PAN-ROASTED FISH FILLETS WITH HERB BUTTER
A blast of heat in a cast-iron pan and a basting of golden butter does wonders for plain fish fillets. This life-changing method is adopted from a former chef and current fishmonger, Mark Usewicz of Mermaid's Garden in Brooklyn, who also teaches cooking classes in topics like "How to Cook Fish in a New York City Apartment." The cooking time is so short that the smell - which, if your fish is fresh and not funky, should not be overpowering - will dissipate quickly. And in the meantime, you have an easy dinner of tender fish with a toothsome crust, anointed with nutty, lemony brown butter and perfumed with herbs. You can use virtually any fish fillet, skin on or off, as long as it is not too thick. If the butter is browning too fast, reduce the heat and add a nut of cold butter to prevent scorching, or squeeze in the juice of half a lemon.
Provided by Julia Moskin
Categories dinner, lunch, quick, main course
Time 20m
Yield 2 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 461, UnsaturatedFat 25 grams, Carbohydrate 5 grams, Fat 37 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 10 grams, Sodium 471 milligrams, Sugar 0 grams, TransFat 1 gram
FISH FRY
Provided by Rachael Ray : Food Network
Categories main-dish
Time 22m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Pour 2-inches of vegetable oil into a large skillet. Place skillet over large burner and heat oil over medium high heat. To check if the oil is hot enough, drop in 1-inch cube of white bread. The bread should brown in a 40 count.
- Cut cod into 4 servings, 6 to 8-ounce portions and season with salt and pepper. Place a couple of scoops of flour in a pie tin. Combine egg and water in second tin. Season plain bread crumbs and mustard and cayenne in the third tin. Coat fish in flour, then egg, and then bread crumbs. Gently set coated fish into hot oil and fry 5 minutes on each side until medium golden brown in color.
- When the fish is evenly golden all over, remove and drain on brown paper sacks.
- Suggested: 3 disposable pie tins .
CRISPY FRIED FISH
Bring back the Friday night fish fry tradition with this updated recipe. Using Progresso panko crispy bread crumbs help the crust stay extra-crisp, while the fish remains moist.
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- In shallow dish, mix flour and seasoned salt. In medium bowl, beat eggs and beer with whisk. Place bread crumbs in large resealable food-storage plastic bag.
- In electric skillet or deep fryer, heat about 2 inches oil to 350°F. Coat both sides of fish fillets with flour mixture, then dip in beer mixture, letting excess drip back into bowl. Place 1 or 2 pieces of fish at a time in plastic bag with bread crumbs; seal bag and shake to coat completely.
- Fry fish in batches in hot oil about 4 minutes, turning once, until golden brown. Drain on paper towels. Serve hot.
Nutrition Facts : Calories 420, Carbohydrate 39 g, Cholesterol 240 mg, Fat 1 1/2, Fiber 0 g, Protein 41 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 2 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 :
PANKO PANFRIED FISH STRIPS
Enjoy these fish strips made using Progresso® bread crumbs - a tasty dinner that's ready in just 20 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Sprinkle garlic powder, salt and pepper evenly over fish. Place buttermilk and bread crumbs in separate shallow bowls. Dip fish strips, one at a time, in buttermilk, then coat with bread crumbs.
- In 12-inch nonstick skillet, heat 2 1/4 teaspoons of the oil over medium-high heat. Add 4 fish strips. Reduce heat to medium; cook 8 minutes, turning once, until fish flakes easily with fork. Remove from skillet to plate; cover to keep warm. Repeat with remaining 2 1/4 teaspoons oil and 4 fish strips.
Nutrition Facts : Calories 310, Carbohydrate 18 g, Fat 1, Fiber 1 g, Protein 39 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 490 mg
More about "pan fried crumbled fish recipes"
GARLIC PARMESAN CRUMBED FISH - CAFE DELITES
From cafedelites.com
5/5 (2)Total Time 16 minsCategory DinnerCalories 382 per serving
- Preheat oven broiler (grill) on high heat. Arrange oven rack to about 5-inches (15cm) from the top heat element.
- Drizzle 2 teaspoons of olive oil into an oven-proof pan or cast-iron skillet. Heat over the stove on high-heat.
CRISPY PAN FRIED FISH | RECIPETIN EATS
From recipetineats.com
4.9/5 (71)Total Time 8 minsCategory MainCalories 300 per serving
- Use scrunched up paper towels to pat the fish dry on both sides. This is especially important if you are using thawed frozen fish.
- Coat fish on both sides with flour, pressing down firmly so it adheres, but shake well to remove excess. (Note 2)
SUPER CRISPY PAN FRIED FISH - ERREN'S KITCHEN
From errenskitchen.com
5/5 (15)Total Time 20 minsCategory DinnerCalories 263 per serving
PARMESAN CRUSTED TILAPIA - SPEND WITH PENNIES
From spendwithpennies.com
LAKE TO TABLE: PAN FRIED PAN FISH • CURIOUS CUISINIERE
From curiouscuisiniere.com
30+ PAN-FRIED FISH RECIPES
From allrecipes.com
PAN FRIED FISH WITH CRISPY PANKO CRUST | LOULOU
From loulou.to
HOW TO PAN-FRY FISH - ALLRECIPES
From allrecipes.com
HARISSA FRIED EGGS RECIPE | KITCHN
From thekitchn.com
KETO FRIED FISH BREADED (2G CARBS) | RECIPE BY MY KETO KITCHEN
From myketokitchen.com
PAN-FRIED HAKE AND TUSCAN BEANS RECIPE - THE TELEGRAPH
From telegraph.co.uk
BREAD CRUMBS FRIED FISH RECIPE - TIMES FOOD
From recipes.timesofindia.com
CRISPY PANKO FISH STICKS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
PANKO PAN-FRIED FISH STRIPS RECIPE | MYRECIPES
From myrecipes.com
CRISPY PANKO FISH RECIPE - MOMSDISH
From momsdish.com
15 BEST FISH FRY RECIPES - EASY FISH FRY MENU IDEAS - THE …
From thepioneerwoman.com
MUSHROOM AND ASPARAGUS HASH RECIPE - THE WASHINGTON POST
From washingtonpost.com
PAN-FRIED CRUMBED FISH | FOOD IN A MINUTE
From foodinaminute.co.nz
EASY PAN-FRIED SALMON RECIPE | TASTE OF HOME
From tasteofhome.com
BEST FRIED EGGPLANT RECIPE - HOW TO FRY EGGPLANT - THE PIONEER …
From thepioneerwoman.com
PARMESAN CRUSTED COD {PAN FRIED} - AROUND MY FAMILY TABLE
From aroundmyfamilytable.com
You'll also love