PANFRIED FISH FILLETS
Frying is one of the easiest and most popular ways to cook fish.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 215, Carbohydrate 5 g, Cholesterol 90 mg, Fiber 0 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 300 mg
PANKO PANFRIED FISH STRIPS
Enjoy these fish strips made using Progresso® bread crumbs - a tasty dinner that's ready in just 20 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Sprinkle garlic powder, salt and pepper evenly over fish. Place buttermilk and bread crumbs in separate shallow bowls. Dip fish strips, one at a time, in buttermilk, then coat with bread crumbs.
- In 12-inch nonstick skillet, heat 2 1/4 teaspoons of the oil over medium-high heat. Add 4 fish strips. Reduce heat to medium; cook 8 minutes, turning once, until fish flakes easily with fork. Remove from skillet to plate; cover to keep warm. Repeat with remaining 2 1/4 teaspoons oil and 4 fish strips.
Nutrition Facts : Calories 310, Carbohydrate 18 g, Fat 1, Fiber 1 g, Protein 39 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 490 mg
PANFRIED FISH FILLETS
Frying is one of the easiest and most popular ways to cook fish.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 215, Carbohydrate 5 g, Cholesterol 90 mg, Fiber 0 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 300 mg
PANFRIED FISH WITH FRESH BEETROOT SALSA
Jazz up white fish with beetroot salsa
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 9
Steps:
- Put the diced cooked beetroot into a bowl. Add the chopped spring onions, seeded and chopped red chilli, chopped fresh mint, lemon juice and olive oil. Season and stir well.
- Dust the fillets of unskinned firm white fish with a little plain flour. Melt the butter in a large pan with the olive oil. Fry the fish fillets on each side for 3-4 minutes until just tender. Serve with the beetroot salsa.
PANFRIED FISH
Enjoy your dinner with this delicious and easy fried fish - ready in 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- In 10-inch skillet, heat oil (1/8 inch) over medium heat. Cut fish into 6 serving pieces. Sprinkle both sides of fish with salt and pepper.
- In small bowl, beat egg and water with fork or wire whisk until blended. Place flour in shallow dish. Dip fish into egg, then coat with flour.
- Fry batches of fish in oil 6 to 10 minutes, turning once, until fish flakes easily with fork and is brown on both sides. (Fish cooks very quickly, especially the thinner tail sections; be careful not to overcook.) Remove with slotted spoon; drain on paper towels.
Nutrition Facts : Calories 200, Carbohydrate 11 g, Cholesterol 95 mg, Fat 1/2, Fiber 0 g, Protein 24 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 0 g, TransFat 0 g
YOUR BASIC PANFRIED FISH
From Betty Crocker's "Good and Easy" Cookbook from 1971, this is your basic panfried fish. For a variation, you can make Fish Almondine by browning 1/4 cup butter in a small skillet; stir in 1/4 cup toasted slivered blanched almonds, 1/4 teaspoon salt and 2 teaspoons lemon juice. Just before serving, top fish with this almond butter. :)
Provided by BeccaB3c
Categories High Protein
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- If fillets are large, cut into serving pieces.
- Season with salt and pepper.
- Beat egg and water slightly.
- Dip fish into egg, then coat with flour.
- Melt shortening (1/8 inch) in skillet; fry fish over medium heat, about 10 minutes.
Nutrition Facts : Calories 369.8, Fat 3.5, SaturatedFat 0.8, Cholesterol 171.2, Sodium 776.7, Carbohydrate 24, Fiber 0.9, Sugar 0.1, Protein 56.5
PANFRIED WHOLE FISH WITH THAI GINGER SAUCE
Steps:
- Preparing the sauce: Rinse the mushrooms under cold running water and then soak them in the hot water for about 30 minutes. Remove and discard the mushroom stems, slice and reserve the caps, and save the soaking liquid. Carefully pour the soaking liquid into a small sauce pan, leaving behind any bits of grit or sand. Add the sliced mushrooms and the remaining ingredients. Bring to a simmer very gently for about 10 minutes
- Cooking the fish: Season the fish with salt and pepper and roll them in flour. Pat them thoroughly to shake off any excess flour. In a non-stick pan, saute the fish over medium to high heat in oil until crispy on both sides (10 minutes per inch of thickness). Quickly transfer to a baking sheet covered with paper towels and pat the fish to get rid of any clinging oil. Transfer again to heated plates, pour the sauce over each fillet, and serve immediately.
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