Pan Fried Stuffed Fish Skin Recipes

PAN FRIED FISH

Steps:

• Heat a heavy pan over medium high heat.
• Season fish on meat side with salt and pepper. Lightly dredge fish in flour and shake off excess. When pan is good and hot, add Canola oil followed immediately by 1 tablespoon butter. As soon as foaming subsides, place fish in pan with the skin side down. Jiggle pan for the first 10 seconds to keep the fish from sticking. Cook until golden crust forms on meat. Carefully turn fish away from you and again jiggle pan for the first few seconds. Cook until skin turns golden brown. Remove to a warm plate.
• Pour out the cooking fat, add remaining butter and quickly fry the capers. Remove pan from the heat, add lemon juice to pan and swirl. Pour sauce over the fish and serve.

PAN-ROASTED FISH FILLETS WITH HERB BUTTER

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.

BAYOU STUFFED CATFISH WITH CAJUN BEURRE BLANC

Steps:

• Mix together crabmeat, cornbread, spinach, pine nuts, mustard and salt and pepper. Lay fish skin side up and top with 2 1/2 ounces stuffing. Roll tightly and refrigerate until set. Dredge in seasoned flour, dip in buttermilk, and roll through fish fry mix. Deep fry at 350 degrees F until light brown. Remove to sheet pan and finish in a preheated 350 degree F oven until temperature of 150 degrees F. Top with 1 1/2 ounces cajun beurre blanc and garnish with lemon.
• In heavy saucepan, add all ingredients except butter and cream. Reduce the liquid over low heat. Add heavy cream and reduce by half. Slowly add butter, whipping continuously-alternating pan on and off flame. Strain and add seasoning.

PAN-FRIED STUFFED FISH SKIN

Steps:

• 1. Separately soak dried shrimp and dried mushrooms. 2. Hold fish by the tail. With a sharp knife, cut the flesh away from the bone, working along the spine from tail to head. (Discard head and bones.) Then, using a spoon or knife, scrape the flesh away from the skin, taking care not to tear the skin. Keep both halves of the fish skin intact and lay them out flat. 3. Mince fish flesh with ham, water chestnuts, scallions, parsley, soaked shrimp and mushrooms. Then blend with ice water, soy sauce, oil, cornstarch, sugar, salt and pepper. 4. Pile mixture onto one fish skin and shape it to the form of the skin, leaving about a 1/2-inch margin. Top with the second skin. Press edges of the skins together or fasten with toothpicks. 5. Heat remaining oil. Cook stuffed fish skin 1 to 2 minutes, on each side, over high heat. Then cook, on each side, over medium heat until golden. NOTE: Use carp, bass or red snapper. VARIATION: * Instead of pan-frying as in step 5, simmer the fish. Dredge lightly in cornstarch at the end of step 4. Then simmer, covered, 20 minutes in a mixture of 1/2 cup water, 1 tablespoon sugar, 1 tablespoon soy sauce, 2 tablespoons sherry, and 1 to 2 slices fresh ginger root, minced. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

PANFRIED FISH FILLETS

Steps:

• Cut fish fillets into 6 serving pieces. Sprinkle both sides of fish with salt and pepper.
• Beat egg and water in shallow bowl until well mixed. Sprinkle flour on waxed paper or a plate. Dip both sides of fish pieces into egg, then coat completely with flour.
• Heat oil (1/8 inch) in 10-inch skillet over medium heat about 2 minutes. Fry fish in oil 6 to 10 minutes, turning once, until fish flakes easily with fork and is brown on both sides. Drain on paper towels.

SPICED PAN-FRIED FISH FILLETS

Steps:

• Combine the rice flour and spices in a wide bowl.
• Add the fish and rub the spice mixture all over the fish.
• Heat the olive all in a large frying pan.
• Cook fish in a single layer, until browned and cooked as desired.
• You may need to cook the fish in batches.