EASY PAN-FRIED FISH FILLET
This is a very easy method to make any type of fish fillets. Choose mild-flavored fish - flounder, halibut, cod, catfish, or tilapia are great candidates.
Provided by Anonymous
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Wash fish fillets under running cold water and dry with a paper towel. Drizzle with lemon juice and season with salt on both sides.
- Combine flour and Chinese five-spice powder in a shallow bowl. Dip fish fillets into the flour mixture so they are covered on both sides.
- Heat canola and sesame oils in a large skillet over medium heat. Add fish to hot oil and pan-fry for 2 to 3 minutes. Carefully turn and continue cooking until fish flakes easily with a fork, 2 to 3 minutes more.
Nutrition Facts : Calories 306 calories, Carbohydrate 9.5 g, Cholesterol 60.8 mg, Fat 18.6 g, Fiber 1.5 g, Protein 26.4 g, SaturatedFat 1.7 g, Sodium 125.9 mg
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
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.
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
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.
BROWNED BUTTER SAUTEED FISH
Make and share this Browned Butter Sauteed Fish recipe from Food.com.
Provided by LorrieK
Categories Tilapia
Time 26m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Using a food processor, finely grind almonds. Combine in a shallow dish with bread crumbs, garlic salt, and paprika.
- In a separate shallow dish, whisk egg and buttermilk.
- Over medium heat, melt butter in a frying pan large enough to hold fish fillets without crowding (use two pans if necessary). When butter is nicely browned (about 8 minutes), add olive oil.
- Pat dry fish fillets. Roll thoroughly in egg-milk mixture, then dredge in bread-crumb mixture. Add to hot pan. Cook, without disturbing, until browned (about 6 minutes), then flip and cook other side until just opaque. Serve with a squeeze of fresh lemon.
PAN FRIED FISH FILLETS
This really perks up the flavor of seafood. It can also be used on shrimp of oysters. The flavor is rich and just superb.
Provided by Gloria 15x
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Dust the fish, oysters, or shrimp in the mixture and shake off the excess.
- Dunk it in a cup of milk or buttermilk and dip it again.
- Fry immediately in a small amount of canola oil with about one pat of butter.
Nutrition Facts : Calories 245.7, Fat 4.8, SaturatedFat 1.8, Cholesterol 70.2, Sodium 1846.7, Carbohydrate 27.7, Fiber 1.9, Sugar 0.3, Protein 22.2
FISH MILANESE
This fast weeknight dinner features quick-cooking flounder prepared alla Milanese, the style of breading and frying meat cutlets. The fillets are lightly breaded and pan-fried until golden and crisp on the outside and tender in the middle. A lemony, brown-butter pan sauce with capers comes together quickly to add a tangy brininess to the dish. A bit of avocado on the side adds creaminess that balances the crisp fish and peppery arugula. Any leftover fish makes for terrific sandwiches the next day, stacked with lettuce, tomato, pickles and mayo.
Provided by Kay Chun
Categories dinner, quick, weeknight, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place flour, eggs and bread crumbs in three separate shallow bowls, and season each with salt and pepper. Crumble the oregano with your fingertips and add to the bread crumbs; mix well.
- Season fish with salt. Working with one piece at a time, dredge in flour (shake off excess), dip in egg (shake off excess) then dredge in bread crumbs, pressing to adhere. Transfer to a large plate.
- In a 12-inch nonstick skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil over medium heat. Add 2 fillets and cook until golden underneath, about 3 minutes. Flip fish and cook until golden on the second side and cooked through, 2 minutes longer. Transfer to a large paper towel-lined plate, and season with salt. Wipe out skillet. Repeat with 1 tablespoon of the butter, 1 tablespoon of the oil and the remaining fish.
- Wipe out skillet and melt the remaining 4 tablespoons butter over medium-low heat. Add shallot and cook, stirring occasionally, until shallot is softened and butter is golden brown, about 2 minutes. Stir in the garlic until fragrant, 30 seconds. Add the remaining 3 tablespoons oil, plus the lemon juice, parsley, capers and caper brine, and mix well. Transfer the brown-butter vinaigrette to a small heatproof bowl, and season with salt and pepper.
- Divide the fish, arugula and avocado among plates, and drizzle with the brown-butter vinaigrette. Serve with lemon wedges.
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