nd garlic in a roasting pan. Dot with herb butter and
The breading adheres to the fish better this way.*.
If
Crisp bacon in skillet; remove from pan.
Keep warm.
Season the inside of the fish with salt and pepper; dredge in flour. Pan-fry the fish in bacon fat until golden brown on both sides. Drain on absorbent paper.
Use bacon pieces as a garnish with lemon wedges and deep fried parsley.
Makes 10 portions.
Combine the rice flour and spices in a wide bowl.
Add the fish and rub the spice mixture all over the fish.
Heat the olive all in a large frying pan.
Cook fish in a single layer, until browned and cooked as desired.
You may need to cook the fish in batches.
ot sauce. Dip fish in eggs turning fish over and over 3
Combine crackers, parmesan, and parsley in a shallow bowl.
Combine flour and pepper in another bowl.
Place lemon juice and beaten egg in separate bowls.
Heat oil in 12\" frying pan.
Dip fish in lemon juice, then flour, then egg, and finally the crackers. Place fish in a single layer into the frying pan and fry over low - medium heat for 5-7 minutes per side. Fish should flake when done.
Drain on paper towel and serve with lemon slices. Garnish with rosemary, parsley, and dill if desired.
Combine all spices on a plate.
melt butter in a skillet.
coat fish with spices.
cook fillets in melted butter, about 3 min on each side.
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
hem to a large sauce pan with 15g of the butter
Drizzle the fish with lemon juice and season
Oven Fried Chicken: Dip chicken pieces into
Remove from pan and keep warm.
Dust fish in seasoned flour
Score the fish skin then drizzle all over
boil, then remove from pan from the heat. Let eggs
Toss together pineapple, papaya, cilantro, lime juice, shallot, chili, kaffir lime leaves and fish sauce in a large bowl. Set aside.
Whisk together olive oil and cayenne pepper in a separate bowl. Add fish and toss to coat. Season.
Heat a frying pan over high heat. Cook fish for 2-3 mins per side, until golden brown and flesh flakes easily when tested with a fork.
Meanwhile, cook rice noodles according to package instructions. Arrange fish on a bed of noodles. Spoon salsa over top.
callions. Serve immed over the pan fried rice noodles. Remove the curry
Blend or process butter, parsley, capers, garlic and onions until mixture forms a smooth paste.
Spread 1 heaping tbsp butter mixture and 2 slices pancetta on each fish fillet.
Heat oil in large, heavy-bottomed skillet on medium heat. Cook fish, pancetta-butter-side down, until pancetta is crisp. Turn fish carefully; cook until desired doneness.
Meanwhile, boil, steam or microwave asparagus until tender. Serve fish and asparagus drizzled with pan juices.
Heat 2 tbsp oil in a saucepan over medium heat. Saute the onion for 2-3 mins. Add date and saute for 2-3 mins more.
Add garlic and ginger and saute 30 seconds. Add the stock and bring to a boil over high heat. Reduce heat and simmer for 10 mins.
Heat remaining oil in frying pan on high. Season fish with salt and pepper. Fry 3-4 mins each side, until fish flakes easily with a fork.
Add watercress to the stock. Divide noodles between bowls, ladle stock into the bowls and top with fish, green onions, soy sauce and chili.
ven to 425\u00b0F. Season fish skin. Heat 1 tbsp of