CRISPY OVEN-BAKED FISH RECIPE - PILLSBURY.COM
There are lots of baked fish recipes out there, but this oven-fried version is hands-down our favorite. With just 10 minutes of prep time, this recipe is fast and easy enough to satisfy your Friday fish fry cravings any night of the week. It would also taste great served on a bun with tartar sauce and a slice of cheese (so go ahead and ditch the drive-thru).
Provided by Pillsbury Kitchens
Total Time 30 minutes
Prep Time 10 minutes
Yield 2
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Line cookie sheet with foil; generously spray foil with cooking spray. In shallow bowl or dish, beat egg and water with wire whisk until well blended. In another shallow bowl or dish, mix bread crumbs, lemon-pepper seasoning and garlic salt.
- Dip fish into egg mixture; coat with bread crumb mixture. Place on cookie sheet. Spray fish with cooking spray.
- Bake 10 minutes. Turn fillets; bake 5 to 10 minutes longer or until fish flakes easily with fork. Place fillets on serving platter; garnish with lemon wedges.
Nutrition Facts : Calories 240 , CarbohydrateContent 15 g, CholesterolContent 170 mg, FatContent 0 , FiberContent 1 g, ProteinContent 23 g, SaturatedFatContent 2 1/2 g, ServingSize 1 Serving, SodiumContent 700 mg, SugarContent 2 g, TransFatContent 0 g
HOW TO MAKE CRISPY BEER BATTERED FISH AT HOME | KITCHN
Steps:
- Heat the oil. Heat 6 cups vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until 365ºF. Meanwhile, fit a wire rack over a rimmed baking sheet. Prepare the dry ingredients and fish.
- Mix the dry ingredients. Place 2/3 cup of the rice flour in a pie plate. Place the remaining 2/3 cup rice flour, 1/2 cup all-purpose flour, 1 1/2 teaspoons of the kosher salt, 1 1/4 teaspoons baking powder, and 1/4 teaspoon cayenne pepper in a large bowl and whisk to combine.
- Dry and flour the fish. Pat 1 1/2 pounds skinless white fish fillets dry with paper towels. Check for and remove any bones. Cut the fish crosswise into 3-inch pieces. Season with the remaining 1/2 teaspoon kosher salt. Working with one piece at a time, coat the fish completely in the rice flour and place in a single layer on a baking sheet.
- Make the beer batter. When the oil is around 325ºF, add 1 cup cold beer to the flour mixture and whisk until smooth.
- Fry half the fish. When the oil reaches 365ºF, add half of the floured fish to the batter and stir to coat. Pick up the fish one piece at a time, let the excess batter drip back into the bowl, and carefully place in the oil. Don’t stack pieces on top of each other or they will stick together. Fry, stirring and flipping them occasionally with tongs, until cooked through and golden brown, about 5 minutes.
- Drain the fried fish. Transfer the fried fish to the wire rack.
- Finish frying and serve. Repeat battering and frying the remaining fish. Serve with lemon wedges, tartar sauce, or malt vinegar.
Nutrition Facts : SaturatedFatContent 0.5 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 56.6 g, SugarContent 0.1 g, ServingSize Serves 4, ProteinContent 35.3 g, FatContent 2.1 g, Calories 415 cal, SodiumContent 699.0 mg, FiberContent 1.7 g, CholesterolContent 0 mg
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