PAN FRIED WHITING FISH
You can use other flat fish such as flounder or sole. I have found whiting to have little to no small while cooking. Best served with my recipe # 516674 Sweet Dilly Tartar sauce. We also enjoy serving this fish with Alexia Smart Classic Roasted Straight Cut Fries. The prep time includes the time the fish needs to sit in the refrigerator after breading
Provided by tabasco0697
Categories One Dish Meal
Time 40m
Yield 1 pieces, 2 serving(s)
Number Of Ingredients 11
Steps:
- In shallow dish mix panko bread crumbs and seasonings together. In other shallow dish whisk eggs and Crystal hot sauce. Dip fish in eggs turning fish over and over 3 times. Then dip fish in panko bread crumbs turning twice and patting the bread crumbs into each fillet. Sit on a plate. Once all fish are breaded cover with plastic wrap and place in refrigerator for 15 minutes.
- Heat oil/butter over high heat until bubbling (approx 1 1/2 - 2 minutes). Add half the fillets and turn to medium high heat. Cook fish 3 1/2 - 4 minutes per side making sure it turns a nice golden brown color.
- Remove from pan and place on paper towel covered plate to drain. Serve with condiment of your choice. We prefer my Sweet Dilly Tartar Sauce recipe # 516674.
Nutrition Facts : Calories 731.6, Fat 57.7, SaturatedFat 20.5, Cholesterol 247.1, Sodium 686.1, Carbohydrate 40.2, Fiber 2.6, Sugar 3.6, Protein 13.9
MOROCCAN FRIED WHITING
Make and share this Moroccan Fried Whiting recipe from Food.com.
Provided by Scarlett516
Categories < 60 Mins
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine the cumin, turmeric, paprikas, and 1/2 tsp pepper in a small bowl.
- Sprinkle the fish with about 2 tsp of the spice mixture and a little salt if desired. The fish can be covered overnight or cooked immediately.
- When ready to fry, lightly coat the fish in flour, shake off the excess, and lay in a single layer on a tray.
- Pour enough oil in a frying pan to coat the bottom and heat over medium heat.
- Cook the fish in batches, turning only once, until golden brown on both sides.
- Transfer the fish to a paper towel-lined plate to drain.
- Serve warm or at room temperature with lemon wedges.
CRISPY BAKED MOROCCAN CHICKEN WINGS WITH YOGURT DIP
Ditch the deep fryer in favor of flavor-packed baked chicken wings coated in Moroccan spices and crisped to perfection atop a foil-lined baking sheet from Kelly Senyei of Just a Taste. Dunk the spiced wings in a refreshing herb yogurt dip made with mint, cilantro, lemon juice and honey.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 55m
Yield 4
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with Reynolds Wrap® Non-Stick Foil. Add the chicken wings to a large bowl, drizzle them with the vegetable oil then toss until the wings are thoroughly coated.
- In a small bowl, stir together the paprika, cumin, cinnamon, ginger, cayenne, turmeric, salt and pepper. Sprinkle the wings with the spice mixture, tossing until they are coated. Arrange the wings in a single layer on the baking sheet, spacing them apart so that they aren't touching.
- Bake the wings for 40 to 45 minutes until they are cooked through, then transfer them to a serving platter.
- In a small bowl, stir together the yogurt, lemon juice, mint, cilantro, honey, salt and pepper. Taste and season the dip with additional salt and pepper as desired. Serve the wings with the yogurt dip.
Nutrition Facts : Calories 347.3 calories, Carbohydrate 10.3 g, Cholesterol 70.7 mg, Fat 24.1 g, Fiber 0.6 g, Protein 22.3 g, SaturatedFat 7.2 g, Sodium 673.9 mg, Sugar 8.7 g
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