ALTON BROWN FISH RECIPES

Name: Pan Fried Fish
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Ingredients: 1 large or two small skin-on fish fillets, about 8 ounces (rainbow trout, small salmon, brown trout); Kosher salt; Ground black pepper; Flour for dredging; 2 tablespoon Canola oil; 3 tablespoons butter; 1 tablespoons capers, drained; 1 lemon, juiced

PAN FRIED FISH RECIPE | ALTON BROWN | FOOD NETWORK

Pan Fried Fish Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Categories main-dish

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 2 servings

Number Of Ingredients 8

Ingredients

1 large or two small skin-on fish fillets, about 8 ounces (rainbow trout, small salmon, brown trout)
Kosher salt
Ground black pepper
Flour for dredging
2 tablespoon Canola oil
3 tablespoons butter
1 tablespoons capers, drained
1 lemon, juiced

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.

FISH AND CHIPS-ALTON BROWN RECIPE - FOOD.COM

Fish and Chips-Alton Brown Recipe - Food.com image

Make and share this Fish and Chips-Alton Brown recipe from Food.com.

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
Old Bay Seasoning
12 ounces beer, cold
1 1/2 lbs tilapia fillets, cut into 1-ounce strips
cornstarch, for dredging

Steps:

Heat oven to 200 degrees F.
Heat the safflower oil in a 5-quart Dutch oven over high heat until it reaches 320 degrees.
Using a V-slicer with a wide blade, slice the potatoes with the skin on. Place in a large bowl with cold water.
In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes. Note: The batter can be made up to 1 hour ahead of time.
Drain potatoes thoroughly, removing any excess water. When oil reaches 320 degrees, submerge the potatoes in the oil. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature.
Increase the temperature of the oil to 375 degrees. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain on roasting rack. Season with kosher salt while hot and hold in the oven.
Allow oil to return to 350 degrees. Lightly dredge fish strips in cornstarch. Working in small batches, dip the fish into batter and immerse into hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes. Drain the fish on the roasting rack. Serve with malt vinegar.

Nutrition Facts : Calories 431.4, FatContent 3.5, SaturatedFatContent 1.1, CholesterolContent 85.1, SodiumContent 801.7, CarbohydrateContent 51.8, FiberContent 1.7, SugarContent 0.2, ProteinContent 41.1

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