Fried Lake Fish Recipes
OVEN-FRIED FISH
When you're looking for a fast, flavorful meal, look no further than fish! Parmesan cheese and special seasonings add a bit of an Italian flair to these fillets. Not only is this recipe low in fat, it's delicious as well. So it's sure to please everyone in the family.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place fish in a greased 13-in. x 9-in. baking dish. Brush with butter. In a small bowl, combine the remaining ingredients; sprinkle over fish. , Bake, uncovered, at 425° for 10-15 minutes or until the fish flakes easily with a fork.
Nutrition Facts : Calories 261 calories, Fat 9g fat (0 saturated fat), Cholesterol 78mg cholesterol, Sodium 753mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges
MOM'S FRIED FISH
Our family has an annual fish fry that centers around my mom's recipe. I think she makes the finest fried fish around. It's flaky and flavorful with a golden cracker-crumb coating, and her homemade tartar sauce is a fitting complement.-Julie Jahnke, Green Lake, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place eggs and cracker crumbs in separate shallow bowls. Dip fillets into eggs, then coat with crumbs. Let stand for 5 minutes. , In an electric skillet or deep-fat fryer, heat 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 with a fork. Drain on paper towels. , In a small bowl, combine the tartar sauce ingredients. Serve with fish.
Nutrition Facts :
CANADIAN WALLEYE (PICKEREL)
Steps:
- Heat 1/8 inch of vegetable oil in two large cast-iron or heavy-duty frying pans over medium-high heat.
- Arrange three separate pie plates or shallow bowls for breading the fish. Combine flour, salt and pepper in one bowl, milk and eggs in another, and bread crumbs in the third bowl.
- Coat each fillet in the flour mixture, then dredge them in egg wash, then coat them well with bread crumbs.
- Place 4 fillets in each frying pan. Cook until golden brown, about 5 to 7 minutes per side. Drain on paper towels and serve immediately.
Nutrition Facts : Calories 439.1 calories, Carbohydrate 33.1 g, Cholesterol 183.9 mg, Fat 16.1 g, Fiber 2 g, Protein 38.2 g, SaturatedFat 2.7 g, Sodium 774.8 mg, Sugar 2.2 g
FRIED LAKE FISH
This perch recipe couldn't be simpler: Season, sear, and you're done.
Provided by Martha Stewart
Number Of Ingredients 7
Steps:
- Season fish fillets with salt and pepper and dust with flour.
- Heat butter and oil in a large nonstick skillet over medium-high heat. Place fish in skillet, skin side down, and cook 4 minutes, until skin is crispy and brown. Gently turn fish and continue cooking, just until cooked through and fish flakes when pierced with the tines of a fork, 3-4 minutes more.
- Transfer fish to serving plates, garnish with lemon wedges, and serve immediately with a Relish Platter.
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- In a shallow bowl (I like to use a pie dish)whisk together the Parmesan cheese, crackers, garlic salt, cornmeal, and black pepper. In a medium size, bowl mixes together the eggs and milk until well combined.
- Pat fish dry with paper toweling, dip fish in the milk mixture and then roll them in the dry mixture pressing lightly to coat.
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- How to Pan-Fry Fish Fillets. Pan-frying fish is one of the most delicious ways to cook any non-fatty fish. The coating protects the flesh from direct heat and helps keep the fish moist, while also providing a browned and crispy or crunchy crust.
- Start With Fresh or Freshly Frozen Fish Fillets. Whether you catch and fillet your own fish or buy them from a fishmonger or at a fish counter, always cook with only the highest quality, impeccably handled fish.
- Set Up Breading/Coating Station. The most complete and thorough way to coat fish (or anything for pan-frying) includes three steps: flour, egg, and a coating of bread crumbs, cracker crumbs, cornmeal, or panko
- Flour Fish Fillets. Note: You can greatly reduce the need to rinse off your hands in the middle of this process if you use one hand for "wet" aspects of the breading process and the other for "dry" aspects.
- Dip Fish Fillet In Egg. Dip the fish fillet in the egg mixture, turning it as necessary to coat it completely. Lift the fish fillet out of the egg and let any excess egg drip off of it.
- Lay Fish In Crumbs. Lay the fish in the plate of crumbs or whatever final coating you're using. Use a dry hand to cover the fish with crumbs or pat it down and then turn it over to coat the other side.
- Cook and Serve Fillets. Heat a large heavy pan over high heat. Once the pan is hot, reduce the heat to a medium hot temperature and add enough vegetable oil to coat the bottom of the pan thoroughly.
- Browned and Crispy Fish. Cook the fillets until browned on one side, about 3 minutes. Flip them over and cook them until they've browned on the second side and the fish is opaque and flaky in the center, about 3 more minutes.
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- Pour the buttermilk into a shallow container or large sealable plastic bag and add the fillets. Allow them to soak for about 30 minutes.
- While the fillets are soaking, place the cornmeal, flour, Creole seasoning, and salt in a large shallow pie plate or bowl and use a whisk or fork to combine.
- Take a fillet and let any excess buttermilk drain off, then dredge in the cornmeal mixture. Make sure the entire fillet is coated. Place on a wire rack to rest. Repeat with the other fillets.
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