Panfried Fish Recipes
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.
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.
YOUR BASIC PANFRIED FISH
From Betty Crocker's "Good and Easy" Cookbook from 1971, this is your basic panfried fish. For a variation, you can make Fish Almondine by browning 1/4 cup butter in a small skillet; stir in 1/4 cup toasted slivered blanched almonds, 1/4 teaspoon salt and 2 teaspoons lemon juice. Just before serving, top fish with this almond butter. :)
Provided by BeccaB3c
Categories High Protein
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- If fillets are large, cut into serving pieces.
- Season with salt and pepper.
- Beat egg and water slightly.
- Dip fish into egg, then coat with flour.
- Melt shortening (1/8 inch) in skillet; fry fish over medium heat, about 10 minutes.
Nutrition Facts : Calories 369.8, Fat 3.5, SaturatedFat 0.8, Cholesterol 171.2, Sodium 776.7, Carbohydrate 24, Fiber 0.9, Sugar 0.1, Protein 56.5
GOLDEN PAN-FRIED FISH
A Golden Pan-Fried Fish recipe. Serve lemon wedges alongside fish.
Provided by Maria Helm Sinskey
Categories Beer Back to School Dinner Halibut Family Reunion Pan-Fry Bon Appétit Sugar Conscious Pescatarian
Yield Makes 4 servings plus leftovers
Number Of Ingredients 10
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.
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 FRIED FISH WITH A RICH LEMON BUTTER SAUCE
A wonderful and flavorful dish that you can choose a variety of fish such as flounder, cod, trout, snapper, etc. Great served with fresh steamed veggies and steamed rice.
Provided by 2Bleu
Categories < 15 Mins
Time 15m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- LEMON BUTTER SAUCE: Heat a large skillet over high heat. Add the wine, lemon juice, garlic, and shallots. Cook for 3 minutes.
- Stir in the salt, pepper, Worcestershire, and hot sauce and simmer until the mixture is somewhat syrupy, about 3 minutes.
- Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. Continue whisking until all of the butter is incorporated into the sauce. Serve immediately or keep warm until ready to use.
- FISH: Mix fish spice blend ingredients together. Season both the fish and flour with spices and dredge the fish in the seasoned flour or panko/almond mixture, coating completely.
- In a large saute pan, heat the olive oil. Add the fish to the saute pan, pan-frying for about 4 minutes on each side.
- SERVE: Drizzle some lemon butter sauce on each plate. Top with fish and drizzle more sauce over top of fish. Top with fresh parsley.
Nutrition Facts : Calories 573.2, Fat 45.8, SaturatedFat 25.4, Cholesterol 176.7, Sodium 1701.2, Carbohydrate 13.8, Fiber 1, Sugar 1.1, Protein 21.3
PANFRIED FISH FILLETS
Frying is one of the easiest and most popular ways to cook fish.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Cut fish fillets into 6 serving pieces. Sprinkle both sides of fish with salt and pepper.
- Beat egg and water in shallow bowl until well mixed. Sprinkle flour on waxed paper or a plate. Dip both sides of fish pieces into egg, then coat completely with flour.
- Heat oil (1/8 inch) in 10-inch skillet over medium heat about 2 minutes. Fry fish in oil 6 to 10 minutes, turning once, until fish flakes easily with fork and is brown on both sides. Drain on paper towels.
Nutrition Facts : Calories 215, Carbohydrate 5 g, Cholesterol 90 mg, Fiber 0 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 300 mg
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LEARN HOW TO PAN-FRY FISH FILLETS - THE SPRUCE EATS
From thespruceeats.com
- How to Pan-Fry Fish Fillets. Pan-frying fish is one of the most delicious ways to cook any non-fatty fish. The coating protects the flesh from direct heat and helps keep the fish moist, while also providing a browned and crispy or crunchy crust.
- Start With Fresh or Freshly Frozen Fish Fillets. Whether you catch and fillet your own fish or buy them from a fishmonger or at a fish counter, always cook with only the highest quality, impeccably handled fish.
- Set Up Breading/Coating Station. The most complete and thorough way to coat fish (or anything for pan-frying) includes three steps: flour, egg, and a coating of bread crumbs, cracker crumbs, cornmeal, or panko
- Flour Fish Fillets. Note: You can greatly reduce the need to rinse off your hands in the middle of this process if you use one hand for "wet" aspects of the breading process and the other for "dry" aspects.
- Dip Fish Fillet In Egg. Dip the fish fillet in the egg mixture, turning it as necessary to coat it completely. Lift the fish fillet out of the egg and let any excess egg drip off of it.
- Lay Fish In Crumbs. Lay the fish in the plate of crumbs or whatever final coating you're using. Use a dry hand to cover the fish with crumbs or pat it down and then turn it over to coat the other side.
- Cook and Serve Fillets. Heat a large heavy pan over high heat. Once the pan is hot, reduce the heat to a medium hot temperature and add enough vegetable oil to coat the bottom of the pan thoroughly.
- Browned and Crispy Fish. Cook the fillets until browned on one side, about 3 minutes. Flip them over and cook them until they've browned on the second side and the fish is opaque and flaky in the center, about 3 more minutes.
CRISPY PAN FRIED FISH | RECIPETIN EATS
Season the fish well on both sides with salt and pepper (key!). Mix the flour and paprika on a plate. Coat fish on both sides with flour, pressing down firmly so it adheres, but …
From recipetineats.com
4.9/5 (64)Total Time 8 minsCategory MainCalories 300 per serving
From recipetineats.com
4.9/5 (64)Total Time 8 minsCategory MainCalories 300 per serving
- Use scrunched up paper towels to pat the fish dry on both sides. This is especially important if you are using thawed frozen fish.
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Mix well and scrape any browned bits off the bottom with the wooden spoon. This is important because all the flavor lies in the bits, so get them all off the bottom of the pan and into your sauce. It may thicken up quite a bit immediately, so add the stock and mix well. Bring this to a boil over high heat.
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#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #main-dish #seafood #easy #fish #dietary #comfort-food #freshwater-fish #catfish #taste-mood #3-steps-or-less
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