Best Pan Fried Cumin Chile Crusted Fish Recipes
PAN-FRIED FISH WITH BACON-MUSHROOM SAUCE
This easy-to-fix recipe is from the Australian Women's Weekly *Best Seafood Recipes* cookbook & turns whatever variety of white fish fillets you choose into a company-worthy taste treat. The sauce is the *STAR* here & can be made several hrs in advance, but the fish fillets are best cooked just prior to serving. *Enjoy*
Provided by twissis
Categories < 30 Mins
Time 20m
Yield 4 Fish Fillets W/Sauce, 4 serving(s)
Number Of Ingredients 10
Steps:
- For Bacon-Mushroom Sauce:.
- Put bacon & onion in a sml saucepan over med-heat. Stir constantly & cook for 2 min or till onion is soft.
- Add cream, shallots & cornstarch blended w/water. Stir constantly till mixture boils & begins to thicken.
- Add mushrooms, simmer for 1 min & set aside.
- For Fish Fillets:.
- Dredge fish fillets in flour & shake off any excess (I just shake them gently in a sml plastic bag filled w/the flour).
- Heat butter in a lrg frying pan, add fish in a single layer & cook over med-heat for about 4 min on ea side or till fish is tender.
- To Serve: Spoon sauce equally over ea fish fillet & serve immediately (I also sprinkle the final assembly w/fresh parsley & a few capers).
- NOTE: If the sauce becomes thicker than desired, warm gently over low heat & add sml amts of milk or cream to thin it to your desired consistency.
Nutrition Facts : Calories 428.7, Fat 33, SaturatedFat 19, Cholesterol 158.7, Sodium 255.3, Carbohydrate 12.6, Fiber 1.2, Sugar 2, Protein 21
MOIST PAN-FRIED FISH
Uber yummy fish with a thin crispy coating. The coating can also be used to create fantastic fried chicken!
Provided by The Sugar Witch
Categories Chicken
Time 45m
Yield 5-7 serving(s)
Number Of Ingredients 10
Steps:
- Mix cornstarch and herbs in a bowl, set aside.
- Whisk eggs with milk and cayenne until a butter-yellow color is achieved. Set aside.
- Dip each fish fillet half in egg mixture, let excess drip off. Then coat in cornstarch mix. Set on plates so they do not stick together.
- Melt about 1/2 a Tbsp of butter in a large skillet. Add 5 or 6 fillet halves. Add butter as needed to keep the coating from drying out.
- Cook until a deep golden color is achieved and fish is cooked through. It should flake easily.
- Enjoy!
Nutrition Facts : Calories 362.6, Fat 22.5, SaturatedFat 13.3, Cholesterol 178.2, Sodium 281.4, Carbohydrate 14.2, Fiber 0.3, Sugar 0.1, Protein 24.9
CHILI-CUMIN FRIED FISH
Steps:
- Sprinkle fish fillets generously on all sides with coarse salt; let stand 30 minutes. Rinse fish to remove salt and pat dry with paper towels.
- Place eggs and matzo meal in separate large shallow bowls. Mix chili powder, cumin, black pepper and 1/2 teaspoon coarse salt in small bowl to blend. Sprinkle fish generously with chili powder mixture. Dip fish into eggs, then into matzo meal, coating completely. Transfer fish to waxed paper.
- Heat 1/4 cup oil in heavy large skillet over medium-high heat. Working in batches, fry fish in single layer until just opaque in center and golden brown, adding more oil if necessary, about 5 minutes per side. Transfer fish to paper towels and drain.
- Arrange fish on platter. Garnish with lemon wedges and cilantro sprigs.
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