FRYING FISH WITH FLOUR RECIPES

Name: Pan Fried Fish Coated In Egg And Flour Batter
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 4
Cuisine: American
Ingredients: 1 lb fish fillets; 1 egg; 1 cup flour; 2 tbsp oil; 1 tsp salt; 1/4 tsp pepper

PAN FRIED FISH COATED IN EGG AND FLOUR RECIPE - MELANIE COOKS

Pan Fried Fish Coated In Egg And Flour Recipe - Melanie Cooks image

This delicious fish is first dipped in egg, then coated in flour, and then pan-fried! Fish and chips, anyone?

Provided by MelanieCooks.com

Categories Fish

Total Time 13 minutes

Prep Time 5 minutes

Cook Time 8 minutes

Yield 4

Number Of Ingredients 6

Ingredients

1 lb fish fillets
1 egg
1 cup flour
2 tbsp oil
1 tsp salt
1/4 tsp pepper

Steps:

In a bowl, whisk the egg. Put the flour on a large plate.
Heat the oil in a large non-stick frying pan over medium-high heat.
Dip each fish fillet in the egg on both sides, then put the fish fillet on the plate with flour. The flour will stick to one side of the fish, then flip the fish so the flour sticks to the other side of the fish.
Put the fish coated with egg and flour on the frying pan. Sprinkle the fish with 1/2 tsp salt and 1/8 tsp pepper. Cook for 4 minutes, then flip the fish to the other side. Sprinkle with the remaining 1/2 tsp salt and 1/8 tsp of pepper. Cook for another 4 minutes, then remove from heat and serve.

SIMPLE FISH CAKE RECIPE | JAMIE OLIVER FISH RECIPES

Simple fish cake recipe | Jamie Oliver fish recipes image

Making your own fish cakes is so quick and easy – these ones taste great with tuna, too.

Total Time 1 hours

Yield 4

Number Of Ingredients 6

Ingredients

300 g potatoes
100 g salmon fillet skin on, scaled, pin-boned, from sustainable sources
olive oil
a few sprigs of fresh flat-leaf parsley
1 lemon
1 tablespoon plain flour plus extra for dusting

Steps:

1. Peel the potatoes, cut into 2cm chunks, and cook in boiling salted water for 10 minutes (or use baked potatoes – scoop out the potato and discard the skin).
2. Rub the salmon fillet all over with 1 teaspoon of oil and a pinch of sea salt and black pepper, then place in a colander and cover with tin foil.
3. When the time's up on the potatoes, place colander directly over the pan of boiling potatoes. Turn the heat down to medium-low and cook for 8 to 10 minutes, or until the salmon and potatoes are both cooked through.
4. Meanwhile, pick and finely chop the parsley leaves, discarding the stalks.
5. Once cooked, remove the fish from the colander to a plate, and discard the skin. Drain the potatoes, and leave to steam dry for 1 minute, then tip back into the pan.
6. Mash the potatoes, spreading the mash round the sides of the pan to help it cool down quickly. When the potatoes are cooled, transfer to a bowl.
7. Flake the salmon into the bowl, add 1 tablespoon of flour, the chopped parsley and a really good pinch of sea salt and black pepper. Finely grate over the lemon zest, then mash and mix together really well.
8. Dust a plate with a little flour. Divide the mixture into 4, then lightly shape and pat into circles about 2cm thick, dusting them with flour as you go. Put them onto a clean plate also dusted with a little flour. If you're going to freeze them, wrap them in clingfilm at this point and put them into the freezer. Otherwise simply pop them into the fridge for an hour before cooking – this will allow them to firm up slightly.
9. Heat 2 tablespoons of oil in a large frying pan over a medium heat, add the fishcakes and cook for 3 to 4 minutes on each side, or until crisp and golden – you may need to work in batches.
10. Serve straight away, with veg or salad and lemon wedges for squeezing over.

Nutrition Facts : Calories 186 calories, FatContent 10.5 g fat, SaturatedFatContent 1.6 g saturated fat, ProteinContent 7.1 g protein, CarbohydrateContent 16.9 g carbohydrate, SugarContent 0.5 g sugar, SodiumContent 0.5 g salt, FiberContent 1.3 g fibre

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SIMPLE FISH CAKE RECIPE | JAMIE OLIVER FISH RECIPES

Making your own fish cakes is so quick and easy – these ones taste great with tuna, too.
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/LowLactoseDiet
Calories 186 calories per serving

1. Peel the potatoes, cut into 2cm chunks, and cook in boiling salted water for 10 minutes (or use baked potatoes – scoop out the potato and discard the skin).
2. Rub the salmon fillet all over with 1 teaspoon of oil and a pinch of sea salt and black pepper, then place in a colander and cover with tin foil.
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5. Once cooked, remove the fish from the colander to a plate, and discard the skin. Drain the potatoes, and leave to steam dry for 1 minute, then tip back into the pan.
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8. Dust a plate with a little flour. Divide the mixture into 4, then lightly shape and pat into circles about 2cm thick, dusting them with flour as you go. Put them onto a clean plate also dusted with a little flour. If you're going to freeze them, wrap them in clingfilm at this point and put them into the freezer. Otherwise simply pop them into the fridge for an hour before cooking – this will allow them to firm up slightly.
9. Heat 2 tablespoons of oil in a large frying pan over a medium heat, add the fishcakes and cook for 3 to 4 minutes on each side, or until crisp and golden – you may need to work in batches.
10. Serve straight away, with veg or salad and lemon wedges for squeezing over.

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