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.
Rinse the Branzino fish filets and pat it
Prepare polenta according to package instructions, adding 1 tsp salt. Add the refried beans and mix well.
Poach cod in milk for 4-5 minutes until opaque. Remove from heat and flake, discarding skin and bones.
Fry the spring onions and chili in 1 tbsp oil for 4 minutes. Fold into polenta mixture with the fish and cilantro. Shape the mixture into 8 patties and coat in breadcrumbs, pressing firmly.
Pan fry the cakes in batches for 6 minutes, turning once, until golden and crisp. Drain well and serve warm with the guacamole and salad.
Place flour, eggs and breadcrumbs in 3 separate bowls. Dust fish fillets in flour, then dip in beaten egg, then coat with breadcrumbs.
Heat vegetable oil in a large, non-stick frying pan. Fry fish for 3-4 mins each side, or until crisp, golden and cooked through.
Meanwhile, to make caper mayonnaise, place all ingredients in a bowl; mix well to combine.
Toast undersides of buns; top each one with cucumber ribbons, arugula, a fillet of fish, a generous spoonful of caper mayonnaise and the top of the bun.
Sift paprika over both sides of fish fillets. Pan-fry fish for 2-3 mins each side in a heated, greased large nonstick skillet, until just cooked through.
Meanwhile, combine tomatoes, onion, cumin seeds and cilantro in a small bowl. Serve fish with tomato salsa.
The breading adheres to the fish better this way.*.
If
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.
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.
br>Fish.
Brush fish with olive oil, BBQ, Grill or pan fry fish until
In
a large skillet, saute the\tgreen
onions,\tpepper, celery and spinach or bok choy; set aside
to
cool.
Pan-fry fish
in small amount of butter.
Cool and
shred
the
fish. Combine the vegies and flavor with salt and pepper.
Heat corn or flour tortillas.\tRoll in vegies and fish.
May
be
served warm or cold.
bout 15 minutes.
Sprinkle fish strips with salt and pepper
Thinly slice potatoes and lightly brown in skillet.
Pan fry fish until brown.
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.
Heat oil in the wok and stir-fry beef, Trident Red Curry Paste, garlic and spring onions for 11/2 minutes.
Add Trident Coconut Milk, Trident Stir-Fry Fish Sauce and sugar. Stir-fry for 1 minute.
Then add the parboiled beans, Trident Baby Cut Corn and basil leaves. Stir just enough to heat them up.
Serve over jasmine rice.
he fish fillets to taste.
Heat olive oil in pan on
set aside.
For Fish Fillets:
Dredge fish fillets in flour
Whatever fish is used, it can be
ub into filets.
Brush fish with egg then place 6
In a large bowl, combine soy sauce, wine, garlic, chili and sesame oil. Add fish and turn to coat. Set aside for 10 mins to marinate.
Heat oil in a wok over high heat. Stir-fry fish, reserving marinade, for 2 mins. Add pepper, sugar snap peas and onions. Stir-fry for 2-3 mins.
Add reserved marinade to pan. Stir-fry for 1-2 mins, until fish is cooked to your liking and sauce thickens slightly. Serve with noodles.
Cook potatoes in boiling salted water for 20 mins. Meanwhile, cut fish into pieces, season and dredge in flour.
Heat butter in a frying pan and saute bacon. Add onion and thyme and saute briefly. Stir in lettuce then remove from heat. Heat oil in a large frying pan and fry fish skin side down, until golden brown. Turn and briefly fry other side.
Drain potatoes, and mash to a puree with milk. Fold in bacon mixture. Season with salt and nutmeg. Drain fish on paper towels. Serve with the mashed potatoes.