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
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.
CRISPY FISH FILLETS
Steps:
- In a shallow dish, whisk together the egg, mustard, and salt; set aside. Place the potato flakes in another shallow dish.
- Heat oil in a large heavy skillet over medium-high heat.
- Dip fish fillets in the egg mixture. Dredge the fillets in the potato flakes, making sure to completely coat the fish. For extra crispy, dip into egg and potato flakes again.
- Fry fish fillets in oil for 3 to 4 minutes on each side, or until golden brown.
Nutrition Facts : Calories 390.8 calories, Carbohydrate 26.2 g, Cholesterol 136.8 mg, Fat 18.1 g, Fiber 1.8 g, Protein 30 g, SaturatedFat 3.8 g, Sodium 655.9 mg, Sugar 1.2 g
BAYOU FISH FILLETS
Add seasonings to cornbread mix for this easy fish recipe. Serve with recipe#311765. From Southern Living.
Provided by mailbelle
Categories Tilapia
Time 16m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Stir together cornbread mix and Creole seasoning until blended.
- Sprinkle salt and pepper over fillets. Dredge fillets in cornbread mixture.
- Fry fillets in canola oil 1 to 1 1/2 minutes on each side or until golden. Drain on a wire rack over paper towels.
Nutrition Facts : Calories 265.3, Fat 4.7, SaturatedFat 1.1, Cholesterol 77.3, Sodium 605.2, Carbohydrate 19.8, Fiber 1.9, Sugar 5.8, Protein 33.8
More about "bayou fish fillets recipes"
23 EASY FISH FILLET DINNER RECIPES - THE SPRUCE EATS
From thespruceeats.com
Estimated Reading Time 4 mins
- Parmesan Crusted Baked Fish Fillets. This super simple baked dish has a cheesy, crunchy topping that gives you the texture of fried fish without the mess.
- Japanese Simmered Fish (Sakana no Nitsuke) Sakana no nitsuke is a Japanese term that refers to fish (sakana) simmered (nitsuke) in a sauce. Some of the more common types of fish that are used in this very traditional and rustic dish include rockfish (mebaru), flounder (karei), mackerel (saba), and black cod (gindara).
- Baked Halibut With Parmesan Crumb Topping. Halibut is a firm white fish that's easy to cook, and this crumb-topped halibut is a fast and simple way to prepare this mild, versatile fish.
- Grilled Sea Bass With Garlic Butter. A simple garlic and butter sauce showcases the delicate, slightly smoky taste of grilled sea bass fillets. Use fresh parsley for a stronger herbal flavor and serve with rice and grilled veggies to complete the meal.
- Thai Baked Fish in Banana Leaf Recipe. You'll love this tender and wonderful-tasting Thai baked fish. The fillet is slathered in a fragrant coconut sauce, then wrapped in banana leaves (or aluminum foil/parchment paper) and baked in the oven.
EASY BAKED FISH WITH GARLIC AND BASIL - THE …
From themediterraneandish.com
LOUISIANA BAYOU FISH FRY RECIPE | CDKITCHEN.COM
From cdkitchen.com
BAYOU RECIPES – THEBAYOU.COM
From bayouclassic.com
EASY FRIED FISH FILLET RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOW TO PAN-FRY FISH - ALLRECIPES
From allrecipes.com
- Pick Your Fish. Not all fish was made for frying. You're going to want to go with more of a neutral-flavored fish that isn't overly oily — most types of white fish will do.
- Prep the Fish. One pound of skinless fillets, or four 4-ounce skinless fillets, (about ½-inch thick) is the perfect amount for serving a family of four.
- Make the Breading. Here's where you can really get creative! We're going to be following Jeannie's Kickin' Fried Fish recipe, but feel free to omit, add, or replace ingredients as you wish.
- Coat the Fish. Next, dip each fillet into the egg mixture, and then gently press it into the crumb mixture on both sides. Transfer the coated fillets onto a plate and refrigerate for about 15 minutes to help the crumbs set.
- Fry the Fish. Preheat the oven to 300 degrees F — you'll see why in a second. Heat 1 ½ teaspoons olive oil and 2 teaspoons butter in a large skillet over medium heat (cast iron is best since it heats evenly and gives you an even, crispy crust).
EASY BAKED COD RECIPE - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
BAYOU-STYLE CRISPY TILAPIA RECIPE | HELLOFRESH
From hellofresh.com
JIM’S CHOUPIQUE BAYOU COURTABLEAU-STYLE FILLETS - TONY …
From tonychachere.com
RED FISH CHOWDER – BAYOU WOMAN
From bayouwoman.com
BAYOU-ISH DEEP BROWN PAN SEARED FISH AND CHICKEN
From dizzypigbbq.com
BAYOU FILLETS - BIGOVEN.COM
From bigoven.com
BAYOU CATFISH FILLETS RECIPE | MYRECIPES
From myrecipes.com
FILLET OF CATFISH BAYOU LAFOURCHE RECIPE - RECIPELAND.COM
From recipeland.com
BAYOU FISH | NONE RECIPES | CHIPPEWA VALLEY BEAN
From cvbean.com
SHOW RECIPES | BAYOU WILD TV | DON, MARTHA, CHEF FOLSE
From bayouwildtv.com
BAKED BAYOU CATFISH WITH SPICY SOUR CREAM SAUCE RECIPE
From myrecipes.com
BAYOU FISH PHOTOS AND PREMIUM HIGH RES PICTURES - GETTY IMAGES
From gettyimages.com
You'll also love