ot sauce. Dip fish in eggs turning fish over and over 3
Cut 2 large whiting fish in half.
Place them in deep frying pan.
Slice onions and spread them over fish.
Slice carrots; spread them over fish and onions.
Slice white potatoes; spread them over fish, onions and carrots.
Season to taste after each layer of veggies.
Add water and pats of butter or margarine. Steam with low flame in covered pan.
Lift with spatula.
Serves 4.
Drain. Pat dry.
Season fish all over. Wrap two fillets
queeze 1 lemon half over fish.
Heat 2 tablespoon butter
mall bowl.
Sprinkle the fish with about 2 tsp of
Preheat oven to 350 degrees F (175 degrees C).
Place whiting fillets in a baking dish and add enough milk to cover the entire bottom of the dish. Season fillets with garlic powder, onion powder, paprika, and salt. Top each fillet with at least 3 pieces tomato. Add butter to each fillet. Squeeze 1 lemon half over each fillet.
Bake in the preheated oven until fish flakes easily with a fork, 30 to 45 minutes.
work flour, baking powder and eggs together, (if too thick, add some milk).
clean the fish and cut into strips.
dip into the flour and then into the batter mixture and fry in very hot oil.
serve with any sauce of your choice.
rocessor, process all of the fish ball ingredients except for the
aste.
Flake in the fish in decent-sized chunks. Gently
elow boiling point.
Add fish fillets and poach 5-7
Mix all ingredients in a skillet and cook on a stove top flame low heat.
Cover with a lid right away let steam until fish is done usually only 5-7 minutes depending on thickness of fish.
Then pour out excess liquid and serve the rest.
Toss the fish in the five-spice powder and cornstarch to coat.
Heat the oil in a frying pan or wok and stir-fry the scallions, ginger, mushrooms, and corn for 1 minute.
Add the spiced fish and cook for 2 minutes, turning once.
Mix together the soy sauce, sherry, and sugar, then pour over the fish.
Simmer for 2 minutes.
Season to taste and serve.
o taste.
Lay the fish fillet down the center of
se your hand to clean fish. Next, put them into basket
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.
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.
Rinse fish in cold water.
Combine bread crumbs and cheese. Roll fish in mixture.