Best Oat Crusted Fish Recipes

OAT CRUSTED FISH

Oat Crusted Fish image

Another way to enjoy your deep-fried fish. I think it is traditionally Scottish. Try it for a change. Serve warm with chips and lemon or salad.

Provided by Anonymous

Categories Seafood Fish

Time 25m

Yield 2

Number Of Ingredients 7

Ingredients

vegetable oil for frying
1 egg, beaten
⅓ cup milk
4 (6 ounce) fillets cod
2 tablespoons all-purpose flour for coating
2 cups quick-cooking oats
salt and pepper to taste

Steps:

Warm oil in a large skillet over medium-high heat.
In a bowl, whisk together egg and milk. Coat cod fillets with flour; shake off excess. Dip cod in egg mixture; allow excess to drip off. Coat cod with oats.
Place fish one at a time in hot oil; fry about 2 1/2 minutes, then turn over, and fry about 2 1/2 minutes more. Remove to paper towels. Season to taste with salt and pepper.

Nutrition Facts : Calories 764.3 calories, Carbohydrate 62.9 g, Cholesterol 240.7 mg, Fat 21.9 g, Fiber 8.4 g, Protein 75.8 g, SaturatedFat 4 g, Sodium 238.1 mg, Sugar 2.9 g

CRISPY OAT CRUSTED FISH FILLETS WITH CARNATION TARTAR SAUCE

Crispy Oat Crusted Fish Fillets with Carnation Tartar Sauce image

Try this healthy take on breaded fish the next time you have an urge for something fried. Carnation Evaporated Lowfat 2% Milk serves as an incredibly versatile ingredient in this dual recipe for the breading and tartar sauce. Cooking the fish on the stove makes this perfect for everyday. Evaporated milk along with light cream cheese, relish and vinegar in the tartar sauce complements this fish dinner.

Provided by @MakeItYours

Number Of Ingredients 15

Ingredients

TARTAR SAUCE
1 1 package (8 oz.)
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
1/2 1/2 cup sweet pickle relish
2 2 tablespoons white vinegar
1/4 1/4 teaspoon salt
1/4 1/4 teaspoon ground black pepper
CRUSTED FISH
2 2 large egg whites, beaten
1 1/2 1 1/2 cups quick-cooking oats
1 1/2 1 1/2 teaspoons garlic powder
1 1 teaspoon paprika
1 1/2 1 1/2 lbs. fresh or frozen (thawed) white fish fillets (such as tilapia)
2 2 tablespoons olive oil
lemon wedges

Steps:

FOR TARTAR SAUCE:
BEAT cream cheese and 2/3 cup evaporated milk in small mixer bowl until creamy. (Save remaining evaporated milk for the fish). Stir in relish, vinegar, salt and pepper. Store refrigerated in covered container for up to 4 days. Makes about 2 1/2 cups.
FOR CRUSTED FISH:
COMBINE remaining evaporated milk and egg whites in shallow dish. Combine oats, garlic powder and paprika in medium bowl. Dip fish fillets into evaporated milk mixture, coating both sides and then into oat mixture. Press oats gently onto both sides of fish to form crust. Place coated fillets on baking sheet. Discard evaporated milk and oat mixtures after dipping.
HEAT oil in large, nonstick skillet over medium-high heat. Add fillets; cook for 4 to 5 minutes on each side or until fish flakes easily when tested with a fork. (Thicker fillets may take longer to cook.) Season with salt and pepper to taste. Serve with Creamy Carnation Tartar Sauce and lemon wedges.
TIPS:
• For Tartar Sauce with a kick, add hot pepper sauce to taste. • If your quick-cooking oats are large in size, they can be processed to a smaller size in a blender or food processor.