Crispy Oriental Fish Fillets Recipes

Steps:

• Mix together first 4 ingredients and brush over fillets. Dredge fillets in crumbs and place on a lightly greased baking sheet.
• Bake at 450º for 10 minutes or until fish flakes easily with a fork.

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.

Steps:

• Put flour in a bowl.
• In a shallow dish, whisk together the egg, mustard and salt.
• Place panko crumbs in yet another bowl and add in garlic and pepper.
• Dust fillets with flour, then dip in egg/mustard mixture and then press into panko.
• Heat enough oil to fry one fillet in a large heavy skillet over medium-high heat. Fry each fillet individually and put a small amount of oil in before each fillet rather than the full 1/4 cup all at once since it seems doing it this way causes me to use WAY more oil than needed.
• Fry fish fillets in oil for 3 to 4 minutes per side or until golden brown.
• Serve with fresh squeezed lemons.

Steps:

• In a small saucepan combine the soy sauce, the vinegar, the gingerroot, the sugar, and pepper to taste and heat the mixture over low heat while preparing the fish.
• Pat the fish dry and season it with salt and pepper.
• Have ready in separate shallow dishes the cornstarch, the eggs beaten with the salt, and the bread crumbs combined with the sesame seeds.
• Dredge each fillet in the cornstarch, coating it thoroughly and shaking off the excess, dip it in the egg mixture, letting the excess drip off, and dredge it in the bread crumb mixture, pressing the mixture to help it adhere.
• In a skillet heat 1/4 inch of the oil over moderately high heat until it just begins to smoke, in it fry the fillets, 2 at a time, reheating the oil between batches, for 45 seconds to 1 minute on each side, or until they are golden brown, and transfer them to paper towels to drain.
• Transfer the fillets to plates, bring the soy sauce mixture to a boil, and spoon it over the fish.

Steps:

• In a small saucepan combine the soy sauce, the vinegar, the gingerroot, the sugar, and pepper to taste and heat the mixture over low heat while preparing the fish. Pat the fish dry and season it with salt and pepper. Have ready in separate shallow dishes the cornstarch, the eggs beaten with the salt, and the bread crumbs combined with the sesame seeds. Dredge each fillet in the cornstarch, coating it thoroughly and shaking off the excess, dip it in the egg mixture, letting the excess drip off, and dredge it in the bread crumb mixture, pressing the mixture to help it adhere.
• In a skillet large enough to hold 2 of the fillets comfortably heat 1/4 inch of the oil over moderately high heat until it just begins to smoke, in it fry the fillets, 2 at a time, reheating the oil between batches, for 45 seconds to 1 minute on each side, or until they are golden brown, and transfer them to paper towels to drain. Transfer the fillets to 4 heated plates, bring the soy sauce mixture to a boil, and spoon it over the fish.

Steps:

• Place French Fried Onions, lemon zest and garlic in plastic bag.
• Crush onions with hands or rolling pin; shake to combine.
• Place flour in another plastic bag.
• Add fillets; shake to coat.
• Dip fillets into egg, then into onion crumbs.
• Place on baking sheet.
• Bake at 400°F for 10 minutes or until fish flakes easily with fork.

Steps:

• Mix the bread crumbs and spices together.
• Coat the fish in the crumb mixture.
• Panfry the fish in the butter/oil blend unil well browned.