41018 crispy pan fried fish Recipes

thick blue hake fillets or 1 1/2-2 lbs white fish fillets, vegetable oil, eggs, water, paprika, salt or 1 tsp substitute, flour, cornstarch, baking powder, milk

yellowtail , scaled and filleted, skin on, coarse salt, oil for pan frying, onions, sliced, garlic, chopped, mustard seed, ginger paste, grape vinegar, half cup water, half cup golden brown sugar, coriander, ground, cumin, ground, masala, turmeric, bay leaves, allspice berries, peppercorns

tilapia fillets cut into 1 inch cubes, soy sauce, black pepper, corn starch, a tsp chilli or hot sauce (optional), oil, sized onions, thinly sliced, sized tomatoes, chopped, green chillies, chopped, cumin seeds, garlic, finely minced, chilli powder (adjust to your spice level), coriander powder, cilantro, chopped, oil + some for pan frying

your favorite diced tomatoes (add another can if feeding more than 4 people), frozen fish such as red snapper , cod, etc. or fresh fish of your choice., water (for four people), yellow or white onion, vegetables, chopped (see below ), chopped fresh parsley or italian flat leaf parsley, tb chopped garlic, season with salt and pepper before serving based on your personal taste., you can add as many or as few chopped vegetables as you like. you can also use more or less fish depending on how thick you like your chowder to be.), this recipe can also be made with leftover fish and leftover vegetables. i do not suggest using leftover fish sticks or any other fried fish unless you remove the breaded topping first. if you do use fish that has been cooked, just add it to the chowder about two minutes before serving to heat it to the temperature of the other ingredients in the pot., if you prefer a mexican flavor , add 1 tsp. cumin and 1/2 tsp oregano with a dash of cayenne pepper (or more for a hotter flavor), if you prefer an italian flavor , add 1/2 tsp of italian seasonings or 1 tsp oregano, vegetables to be added are based on your favorites and what you may or may not have in your pantry at the time. here are some of my favorite additions for your review, diced potatoes , celery, carrots, zucchini, leeks, mushrooms, cabbage, mild chile peppers, red onions, artichoke hearts, and green or red bell peppers. you can add a handful of fresh spinach or 1/4 cup of frozen spinach. you can always add a can of mixed vegetables and of course, you can use frozen vegetables. i do not suggest using broccoli. corn is also a good addition. you can add a can of drained corn, black beans and a few tbsp of salsa for a great mexican fish soup., use canned tomatoes that have additional vegs in them such as mexican-style with chilies and onions, italian-style with peppers or anything other blend you prefer.)

fish fillets, i use halibut or 1 1/2 lbs cod, milk, crushed potato chips, grated parmesan cheese, thyme, dry breadcrumbs, butter, melted

olive oil, for frying, fresh flounder fillets (or other white fish), seafood seasoning, plus more for sprinkling (recipe below ), all-purpose flour, panko breadcrumbs (or regular breadcrumbs), eggs, beaten, french baguette, cut into 4 servings (or use bread of choice or buns), tomatoes , slices, romaine leaves, sliced thin (chiffonade), red onion, sliced thin, hot relish (amish or indian), capers, dijon mustard, chopped fresh tarragon leaves (or 1/4 tsp. dried ), fish sauce, fresh ground black pepper, worcestershire sauce, lemon , juice of, hot sauce, mayonnaise, onion powder, pepper, salt, thyme, paprika, sage, rosemary, celery seed, cayenne (optional)

eggs, beaten, crushed saltine crackers (about 45 crackers), fish fillets (use a firm, white , about 1/2 inch thick such as -- white , tilapia, sea bass), vegetable oil (for frying )

fish fillet, deboned and cut into small pieces, bread, water, salt and pepper, parsley, paprika, eggs, divided, flour, breadcrumbs , as needed, cooking oil

olive oil , left over from frying fish if not too dark or 1/2 cup fresh, onion, finely chopped (about 1/2 cup), garlic cloves, finely chopped, bay leaf, chopped parsley, paprika or 1 tbsp smoked, cider vinegar or 1/2 cup red wine vinegar, coarse salt (to taste), white pepper or 1/4 tsp black pepper

fish fillet, plain breadcrumbs, paprika, season salt, onion powder, butter, oil

firm white fish fillets, oil, for pan frying, flour, for dusting (plain ), salt, brown sugar, fresh ginger , finley chopped, garlic cloves, minced, chopped spring onions (scallions) or 1/2 cup shallot, chopped, chopped fresh chili pepper (you be the judge on that more or lessor omite), good quality soy sauce (use good soy its important to the dish)

new potatoes, thick cod fish fillets, olive oil, butter, salt and pepper, fresh parsley, finely chopped, lemons , zest of, grated (recipe calls for 3), garlic cloves, finely chopped, black peppercorns, crushed, extra virgin olive oil (2 1/2 fl.ozs.), white vinegar (recipe calls for wine vinegar), ripe tomatoes, de-seeded and diced finely, crushed black pepper

tilapia fillets, filet, olive oil, for pan-frying, salt, pepper, fresh buns or 1 fresh crusty bread, lettuce (or alfalfa sprouts), tomato, sliced thin, cajun mayonnaise, mayonnaise, squirt lemon, hot sauce

egg, dijon mustard, fine dry whole wheat bread crumbs, brown sugar, minced parsley, dried thyme, rosemary, dry mustard, salt, pepper, grated large orange , zest of, pan dressed trout, milk, cornstarch, coarse grain mustard, orange , juice of

halibut fillets (preferably alaskan), skin removed, all-purpose flour, seasoned salt or essence, divided, pepper, divided, eggs, panko (japanese bread crumbs), dried parsley, dried dill, dried marjoram, vegetable oil, for pan-frying, lemon wedges

fried cheese, vegetable oil as needed, bisquick baking mix, milk, egg, monterey jack , cheddar, american, swiss, or mozzarella cheese cut into 1-inch cubes, in a large frying pan heat 2 inches of oil to 375 degrees f. in mixing bowl, mix bisquick, milk, and egg and beat with hand beaters until smooth. dredge cheese cubes in bisquick, coating them lightly. insert round, wooden toothpicks into each cheese cube. dip cheese cubes into batter, covering them completely and fry several cubes at 1 time. turn them carefully to allow for even cooking. cook until they are golden brown, 1-2 minutes. drain on paper towels. serve.

onion, diced, potatoes, cut into 2cm cubes, pumpkin, cut into 2cm cubes, ground cumin, ground coriander, minced garlic clove, ground ginger, dry crushed red pepper, salt, crushed tomatoes, chicken stock or 1 cup fish stock, white fish fillets, garam masala powder, almonds