OVEN FRIED BUTTERMILK HALIBUT
This recipe makes a very moist halibut main dish. I have a recipe for another 'Oven Fried Buttermilk' using chicken, and, as I like to experiment, I decided to try it with halibut. The only changes I made were the main ingredient and the oven temperature.
Provided by Plain ole Bob
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 5h
Yield 4
Number Of Ingredients 8
Steps:
- Set a large resealable plastic bag in a bowl. Pour in the buttermilk and salt. Add the halibut fillets and close the bag. Refrigerate for at least 4 hours and up to 1 day.
- Preheat the oven to 250 degrees F (120 degrees C).
- Place half of the crackers and half of the Greek seasoning into a blender. Cover and pulse until they become fine crumbs. Pour into a shallow bowl, and repeat with remaining crackers and Greek seasoning. Whisk eggs with water in a separate bowl.
- Remove halibut from the bag and discard the marinade. Dip fish into the egg and then in the crumbs until evenly coated. Place coated fillets into a lightly greased 9x13 inch baking dish. Do not let them touch, as they will weld themselves together. Drizzle the butter on top of the fish.
- Bake uncovered in the preheated oven until fish is opaque and flakes easily with a fork, about 45 minutes.
Nutrition Facts : Calories 745.1 calories, Carbohydrate 53.9 g, Cholesterol 270.7 mg, Fat 33.4 g, Fiber 9.6 g, Protein 56.2 g, SaturatedFat 17.2 g, Sodium 2185.8 mg, Sugar 9.4 g
BUTTERMILK FISH FILLETS
Steps:
- 1. Place fish in a 9- x 13-inch baking dish and pour buttermilk over fish, completely coating it. Cover with plastic wrap and refrigerate 30 minutes, turning once. In a shallow baking dish, combine biscuit baking mix, salt, and ground red pepper; mix well. Remove fish from buttermilk, discarding excess buttermilk, and place in biscuit baking mixture, coating evenly on both sides. In a large skillet, heat oil over medium heat. Place a few pieces of fish in skillet and cook 3 to 4 minutes per side, or until golden and fish flakes easily with a fork. Remove to a paper towel-lined platter, cover with foil, and repeat with remaining fish, adding more oil if needed. Serve immediately. Read more at http://www.mrfood.com/Fish/Buttermilk-Fish-Fillets/ml/1#SVl9gOQBoSUrmIqW.99
BUTTERMILK BATTERED CATFISH
Southern fried catfish. This is a tribute to a great Southern fried catfish. You won't be able to resist this recipe! This recipe is from Drick's Rambling Café.
Provided by Pat Duran
Categories Fish
Time 45m
Number Of Ingredients 10
Steps:
- 1. Whisk together buttermilk, cider vinegar and mustard in a wide bowl. Add fish fillets,coating well in mixture. Let set for 30 minutes.
- 2. Mix together remaining ingredients in a shallow pan. Remove fish one piece at a time from the buttermilk mixture and then coat both sides of the fillets in the cornmeal mixture. Fry in hot oil until golden brown, about 5 to 6 minutes. Remove the fried fillets to a paper towel lined platter to drain until ready to serve.
BUTTERMILK BATTERED FRIED FISH RECIPE - (4/5)
Provided by JimMac
Number Of Ingredients 8
Steps:
- Sprinkle both sides of fish with salt and pepper. In large mixing bowl, using a wire whisk or rotary beater, beat together egg and water. In separate large mixing bowl blend together flour and Buttermilk Blend. Dip fish in egg mixture, then in flour/buttermilk mixture. Heat shortening (1/8 inch) in skillet until hot. Fry fish in hot shortening over medium heat, turning carefully until brown on both sides, 8 to 10 minutes.
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