WHAT TO MAKE WITH FRIED FISH RECIPES
BATTER-FRIED FISH RECIPE: HOW TO MAKE IT - TASTE OF HOME
Whether I'm fixing cod fillets or my husband's catch of the day, this fish fry batter makes the fish golden and crispy. Club soda gives it a different twist, and the sweet and zippy sauce complements the fish nicely. —Nancy Johnson, Connersville, Indiana
Provided by Taste of Home
Categories Dinner
Total Time 15 minutes
Prep Time 10 minutes
Cook Time 5 minutes
Yield 2 servings.
Number Of Ingredients 14
Steps:
- Rinse fillets in cold water; pat dry. In a large shallow dish toss flour and fish, 1 piece at a time. Combine next 9 ingredients. , In a cast-iron or other heavy skillet, heat 1 in. of oil. Dip floured fillets in cornstarch batter; fry over medium heat until fish just begins to flake easily with a fork, 2-3 minutes on each side. Combine marmalade and horseradish; serve with fish.
Nutrition Facts : Calories 346 calories, FatContent 12g fat (1g saturated fat), CholesterolContent 43mg cholesterol, SodiumContent 420mg sodium, CarbohydrateContent 42g carbohydrate (25g sugars, FiberContent 1g fiber), ProteinContent 19g protein.
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
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
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
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From foodnetwork.com
Reviews 4.6
Total Time 12 minutes
Category main-dish
Calories 213 calorie per serving
Reviews 4.6
Total Time 12 minutes
Category main-dish
Calories 213 calorie per serving
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HOMEMADE FISH & CHIPS | JAMIE OLIVER RECIPES
Proper old-school battered fish, chunky chips and comforting mushy peas – homemade heaven!
From jamieoliver.com
Total Time 55 minutes
Cuisine british
Calories 779 calories per serving
From jamieoliver.com
Total Time 55 minutes
Cuisine british
Calories 779 calories per serving
- Preheat the oven to 180°C/350°F/gas 4.
- Peel and slice the potatoes into chips.
- To make the mushy peas, pick and finely chop the mint leaves. Place the butter in a pan over a medium-low heat, add the peas and mint, pop the lid on and simmer gently for 10 minutes.
- Add a squeeze of lemon juice and season to taste with sea salt and black pepper – you can either mush the peas up in a food processor, or mash them by hand until stodgy, thick and perfect for dipping your fish into. Keep them warm until needed.
- Pour the sunflower oil into a deep fat fryer or a large sturdy pan and heat it to 190°C/375°F.
- Mix ½ a teaspoon of salt and 1 teaspoon of pepper together, then use it to season the fish fillets on both sides – this will help to remove any excess water, making the fish really meaty.
- Whisk the flour, beer and baking powder together until nice and shiny – the texture should be like semi-whipped double cream (i.e. it should stick to whatever you're coating).
- Dust each fish fillet in a little of the extra flour, then dip into the batter and allow any excess to drip off. Holding one end, gently lower the fish into the oil one by one, working carefully so you don't get splashed – it will depend on the size of your fryer or pan how many fish you can cook at once.
- Cook for 4 minutes, or until the fish is cooked through and the batter is golden and crisp, then remove to kitchen paper to drain.
- Meanwhile, parboil the chips in boiling salted water for 4 to 5 minutes, or until softened but still retaining their shape, then drain and steam dry.
- When the chips are nice and dry, fry in the oil that the fish were cooked in at 180°C/350°F until golden and crisp.
- While the chips are frying, transfer the fish from the kitchen paper to a baking tray. Place in the oven for a few minutes to finish cooking – this way they will stay crisp while you finish off the chips.
- When the chips are done, drain them on kitchen paper, season with salt, and serve with the fish and mushy peas. Other things to have on the table are some crunchy sweet pickled gherkins, some pickled onions (if your other half isn't around!) – and pickled chillies are good, too. Then you want to douse it all with some cheap malt vinegar and nothing other than Heinz tomato ketchup.
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HOMEMADE FISH & CHIPS | JAMIE OLIVER RECIPES
Proper old-school battered fish, chunky chips and comforting mushy peas – homemade heaven!
From jamieoliver.com
Total Time 55 minutes
Cuisine british
Calories 779 calories per serving
From jamieoliver.com
Total Time 55 minutes
Cuisine british
Calories 779 calories per serving
- Preheat the oven to 180°C/350°F/gas 4.
- Peel and slice the potatoes into chips.
- To make the mushy peas, pick and finely chop the mint leaves. Place the butter in a pan over a medium-low heat, add the peas and mint, pop the lid on and simmer gently for 10 minutes.
- Add a squeeze of lemon juice and season to taste with sea salt and black pepper – you can either mush the peas up in a food processor, or mash them by hand until stodgy, thick and perfect for dipping your fish into. Keep them warm until needed.
- Pour the sunflower oil into a deep fat fryer or a large sturdy pan and heat it to 190°C/375°F.
- Mix ½ a teaspoon of salt and 1 teaspoon of pepper together, then use it to season the fish fillets on both sides – this will help to remove any excess water, making the fish really meaty.
- Whisk the flour, beer and baking powder together until nice and shiny – the texture should be like semi-whipped double cream (i.e. it should stick to whatever you're coating).
- Dust each fish fillet in a little of the extra flour, then dip into the batter and allow any excess to drip off. Holding one end, gently lower the fish into the oil one by one, working carefully so you don't get splashed – it will depend on the size of your fryer or pan how many fish you can cook at once.
- Cook for 4 minutes, or until the fish is cooked through and the batter is golden and crisp, then remove to kitchen paper to drain.
- Meanwhile, parboil the chips in boiling salted water for 4 to 5 minutes, or until softened but still retaining their shape, then drain and steam dry.
- When the chips are nice and dry, fry in the oil that the fish were cooked in at 180°C/350°F until golden and crisp.
- While the chips are frying, transfer the fish from the kitchen paper to a baking tray. Place in the oven for a few minutes to finish cooking – this way they will stay crisp while you finish off the chips.
- When the chips are done, drain them on kitchen paper, season with salt, and serve with the fish and mushy peas. Other things to have on the table are some crunchy sweet pickled gherkins, some pickled onions (if your other half isn't around!) – and pickled chillies are good, too. Then you want to douse it all with some cheap malt vinegar and nothing other than Heinz tomato ketchup.
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Calories 389.6 per serving
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Reviews 5.0
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