Rinse fish and pat dry with paper towels.
Season breadcrumbs with parmesan, herbs, salt and pepper.
Start to heat oil in frying pan. I use a ridged pan.
While oil is heating, dip each piece of fish in flour, then in beaten egg, then in seasoned breadcrumbs.
Cook fish in hot oil until done, and nicely browned.
Drain on paper towels.
Serve with my Recipe #210251. Everyone says this sauce makes this recipe, so it is worth the effort.
tick cooking spray.
Wipe fish fillets with a damp cloth
Season the fish fillets with salt, pepper and
Preheat oven to 350\u00b0F. Cut out 4 large squares of parchment paper.
Place 1 fish fillet in the middle of each piece of parchment paper. Top each with remaining ingredients. Season. Fold ends of parchment in and wrap up into a parcel. Place, seam-side up, with tucked ends under, in a baking pan. Bake for 15-20 mins, until fish flakes when tested with a fork.
Remove fish from parcels. Serve with salad or steamed vegetables.
Preheat broiler.
Combine fish, lemon juice, chopped mint and honey. Season. Thread onto skewers alternating with peppers and olives. Broil for 6 mins, turning halfway, until lightly browned and fish is just cooked through.
Serve skewers with lemon wedges. Sprinkle with mint.
Spread thin layer of cream cheese on slice of meat.
Wrap one pickle with cheese covered meat slice.
Keep spreading the cheese on ham slices and wrapping the pickle spears up in them.
Place in a plastic container or decorative serving platter and chill for at least 1 hour, then slice rolls into wheels and stick toothpicks in them for serving.
The pickle will be surrounded by the cream cheese and wrapped with sliced meat in bite-size bundles.
se your hand to clean fish. Next, put them into basket
Melt Butter in a large pot over medium heat, add onion & saute until soft.
Reduce heat and stir in flour. Do not brown.
In a separate pot, combine water and pickle juice.
Bring pickle juice mixture to a boil, then whisk into the main pot at once.
Increase heat and bring to a boil, stirring constantly, until soup thickens.
Season with chicken base, salt, and pepper.
Add pickles and dill, stir in cream for desired texture.
Rinse fish and pat dry, cut into
Put the fish and onion through a meat grinder.
Place the mixture in a bowl.
Add the other ingredients and mix thoroughly. Do not use all the matzo meal at once because you may not need much in order to make a firm and workable fish paste.
Season generously with salt and pepper.
Form into balls and cook in the fish stock.
Let it come to a boil, then cook slowly for 1 hour with a lid on the kettle.
Serve the fish cold in some of the broth.
Traditionally horseradish is served on the side.
Makes 20.
Rinse fish in cold water.
Combine bread crumbs and cheese. Roll fish in mixture.
Spread fish filets in 13x9 baking pan.
Sprinkle with salt and pepper.
Mix butter and lemon juice.
Sprinkle over fish.
Spread onion slices on top.
Bake uncovered, at 375* for about 25 minutes, until fish flakes easily.
Cut fish into serving portions.
Place in a single layer in well greased 9 x 13-inch pan.
Sprinkle with salt and pepper. Combine sour cream, green onion and Parmesan cheese.
Spread mixture over fish.
Bake in a 350\u00b0 oven for 30 to 35 minutes. Sprinkle with paprika.
Serves 6.
Mix dry ingredients; coat fish.
Melt a small amount of butter or oil in a shallow baking dish.
Arrange fish in dish; bake at 450\u00b0 for about 15 minutes.
Preheat oven to 325.
Line 8x10\" dish with foil.
Place fish in pan, sprinkle with seasonings.
Use a pastry brush to sparingly coat tops and sides of fillets with mayonnaise.
top with generous sprinkling of paprika.
Bake uncovered for about 20 minutes, until fish flakes when touched with fork.
Serves 4.
Note: No need to turn while baking.
any amount may be prepared by adjusting size of pan.
Heat oven to 375 degrees.
Grease a 9 x 13 inch baking dish.
Place the fish fillets in the baking dish and top with butter.
Season with Old Bay and garlic salt.
Add more butter, old bay and garlic salt to your liking if needed.
Bake for 30 - 40 minutes or until fish flakes easily with a fork.
Preheat oven to 375\u00b0F.
Coat fish with flour, set aside.
Melt margarine in large ovenproof skillet over medium heat.
Cook green onions in butter, stirring occasionally for 4 minutes.
Add fish and cook for 3 minutes, turn fillets and cook an additional 3 minutes.
Add wine and lemon juice to skillet and season fillets with salt and pepper.
Sprinkle fillets with parmesan cheese.
Bake 15 minutes, until hot and bubbly.
Heat oil in pan over med-high.
Pat dry the fillets (prevents soggy fish).
Fry fillets 2-3 minutes and turn over for another 2-3 minutes, or until done to your taste.
Add soy sauce and sesame oil and gently turn to coat both sides.
Place on serving platter, pour hot oil/soy from pan over fish, scatter with sesame seeds and then scatter scallions.
Place fillets in greased, shallow baking dish.
Sprinkle with lemon juice, paprika, salt and pepper.
In saucepan, heat butter, blend in flour and add milk.
Cook until bubbly.
Pour sauce over fish.
Sprinkle buttered bread crumbs over all.
Bake in preheated 350\u00b0 oven for 30 minutes.
In a baking dish, arrange fish portions.
Sprinkle with lemon pepper and basil.
Bake at 375\u00b0 for 15 minutes.
Place tomato slice on each portion.
Sprinkle with green onions and cheese.
Bake another 10 minutes.