Easy Lightly Fried Fish Thyme And Spices Mediterranean Recipes
EASY LIGHTLY FRIED FISH - THYME AND SPICES - MEDITERRANEAN
This is just a really simple and easy, and quick, and delicious version of friend fish fillets. Serve it with whatever side you would like - I personally like it with a nice fresh vegetable salad, like a Greek/Aegean/Hortaki. It is parve, so you can go ahead and eat it with dairy.
Provided by Mivashel
Categories Greek
Time 30m
Yield 4 fillets (large), 4-6 serving(s)
Number Of Ingredients 13
Steps:
- thaw the fish if frozen - rinse it under water and pat dry if you wish.
- preheat about an inch of oil in a pan.
- cut the fillets into smaller pieces if you want.
- crack the egg into a shallow bowl and beat - add a pinch of salt and pepper.
- prepare the spiced fish fry coating - mix roughly 50:50 flour:spices. I suggest adding a fair amount of salt and pepper, and also chili powder if you like it hot. ANY COMBO OF SPICES WORK, be liberal. MIX UNTIL HOMOGENOUS.
- dip the fish in egg - let the extra egg drip off (tap against the side of bowl).
- coat both sides of the egged up fish in the frying coating.
- carefully (hot oil is dangerous!) fry both sides of the fish in the oil until golden brown on both sides, and the inside of the fish is flaky and white.
- dry on paper towels lined with a bed of thyme.
- garnish with lemon wedges and thyme sprigs (optional).
Nutrition Facts : Calories 199, Fat 3.5, SaturatedFat 1.1, Cholesterol 109, Sodium 83.3, Carbohydrate 13.4, Fiber 0.8, Sugar 0.5, Protein 28.4
NOT MY MOM'S FRIED FISH
This is someone's Mom's fried fish recipe but it's not MY Mom. I found it in Taste of Home, June/July 2005 issue and made it tonight for dinner. It's very, very good and SO easy. The recipe called for the fish to be deep fried but I fried it in about 3/4 inch of oil in a large, heavy skillet. Also, the original recipe called for whitefish fillets, cut in half lengthwise....I used some thin Chilean sea bass fillets and it was excellent. I think any firm, white fish fillets will work. This recipe was printed in Taste of Home magazine and attributed to Julie in Wisconsin. Julie, if you ever become a member of Zaar, contact me and I'll ask Kathy to transfer this recipe over to you and thanks for the great dinner!
Provided by Hey Jude
Categories Bass
Time 35m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Place beaten eggs and saltine cracker crumbs in separate shallow bowls or pie tins.
- Dip fillets into eggs, then coat with crumbs; let stand for 5 minutes.
- In a heavy, deep skillet, or electric frying pan, heat oil (about 3/4 to 1 inch of oil) to 375°. Fry fillets, a few at a time, for 2 minutes on each side or until fish is golden brown and flakes easily (I found that when the fish is golden brown it's DONE).
- Drain on a rack over paper towels. If you're making lots of fish place the rack in a 225° oven while you're cooking the remaining batches.
Nutrition Facts : Calories 256.2, Fat 4.4, SaturatedFat 1.1, Cholesterol 145.1, Sodium 336.8, Carbohydrate 13.1, Fiber 0.5, Sugar 0.5, Protein 38.2
EASY PAN-FRIED FISH FILLETS AND TARTAR SAUCE
Make certain to prepare the tartar sauce at least a few hours in advance to blend flavors, the crushed saltines makes a wonderful coating for the fish, but make certain that they are finely crushed! I like whitefish, pickerel fillets, tilapia or sole for this, but any thinner fish fillets will do.
Provided by Kittencalrecipezazz
Categories < 30 Mins
Time 21m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- For the tartar sauce; in a bowl blend all ingredients until well combined.
- Cover and refrigerate a minimum of 2 hours before using.
- For the fish; place eggs in a shallow bowl.
- In another shallow bowl mix together the crushed saltines with garlic powder and lemon pepper (or black pepper) until very well combined.
- Coat the fish fillets firstly in the eggs, then coat into the breading mixture.
- Place fillets on a plate and let stand for about 5-8 minutes.
- Heat oil in a large skillet over medium-high heat.
- Add in fillets and fry about 2-3 minutes on each side or until the fish flakes (cooking time will vary depending on the thickness of your fish).
- Remove to a plate then lightly sprinkle with seasoned salt.
- Serve fish with tartar sauce, YUMMMMM!
Nutrition Facts : Calories 635.9, Fat 26.4, SaturatedFat 4.6, Cholesterol 232.9, Sodium 1047.6, Carbohydrate 39.7, Fiber 1, Sugar 8.9, Protein 58.1
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