HOW TO MAKE FISH FRIED RICE RECIPES

Name: Mom's Fried Fish
Prep time: 30 min
Total time: 30 min
Yield: 6 servings.
Ingredients: 2 eggs, lightly beaten; 1-1/2 cups crushed saltines (about 45 crackers); 2 pounds whitefish fillets, cut in half lengthwise; Oil for frying; TARTAR SAUCE:; 1 cup mayonnaise; 2 tablespoons sweet pickle relish; 1 tablespoon finely chopped onion

MOM'S FRIED FISH RECIPE: HOW TO MAKE IT - TASTE OF HOME

Mom's Fried Fish Recipe: How to Make It - Taste of Home image

Our family has an annual fish fry that centers around my mom's recipe. I think she makes the finest fried fish around. It's flaky and flavorful with a golden cracker-crumb coating, and her homemade tartar sauce is a fitting complement.—Julie Jahnke, Green Lake, Wisconsin

Provided by Taste of Home

Categories Dinner

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0 minutes

Yield 6 servings.

Number Of Ingredients 8

Ingredients

2 eggs, lightly beaten
1-1/2 cups crushed saltines (about 45 crackers)
2 pounds whitefish fillets, cut in half lengthwise
Oil for frying
TARTAR SAUCE:
1 cup mayonnaise
2 tablespoons sweet pickle relish
1 tablespoon finely chopped onion

Steps:

Place eggs and cracker crumbs in separate shallow bowls. Dip fillets into eggs, then coat with crumbs. Let stand for 5 minutes. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry fillets, a few at a time, for 2 minutes on each side or until fish is golden brown and flakes easily with a fork. Drain on paper towels. , In a small bowl, combine the tartar sauce ingredients. Serve with fish.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

BEST PRAWN FRIED RICE RECIPE - HOW TO MAKE PRAWN ... - DELISH

Best Prawn Fried Rice Recipe - How to Make Prawn ... - Delish image

This prawn fried rice recipe from Delish.com is so much fresher and healthier than that stuff that comes in the cardboard box.

Provided by Lena Abraham

Categories dinner

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 12

Ingredients

1 tbsp. vegetable oil
2 cloves garlic, crushed
2 carrots, peeled and finely chopped
1 green bell pepper, finely chopped
450 g prawns, peeled and deveined
600 g cooked white rice
150 g frozen peas, defrosted
2 tbsp. soy sauce
2 tsp. sesame oil
1 large egg, whisked
sriracha, for serving
2 tbsp. sliced spring onions

Steps:

In a medium pan over medium heat, heat oil. Add garlic and stir for one minute. Add carrots and peppers and sauté, 3 minutes, then add prawns and cook, 4 minutes, or until pink and opaque, stirring occasionally.
Stir in rice and peas and and season with soy sauce and sesame oil. Sauté for 2 more minutes.
Push rice to one side of the pan and add the egg. Stir egg constantly until almost fully cooked, then fold into rice mixture. Garnish with Sriracha and spring onions and serve.

More about "how to make fish fried rice recipes"

MOM'S FRIED FISH RECIPE: HOW TO MAKE IT - TASTE OF HOME

Our family has an annual fish fry that centers around my mom's recipe. I think she makes the finest fried fish around. It's flaky and flavorful with a golden cracker-crumb coating, and her homemade tartar sauce is a fitting complement.—Julie Jahnke, Green Lake, Wisconsin
From tasteofhome.com
Reviews 3.8
Total Time 30 minutes
Category Dinner
Calories per serving

Place eggs and cracker crumbs in separate shallow bowls. Dip fillets into eggs, then coat with crumbs. Let stand for 5 minutes. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry fillets, a few at a time, for 2 minutes on each side or until fish is golden brown and flakes easily with a fork. Drain on paper towels. , In a small bowl, combine the tartar sauce ingredients. Serve with fish.

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Push rice to one side of the pan and add the egg. Stir egg constantly until almost fully cooked, then fold into rice mixture. Garnish with Sriracha and spring onions and serve.

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In a large saucepan, combine the broth, rice, Italian seasoning and garlic powder, bring to a boil. Transfer to a greased 11x7-in. baking dish. Cover and bake at 375° for 10 minutes. Add the broccoli, Parmesan cheese and half of the onions. Top with fish fillets; sprinkle with paprika., Cover and bake 20-25 minutes longer or until the fish flakes easily with a fork. Uncover; sprinkle with cheddar cheese and remaining onions. Return to the oven for 3 minutes or until cheese is melted.

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There are so many variations on this wonderful dish – for me, it’s all about sumptuous fluffy rice with tang and seasoning. Classically there’d be some sort of smoky ribs or ham in the mix, but you can use the principle of this recipe to suit what you’ve got in the fridge and, of course, you can go veggie if you want to. It’s brilliant for embracing odds and ends from your veg drawer, and hopefully will help you to eat the rainbow. As with most stir-fries, this one is all in the prep, setting you up for fast and efficient cooking. You can absolutely make more portions, but it’s best to cook them no more than 2 portions at a time.
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1. Cook the rice according to the packet instructions, then drain and leave to cool. If you spread it across a plate, it will cool more quickly.
2. Now prep the veg – chop everything into strips or chunks that are about the same size so it will be a pleasure to eat. Chop asparagus spears into 2cm lengths, halve or quarter baby corn, matchstick the carrot, and shred up cabbage – you get the idea.
3. Peel and finely slice the garlic. Peel and finely chop or grate the ginger.
4. Put a large non-stick frying pan or wok on a medium-high heat.
5. Beat the egg. Put 1 teaspoon of olive oil into the hot pan, then pour in the egg, swirling it around the pan to cover the base, essentially like a thin egg pancake. Let it cook through, then ease out of the pan with a spatula, roll it up and finely slice.
6. Put ½ a tablespoon of olive oil into the hot pan. Finely slice the sausage and bacon, then add to the pan. Stir-fry until golden, then go in with the prawns, garlic and ginger.
7. Stir in the curry paste until everything is coated, then start adding your veg, getting stuff that needs a bit longer in there first like carrots and leek. Keep stirring or tossing and adding the veg until it’s all in there.
8. Mix in the cool rice and stir-fry until it’s hot through and the veg are just cooked.
9. Add the soy, then toss in the egg ribbons.
10. Divide between your plates, sprinkle over the seeds, season to perfection with more soy if you like, and finish with a drizzle of chilli jam. Eat right away – heaven!

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Return vegetables to the skillet and stir to integrate. Add wine or water and cook, stirring, for approximately 1 minute. Add soy sauce and sesame oil, then taste and add salt and pepper if necessary. Turn off heat, stir in the cilantro and serve.

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MOM'S FRIED FISH RECIPE: HOW TO MAKE IT - TASTE OF HOME

Place eggs and cracker crumbs in separate shallow bowls. Dip fillets into eggs, then coat with crumbs. Let stand for 5 minutes. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry fillets, a few at a time, for 2 minutes on each side or until fish is golden brown and flakes easily with a fork. Drain on paper towels. , In a small bowl, combine the tartar sauce ingredients. Serve with fish.

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This prawn fried rice recipe from Delish.com is so much fresher and healthier than that stuff that comes in the cardboard box.
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Push rice to one side of the pan and add the egg. Stir egg constantly until almost fully cooked, then fold into rice mixture. Garnish with Sriracha and spring onions and serve.

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1. Cook the rice according to the packet instructions, then drain and leave to cool. If you spread it across a plate, it will cool more quickly.
2. Now prep the veg – chop everything into strips or chunks that are about the same size so it will be a pleasure to eat. Chop asparagus spears into 2cm lengths, halve or quarter baby corn, matchstick the carrot, and shred up cabbage – you get the idea.
3. Peel and finely slice the garlic. Peel and finely chop or grate the ginger.
4. Put a large non-stick frying pan or wok on a medium-high heat.
5. Beat the egg. Put 1 teaspoon of olive oil into the hot pan, then pour in the egg, swirling it around the pan to cover the base, essentially like a thin egg pancake. Let it cook through, then ease out of the pan with a spatula, roll it up and finely slice.
6. Put ½ a tablespoon of olive oil into the hot pan. Finely slice the sausage and bacon, then add to the pan. Stir-fry until golden, then go in with the prawns, garlic and ginger.
7. Stir in the curry paste until everything is coated, then start adding your veg, getting stuff that needs a bit longer in there first like carrots and leek. Keep stirring or tossing and adding the veg until it’s all in there.
8. Mix in the cool rice and stir-fry until it’s hot through and the veg are just cooked.
9. Add the soy, then toss in the egg ribbons.
10. Divide between your plates, sprinkle over the seeds, season to perfection with more soy if you like, and finish with a drizzle of chilli jam. Eat right away – heaven!

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Return vegetables to the skillet and stir to integrate. Add wine or water and cook, stirring, for approximately 1 minute. Add soy sauce and sesame oil, then taste and add salt and pepper if necessary. Turn off heat, stir in the cilantro and serve.

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