Best 5 Ingredient Fancy Fish Recipes

5 Ingredient Fancy Fish image

Provided by Pamela Rappaport @Pamelalala

Categories Fish

Number Of Ingredients 5

- fresh fish fillets
generous - sprinkle of a fish rub on each, i use emril's
1 tablespoon(s) mayonnaise per fillet, you judge amount based on size, you want a good coating
2 tablespoon(s) panko bread crumbs per fillet
1 - lemon zested, save the lemon to squeeze over

Steps:

Preheat oven to 425
Spray a baking sheet or shallow pan with cooking spray. If you really want an easy clean up line it with foil first.
Lay your fillets on the pan and coat with the mayonnaise.
Sprinkle well with the fish rub. Be generous. No salt and pepper needed, it's usually in the rub.
Sprinkle the panko bread crumbs over the fish.
Sprinkle the lemon zest over each one.
Bake at 425 until it flakes with a fork, 10 to 20 minutes. This really depends on the thickness of the fish. My test is to stick a fork straight down through the thickest part. If you feel any resistance it's not done. If it goes in like butter it's done! Saves breaking up your pretty fish testing for flakiness.

Fancy Fish and Zucchini Fries image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 17

Vegetable oil, for frying
1/2 cup milk
Juice of 1 lemon
1/2 cup cornstarch
1 teaspoon kosher salt
2 medium zucchini (1 pound total), cut into 3-by-1/2-inch batons
Sea salt flakes, for sprinkling
2 cups all-purpose flour
2 teaspoons kosher salt and pinch black pepper
1/4 cup cornstarch
2 teaspoons baking powder
One 12-ounce bottle brown ale
1 1/2 pounds cod, haddock or pollock fillets, cut into finger-size strips
Sea salt flakes, for sprinkling
Store-bought tartare sauce
Lemon wedges
1 small bunch of fresh parsley

Steps:

Fill a large deep pot halfway with vegetable oil and heat over medium-high heat to 375 degrees F on a deep-fry thermometer.
Preheat the oven to 200 degrees F. Place a wire rack on a sheet pan and set aside.
For the zucchini fries: Add the milk and lemon juice to a bowl and mix. Add the cornstarch and salt to a separate bowl and mix.
Place the zucchini batons first in the milk and then in the cornstarch and toss to coat.
Carefully add the zucchini batons to the hot oil in 2 batches and fry until golden brown, about 4 minutes per batch. Remove to the prepared wire rack and sprinkle with sea salt. Keep warm in the oven while you make the fish goujons.
For the fish goujons: Place 1/2 cup of the flour in a shallow dish, add 1 teaspoon of the salt and the pepper, then mix.
Combine the cornstarch, baking powder, remaining 1 teaspoon salt and remaining 1 1/2 cups flour, then whisk together. Slowly add the brown ale and mix until just combined.
Dredge the fish, one piece at a time, in the seasoned flour, shaking off the excess, then dip into the batter, coating well. Lower the fish into the hot oil in 2 batches and cook until golden brown, about 3 minutes per batch, flipping halfway. Remove to a paper towel-lined plate and sprinkle with sea salt.
To serve, place the goujons on one end of a platter or board. Remove the fries from the oven and arrange on the other end.
Place a ramekin of tartare sauce on the platter, then garnish with lemon wedges and the parsley to serve.