PAN-FRIED BREADED TROUT
ONE SUMMER when my husband and I were enjoying our first "getaway" in years, we found ourselves stranded in our cabin cruiser with a dead battery. When hunger set in, my husband rigged up a fishing line, and soon there were two trout sizzling on the portable grill. We eventually made it home all right...and kept the recipe we'd devised. -Felicia Cummings, Raymond, Maine
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Rinse fish in cold water; pat dry. In a shallow bowl, combine the cheese, cracker crumbs, cornmeal, garlic salt and pepper. In another bowl, beat eggs and milk. Dip fish in the egg mixture, then gently roll in the crumb mixture., In a large skillet, fry fish in oil for 3-4 minutes on each side or until it flakes easily with a fork. Garnish with lemon, chives and/or parsley if desired.
Nutrition Facts : Calories 524 calories, Fat 39g fat (8g saturated fat), Cholesterol 152mg cholesterol, Sodium 441mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 22g protein.
PAN-FRIED TILAPIA
Steps:
- Heat butter and olive oil in a large skillet over medium heat. Add onion, garlic, Cajun seasoning, basil, parsley, and lemon-pepper seasoning. Stir until fragrant, about 30 seconds. Add tilapia fillets and increase heat to medium-high.
- Cook tilapia until opaque and easily flaked with a fork, 3 to 4 minutes per side. Adjust temperature if it browns too quickly.
Nutrition Facts : Calories 193.2 calories, Carbohydrate 1.7 g, Cholesterol 56.9 mg, Fat 9.7 g, Fiber 0.3 g, Protein 23.6 g, SaturatedFat 4.3 g, Sodium 268.4 mg, Sugar 0.2 g
BREADED PAN-FRIED SALMON
I love this recipe, it is absolutely delici-oso! These breaded pan-fried salmon fillets are best served with steamed rice and spring mix salad, or broccoli florets and mashed potatoes, or on a toasted roll for a sandwich.
Provided by ShareWithMe
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oil to 350 degrees F (175 degrees C) in a cast iron skillet over medium heat.
- Whisk cornmeal, flour, seasoned salt, lemon pepper, kosher salt, and white pepper together in a medium bowl.
- Crack eggs into a separate bowl; beat about 10 seconds. Dip salmon fillet into the eggs and coat completely. Dredge salmon in the cornmeal mixture to cover completely. Shake off excess.
- Lower salmon carefully into the hot oil in batches of 2 or 3. Fry, flipping halfway, until a golden brown crust forms, 8 to 10 minutes. Transfer to a plate lined with 3 to 4 sheets of paper towels to drain. Repeat with remaining salmon.
Nutrition Facts : Calories 379.8 calories, Carbohydrate 36.2 g, Cholesterol 144.1 mg, Fat 11.2 g, Fiber 1.8 g, Protein 31.3 g, SaturatedFat 2.4 g, Sodium 1619.4 mg, Sugar 0.8 g
BREADED PAN-FRIED COD RECIPE
Keith Kamikawa's breaded pan-fried cod recipe is part of his Friday fish fry rotation, but you can enjoy his savory, crunchy dish any day of the week.
Provided by Keith Kamikawa,Mashed Staff
Categories dinner, lunch
Time 20m
Number Of Ingredients 17
Steps:
- Make the tartar sauce by combining mayonnaise, vinegar, lemon juice, Dijon mustard, Worcestershire sauce, relish, chopped fresh dill, ⅛ teaspoon black pepper, and salt in a bowl. Mix thoroughly and refrigerate until ready to serve.
- To make the breading, combine panko breadcrumbs, celery salt, paprika, cayenne, and ¼ teaspoon black pepper.
- Crack an egg into a bowl and beat.
- Set up a breading station with four bowls in this order: bowl holding cod, bowl holding flour, bowl holding beaten egg, and bowl of breading.
- Working with one piece of cod at a time, dredge the cod in flour, then coat the cod in egg, and finally thoroughly coat the cod in the seasoned breadcrumbs. Repeat until all of the cod is breaded.
- Heat a 10 or 12-inch nonstick pan on medium heat and add the vegetable oil. Once the oil begins to shimmer, add the cod spaced evenly in the pan. Pan fry for 5 minutes. Rotate each piece of cod 180 degrees ½ way through to evenly brown the top.
- After 5 minutes flip the cod, and set heat to medium-low. Pan fry for another 5 minutes, once again rotating the cod ½ way through to evenly brown the bottom.
- Serve immediately with a side of tartar sauce.
Nutrition Facts : Calories 291 calories, Carbohydrate 14 g carbohydrates, Cholesterol 40 mg cholesterol, Fat 21 g fat, Fiber 1 g fiber, Protein 10 g protein, SaturatedFat 2 g saturated fat, ServingSize 0 g, Sodium 166 mg, Sugar 1 g, TransFat 0 g
PAN-FRIED FLOUNDER
Make your next fish dinner Food Network's Pan-Fried Flounder recipe, and serve it with a bright lemon caper sauce.
Provided by Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Wash fillets in cold water and pat dry. Sprinkle with salt and pepper. Dredge fillets in flour. Place oil and 2 tablespoons butter in flat, heavy-bottomed skillet and heat on medium-high until butter melts. Keeping heat at medium-high, cook fish on 1 side about 3 minutes (more or less, depending on size of fillets), until deep brown and crispy. Turn fish and cook on second side, about 3 minutes. Turn fish only once.
- Remove fish to serving platter. Turn off heat. Into hot skillet, whisk in remaining 1 tablespoon butter. Add lemon juice. Pour in capers, liquid and all. Whisk. Pour thin sauce over fish fillets. serve at once.
PAN-FRIED CORNMEAL BATTER FISH
Make and share this Pan-Fried Cornmeal Batter Fish recipe from Food.com.
Provided by daisygrl64
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- in 9" pie pan stir together all ingredients except cornmeal, fish and oil.
- on waxed paper place cornmeal, dip fish into batter, then coat both sides of fish with cornmeal.
- in 10" skittle heat oil until hot.
- place 3 or 4 fish fillets in hot oil.
- cook over med heat until golden brown.
- turn and continue cooking until golden brown and fish flakes with a fork.
- repeat with remaining fish, place fried fish on paper towel to drain any excess oil.
- Serve with potatoes or rice.
Nutrition Facts : Calories 642, Fat 32.3, SaturatedFat 5.1, Cholesterol 175.4, Sodium 506.1, Carbohydrate 28.6, Fiber 1.7, Sugar 3.4, Protein 57.2
CRISPY FRIED FISH
Bring back the Friday night fish fry tradition with this updated recipe. Using Progresso panko crispy bread crumbs help the crust stay extra-crisp, while the fish remains moist.
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- In shallow dish, mix flour and seasoned salt. In medium bowl, beat eggs and beer with whisk. Place bread crumbs in large resealable food-storage plastic bag.
- In electric skillet or deep fryer, heat about 2 inches oil to 350°F. Coat both sides of fish fillets with flour mixture, then dip in beer mixture, letting excess drip back into bowl. Place 1 or 2 pieces of fish at a time in plastic bag with bread crumbs; seal bag and shake to coat completely.
- Fry fish in batches in hot oil about 4 minutes, turning once, until golden brown. Drain on paper towels. Serve hot.
Nutrition Facts : Calories 420, Carbohydrate 39 g, Cholesterol 240 mg, Fat 1 1/2, Fiber 0 g, Protein 41 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 2 g, TransFat 0 g
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.
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