he coating).
Cover the fish completely.
Deep fry until
excess water in the fish, the recipe will come out runny
epper on a plate. Dust fish pieces in mixture, shaking off
n a separate bowl. Dip fish in milk, then breadcrumbs, and
Heat oil in a Dutch oven over medium high heat.
Add onion, celery and chili powder, saute 3 minutes or until tender.
Stir in the corn, Worcestershire sauce, diced tomatoes, 2 cups water, cook for 10 minutes.
Add the fish, and cook for 3 minutes or until fish is done.
Taste and add salt and cayenne pepper to taste.
Stir in parsley.
Pour oil into deep fryer and preheat to 350 degrees.
Wash fillets and dry on paper towels.
In a large bowl, combine batter mix, cayenne, Old Bay seasoning, and lemon zest.
Add egg, hot sauce, and beer and stir until well combined and no lumps remain.
Batter should resemble pancake batter.
Dip fillets into batter and coat evenly.
Carefully place into hot oil and cook 4 minutes or until golden.
Cut fish in 2-inch squares.
Salt and pepper to taste.
(Soak fish in salt water first.)
Mix batter and coat fish.
Fry in deep oil for 12 minutes.
With wire whisk in medium bowl, combine beer or club soda, lemon juice, egg, Bisquick and flour.
When smooth, let stand 10 minutes.
Moisten and lightly flour fish fillets.
Let dry a few minutes.
Dip to coat in wet batter.
Do not use tongs.
Use tip of sharp knife to spear fillets.
Drop batter coated fillets into 385\u00b0 oil, a few at a time, frying a few minutes on each side, until golden and crispy.
Serves 4.
Preheat oven to 400\u00b0F.
Thaw fish, if frozen.
Place fish fillets in a single layer in a 12 x 7 1/2 x 2-inch baking dish.
Spoon souffle on top.
Combine crushed crackers, wheat germ, and Parmesan cheese; sprinkle over all.
Bake, uncovered, for 15-20 minutes or until fish flakes easily when tested with a fork.
Garnish with lemon wedges, if desired.
Mix all dry ingredients.
Divide 1/4 of mixture into another bowl and add beer or 7-Up until it becomes a runny batter.
Dip fish into dry mixture, then into liquid batter, then deposit into deep-fryer until golden brown.
Mix lemon juice, sour cream and minced onion.
Spread over fish.
Mix bread crumbs, cheese and parsley.
Spread over fish. Pour melted butter over bread crumbs.
Bake 20 minutes at 450\u00b0. Makes a delicious coating over fish.
Preheat oven to 425F.
Rinse fish and pat dry.
Lightly grease a small shallow baking pan with some of oil.
Rub remaining oil over top of fish.
In a small bowl, combine remaining ingredients and sprinkle over fish.
Bake, uncovered, about 20 min. or until fish flakes easily.
hen add the packet of fish pie mix and gently fry
Cut fish into serving size pieces.
Dip into milk and roll in shake mix.
Fry fish in hot oil for 4 to 5 minutes.
Test fish with a fork.
The flesh is cooked when it flakes apart.
Drain on paper towel.
Preheat oven to 375.
In small saucepan, prepare cheese sauce mix according to package directions using 1 1/3 cups milk.
In 8x12\" baking dish, combine vegetables and 1/2 can french fried onions.
Top with fish fillets.
Pour cheese sauce over fish and vegetables.
Bake, covered, at 375 for 25 minutes or until fish flakes easily with fork.
Top fish with Cheddar cheese and remaining onions; bake, uncovered, 3 minutes or until onions are golden brown.
Put fish in a microwave dish.
Mix soup, apple juice and curry powder.
Pour over fish. Microwave six to eight minutes on High. Fish will flake when done.
May also be baked for 15 to 20 minutes in 350\u00b0 oven.
In Dutch oven, saute onions, celery and carrots in butter for 5 minutes.
Add fish, cover and cook 15 to 20 minutes, stirring frequently until fish flakes.
Add soup, milk and half and half. Simmer 20 minutes on medium-low heat after fish is cooked.
Dip floured fish in batter and let excess drop off.
Deep fry 4 minutes each side.
Drain on paper towel.
nd set aside.
Poach fish in milk until cooked through
Mix well.
Dip fish, shrimp, etc., into batter.
Coat well and deep fry until golden brown.