Pretzel Pan Fried Fish Recipes

PAN FRIED FISH

Pan Fried Fish image

Provided by Alton Brown

Time 30m

Yield 2 servings

Number Of Ingredients 8

Ingredients

1 large or two small skin-on fish fillets, about 8 ounces (rainbow trout, small salmon, brown trout)
Kosher salt
Ground black pepper
Flour for dredging
2 tablespoon Canola oil
3 tablespoons butter
1 tablespoons capers, drained
1 lemon, juiced

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.

PRETZEL PAN FRIED FISH

Pretzel Pan Fried Fish image

I never thought I would submit a fish recipe, but the kids found this on the net and talked me into making it. Wow, the salty crunchy coating is fantastic, especially fried in butter.

Provided by Chef Dee

Categories Perch

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb thawed perch fillets or 1 lb cod fish fillet
3/4 cup flour
1 teaspoon salt
1/2 teaspoon black pepper
2 eggs
3/4 cup crushed pretzel
butter or oil

Steps:

Mix the flour and seasonings in a plastic bag.
Place stirred eggs and pretzels onto seperate plates.
Dip the fish into the flour, then the eggs, then the pretzels.
Fry in hot butter or oil until golden brown and it flakes easily with a fork, about 10m min's.

Nutrition Facts : Calories 386.8, Fat 4.8, SaturatedFat 1.2, Cholesterol 195, Sodium 1265.7, Carbohydrate 52.2, Fiber 2, Sugar 1.3, Protein 32

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