Best Pan Fried Bluefish With Spicy Tomato And Bacon Vinaigrette Recipes

PAN FRIED BLUEFISH RECIPE

Steps:

• Lightly rinse fish fillets and place on paper towel lined plate to drain.
• Setup your dredging station with flour, milk, cornmeal, each in separate containers.
• Dredge each fillet, one at a time, through the flour, coating both sides well.
• Dip into milk, coating both sides, place fillets side by side on a plate.
• Sprinkle fillets lightly with seasonings, Salt, Black Pepper, Garlic Powder, Cayenne Pepper, Paprika.
• Dredge fillets, one at a time, through the cornmeal, coating both sides.
• Place coated fillets, side by side on a plate and let rest for about 5 minutes.
• Add about 1/2 inch to a skillet placed over medium to medium-high heat.
• Test oil for proper frying temperature by sprinkling a pinch of cornmeal into the oil. If it sinks to the bottom, oil is not hot enough. If the cornmeal "dances" across the top, oil is ready. If using a thermometer, oil should be at about 350º or slightly higher.
• Carefully add fillets, one at a time, into the hot oil. It's hot and may splatter so use caution.
• Add other fillets into the pan, one at a time but do not crowd the pan. They need room to cook.
• Cook fillets for about 2-3 minutes or until the bottom edges begin to slightly brown.
• Carefully turn each fillet and let cook another 1-2 minutes until done.
• Remove fillets from hot oil, place on a plate lined with paper towels to drain.
• Serve hot and enjoy!

PAN FRIED BLUEFISH

Steps:

• Preheat cast iron pan on high heat and then add the oil, add garlic and ginger for a minute, then take it out of the pan, put garlic and ginger on top of the blue fish filets, sear bluefish filets about 4 minutes a side, add soy sauce and lemon occassionaly...

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.

FAST VIETNAMESE CARAMEL BLUEFISH

Steps:

• Brush fish all over with oil. Remove outer layer of lemongrass stalk and cut stalk into 2-inch lengths. Using the butt of a kitchen knife, pound and bruise stalks all over.
• Place lemongrass pieces, sugar, fish sauce, soy sauce, ginger and black pepper in a large skillet. Bring to a simmer over medium-high heat, and reduce sauce for 1 to 2 minutes, until syrupy.
• Place fish, skin side-down, in pan. Simmer, basting fish frequently with pan sauce, for 2 minutes; carefully turn fish and continue cooking until fish is just cooked through, 2 to 3 minutes longer.
• Transfer fish to a serving plate and garnish with scallion, jalapeño and cilantro. Drizzle with additional sauce. Serve over rice, if desired.

PANFRIED FISH FILLETS

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.

PAN-FRIED BLACKFISH FILLETS WITH WARM HERB VINAIGRETTE

Steps:

• Scrape off any remaining scales and season the fillets on both sides with salt and pepper.
• Heat 2 to 4 tablespoons of olive oil in a large pan or skillet over medium heat, using the smaller amount of oil for a nonstick pan. Add the fillets and adjust the heat according to their thickness. (The thicker the fillet the lower the heat.) If your pan is not large enough to hold all the fillets without overcrowding, saute them in two batches, adding more oil if necessary for the second batch. Cook the fillets for about 4 minutes altogether for a 1/2-inch-thick fillet, turning them halfway through the cooking time (or covering them if fragile), and transfer them to hot plates or a hot platter.
• Wipe the oil out of the pan with a paper towel and add the vinegar, extra-virgin olive oil and the herbs. Return the pan to the heat and bring the sauce to a rapid boil for half a minute. Remove from the heat. Season with salt and pepper to taste, spoon over the blackfish fillets and serve immediately.

PAN-FRIED BLUEFISH WITH SPICY TOMATO AND BACON VINAIGRETTE

Steps:

• In a medium nonreactive bowl, mix the tomatoes with 1/2 tsp each salt and black pepper and the sugar and let rest about 10 minutes. Meanwhile, in a large non-stick skillet over medium heat, fry the bacon, stirring often, until rendered and crisp, about 5 minutes. Use a slotted spoon to remove the bacon to a paper towel-lined plate to drain. Set aside. Add 1 1/2 tbsp rendered bacon fat (discard the rest and wipe the skillet clean) to the tomatoes, then add red pepper flakes, cumin, garlic, vinegar, 1/2 tsp salt, and black pepper to taste, and stir to mix. Vigorously stir in 2 tbsp of oil, and set aside. Place the flour in shallow dish; dredge the fish fillets and season with salt and black pepper. Add the remaining 2 tbsp of oil to the skillet, return it to medium-high heat, and heat until the oil ripples. Cook the fish until lightly browned and just cooked through, about 4 minutes per side. Remove the fish to a platter; add the bacon to the vinaigrette and stir to blend, if necessary. Spoon the vinaigrette over the fish, sprinkle with parsley, and serve at once.