Panfried Fish Food

PAN FRIED FISH- GRANDMA STYLE

Steps:

• Pat dry the fish with paper towels, especially if you use fish that was frozen.
• Place the flour on a large plate and add salt and pepper to your taste. Mix well.
• Pour approximately 2 inches of vegetable oil into a large skillet and set the skillet on the stove on medium high heat.
• Cover each piece of fish with the flour and shake well to remove excess.
• Make sure the oil is hot. The fish should sizzle when touches the oil.
• Gently set coated fish in your skillet and fry it for about 5 minutes on each side until golden brown.
• When the fish is done remove and drain on paper towels.
• Serve with lemon wedges.

PAN FRIED FISH WITH A RICH LEMON BUTTER SAUCE

Steps:

• LEMON BUTTER SAUCE: Heat a large skillet over high heat. Add the wine, lemon juice, garlic, and shallots. Cook for 3 minutes.
• Stir in the salt, pepper, Worcestershire, and hot sauce and simmer until the mixture is somewhat syrupy, about 3 minutes.
• Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. Continue whisking until all of the butter is incorporated into the sauce. Serve immediately or keep warm until ready to use.
• FISH: Mix fish spice blend ingredients together. Season both the fish and flour with spices and dredge the fish in the seasoned flour or panko/almond mixture, coating completely.
• In a large saute pan, heat the olive oil. Add the fish to the saute pan, pan-frying for about 4 minutes on each side.
• SERVE: Drizzle some lemon butter sauce on each plate. Top with fish and drizzle more sauce over top of fish. Top with fresh parsley.

PAN-FRIED COD WITH CHAMP

Steps:

• Cook the potatoes in a pan of boiling water until tender, about 10-15 mins. Meanwhile, chop the spring onions, separating the green part from the white.
• Lay the cod on a piece of kitchen paper to remove any excess moisture. Heat a frying pan to a high heat, add the oil, then the fish, skin side down. Don't move the pan or even shake it as this will tear the skin. Cook for 4-5 mins until the edges start to colour. Turn the fish over and cook for a further 3-4 mins.
• Bring the cream and milk to the boil in a pan with the butter, then add the chopped white part of the onions, simmer for a few minutes, then season, if you want to. Mash the potatoes and mix in the hot cream and milk and half the chopped green part of the spring onions. Sprinkle the rest over the mash. Serve with the fish, pouring over any pan juices.

PAN-FRIED FISH ALMONDINE

Steps:

• First make the almondine breading by placing Panko breadcrumbs, lemon zest, and sliced almonds into a food processor.
• Pulse until it reaches a fine consistency. *The breading adheres to the fish better this way.*.
• If applicable, debone the fish and remove the skin.
• Salt and pepper the fish, to taste.
• In a small bowl, mix eggs and water together to make an egg wash.
• Place flour in a shallow pan.
• Place the almondine breading in another shallow pan.
• Dredge each fish fillet through the flour, dusting off any excess, dip in egg wash; place in breading, coating both sides of fish. If you aren't going to fry these right away, store them in the refrigerator at this point.
• Preheat saute pan using medium heat.
• Add the butter and melt, being careful not to burn.
• Place fish in hot butter and cook on each side until golden brown, about 3 minutes on each side, which is an average time. Depending on how thick your fish is, you may need to either shorten or lengthen the time.
• Optional: Sprinkle chopped parsley on top of the fish before serving.

PAN-FRIED FISH

Steps:

• Pat fillets dry and place on a plate or cutting board.
• Sprinkle corn flour (masa) over the fillets, then flip fillets over and wiggle them around so they are totally covered.
• Sprinkle fillets with salt, pepper and garlic (or your favorite combination) - I often use Montreal Steak Seasoning as a close and good substitute. Cajun Spice Mix is also good, as is Mrs. Dash.
• Heat a small amount of vegetable oil in a skillet over almost-high heat until it is sizzling but not smoking.
• Place the fillets in the pan and cook 2 to 5 minutes depending on how thick they are. Bottom should be nicely golden before you flip them. Carefully turn with a broad spatula so the fillets don't come apart.
• Use an instant-read thermometer to test for doneness after a further 2 to 5 minutes. Insert it into the center of the fillet; when done, it will read 135º F. (download my PDF of all instant-read temperatures). Using a thermometer to check for doneness is the biggest tip I have for cooking fish and having it turn out well.
• Serve and enjoy!

CRISPY PAN FRIED FISH

Steps:

• Use scrunched up paper towels to pat the fish dry on both sides. This is especially important if you are using thawed frozen fish.
• Season the fish well on both sides with salt and pepper (key!).
• Mix the flour and paprika on a plate.
• Coat fish on both sides with flour, pressing down firmly so it adheres, but shake well to remove excess. (Note 2)
• Heat a heavy based skillet (normal or non stick) over medium high heat until you see wisps of smoke. Add oil and swirl to coat the pan - it will heat within seconds.
• Add fish - it should sizzle straight away. Shake the pan lightly to move the fish. Cook for 2 minutes until golden and crisp, pressing down gently, then flip. Cook the other side for 2 minutes until crisp then remove.
• If it's browning too quickly, just remove pan from the stove briefly. If it's stuck, don't move - it will release naturally once golden.
• Serve fish immediately with lemon wedges and garnished with dill or parsley, if using. It starts to lose crispiness after 5 minutes.

PAN-FRIED FISH WITH LEMON AND ZUCCHINI

Steps:

• Cut 1 lemon into 4 wedges; reserve for serving with the cooked fish. Grate enough zest from remaining lemon to measure 1 Tbsp.
• Heat 2 Tbsp. dressing in large skillet on medium heat. Add zucchini; cook 4 min. or until crisp-tender, stirring frequently. Add onions; cook and stir 1 min. Spoon into bowl; cover to keep warm.
• Heat remaining dressing in same skillet. Add fish; cook 2 to 3 min. on each side or until fish flakes easily with fork. Transfer fish to platter.
• Return cooked vegetables to skillet. Add lemon zest; cook and stir 1 min. Spoon over fish.
• Sprinkle with parsley. Serve with lemon wedges.

THE PANFRIED PICKEREL THAT'S SO CANADIAN

Steps:

• Lightly season fillet with salt and pepper.
• Cover a plate with flour; dredge each side of fillet to lightly coat.
• Melt clarified butter in cast-iron skillet over medium-high heat; panfry fillet for about 4 minutes or until golden brown.
• Flip and fry on other side until golden brown and fish flakes easily.
• Top with freshly squeezed lemon, or try it with hollandaise sauce. Serve for breakfast with eggs, hash browns and toast.

PAN-FRIED FISH FILLETS WITH A LIGHT BATTER

Steps:

• Place the fish between 2 layers of kitchen towel and press lightly to remove any moisture.
• Place the remaining ingredients in a mixing bowl and whisk with a balloon whisk to remove any lumps. The consistency should be that of thick cream. Add extra cornflour a teaspoon at a time until the desired consistency is reached.
• Heat the oil in a heavy-based frying pan until it starts to shimmer. You will nee sufficient oil to coat the bottom of the pan to a depth of about ⅛". Test that it is hot enough by dropping a few drops of batter into the oil. They should start to turn brown within 40 seconds.
• Dip the fish fillets in the batter and let any excess batter run off back into the bowl.
• Carefully lay the fish into the frying pan. If the oil is hot enough, you should hear a gentle sizzle.
• Fry for 3 to 4 minutes per side. Thicker pieces of fish will take longer than thinner pieces.
• Once the first side has browned, turn the fish carefully with a spatula and fry the other side for the same length of time.
• Remove the fish from the frying pan and place it on paper towels to absorb any excess oil.
• Garnish with chopped parsley and serve immediately.

PAN-FRIED GROUPER RECIPE

Steps:

• Clean the fish fillets. Pat dry. Cover with milk. In a mortar and pestle, combine the fennel, celery seeds and turmeric. Once powdered, add 1 clove garlic, onion, bay leaf and thyme. Add to the milk. Mix well and let sit for 5 minutes. Add 1 tablespoon oil. Set aside.
• Allow your pan to get nice and hot, then add olive oil and pan fry the grouper 2-3 minutes on each side or until you get good color.
• Pat dry the fish fillets one more time. Season with salt and pepper. In a non-stick pan, heat the rest of the oil and add the rest of the garlic, sauteeing until glistening.
• Dust one side of the fillets with flour and place them in the pan, floured side down. Once a thin crust is forming, dust the top with more flour and flip the fish. Pan fry 8 minutes on each side. Baste with butter, flip the fish one more time and wait until you get a lightly golden color.
• Drizzle with lemon juice, cover and let sit for 5 minutes before serving.
• Bon appétit!

PAN FRIED FISH

Steps:

• Heat a heavy pan over medium high heat.
• Season fish on meat side with salt and pepper. Lightly dredge fish in flour and shake off excess. When pan is good and hot, add Canola oil followed immediately by 1 tablespoon butter. As soon as foaming subsides, place fish in pan with the skin side down. Jiggle pan for the first 10 seconds to keep the fish from sticking. Cook until golden crust forms on meat. Carefully turn fish away from you and again jiggle pan for the first few seconds. Cook until skin turns golden brown. Remove to a warm plate.
• Pour out the cooking fat, add remaining butter and quickly fry the capers. Remove pan from the heat, add lemon juice to pan and swirl. Pour sauce over the fish and serve.

PAN FRIED WHITE FISH

Steps:

• Unwrap fish but leave it on the butcher paper. Season with salt and pepper on flesh side only. Sprinkle generously with flour, and then shake off the excess.
• In a 12-inch non-stick skillet, heat 2 teaspoons of olive oil over medium high heat until hot but not smoking. Place the fish in the pan skin side down. Cook until golden, about 3 to 4 minutes. Turn the fish over and cook until the flesh is just cooked through and is no longer translucent, about 3 more minutes, depending on the thickness of your fish.

PAN FRIED FISH

Steps:

• Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
• Place the tilapia fillets onto a large platter, and add to them about 2 tablespoons of the olive oil, 2 cloves of the pressed garlic, a couple of good pinches of salt, about 1/2 teaspoon of the paprika, 1/4 teaspoon of the cracked black pepper, 1 teaspoon of the lemon juice and the 1/2 teaspoon of lemon zest, and gently distribute these ingredients over the fillets to evenly coat each one. Marinate the fillets for at least 30 minutes, up to 4 hours, depending on how full-flavored you like them.
• After marinating the fillets, prepare to dredge them: add the flour into a large, shallow bowl, the whisked eggs into another bowl, and combine the panko with the parmesan in a third large, shallow bowl, along with a pinch of salt, the remaining 1/4 teaspoon paprika and the pinch of cracked black pepper.
• Dip both sides of each fillet in the flour, then the whisked eggs, then the panko/parmesan mixture, and set the breaded fillets aside.
• Next, place a large, non-stick skillet over medium-high heat, and add in the vegetable oil, roughly 1/2 cup. Allow the oil to heat up (you can test it by dropping a small crumb of the breading into it, and if it floats, sizzles and fries, it's hot enough to fry the fish), and once hot, add the fillets into the pan (working in batches, if necessary) pan frying the fillets for roughly 4 minutes for the first side, or until golden-brown in color, and roughly 3 minutes on the second side.
• Once the fillets are fried, place them onto a wire rack paper to drain, keeping them warm while you prepare the mustard greens.
• To prepare the mustard greens, place a large non-stick skillet over medium heat, and add in about 2 tablespoons of olive oil. Once the oil is hot, add in the remaining 2 cloves of pressed garlic, and as soon as the garlic becomes aromatic, turn the heat off from under the pan, and add in the mustard greens, gently tossing them in with the garlic-oil to coat allowing the greens to gently wilt and warm up.
• Add in a good pinch of salt and the remaining 1 teaspoon of lemon juice, and toss to combine.
• To serve, place the pan fried fish onto a serving platter, top with equal portions of the greens, and sprinkle over top about 1 tablespoon worth of the toasted, sliced almonds, and garnish with a semi-circle wedge of lemon. Serve with rice, roasted potatoes, or any favorite accompaniment.