BATTER-FRIED FISH
Whether I'm fixing cod fillets or my husband's catch of the day, this fish fry batter makes the fish golden and crispy. Club soda gives it a different twist, and the sweet and zippy sauce complements the fish nicely. -Nancy Johnson, Connersville, Indiana
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- Rinse fillets in cold water; pat dry. In a large shallow dish toss flour and fish, 1 piece at a time. Combine next 9 ingredients. , In a cast-iron or other heavy skillet, heat 1 in. of oil. Dip floured fillets in cornstarch batter; fry over medium heat until fish just begins to flake easily with a fork, 2-3 minutes on each side. Combine marmalade and horseradish; serve with fish.
Nutrition Facts : Calories 346 calories, Fat 12g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 420mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 1g fiber), Protein 19g protein.
FISH FILLETS WITH BROWN BUTTER (PAN-FRIED)
This fish dinner tastes indulgent, but it's easy to prepare and not as heavy as it sounds. Cod has a mild, non-fishy taste. Even a picky eater will love this. The light cod is pan-fried until crispy. We loved the brown butter sauce that's poured over the cod. It's slightly nutty and has a hint of lemon. We will definitely be...
Provided by Cosette Khoryati
Categories Seafood
Time 25m
Number Of Ingredients 7
Steps:
- 1. Season fish on both sides with salt and pepper.
- 2. Lightly dredge fish in flour and shake off excess. (I like to season the flour with salt and pepper as well.)
- 3. When pan is hot, add olive oil followed immediately by 1-2 tablespoons butter.
- 4. When butter is melted, place fish in the pan and jiggle pan for the first 10 seconds to keep the fish from sticking.
- 5. Cook until golden crust forms on meat.
- 6. Carefully turn fish on the other side and again jiggle pan for the first few seconds.
- 7. Cook until skin turns golden brown.
- 8. Remove to a warm plate.
- 9. Pour out the cooking fat from the pan. Then put the remaining 2 tablespoons of butter.
- 10. Melt them until they become hazel color.
- 11. Turn off the heat. Add the lemon juice and few leaves of thyme or oregano. (you can leave the herbs out)
- 12. Pour the brown butter sauce over the fish fillets and serve.
- 13. *Make sure you pat dry the fillets before working with them. *The cooking time of the fish depends on the thickness of the fillets. *It's better not to cover the fish while frying them so they won't become soggy from the trapped steam.
PAN FRIED FISH WITH A RICH LEMON BUTTER SAUCE
A wonderful and flavorful dish that you can choose a variety of fish such as flounder, cod, trout, snapper, etc. Great served with fresh steamed veggies and steamed rice.
Provided by 2Bleu
Categories < 15 Mins
Time 15m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- LEMON BUTTER SAUCE: Heat a large skillet over high heat. Add the wine, lemon juice, garlic, and shallots. Cook for 3 minutes.
- Stir in the salt, pepper, Worcestershire, and hot sauce and simmer until the mixture is somewhat syrupy, about 3 minutes.
- Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. Continue whisking until all of the butter is incorporated into the sauce. Serve immediately or keep warm until ready to use.
- FISH: Mix fish spice blend ingredients together. Season both the fish and flour with spices and dredge the fish in the seasoned flour or panko/almond mixture, coating completely.
- In a large saute pan, heat the olive oil. Add the fish to the saute pan, pan-frying for about 4 minutes on each side.
- SERVE: Drizzle some lemon butter sauce on each plate. Top with fish and drizzle more sauce over top of fish. Top with fresh parsley.
Nutrition Facts : Calories 573.2, Fat 45.8, SaturatedFat 25.4, Cholesterol 176.7, Sodium 1701.2, Carbohydrate 13.8, Fiber 1, Sugar 1.1, Protein 21.3
FRIED BUTTERFISH
Steps:
- Have the fishmonger scale and remove the heads from the fish. Wash and clean the fish and pat them dry with paper towels. Preheat 2 inches of oil for frying to 375 degrees in a deep, heavy skillet. While the oil is heating, mix the cornmeal, flour, salt, and pepper and coat both sides of the fish with the mixture. Place the butterfish in the hot oil and fry for 5 to 8 minutes, turning occasionally so that both sides are well browned. Drain them on paper towels and serve hot. They are as good for breakfast accompanied by grits and biscuits as they are for dinner with smothered cabbage or collard greens and cornbread.
FRIED FISH WITH BUTTER
Make and share this Fried Fish With Butter recipe from Food.com.
Provided by hectorthebat
Categories < 15 Mins
Time 15m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Peel and boil the potatoes. Wash and dry the fish on kitchen paper.
- Melt the butter in a frying pan with the oil (the oil stops the butter going too brown), add the fish and fry until tender (about 5-10 minutes), spooning the melted butter over it as it cooks. (The thicker the fish, the longer it will take to cook.).
- Lift the fish carefully onto a warm plate, add a little chopped parsley (if used) to the butter in the pan and heat thoroughly. Pour the buttery juice over the fish and garnish with the lemon slice. Drain the potatoes and serve.
Nutrition Facts : Calories 245.1, Fat 27.5, SaturatedFat 15.2, Cholesterol 61, Sodium 202.6, Carbohydrate 0.7, Fiber 0.2, Sugar 0.2, Protein 0.3
UNBELIEVABLE FISH BATTER
In the early 1950's, I received this recipe on an open-line, talk-radio show. It makes the lightest, crispiest batter imaginable. This makes enough to coat approximately 2 pounds of fish.
Provided by MargeBC
Time 10m
Yield 6
Number Of Ingredients 5
Steps:
- Whisk together the flour, milk, water, baking powder, and salt in a bowl until smooth.
Nutrition Facts : Calories 90.9 calories, Carbohydrate 19.4 g, Cholesterol 1.6 mg, Fat 0.6 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 1372.1 mg, Sugar 1 g
BEER BATTER FISH MADE GREAT
Steps:
- Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse fish, pat dry, and season with salt and pepper.
- Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.
- Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm.
Nutrition Facts : Calories 447.5 calories, Carbohydrate 22.6 g, Cholesterol 67.5 mg, Fat 30.2 g, Fiber 1.6 g, Protein 18.8 g, SaturatedFat 4.5 g, Sodium 675 mg, Sugar 1.4 g
CRUNCHY BATTER FRIED FISH (NO BEER)
I had great reviews with my other fish recipe recipe #104409. But I'm always striving to improve. I did some experimenting, and this fish batter is great! Serve it with recipe #104661, fries and coleslaw. Or make it into a fish sandwich with tartar sauce and lettuce on a bun. Either way, it's delish!
Provided by BETHANY T.
Categories Healthy
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix together 1 cup flour, 1/4 cup cornstarch, baking powder and salt in a bowl.
- Stir in enough club soda to make a batter about the consistency of thin pancake batter. You don't want it too thick, just thick enough to nicely coat a spoon.
- Season the batter to taste if desired with seasoning of your choice. I suggest Old Bay, Lemon Pepper seasoning, or seasoned salt. set aside.
- In another bowl, mix together remaining 1/4 cup flour and 1/4 cup cornstarch.
- Heat oil in a deep pan to 375°F Use a candy thermometer if you need to. Oil in pan should be about 3" to 4" deep.
- Cut fish into portion sizes and remove any pin bones, and pat dry.
- Dredge the fish in the dry flour/cornstarch mixture. Shake off any excess.This allows the batter to stick to the fish.
- Dip dredged fish into batter allowing any excess to drip off before carefully adding the fish to the hot oil.
- Cook the fish one or two pieces at a time until golden brown.
- Drain on paper towels or better yet, on a cake cooling rack set up over paper towels.
- Serve while hot.
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PAN FRIED LEMON BUTTER FISH - MIDWEST FOODIE
From midwestfoodieblog.com
4.9/5 (27)Calories 611 per servingCategory Main Dish
- Flip fish over to cook the other side and add remaining butter, chopped parsley and lemon zest.
BUTTERMILK-BATTERED PAN-FRIED FISH FILLETS - PUREWOW
From purewow.com
Estimated Reading Time 3 mins
- Prepare the Fish: Pour some of the buttermilk into a shallow baking dish and add the fish fillets; add more buttermilk as needed to completely cover all the fillets. Let the fillets rest for half an hour.
- Preheat the oven for 200°F to keep the first batch of fish hot. Warm a serving platter in the oven. Have ready a baking rack set on top of a baking sheet for draining the fish.
- Put the seasoned flour on a plate or a small platter. One at a time, shake any extra buttermilk off each fillet and dip it into the flour on both sides, making sure it is covered, but not too thickly, then shake off any extra flour and lay the fillets on wax paper.
- Fry the Fish: Heat a heavy skillet (at least 10 inches wide) over medium-high heat. When it's hot, add the oil or lard to a depth of ¼ inch, then add the bacon grease or butter. When the fat is sizzling, drop in half the fish. Fry until crisp and golden on the bottom, about 3 minutes, or longer for thicker fillets, then turn the pieces?just once!?with a long, wide spatula and let crisp on the bottom. Drain on the rack and keep warm?still on the rack?in the oven until all the fish is cooked. Add more oil or lard to the pan if needed to fry the second batch, and make sure it's hot before adding the fish.
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