MARINATED FISH RECIPE RECIPES

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MARINATED FRIED FISH RECIPE | ALLRECIPES



Marinated Fried Fish Recipe | Allrecipes image

This is a simple and flavorful fish dish.

Provided by terrylynne

Categories     Seafood    Fish

Total Time 2 hours 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 2 servings

Number Of Ingredients 11

2 (4 ounce) fillets flounder
2 tablespoons lemon juice
2 tablespoons chopped garlic
2 teaspoons ground cumin
1 teaspoon paprika
½ cup all-purpose flour
1 teaspoon dried dill weed
¼ teaspoon cayenne pepper, or to taste
1 egg, beaten
1 tablespoon water
1 cup vegetable oil for frying

Steps:

  • Place flounder fillets in a small glass dish. Mix lemon juice, garlic, cumin, and paprika in a small bowl; pour over flounder fillets. Cover dish with plastic wrap and marinate flounder in refrigerator for 2 hours.
  • Mix flour, dill weed, and cayenne pepper together on a piece of waxed paper.
  • Beat egg and water together in a wide bowl.
  • Heat oil in a large skillet over medium heat.
  • Gently press the flounder fillets into the flour mixture to coat; shake to remove excess flour. Dip into the beaten egg to coat and immediately return to the flour mixture to coat.
  • Fry flounder in hot oil until the fish flakes easily with a fork, about 5 minutes per side.

Nutrition Facts : Calories 1344.8 calories, CarbohydrateContent 37.4 g, CholesterolContent 152.9 mg, FatContent 123.5 g, FiberContent 2.1 g, ProteinContent 25.3 g, SaturatedFatContent 17 g, SodiumContent 202.6 mg, SugarContent 1.2 g

MARINATED RAW FISH RECIPE | GOOD FOOD



Marinated raw fish Recipe | Good Food image

This dish has entered the Maori cooking vernacular via immigrant Pacific Islanders. For success it relies on the freshest white fish fillets possible – use flathead, snapper, bream, gurnard or terekihi. Lime juice can be used instead of lemon.

Provided by Travel and Leisure magazine

Total Time 30 minutes

Yield SERVES

Number Of Ingredients 8

800g very fresh skinless, boneless white fish fillets
300ml freshly squeezed lemon juice (about 5 lemons)
1 x 400ml can coconut cream
3 green onions, trimmed and finely sliced
1 yellow or red capsicum, cut into small pieces
2 roma tomatoes, seeded and cut into small pieces
1 bunch flat leaf parsley or coriander, chopped
Lettuce leaves, to serve

Steps:

  • Cut the fish fillets into 1cm pieces. Combine fish in a bowl with the lemon juice, pressing down on fish slightly to submerge it, if necessary. Cover the bowl then refrigerate for about 6 hours or until the fish is opaque and tender - the acid in the lemon juice "cooks" the fish and causes it to change colour and texture.

    Drain the fish well, discarding the lemon juice. Combine the fish and coconut cream in a bowl and gently toss to combine well. Just before serving, add the remaining ingredients, season to taste with sea salt and freshly ground black pepper and toss to combine. Serve immediately in lettuce leaf cups.

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