The breading adheres to the fish better this way.*.
If
Mix cornstarch and herbs in a bowl, set aside.
Whisk eggs with milk and cayenne until a butter-yellow color is achieved. Set aside.
Dip each fish fillet half in egg mixture, let excess drip off. Then coat in cornstarch mix. Set on plates so they do not stick together.
Melt about 1/2 a Tbsp of butter in a large skillet. Add 5 or 6 fillet halves. Add butter as needed to keep the coating from drying out.
Cook until a deep golden color is achieved and fish is cooked through. It should flake easily.
Enjoy!
Oven Fried Chicken: Dip chicken pieces into
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.
set aside.
For Fish Fillets:
Dredge fish fillets in flour
Use cast-iron pan with Crisco a quarter inch deep.
Salt and pepper fish and flour.
Make sure the pan is hot (not too hot) and fry skin up first.
Fry until flour on top is gone and turn.
Best way to enjoy fried fish.
Wash fish fillets under running cold water and dry with a paper towel. Drizzle with lemon juice and season with salt on both sides.
Combine flour and Chinese five-spice powder in a shallow bowl. Dip fish fillets into the flour mixture so they are covered on both sides.
Heat canola and sesame oils in a large skillet over medium heat. Add fish to hot oil and pan-fry for 2 to 3 minutes. Carefully turn and continue cooking until fish flakes easily with a fork, 2 to 3 minutes more.
Coat fish in combined dry ingredients.
Dip in combined egg and water.
Coat again in dry ingredients.
Pan fry in margarine and oil until fish flakes easily with fork.
Drain on paper towels.
Serves 3 to 4.
Combine flour, salt and pepper; dredge fish fillet in this. Combine egg and milk; dip fish in milk and then in breadcrumbs. Melt the margarine in a nonstick skillet; fry fillets 5 minutes on each side until golden brown.
Mix the flour and seasonings in a plastic bag.
Place stirred eggs and pretzels onto seperate plates.
Dip the fish into the flour, then the eggs, then the pretzels.
Fry in hot butter or oil until golden brown and it flakes easily with a fork, about 10m min's.
Heat oil in a large non-stick frying pan. Cook fish, in batches, until browned on both sides and cooked as desired. Season with salt and pepper, to taste.
Meanwhile, combine the garlic, mustard, vinegar, oil and salt and pepper to taste in a jar. Shake well.
Divide the radicchio leaves, oranges, almonds, parsley and fish among the serving plates. Drizzle salad with the dressing. Serve.
Alternate potatoes and broccoli around edge of 9-inch plate; sprinkle with water.
Cover with vented plastic wrap and microwave on High (100%) until hot, 2 to 2 1/2 minutes.
`Place fish fillet in center of plate.
Cover with vented plastic wrap and microwave until fish flakes easily with fork, 2 1/2 to 3 minutes; drain. Place margarine, lemon juice and tarragon in small dish.
Microwave uncovered on High (100%) until margarine is melted, 30 to 40 seconds; spoon over fish and vegetables.
Makes 1 serving meal.
Scale and clean fish; sprinkle salt and pepper.
Pan-fry fish in vegetable oil until golden brown.
In the meantime, heat peanut oil in a pot.
After removing cooked fish from pan, place it in a plate (make sure it can withstand hot oil!).
Sprinkle chopped ginger on and around the fish.
Carefully pour the hot peanut oil over the entire fish.
Be careful!
The oil will splatter. Finally, garnish with green onions and shoyu.
Score the fish skin then drizzle all over
bsp butter in a frying pan and saute the shallots until
hem to a large sauce pan with 15g of the butter
ieces, place fish in an oven proof baking dish or pan. Place
b>pan over a medium high heat. Dry the skin of the fish
r ceramic baking dish, lay fish fillets next to each other
Wash the codfish fillet and pat dry with kitchen