The breading adheres to the fish better this way.*.
If
Oven Fried Chicken: Dip chicken pieces into
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.
set aside.
For Fish Fillets:
Dredge fish fillets in flour
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.
hile still warm.
For Fried\"Fish\": Let the dough rise the
eanwhile, heat a small frying pan over medium heat. Dry-toast
Fried Bake:
Sift flour, salt
Remove from pan and keep warm.
Dust fish in seasoned flour
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.
ook bacon in a frying pan with butter until crispy. Sprinkle
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
b>pan over a medium high heat. Dry the skin of the fish
in 9\" pie pan stir together all ingredients except cornmeal, fish and oil.
on waxed paper place cornmeal, dip fish into batter, then coat both sides of fish with cornmeal.
in 10\" skittle heat oil until hot.
place 3 or 4 fish fillets in hot oil.
cook over med heat until golden brown.
turn and continue cooking until golden brown and fish flakes with a fork.
repeat with remaining fish, place fried fish on paper towel to drain any excess oil.
Serve with potatoes or rice.
eat olive oil in pan on high. Dust fish skin with cornstarch
n medium heat. Season fish. Add to pan, skin-side down, and
Toss together carrots, cucumber, ginger, spring onions and nori. Whisk together mirin, soy sauce, sesame oil and garlic. Set aside.
Lightly coat a frying pan with oil. Cook fish over high heat for 3 mins per side, until browned and just cooked through. Top with salad. Drizzle dressing over top and sprinkle with sesame seeds. Serve.
Rinse fish and pat dry, cut into