. Season each fish fillet with 1/2 tsp. salt. Working one at a time, dredge fish in flour, shaking off excess. Coat evenly with egg, allowing excess to drip back into bowl. Coat with panko, pressing to adhere. Transfer fish to a plate.
- Heat oil in a large skillet over medium. Cook fish until breading is golden brown and cooked through, 2-3 minutes per side. Transfer fish to a paper towel-lined plate. Season fillets with 1/2 tsp. salt total.
- Spread 1 heaping Tbsp. mayonnaise mixture on one side of each slice of bread. Pile each bottom slice with 3/4 cup lettuce, 1 fish fillet, a small handful of potato chips, and 1/4 cup onion mixture. Close sandwich with second slice of bread, mayo side down, and push down lightly to crush potato chips. Transfer to a platter. Repeat with remaining sandwiches. Serve with lemon wedges and more potato chips alongside.
- Do Ahead: Pickled onions and dill sauce can be made 1 day ahead. Cover and chill.
CRUNCHY FISH-WICH
It doesn't matter if anyone knows what you mean when you announce that you're having Crunchy Fish-Wiches. They'll catch on after the first delectable bite.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 4 servings, one sandwich each.
Number Of Ingredients 5
Steps:
- Bake fish as directed on package. Meanwhile, combine coleslaw blend and dressing.
- Fill buns with fish, Singles and coleslaw mixture.
Nutrition Facts : Calories 550, Fat 30 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 55 mg, Sodium 1090 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 19 g
CRUNCHY FISH PIE
Make and share this Crunchy Fish Pie recipe from Food.com.
Provided by Kitzy
Categories Savory Pies
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Roll out the pastry and line a 20cm tart tin. Chill the pastry case for 30 mins, then bake blind in a preheated oven at Gas Mark 6 for 15 minutes. Remove the paper and beans and return to the oven for 5 minutes.
- Put the fish, milk and bay leaf in a saute pan and bring to a gentle boil. Simmer for 3 minutes, remove from the heat, cover with a lid and leave until cold.
- Strain the liquid into a jug, discard the bay leaf and set aside.
- Flake the fish into large pieces and put them in the tart case with the spring onions and prawns.
- Put the reserved milk and cream in a saucepan with the flour and butter. Stir constantly over a low heat until the sauce thickens and reaches boiling point.
- Allow to simmer for 2-3 minutes, then remove from the heat and stir in the parsley. Season well with salt and pepper and pour over the fish.
- Sprinkle the breadcrumbs over the top and bake at Gas Mark 6 for 20 minutes.
Nutrition Facts : Calories 574.1, Fat 29.9, SaturatedFat 12.7, Cholesterol 171.1, Sodium 1080.1, Carbohydrate 38.9, Fiber 2.9, Sugar 1.4, Protein 36.2
CRUNCHY FISH GOUJONS WITH SKINNY CHIPS
This superhealthy, oven-baked version of fish goujons and chips is sure to be a winner with all ages
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6. Put chips on a baking tray, toss with oil and season. Cook for 20 mins on the top shelf.
- Dip the fish strips in the egg and then the cornflakes. Lay on a rack over a baking tray. Transfer the chips to a lower shelf, then cook the fish above for 15 mins, turning half way, until crisp and golden.
Nutrition Facts : Calories 382 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 1.3 milligram of sodium
CRUNCHY FISH FINGERS
Even the most finicky kids will want to try these healthy low fat fish fingers
Provided by Good Food team
Categories Dinner
Time 25m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Cut the fish into 8 pieces, then squeeze over the lemon juice.
- Line a baking sheet with baking paper, and mix the fish seasoning, polenta and breadcrumbs on this. Dip the fish into the egg, then turn several times in the polenta and breadcrumb mixture to coat. Repeat with all the pieces of fish.
- Drizzle with olive oil and bake for 15 mins, turning halfway through cooking. Serve with mangetout, broccoli and mashed potato.
Nutrition Facts : Calories 205 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 1 grams sugar, Protein 15 grams protein, Sodium 0.32 milligram of sodium
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