Category: Fish

Pan-Fried Fish with Thai Sweet Chili Sauce

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 Pan-Fried Fish with Thai Sweet Chili Sauce
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Course Main Dish
Prep Time 15 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Main Dish
Prep Time 15 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Pan-fried fish
  2. Sprinkle fish fillet with salt and pepper, then coat with flour.
  3. Heat 2 tablespoon oil in a frying pan on medium high and pan fry fish fillets until golden brown on both sides, about 2 minutes per side. Set aside in a serving plate.
  4. Thai sweet chili sauce
  5. Heat about 2 tablespoon oil in a frying pan (use the same unwashed pan to fry fish) on medium high heat and sauté garlic and onion until fragrant, about 3 minutes.
  6. Add tomato. Mix well, and cook for another minute.
  7. Add Thai sweet chili sauce, water, chili sauce, vinegar, fish sauce, salt, and sugar. Mix well. Bring to a boil. Adjust taste as needed.
  8. Thicken sauce with cornstarch solution. Turn off heat once the sauce has thickened.
  9. Add chopped cilantro and scallions into the sauce. Mix well. Pour the sauce over the fried fish. Serve immediately.
Recipe Notes

Original recipe: https://dailycookingquest.com/pan-fried-fish-with-thai-sweet-chili-sauce.html

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Nutrition Facts
Pan-Fried Fish with Thai Sweet Chili Sauce
Amount Per Serving
Calories 448 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 5g 25%
Polyunsaturated Fat 6g
Monounsaturated Fat 11g
Cholesterol 112mg 37%
Sodium 1378mg 57%
Potassium 696mg 20%
Total Carbohydrates 28g 9%
Dietary Fiber 2g 8%
Sugars 7g
Protein 31g 62%
Vitamin A 21%
Vitamin C 12%
Calcium 10%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.

Salmon Patties

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 Salmon Patties
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Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 10 Minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 10 Minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Empty salmon into bowl. Remove as much of the bone and skin as you'd like - they are small and edible, so it's just a matter of taste. Crush the crackers with your hands as you put them in the bowl with the salmon. Add egg, Worcester, salt & pepper and mix together with your hands. Form 4 patties, making them a bit thick, and put on a plate or small sheet pan to put in the fridge for up to 2 hours before cooking.
  2. Heat skillet with butter/oil to 300F (medium heat). Place patties in, avoid crowding. Cover and let cook for about 4-5 minutes, then flip, cover, and let cook another 4-5 minutes. Internal temperature should be 150-160F.
  3. I like to serve on a plate with just some tartar sauce, but they wold be excellent for sandwiches, too.
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Nutrition Facts
Salmon Patties
Amount Per Serving
Calories 180 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 0.4g 2%
Polyunsaturated Fat 2g
Monounsaturated Fat 0.5g
Cholesterol 90mg 30%
Sodium 479mg 20%
Potassium 47mg 1%
Total Carbohydrates 9g 3%
Sugars 0.3g
Protein 21g 42%
Vitamin A 1%
Vitamin C 1%
Calcium 1%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

Cindy’s Mackerel Patties

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 Cindy's Mackerel Patties
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Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Mix everything together until well blended. Divide into four equal parts, and make patties. Fry in skillet for a couple of minutes one each side on medium heat (?) or until slightly "crisped". Timing depends on thickness - I made mine about 3/8" thick. Serve hot, with tartar sauce if desired.
Recipe Notes

Total weight ~12.6 oz, should be 3.15 oz each patty.  As usual, seasoning measurements are definitely approximate! So please feel free to adjust to suit yourself.

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Nutrition Facts
Cindy's Mackerel Patties
Amount Per Serving
Calories 262 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 3g 15%
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Cholesterol 135mg 45%
Sodium 558mg 23%
Potassium 271mg 8%
Total Carbohydrates 9g 3%
Dietary Fiber 0.4g 2%
Sugars 2g
Protein 27g 54%
Vitamin A 11%
Vitamin C 1%
Calcium 27%
Iron 16%
* Percent Daily Values are based on a 2000 calorie diet.

Cornmeal-Battered Oven-Fried Catfish

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 Cornmeal-Battered Oven-Fried Catfish
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Course Main Dish
Cuisine American
Servings
Ingredients
Course Main Dish
Cuisine American
Servings
Ingredients
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Rating: 0
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Instructions
  1. Preheat oven to 425°F. Coat a large nonstick baking sheet with cooking spray.
  2. In a shallow soup bowl, combine cornmeal, paprika, thyme, salt, celery seeds, onion powder, garlic powder and pepper. Pour milk into another shallow soup bowl.
  3. Dredge fillets first in milk and then in cornmeal mixture, coating both sides and pressing cornmeal mixture gently to adhere. Place coated fillets on baking sheet and lightly spray each with cooking spray.
  4. Bake until cooked through, about 15 minutes. Let stand at room temperature 2 minutes before serving with lemon wedges. Yields 1 fillet per serving.
Recipe Notes

https://www.weightwatchers.com/us/recipe/cornmeal-battered-oven-fried-catfish-1/5626a5f34236657004995b285

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Nutrition Facts
Cornmeal-Battered Oven-Fried Catfish
Amount Per Serving
Calories 404 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 4g 20%
Polyunsaturated Fat 5g
Monounsaturated Fat 8g
Cholesterol 80mg 27%
Sodium 965mg 40%
Potassium 500mg 14%
Total Carbohydrates 34g 11%
Dietary Fiber 4g 16%
Sugars 3g
Protein 24g 48%
Vitamin A 8%
Vitamin C 2%
Calcium 12%
Iron 25%
* Percent Daily Values are based on a 2000 calorie diet.

WHOLE BAKED TILAPIA WITH FLAT-LEAF PARSLEY AND GARLIC

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 WHOLE BAKED TILAPIA WITH FLAT-LEAF PARSLEY AND GARLIC
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Course Main Dish
Cuisine English
Servings
Ingredients
Course Main Dish
Cuisine English
Servings
Ingredients
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Rating: 0
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Instructions
  1. Pre-heat the oven to 200C (392F). Prepare two squares of aluminium foil large enough to completely wrap each fish and spray with a little olive oil on the shiny side.
  2. Mix together the softened butter, garlic and lemon juice.
  3. Rinse and pat the fish dry, including inside the body cavity. Lay each fish in the centre of its piece of aluminium foil, on the shiny side.
  4. Season with salt and pepper inside the body cavity, then spread half the butter inside each fish. Lay the onions on top of the butter inside each fish's body cavity and top the onions with a flat-leaf parsley. Make 2 slashes in the skin on the top surface of each fish.
  5. Sprinkle the skin of the fish with salt and wrap each fish in its foil parcel. Place on a baking sheet in the pre-heated oven for 20-30 minutes or until the fish is just cooked. Carefully open each parcel (be careful not to lose the juices!) and place under the grill for a further 5 minutes to brown a little before serving.
Recipe Notes

http://www.cooksister.com/2008/11/whole-grilled-tilapia-with-flat-leaf-parsley.html

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Tuna Patties Recipe

  • Prep time: 10 minutes
  • Cook time: 10 minutes

Ingredients

  • 2 6-ounce cans tuna
  • 2 teaspoons Dijon mustard
  • 1/2 cup white bread torn into small pieces
  • 1 teaspoon lemon zest
  • 1 Tbsp lemon juice
  • 1 Tbsp water (or liquid from the cans of tuna)
  • 2 Tbsp chopped fresh parsley
  • 2 Tbsp chopped fresh chives, green onions, or shallots
  • Salt and freshly ground black pepper
  • A couple squirts of Crystal hot sauce or tabasco
  • 1 raw egg
  • 2 Tbsp olive oil
  • 1/2 teaspoon butter

Method

1 Drain the liquid from the tuna cans. If you are using tuna packed in water, reserve a tablespoon of the tuna water, and add a teaspoon of olive oil to the tuna mixture in the next step.

2 In a medium bowl, mix together the tuna, mustard, torn white bread, lemon zest, lemon juice, water, parsley, chives, and hot sauce. Sprinkle on salt and freshly ground black pepper. Taste the mixture before adding the egg to see if it needs more seasoning to your taste. Mix in the egg.

3 Divide the mixture into 4 parts. With each part, form into a ball and then flatten into a patty. Place onto a wax paper lined tray and chill for an hour. (You can skip the chilling if you want, chilling just helps the patties stay together when you cook them.)

4 Heat the olive oil and a little butter (for taste) in a cast iron or stick-free skillet on medium high. Gently place the patties in the pan, and cook until nicely browned, 3-4 minutes on each side.

Serve with wedges of lemon. You can also serve with tartar sauce on slider buns for a tuna burger.

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Salmon Patties Recipe

Salmon patties, or salmon cakes, are wonderfully easy to make. The base is just cooked salmon, shredded bread, bread crumbs or even saltines, chopped onion, and egg to bind it all into patties, which are then quickly fried. In this recipe my father dresses up the patties with garlic, dill, bell pepper, and paprika. You could also use parsley, Old Bay seasoning, lemon zest, Worcestershire sauce, or cilantro.

Ingredients

  • 1 (14.75 ounce) can salmon, undrained and flaked
  • 1 slice of bread, shredded
  • 3 Tbsp chopped green onion, including the green parts
  • 1 medium garlic clove, minced
  • 1 Tbsp fresh chopped dill weed, or 1 teaspoon dried
  • 3 Tbsp minced green bell pepper
  • 1 Tbsp flour
  • 1 egg
  • 1/2 teaspoon sweet paprika
  • 1 teaspoon salt
  • Several turns of freshly ground black pepper
  • 3 Tbsp vegetable oil

Method

1 In a large bowl, gently mix together the salmon, bread, green onion, garlic, dill, bell pepper, flour, egg, paprika, salt and pepper. Form into 8 patties; each about 1/2 inch thick.

2 Heat oil over medium high heat in a large skillet. Cook the patties until nicely browned on both sides, about 3-4 minutes per side.

Posted on

Pan Fried Fish

What You Need

Ingredients
1 6- to 8-ounce white fish fillet per person, such as tilapia (pictured), cod, bass, grouper, haddock, catfish or snapper (worked great for rainbow trout)
Salt
Pepper
2 tablespoons olive oil or butter
To serve: lemon wedges, minced herbs, capers, etc.

Equipment
Skillet, non-stick, cast-iron, or stainless steel
Fish spatula or other thin spatula, for flipping

Instructions

  1. Pat the fish dry: Use a paper towel to pat the fish dry on both sides.
  2. Sprinkle with salt and pepper: Sprinkle the top of the fish generously with salt and pepper.
  3. Warm the oil in the skillet: Warm the olive oil or butter in a skillet over medium-high heat. The pan is ready when a flick of water sizzles on contact with the pan.
  4. Lay the fish in the hot pan: Lay the fish, seasoned-side down, in the pan. (It will probably bow up as the proteins contract – you can either hold down for a few seconds with the spatula or put a clean-bottomed pan on top for a minute)
  5. Cook for 2 to 3 minutes: Cook the fish for 2 to 3 minutes without moving it. When ready to flip, the underside should look golden and crispy. It should also release fairly easily from the pan using a fish spatula. (Not a problem in an non-stick skillet!)
  6. Season the other side of the fish: While the first side cooks, season the other side with salt and pepper.
  7. Flip the fish and cook for another 2 to 3 minutes: Flip the fish to the second side and cook for another 2 to 3 minutes. When ready, the fish will be opaque all the way through and flake apart easily.
  8. Serve immediately: Serve the fish while still hot from the pan with any finishing garnishes. White fish can often be very flakey after cooking; don’t worry if it flakes apart a bit as you serve it.
Posted on

Classic Fish and Chips

Ingredients:

Directions:

Prep Time: 35 mins

Total Time: 1 hr

  1. 1 Cut potatoes lengthwise into ½-inch strips.
  2. 2 Heat oil (2 to 3 inches or enough to cover) in deep fryer or Dutch oven to 375 degrees.
  3. 3 Fill basket one-fourth full with potatoes. (I don’t have a basket – I use a Fry Daddy and it works fine. Just be sure and put the chips in one at a time so they don’t stick to each other.) Skip the next step if you’re not using a basket.
  4. 4 Slowly lower basket into hot oil. (If oil bubbles excessively, raise and lower basket several times.) Use a long-handled fork to keep potatoes separated.
  5. 5 Fry potatoes 5 to 7 minutes or until golden brown; drain on paper towels.
  6. 6 Place potatoes in single layer on cookie sheet and keep warm.
  7. 7 Repeat with remaining potatoes.
  8. 8 Cut fish filets into 2 x 1/-1/2-inch pieces. Pat dry with paper towels.
  9. 9 Mix flour and salt.
  10. 10 Mix baking soda and vinegar.
  11. 11 Stir vinegar mixture and water into flour mixture; beat until smooth.
  12. 12 Dip fish into batter, allowing excess batter to drip into bowl.
  13. 13 Fry 4 or 5 fish pieces at a time (do not use basket) about 3 minutes, turning fish once, until brown. Drain on paper towels.
  14. 14 Set oven control to broil. Broil potatoes 6 inches from heat 2 to 3 minutes or until crisp.
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Beer Batter for Fish, Shrimp & Onion Rings

Beer Batter for Fish, Shrimp & Onion Rings

Ingredients Nutrition

Yield 1 1/4 cups Units US

Directions

  1. Mix flour, salt, and baking powder in a bowl using a fork.
  2. Beat beer, egg and oil together in a separate bowl.
  3. Stir into flour mixture until well blended.
  4. Batter should be pretty smooth and moderately thick.
  5. Dip fish, shrimp, or onion slices in coating and deep-fry in hot oil that has been heated to 350 degrees, until it becomes golden.
  6. Drain, and serve while hot and crispy.
  7. This recipe also works well with chicken tenders and vegetable pieces; whatever you like to coat with beer batter.