Best Bisquick Herbed Fish Recipes

CRISPY HERBED FISH FILLETS

Steps:

• Dry fish well on paper towels. In shallow dish, beat eggs with fork or wire whisk until well mixed. In another shallow dish, mix bread crumbs, lemon peel, marjoram, salt and pepper.
• In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Dip fish in eggs, then coat well with crumb mixture. Add about half of the fish in single layer to oil. Cook 3 to 4 minutes, carefully turning once, until outside is browned and crisp and fish flakes easily with fork.
• Remove cooked fish from skillet to plate; cover to keep warm. Repeat with remaining oil and fish.

HERBED FISH

Steps:

• Cut fish into 4 serving pieces. In 10-inch skillet, heat oil over medium heat.
• In small shallow dish, mix Bisquick mix, bread crumbs, basil and salt. In another shallow dish, beat egg. Dip fish into egg, then coat with Bisquick mixture.
• Reduce heat to medium-low. Cook fish in oil 8 to 10 minutes, turning once, until fish flakes easily with fork and is brown on both sides.

HERBED FISH (COOKING FOR 2)

Steps:

• Cut fish into 2 serving pieces. In 8-inch skillet, heat oil over medium heat.
• In small shallow dish, stir together Bisquick® mix, bread crumbs, basil and salt. In another shallow dish, beat egg white. Dip fish into egg white, then coat with Bisquick mixture.
• Reduce heat to medium-low. Cook fish in oil 8 to 10 minutes, turning once, until fish flakes easily with fork and is brown on both sides.

CRISPY BAKED FISH WITH TROPICAL SALSA

Steps:

• Heat oven to 425°F. In 13x9-inch pan, melt butter in oven.
• In small bowl, mix Bisquick mix, cornmeal, chili powder and salt. Dip fish fillets into egg, then coat with Bisquick mixture. Place in pan.
• Bake uncovered 10 minutes. Turn fish; bake about 15 minutes longer or until fish flakes easily with fork.
• Meanwhile, in glass or plastic bowl, mix all fruit salsa ingredients. Serve salsa with fish.

LEMON-PEPPER BAKED ORANGE ROUGHY (COOKING FOR 2)

Steps:

• Heat oven to 425°F. In 9-inch square pan, melt margarine in oven.
• In shallow dish, stir together Bisquick® mix, cornmeal, lemon-pepper seasoning salt and salt. In another shallow dish, mix egg white and water. Dip fish into egg mixture, then coat with Bisquick mixture. Place in pan.
• Bake uncovered 10 minutes. Turn fish with spatula; bake about 15 minutes longer or until fish flakes easily with fork.

COD IN CREAMY AL AJILLO SAUCE RECIPE - (4.3/5)

Steps:

• You will need to use a saute pan with a lid. On medium-high, heat the olive oil and butter until melted, then add the onions. Cook onions until translucent before adding the garlic, bay leaf and parsley, cook for 2 or 3 more minutes. Bring the temperature to high and add the sherry, stirring constantly and allowing the alcohol to cook down. Add the fillets, giving them a turn to make sure both sides enjoy the sauciness. Allow them to cook for about 2 minutes per side (this may vary depending on thickness). Add the cream and swirl the pan around to distribute the cream evenly. Turn off the heat and cover with the lid, allow the steam and heat contained in the pan to continue cooking the fish. Serve it over white rice or with steamed veggies.

RED LOBSTER CHEDDAR BAY BISCUITS (COPYCAT)

Steps:

• NOTE: OLD BAY WITH LEMON & HERB SEASONING IS OFTEN DISPLAYED BY FISH AND SEAFOOD IN MOST MAJOR U.S. SUPERMARKET CHAIN BUTCHER DEPARTMENTS (SAFEWAY, ETC.). PLACE oven rack in center position; PREHEAT oven to 450°F.
• MEASURE 2 cups Bisquick, then 1/2 tablespoon yellow masa harina into a medium bowl; GRATE 2 tablespoons of cold firm butter using a cheese shredding grate; BLEND baking mix and butter mixture until coarse and crumbly; GRATE 1/2-3/4 cup shredded medium-sharp cheddar cheese into mixture in bowl without stirring (NOTE: DO NOT ADD TOO MUCH CHEESE OR BAKED BISCUITS WILL SCORCH).
• BLEND 1/4 teaspoon garlic powder into 2/3 cup milk; POUR mixture all at once over Bisquick and cheese in bowl; STIR ingredients just until a soft dough forms, without overmixing.
• DROP 9 evenly portioned spoonfuls of dough evenly on baking sheet.
• SEPARATE one egg, reserving the white in a small bowl; WHISK 3 tablespoons water into the bowl for the BEFORE-BAKING BASTE; BRUSH the dough lightly and evenly with this mixture.
• BAKE biscuits on the center rack at 450°F between 8-10 minutes or until golden brown; PROCEED to the next step while biscuits are baking.
• ADD 1/4 cup margarine or butter into a small microwave-safe bowl; MICROWAVE on 100% power for 40 seconds; STIR in the following BASTE ingredients: 1/2 teaspoon garlic powder, 1/4 teaspoon Old Bay Lemon & Herb Seasoning, 1/4 teaspoon lightly crushed dried parley flakes, and 1/8 teaspoon Accent seasoning.
• REMOVE baking sheet with biscuits from oven; TURN oven off.
• BRUSH tops of each baked biscuits generously with the AFTER-BAKING BASTE; RETURN baking sheet with basted biscuits to the cooling oven just long enough for baste to "bake" into biscuits (with oven OFF).
• SERVE hot and ENJOY!

OVEN-ROASTED FISH DINNER

Steps:

• Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray.
• In medium bowl, mix Bisquick mix, cornmeal, oregano and salt. Dip fish into yogurt, then coat with Bisquick mixture. Place in one side of pan. Toss remaining ingredients; spoon into other side of pan.
• Bake uncovered 18 to 22 minutes or until vegetables are crisp-tender and fish flakes easily with fork.

BISQUICK HERBED FISH RECIPE - (4.3/5)

Steps:

• If needed, cut fish into 2 serving pieces. In small shallow dish, stir Bisquick mix, bread crumbs, basil and salt. In another shallow dish beat the egg. In and 8" skillet, heat oil over medium het. Dip fish into egg then coat with the Bisquick mixture. Reduce heat to medium-low. Cook fish in oil 8 - 10 minutes until fish flakes easily with fork and is brown on both sides.