FRIED-CATFISH ROLLS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat about 2 inches of oil in a heavy-bottomed pot over medium heat until a deep-fry thermometer registers 350 degrees.
- Combine the jalapeno, scallions, mayonnaise and pickling liquid in a blender; puree until almost smooth. Season with salt and pepper.
- Place the flour in a bowl and season with salt and pepper. Dredge the catfish in the flour; shake off any excess in a strainer. Working in batches, fry the fish until lightly golden and just cooked through, about 1 minute. Remove from the oil with a slotted spoon and drain on a paper-towel-lined plate; let cool. Preheat the broiler.
- While the fish cools, divide the buns into four 3-roll rows (they'll look like hot dog buns). Split open down the center; brush the tops and insides with the melted butter; broil until golden, 1 to 2 minutes.
- Toss the fried catfish with the spiced mayonnaise; divide among the buns. Garnish with tomato, pickles and celery.
Nutrition Facts : Calories 781, Fat 53 grams, SaturatedFat 11 grams, Cholesterol 78 milligrams, Sodium 675 milligrams, Carbohydrate 51 grams, Fiber 3 grams, Protein 26 grams
FISH TACO WRAPS
Provided by Damaris Phillips
Categories main-dish
Time 55m
Yield 6 to 8 appetizer servings
Number Of Ingredients 21
Steps:
- Combine 1/4 cup sour cream, the mayonnaise, lime juice, cayenne, salt and pepper in a large bowl. Add the cabbage and cilantro and toss to combine. Cover and refrigerate until ready to serve.
- Heat 1/2 inch of the oil in a cast-iron skillet to 345 degrees F. Lay out the fish pieces and pat dry with a paper towel. Sprinkle them with salt, pepper and 1 teaspoon taco seasoning.
- Combine the breadcrumbs, flour and baking powder in a bowl and sprinkle with salt and pepper. Combine the egg, beer, hot sauce and remaining 2 teaspoons of taco seasoning in a second bowl. Dip the fish in the egg mixture, letting any excess drip off, and dredge in the flour mixture. Working in batches, fry in the hot oil, turning once, until golden brown, 3 to 5 minutes total. Remove with a slotted spoon or tongs and place on a paper towel-lined plate. Season with salt.
- Lay out 1 tortilla on your work surface. Pile the following ingredients on top of each other in the middle of the tortilla in this order: 1 cup slaw, 6 pieces of the fried fish, a quarter of the avocado slices, a quarter of the crumbled tortilla chips and a quarter of the radishes. Smear 1 tablespoon of the remaining sour cream on the tortilla next to the avocado and add a few dashes of hot sauce; this will act as the glue to keep help keep everything together.
- Carefully roll up the tortilla into a burrito and place seam-side down on your work surface. Insert 6 evenly-spaced skewers crosswise through the roll. Using a serrated knife, trim and discard the very ends of the roll (or eat them), and then slice between the skewers to create 6 skewered rounds. Repeat with the remaining ingredients.
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 :
FRIED FISH ROLLS
Make and share this Fried Fish Rolls recipe from Food.com.
Provided by CJAY8248
Categories Asian
Time 20m
Yield 6 fish rolls, 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut fillets into pieces about 4"x1 1/2". Stuff with mixture of ginger, salt, ham and spinach. Roll and fasten with toothpicks. Make batter by combining flour, egg and water. Stir in sesame seeds. Dip fish rolls into batter and deep fry until rolls are golden brown, about 4-5 minutes, or until fish is done. Remove toothpicks before serving with your choice of dipping sauces.
Nutrition Facts : Calories 132.2, Fat 2.3, SaturatedFat 0.5, Cholesterol 60.6, Sodium 236, Carbohydrate 16.6, Fiber 0.8, Sugar 0.1, Protein 10.5
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