Sprinkle salt and pepper over fish and shrimp.
Soak fish and shrimp in milk for 15 minutes.
Dredge in flour, shake off excess and pass through the milk again.
Coat in corn flakes, pressing on.
Heat oil in non stick fry pan, fry fish 5 to 6 minutes on each side, depending on thickness.
Add shrimp, fry 2 minutes on each side or just until turned pink and slighly browned.
se your hand to clean fish. Next, put them into basket
In a Ziploc bag, place fillets and add Tabasco sauce according to amount of fish.
Use enough Tabasco sauce as to see visible on fish. Marinate overnight. Take fish out; do not drain off sauce. Batter as you would and fry as usual.
Contrary to belief, the fish is not spicy hot, but has a delicious flavor.
Rinse fish and pat dry, cut into
Rinse fish; pat dry with paper towel.
Place in buttered baking dish.
Brush with milk.
Combine crumbs and ginger. Sprinkle crumb mixture and almonds over fish.
Drizzle with melted butter.
Bake in a 450\u00b0 oven for 6 to 12 minutes (until fish flakes easily).
Mix.
Pour sauce over fish.
Sprinkle parsley on top.
A piece of fresh parsley is great.
Bake in oven at 325\u00b0 for 45 minutes.
Rinse and dry the basa fillets on paper towel.
bowl. Many Vietnamese Chicken recipes usually require a short time
set fryer to 160 degrees celsius.
rinse fillets under cold water & pat dry.
sprinkle 1/4 cup of the dry pancake mix on a platter.
fold the remaining pancake mix with the beer in a shallow bowl.
dredge the fish in the dry pancake mix.
dip the dredged fish into the beer batter.
gently place the battered fish into the hot oil ensuring that there is plenty of space between pieces - two or three pieces at a time is best.
In a bowl combine ground almonds, parmesan cheese and spices.
In a seperate bowl, beat egg with buttermilk. Set aside.
Pat fish fillets dry. Coat in flour and shake off excess.
Dip fish fillets in egg mixture, then almond mixture and gently press almond mixture on fish.
Heat oil in large skillet over medium heat.
Cook fish fillets for 3-5 minutes per side or until fish is opagque and flakes easily with a fork.
If using frozen fish nake sure it is fully thawed and patted dry of any moisture.
Drizzle half the lemon juice on one side of the filet, sprinkle on the pepper & oregano,then pat them on the fish.
Turn the filet over and repeat with the lemon & spices.
Turn you heat to medium, heat a large skillet & lightly spray with oil or Pam.
Add the fish, tomatoes & Jalapeno, cover.
Cook for 3 minutes, flip the fish and stir the tomatoe, cover.
Finish cooking apprx 3 more minutes.
Simple & easy serve with rice or noodles.
epper sauce.
Brush the basa fillets with about 1 tablespoon
Preheat oven to 180\u00b0C.
In a medium size bowl mix together well, coconut milk and pad thai paste. Set aside.
In an oven proof dish (I used a 9x9 sq pyrex dish) place your cooked rice on the bottom in a layer.
Next layer your frozen vegetables on top of the rice layer.
Now place your thawed fish fillets on top of the vegetables.
Pour pad thai and coconut mixture over top.
Place in oven for 45-50mins or until fish tests done and vegetables are cooked.
or 7 minutes longer, until fish begins to flake.
Serve
o serve.
For the Fish Nuggets: Heat a cast iron
cheese, salt and pepper. Pat fish dry with paper towel and
he water.
Cut each fish fillet into 4 equal pieces
pread over frozen or fresh fish fillets.
Put fillets onto
Preheat oven to 425 degrees F (220 degrees C).
Mix honey, mayonnaise, olive oil, mustard, and lemon juice together in a bowl.
Place each fish fillet on separate pieces of aluminum foil. Drizzle honey sauce over each fish fillet. Gently wrap the aluminum foil around each coated fish fillet, crimping the foil together over the top to seal into a packet.
Bake fillets in the preheated oven until fish flakes easily with a fork, about 13 minutes. Place one fish fillet on each serving plate and top with leftover sauce from foil packet.
Mix coconut milk, garlic, soy sauce, salt, hot sauce, and black pepper together in a large skillet or wok; add swai fish. Cook over medium-high heat until fish flakes easily with a fork, about 10 minutes.
Stir cornstarch and cold water together in a bowl; mix into fish mixture and cook until sauce is thickened, 2 to 3 minutes.