Golden Baked Fish Recipes

Steps:

• Preheat oven to 425°. Place fish in a greased 13-in. x 9-in. baking dish; sprinkle with pepper. Beat egg white with salt if desired until stiff peaks form. Fold in mayonnaise, dill and onion; spoon over fish. Bake, uncovered, until topping is puffed and fish flakes easily with a fork, 15-20 minutes. Garnish with dill and lemon if desired.

Steps:

• In a dry skillet, toast the peppercorn and clove over medium heat until puffs of smoke begin to appear, about 1 minute. Transfer to a mortar and crush roughly.
• In a small saucepan, simmer sugar, soy sauce, rum, lemon zest, and lemon juice over medium heat. Add the peppercorn/clove mixture, ginger, and garlic powder, and reduce by half.
• Remove from heat, strain and let cool.
• Place the fish fillets in the cooled marinade and let sit for 20 minutes.
• Preheat the oven to 375 degrees F.
• Heat a skillet on medium high heat. Remove the fish from the marinade. Season the fillet with salt and pepper. Place the marinade in a small saucepan, bring to a boil, and remove from the heat. Add the oil to the skillet, and saute the fillets for 2 minutes on each side. Divide the julienned vegetables into two piles on a baking pan. Place fillets on the vegetable beds and finish in the oven for 5 to 7 minutes or until done.
• Brush marinade on finished fish. Serve with vegetables as soon as possible.

Steps:

• Prepare the fish by rinsing and patting dry, without squeezing the delicate fish flesh. Salt and pepper both sides of the fish. Heat the oil over medium-high heat in a medium saute pan.
• Cook's Note: Do not use a nonstick pan.
• The oil should be glossy, but not smoking. While the oil is heating, take a fresh paper towel and pat the fish dry a second time, and dredge the fish in flour on both sides, patting off the excess. This will make your beautiful crust-searing foolproof! Place the fish in the pan and cook undisturbed for 3 minutes. Flip the fish, being firm with the spatula in order to scrape up the whole golden-seared crust when you flip. Once flipped, place 1/2 tablespoon of butter on top of each piece of fish, and allow it to melt into the saucepan. It may brown somewhat, but it should not burn. Allow the mixture to cook another 2 minutes and then remove the fish. Deglaze the pan with the lemon juice (be careful with splatters!), and quickly scrape up the brown bits of flavor. Toss in the parsley, taste for seasoning, and spoon a teaspoon of the rich lemony butter onto the fish and serve.

Steps:

• Place fish in a greased 13-in X 9-in x 2 baking dish; sprinkle with pepper.
• Beat egg white with salt if desired until stiff peaks form.
• Fold in mayonnaise, dill and onion juice, spoon over fish.
• Bake uncovered at 425 degrees for 15 to 20 minutes or until topping is puffed and golden and fish flakes easily with a fork.
• Garnish with dill and lemon if desired.

Steps:

• Combine the flour, cornflour, baking powder and turmeric in a large bowl, season, then spoon 1 tbsp onto a plate and set aside. Gradually pour the beer and water into the bowl, stirring with a wooden spoon until you have a smooth, lump-free batter. Leave to rest for 30 mins while you prepare the chips.
• Heat oven to 200C/fan 180C/gas 6. Boil a large pan of water, then add the chipped potatoes and boil for 2-3 mins until the outsides are just tender but not soft. drain well, then tip onto a large baking tray with the flour, oil and some salt. Gently toss together until all the potatoes are evenly coated and the flour is no longer dusty. Roast for 30 mins, turning occasionally, until the chips are golden and crisp.
• To cook the fish, heat the 1 litre oil in a deep saucepan until a drop of batter sizzles and crisps up straight away. Pat the fish dry with kitchen paper, then toss it in the reserved turmeric flour mix. Shake off any excess, then dip into the batter. Carefully lower each fillet into the hot oil and fry for 6-8 mins - depending on the thickness of the fish - until golden and crisp. Using a large slotted spoon, lift out the fish, drain on kitchen paper, then sprinkle with salt. Serve with the hot chips and Homemade tomato sauce (see 'goes well with').
• Combine the flour, cornflour, baking powder and turmeric in a large bowl, season, then spoon 1 tbsp onto a plate and set aside. Gradually pour the beer and water into the bowl, stirring with a wooden spoon until you have a smooth, lump-free batter. Leave to rest for 30 mins while you prepare the chips.
• Heat oven to 200C/fan 180C/gas 6. Boil a large pan of water, then add the chipped potatoes and boil for 2-3 mins until the outsides are just tender but not soft. drain well, then tip onto a large baking tray with the flour, oil and some salt. Gently toss together until all the potatoes are evenly coated and the flour is no longer dusty. Roast for 30 mins, turning occasionally, until the chips are golden and crisp.
• To cook the fish, heat the 1 litre oil in a deep saucepan until a drop of batter sizzles and crisps up straight away. Pat the fish dry with kitchen paper, then toss it in the reserved turmeric flour mix. Shake off any excess, then dip into the batter. Carefully lower each fillet into the hot oil and fry for 6-8 mins - depending on the thickness of the fish - until golden and crisp. Using a large slotted spoon, lift out the fish, drain on kitchen paper, then sprinkle with salt. Serve with the hot chips and Homemade tomato sauce (see 'goes well with').

Steps:

• In a bowl, combine the first nine ingredients; mix well. Shape into 12 patties, adding additional water if needed; coat with the Italian bread crumbs. In a large skillet, heat oil over medium-high heat. Cook the patties until lightly browned, 4-5 minutes on each side. If desired, serve immediately with tartar sauce and lemon.

Steps:

• Cut fish into 4x1 1/4-inch rectangular Sprinkle with salt and pepper. Combine next 5 ingredients in large bowl.
• Whisk egg whites and ale in medium bowl. Add fish to ale mixture and turn to coat; shake off excess, then turn fish in panko mixture to coat all sides. Place on plate.
• Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add half of fish sticks. Cook until golden and just opaque in center, about 2 minutes per side. Repeat with remaining fish sticks, adding more oil to skillet as necessary. Transfer fish to paper towels; sprinkle with salt and pepper. Serve immediately with tartar sauce.
• Available in the Asian foods section of some supermarkets and at Asian markets.

Steps:

• Position rack in top third of oven and preheat to 500° F. Mix mayonnaise, relish and 1 1/2 teaspoons lemon juice in small bowl. Season sauce to taste with salt and pepper.
• Grind cornflakes in processor until coarse crumbs form. Transfer to bowl; mix in lemon peel. Mix butter and 1 1/2 teaspoons lemon juice in small bowl. Season fish with salt and pepper. Brush with lemon butter, then dip into cornflake mixture, coating completely. Arrange fish on baking sheet. Sprinkle with any remaining cornflake mixture. Bake fish until cooked through, about 10 minutes. Serve with sauce.

Steps:

• Mix the bread crumbs, cheese, paprika and basil.
• Brush filets with butter.
• Dip into crumbs.
• Place in a greased baking pan.
• Bake, uncovered, at 500* for about 10 minutes, until done.