Crumbed Fish With Super Tasty White Sauce Recipes

HEALTHY PARMESAN GARLIC CRUMBED FISH

Steps:

• Preheat grill / broiler on high.
• Combine the Crumb ingredients and mix well to combine.
• Sprinkle both sides of fish with salt and pepper, then spread the mustard on the top of each fillet (top only).
• Press the mustard smeared side of the fish into the crumb mixture. Press down firmly to make it stick. Then spray with oil (for extra golden crumb!).
• Drizzle 1/2 tbsp oil in a skillet and preheat on the stove over high heat.
• Once skillet is hot, place the fillets in the hot pan then place under the grill / broiler (about 5"/15cm from the heat source) for 5 - 6 minutes until the crumb is golden and the fish is cooked, rotating as required. Fish should flake in centre once cooked.
• Oven option: bake at 220C/390F for 10 - 12 minutes, then finish under the grill/broiler on high to make the crumb golden.
• Serve immediately with lemon wedges!

PANKO-CRUSTED FISH STICKS WITH HERB DIPPING SAUCE

Steps:

• Preheat oven to 475, with racks in top and bottom third. Line two baking sheets with aluminum foil; set aside.
• Place egg in a wide shallow bowl; season with salt and pepper. In another bowl, combine panko, Old Bay, and oil. Dip tilapia into egg, shaking off excess, then into panko mixture, pressing to adhere. Place on prepared baking sheets.
• Bake until lightly browned, 12 to 15 minutes, rotating sheets from top to bottom halfway through. Meanwhile, in a small bowl, stir together mayonnaise, parsley, mustard, lemon juice, and horseradish; season with salt and pepper. Serve fish sticks with sauce and lemon wedges on the side.

CRISPY FISH FILLETS WITH ZESTY LIME SAUCE

Steps:

• On plate, mix flour, lemon-pepper and salt. On second plate, place bread crumbs. In bowl, beat eggs with fork. Coat fish with flour mixture. Dip into eggs; coat well with bread crumbs.
• In 12-inch nonstick skillet, heat oil over medium heat. Add fish; cook 3 minutes. Carefully turn fish over. Cook about 3 minutes longer or until fish flakes easily with fork.
• In small bowl, mix sauce ingredients. Serve with fish.

BAKED FISH WITH LEMON CREAM SAUCE (ONE BAKING DISH!)

Steps:

• Preheat oven to 200°C / 390°F (all oven types).
• Place fish in a baking dish - ensure the fish isn't crammed in too snugly. See video or photos in post. Sprinkle both sides of fish with salt and pepper.
• Place butter, cream, garlic, mustard, lemon juice, salt and pepper in a microwave proof jug or bowl. Microwave in 2 x 30 sec bursts, stirring in between, until melted and smooth.
• Sprinkle fish with shallots, then pour over sauce.
• Bake for 10 - 12 minutes, or until fish is just cooked. Remove from oven and transfer fish to serving plates. Spoon over sauce, and garnish with parsley and lemon wedges if using.

FISH IN WHITE SAUCE RECIPE

Steps:

• Heat oil, add garlic. Sauce for 1-2 min till the raw smell of the garlic goes away.
• Add onions and saute for a minute. You do not need to brown the onions.
• Add capsicum and saute for a minute.
• Add fish and cook for 8-10 min (adjust the time depending on the type of fish you are using).
• Add salt and white pepper. Remember the sauce will also have salt and pepper , so add just enough to make sure the taste is balanced across the dish.Once the fish is cooked, keep this aside and prepare the white sauce.
• For the white sauce, on slow heat, in a heavy bottomed pan, heat butter.
• Add the flour in the melted butter, and blend it nicely.
• Stir for 3-4 min till you start noticing a nice aroma from the mixture. Just make sure you do not heat it too much that the flour starts turning brown.
• Now take off heat and start adding milk. Ensure you stir constantly so no lumps are formed.
• Once the flour and milk are mixed , turn on the heat . Add salt, white pepper, nutmeg and bayleaf. Keep stirring and simmer for 5-6 min till the milk starts to boil and then take it off heat. It should be a smooth creamy sauce. Remove the Bayleaf.
• Now add the prepared fish to the sauce and simmer again on hob on slow heat for 2-3 minutes.
• The fish and dish is now ready. Yessss!!!!!! You've done it.......
• Garnish this with a dash of cream and coriander and serve.Optional add grated cheese/ parmesan...
• Any kind of bread/ Naan bread or rice is a perfect accompaniment to this fish.

CRUMBED FISH WITH SUPER TASTY WHITE SAUCE

Steps:

• SAUCE--------------.
• Place the butter in a preheated suacepan and melt the butter down (on low heat).
• Once the butter is melted down add the plain flour.
• Stir well and cook the mixture of butter and plain flour which should go a bit lumpy and dry at this stage.
• Very important that you cook this well (2-4 minutes).
• Remove from heat and slowly, very slowly add the milk and stir in.
• The sauce should now be getting smooth.
• If it is lumpy you have been adding the milk to fast.
• Keep adding the milk until the desired thickness is achieved.
• Add the paprika for a bit of extra kick.
• Any other herbs or things like lemons can be added for a bit of extra taste.
• This sauce is used in my fish and white sauce and my tuna mornay recipes as well so look for them.
• CRUMBED FISH---------------.
• Beat the egg until the white and yolk are combined.
• Dip the fish piece by piece in the egg.
• Cover with a generous coating of breadcrumbs.
• Place in a frying pan with oil and cook on medium heat until the fish is cooked through.
• When serving place 2 pieces on each persons plate and pour the white sauce over the fish and be sure to garnish with some parsley.
• Enjoy.

FISH WITH CREAM SAUCE

Steps:

• Pat cod fillets dry of excess moisture with paper towels and season with 1/4 teaspoon each of salt and black pepper.
• Heat olive oil and butter in a 12-inch non-stick frying pan over medium heat.
• Place cod fillets in the pan. Cook for 3 to 5 minutes on one side.
• Carefully flip the cod fillets to the other side and continue to cook for another 3 to 5 minutes or until cod is cooked through, is opaque and flakes easily with a fork (insert the tines of a fork into the thickest part of the fish at an angle and twist gently; it should flake easily). Time may vary, depending on the thickness of your fillets.Note: Be gentle flipping, especially if using super fresh fish, as the fillets are quite delicate.
• Once fillets are done, carefully remove with a spatula, transfer to a plate and set aside.
• Add garlic to the pan and cook, stirring often, for 1 minute.
• Pour in heavy cream, broth and remaining 1/4 teaspoon each of salt and black pepper.
• Bring to a simmer and cook, stirring, for 4 to 5 minutes or until the sauce has reduced/thickened and coats the back of a spoon when you draw your finger through it. Taste for seasoning and add more, if necessary, to taste.
• Once sauce has thickened to your liking, stir in dill, lemon juice and lemon zest.
• Pour sauce over fish and serve with lemon wedges (if desired). Enjoy!