Breaded Skinless Fish Fillets With Red Pepper Mayonnaise Recipes

FISH FILLETS WITH ROASTED RED PEPPER MAYONNAISE

Steps:

• Heat oven to 400°F. Using about 1/4 of the butter, lightly grease shallow baking pan. Arrange tilapia fillets in buttered pan. Brush fish with remaining butter; sprinkle with salt, pepper and paprika.
• Bake at 400°F. for 15 to 20 minutes or until fish flakes easily with fork.
• Meanwhile, in small bowl, combine all remaining ingredients; blend well. Serve fish with mayonnaise mixture.

BREADED FISH FILLETS

Steps:

• Pat-dry the fish fillets then cut each fillet into 2 pieces lengthwise (since the fillet is uneven in thickness, this operation ensures uniform cooking).
• Season with salt and pepper.
• Prepare 3 shallow dishes: one for the flour, one for the egg, and one for the bread crumbs.
• Beat the egg lightly.
• Dip one fish piece at the time, first in the flour, then in the egg.
• Let the excess egg drip off before coating the fish in the bread crumbs.
• Turn the fish to coat both sides with bread crumbs.
• Heat the oil in a skillet over medium heat.
• Sauté the fish 3-5 min on each side, until the bread crumb coating becomes golden-coloured.
• Add salt and pepper to taste.
• Serve on the warmed plates with optional lemon quarters on the side.

BREADED SKINLESS FISH FILLETS WITH RED PEPPER MAYONNAISE

Steps:

• Using on/off turns, chop bell pepper in processor until juices form. Transfer to small sieve set over bowl; let drain 10 minutes. Mix next 4 ingredients in small bowl. Stir in 1/2 cup bell pepper. Season mayonnaise with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Mix flour and next 2 ingredients in pie dish. Whisk egg and milk in another dish. Place breadcrumbs in third dish. Sprinkle fillets with salt and pepper. Coat each side with flour, then egg mixture, then breadcrumbs, covering completely.
• Melt 2 tablespoons butter with 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches if necessary, add fish to skillet. Sauté until just opaque in center and crust is golden brown, adding more butter and oil as needed, about 4 minutes per side. Serve fillets with red pepper mayonnaise.