Crispy Coating For Fish Recipes

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CRISPY FRIED FISH



Crispy Fried Fish image

Bring back the Friday night fish fry tradition with this updated recipe. Using Progresso panko crispy bread crumbs help the crust stay extra-crisp, while the fish remains moist.

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 7

1/3 cup Gold Medal™ all-purpose flour
2 teaspoons seasoned salt
2 eggs
1/2 cup dark beer or water
1 1/2 cups Progresso™ panko crispy bread crumbs
Peanut or corn oil for frying
1 1/2 lb fish fillets (walleye, cod, whitefish or tilapia)

Steps:

  • In shallow dish, mix flour and seasoned salt. In medium bowl, beat eggs and beer with whisk. Place bread crumbs in large resealable food-storage plastic bag.
  • In electric skillet or deep fryer, heat about 2 inches oil to 350°F. Coat both sides of fish fillets with flour mixture, then dip in beer mixture, letting excess drip back into bowl. Place 1 or 2 pieces of fish at a time in plastic bag with bread crumbs; seal bag and shake to coat completely.
  • Fry fish in batches in hot oil about 4 minutes, turning once, until golden brown. Drain on paper towels. Serve hot.

Nutrition Facts : Calories 420, Carbohydrate 39 g, Cholesterol 240 mg, Fat 1 1/2, Fiber 0 g, Protein 41 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 2 g, TransFat 0 g

LOW CARB OVEN FRIED FISH



Low Carb Oven Fried Fish image

Low Carb Oven Fried Fish is a delicious way to serve up breaded fish - without all of the carbs! The breading is easy to make and turns into a golden crispy coating, perfect to dip into mayo!

Provided by Nora

Categories     Main Course

Time 45m

Number Of Ingredients 11

1/2 cup ground golden flax
1/2 cup ground almonds ((just regular ground almonds, no need to use expensive almond flour!))
1/4 cup grated parmesan
1/2 teaspoon fine sea salt
1 teaspoon ground paprika
1/2 teaspoon dried onion powder
1/2 teaspoon dried garlic powder
1/4 teaspoon baking powder
2 large eggs
1 pound white fish fillet (cut into large-ish pieces (I do about 8-10 pieces))
1/4 cup butter

Steps:

  • Prep: Preheat oven to 430°F. Add a dark-colored pan or baking sheet to the oven as it heats up - the pan you use to bake the fish on needs to be hot to melt the butter on!
  • Make breading: Mix all ingredients for the breading in a shallow dish.
  • Prepare eggs: Add eggs to a SEPARATE shallow dish and beat well.
  • Bread fish: Dip fish into breading to lightly coat. THEN coat fish with egg. FINALLY, coat fish with breading again, this time you can really pack on as much as will stick! (Just place breaded fish pieces on a plate until you've breaded them all.)
  • Melt butter: VERY CAREFULLY remove the pan from the oven. Add 3 tablespoons of the butter to the pan to melt. Spread all over the pan and put the fish pieces on.
  • Bake: Bake the fish for 10 minutes. Flip, add the remaining 1 tablespoon of butter and finish baking for 5-10 minutes or until the coating is crispy and the fish is cooked through.
  • Finish: Broil for 2 minutes for a crisper coating. Let the fish rest on the pan for 2-3 minutes minutes after baking, then serve immediately.

Nutrition Facts : ServingSize 1 serving, Calories 464 kcal, Carbohydrate 10 g, Protein 35 g, Fat 33 g, SaturatedFat 11 g, Cholesterol 175 mg, Sodium 611 mg, Fiber 7 g, Sugar 1 g

FISHERMAN'S CRISPY COATING



Fisherman's Crispy Coating image

My father, Garfield Freih, is an avid fisherman and frequently acts as the chef on fishing trips he takes with his buddies. To please that group - and to get us kids to eat fish at home - he created this pleasantly mild crispy coating. -Tammi Freih, Lakewood, California

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 11

1 egg
1 cup milk
1 cup crisp rice cereal, crushed
1/4 cup all-purpose flour
1/4 cup cornmeal
1-1/2 teaspoons lemon-pepper seasoning
1/4 teaspoon seasoned salt
1/8 teaspoon onion salt
1/8 teaspoon garlic salt
4 walleye or other whitefish fillets (1-3/4 to 2 pounds)
Oil for frying

Steps:

  • In a shallow bowl, whisk together the egg and milk. In a large resealable plastic bag, combine the cereal, flour, cornmeal and seasonings. Dip the fish fillets into egg mixture, then coat with cereal mixture., In a large skillet, heat 1/4 in. of oil over medium-high heat. Fry the fillets for 5-7 minutes on each side or until fish flakes easily with a fork.

Nutrition Facts :

CRISPY FISH



Crispy Fish image

I have tried this recipe with several varieties of white fish and it is always wonderful. This recipe also works without the flour for those of you who have allergies to wheat. I run a fish market and have shared this recipe with many people and they always come back with rave reviews. Serve with your favorite tartar sauce and chips (French fries)!

Provided by Kristi

Categories     Seafood     Fish

Time 30m

Yield 4

Number Of Ingredients 8

2 cups dry potato flakes
1 cup all-purpose flour
1 tablespoon garlic powder
1 tablespoon seasoning salt
1 tablespoon ground black pepper
2 teaspoons cayenne pepper, or to taste
4 (6 ounce) fillets cod
2 cups butter flavored shortening, for frying

Steps:

  • In medium bowl, combine the potato flakes, flour, garlic powder, seasoning salt, black pepper, and cayenne pepper.
  • Soak fish filets in bowl of cold water.
  • In a deep skillet or deep fryer, melt and heat the shortening to 350 degrees F (175 degrees C).
  • Dredge fish filets in dry mixture and fry in the hot oil for 5 minutes or until fish flakes apart easily. Remove from oil and place on paper towels to absorb excess oil.

Nutrition Facts : Calories 446.4 calories, Carbohydrate 47.2 g, Cholesterol 61.6 mg, Fat 12.3 g, Fiber 3.4 g, Protein 36 g, SaturatedFat 2.9 g, Sodium 834.5 mg, Sugar 1.5 g

CRISPY BEER BATTER FISH RECIPE



Crispy Beer Batter Fish Recipe image

This Crispy Beer Batter Fish Recipe has a light and airy coating with tender and flaky fish on the inside!

Provided by Shawn

Categories     Main Dish

Number Of Ingredients 10

2 lbs. white fish (like cod or tilapia)
1 tsp salt
1/2 tsp black pepper
1 cup all purpose flour
1 tbsp garlic powder
1 tbsp paprika
2 tsp seasoned salt
1 large egg (lightly beaten)
1 1/3 cups beer
Canola oil for frying

Steps:

  • Add oil to a large, heavy bottomed pot or deep fryer till it's about 2 to 3 inches deep. Heat oil to 375 degrees F.
  • Meanwhile, cut fish into stick shapes, about 1 inch wide and 3 inches long. Pat dry with paper towels and season with salt and pepper.
  • To make the beer batter, whisk together the flour, garlic powder, paprika and seasoned salt. Stir in the lightly beaten egg, then gradually whisk in the beer until the batter forms and is no longer lumpy.
  • Quickly dip the fish one piece at a time into the batter, then place in the hot oil. Cook for 3 to 4 minutes, or until the fish is a nice golden brown. Drain on a wire rack and enjoy while hot!

Nutrition Facts : Calories 262 kcal, Sugar 1 g, Sodium 1256 mg, Fat 4 g, SaturatedFat 1 g, Carbohydrate 20 g, Fiber 1 g, Protein 34 g, Cholesterol 103 mg, ServingSize 1 serving

CRISPY BATTER THAT STAYS CRISPY (FOR A LONG TIME)



Crispy Batter that Stays Crispy (for a long time) image

Crispy Batter that Stays Crispy-Super simple recipe to get a crispy batter that stays crispy for a long time. All the tips you need to know. A gluten-free version of the batter is included.

Provided by Marvellina

Categories     How To

Time 25m

Number Of Ingredients 11

Cooking oil (for deep-frying)
1 cup all-purpose flour (140 grams)
2 Tbsp rice flour (12 grams)
1 Tbsp baking powder
1 tsp salt (optional)
1 cup ice-cold water
1 cup rice flour (110 grams)
4 Tbsp cornstarch (30 grams)
1 Tbsp baking powder
1 tsp salt (optional)
1/2 cup ice-cold water (add more as needed)

Steps:

  • Place the flour/starch, baking powder, and salt in a mixing bowl. Stir to mix everything. Only prepare your batter when you are ready to fry your food.
  • Pour about 1 1/2 to 2-inch of oil into a stainless steel pot or Dutch oven. Preheat the oil to 330 F. It helps if you have deep-fryer thermometer if not, dip a stick end of wooden spatula, bamboo skewer, or chopsticks into the oil. If there are steady bubbles around it, the oil is most likely more than 330 F, but the temperature will drop once you put in the things you are going to fry. As long as it doesn't bubble vigorously, if it is, lower the heat a bit and test again
  • Pour in the ice cold water into the flour mixture and use a chopstick to stir. Do not over stir with all-purpose flour. It's okay to have some lumps in the batter. If you over mix the flour batter, it will turn out gummy and absorbs too much oil. If you are preparing gluten-free batter, this is not an issue because cornstarch doesn't have gluten in it
  • Coat the food with the batter and fry the food. Another important note is not to overcrowd and frying too many. If you lower the oil temperature too much, the batter will be greasy, soggy, and almost definitely will not stay crispy (if at all). This step is to cook the food inside the batter. Depending on what you are frying, follow the instruction on the time
  • Remove from the oil to a rack. Let them cool down for at least 10 minutes before you go for the second frying. You can even stop at this step if you are prepping ahead. Keep the half-fried food in the fridge and do the second frying just right before serving, whenever that is
  • Remove any crumbs from the oil and bring it back up to hot again over high heat. This time we need about 375 F. Use a thermometer if you have one. If you don't have one, again, use the stick end of wooden spatula, bamboo skewer or chopstick to test the oil. The bubbles will be steady. When it's ready, fry the food for the second time. This round should be quicker. The food will turn golden brown too. This step is to crisp up the food further
  • Place the fried food on a rack set on a baking sheet. You can keep the rest warm in an oven at around 200 F and serve when you are done with frying all

CRISPY COATING FOR FISH



Crispy Coating for Fish image

For a light, crispy batter, dip the fish (or chicken) in an egg wash before coating. Use butter to fry.

Provided by CJAY8248

Categories     < 15 Mins

Time 10m

Yield 1 1/2 cups coating, 8 serving(s)

Number Of Ingredients 11

1 cup flour
1 tablespoon salt
3/4 teaspoon celery salt
1 1/2 teaspoons garlic powder
3/4 teaspoon pepper
1 1/2 teaspoons mustard
1 tablespoon paprika
1/4 teaspoon ginger
1/4 teaspoon thyme
1/8 teaspoon basil
1/8 teaspoon oregano

Steps:

  • Combine all ingredients. Store in a covered container and use as needed. Makes enough to coat about 2 lbs. of fish.

Nutrition Facts : Calories 62.5, Fat 0.3, SaturatedFat 0.1, Sodium 883.4, Carbohydrate 13, Fiber 0.9, Sugar 0.3, Protein 1.9

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