Fried Red Fish Recipes

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RED-FRIED FISH



Red-Fried Fish image

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 40m

Yield 4 servings

Number Of Ingredients 10

Corn, grape seed or other neutral oil for deep-frying
1 teaspoon ground ginger
1/2 teaspoon cayenne, or to taste
1 teaspoon mild paprika
Salt and pepper to taste
1/2 cup flour
1 egg
2 tablespoons lime juice
1 pound thin fillets of a white fish like flounder or fluke, in 4-inch strips about 1 inch wide (almost like fish fingers)
1 lime, cut into wedges

Steps:

  • Put at least 1/2 inch oil in cast-iron skillet. Over medium-high heat, bring oil to 350 degrees. (A drop of batter will sizzle energetically but not violently at this temperature.)
  • Meanwhile combine ginger, cayenne, paprika, salt, pepper and flour in a bowl. Beat egg with lime juice and about 1/4 cup cold water; stir into mixture, and stir in as much water as necessary to achieve consistency of pancake batter. Stir in fish.
  • When oil is heated, gently slide a few pieces of fish into it; do not crowd. Fry, turning once, until fish is crisp and golden brown all over, about 5 minutes. Repeat with rest of fish as necessary. Drain on paper towels, and serve immediately with lime wedges.

Nutrition Facts : @context http, Calories 164, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 1 gram, Sodium 386 milligrams, Sugar 1 gram, TransFat 0 grams

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

FRIED RED SNAPPER BITES



Fried Red Snapper Bites image

Even though I call this fried snapper bites, it can be done with any firm. white fish. You do want the chunks you fry to be at least the width of a finger, and even twice that, so use that as a guideline. I like the New Orleans remoulade with this, but you can use any sauce you like.

Provided by Hank Shaw

Categories     Appetizer

Time 35m

Number Of Ingredients 21

1/2 cup Dijon or Creole mustard
1/3 cup mayonnaise
3 tablespoons chopped parsley
3 tablespoons minced shallot
3 tablespoons minced celery
1/4 cup minced dill pickles
1 tablespoon minced garlic
1 tablespoon prepared horseradish
1 tablespoon cider vinegar
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon Creole or Cajun seasoning
1 teaspoon Worcestershire sauce
2 pounds skinless snapper fillets
Salt
2 eggs, lightly beaten
1/4 cup yellow mustard (Dijon is fine)
1 tablespoon Creole or Cajun seasoning
3 tablespoons heavy cream or half and half
1 sleeve Saltines crackers
Peanut oil for frying

Steps:

  • Mix all the ingredients for the remoulade together and set aside. The remoulade can be made up to a week in advance, and making it the night before lets the flavors mellow.
  • Cut the fish into chunks of about two bites each. Salt lightly. Mix together in a bowl the eggs, mustard, Creole seasoning and heavy cream.
  • Pour enough peanut oil hot into a frying pan to come about a half-inch up the sides. Heat this to about 350F.
  • While the oil is heating, dunk as many snapper bites in the egg wash as will fit. When the oil is hot, dredge the fish in the mashed Saltines. You can do this in a bowl or in a plastic bag. Really press in the Saltines, and it's OK to have a few bits that aren't pulverized.
  • Fry the fish until golden brown on both sides, about 3 minutes per side. Drain on paper towels and serve with the remoulade, and some lemon wedges if you have them.

Nutrition Facts : Calories 486 kcal, Carbohydrate 8 g, Protein 53 g, Fat 26 g, SaturatedFat 5 g, Cholesterol 178 mg, Sodium 950 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

JAMAICAN FRIED SNAPPER



Jamaican Fried Snapper image

We cooked this traditional 'escovitch' dish of fried fish with my grandmother the night before church, so we could serve it after the service the next day at a large communal meal.

Provided by Chef Robert

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 25m

Yield 2

Number Of Ingredients 14

1 (1 1/2 pound) whole red snapper, cleaned and scaled
salt and freshly ground black pepper to taste
1 quart vegetable oil for frying
1 teaspoon vegetable oil
½ white onion, sliced
⅛ teaspoon minced garlic
½ large carrot, peeled and cut into thin strips
1 sprig fresh thyme, leaves stripped
1 allspice berry, cracked
¼ habanero pepper, seeded and minced
¼ cup white vinegar
1 tablespoon water
¾ teaspoon salt
1 pinch brown sugar

Steps:

  • Pat the fish dry and cut 3 small slits on each side of the fish. Season both sides with salt and pepper.
  • Heat 1 quart oil in a large skillet over medium-high heat until smoking. Carefully place the fish in the pan and fry until browned and crisp, about 5 minutes per side. Remove fish and place on a paper towel-lined plate.
  • Heat 1 teaspoon oil in a large skillet over medium-high heat. Stir onion, garlic and carrot into the pan; cook and stir 1 to 2 minutes. Add thyme, allspice, habanero pepper, vinegar, water, salt, and sugar and continue cooking until onions have softened and liquid has reduced, about 5 minutes.
  • Serve fish topped with onion mixture spooned over the top.

Nutrition Facts : Calories 770 calories, Carbohydrate 4.9 g, Cholesterol 124.8 mg, Fat 50.9 g, Fiber 1 g, Protein 70.3 g, SaturatedFat 6.9 g, Sodium 1035.7 mg, Sugar 2.4 g

MOM'S FRIED FISH



Mom's Fried Fish image

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

2 eggs, lightly beaten
1-1/2 cups crushed saltines (about 45 crackers)
2 pounds whitefish fillets, cut in half lengthwise
Oil for frying
TARTAR SAUCE:
1 cup mayonnaise
2 tablespoons sweet pickle relish
1 tablespoon finely chopped onion

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 :

FRIED RED SNAPPER



Fried Red Snapper image

Red snapper fish is a tasty dish recipe. The best fish I have eaten. It has large bones in it.

Provided by Marie Lesane

Categories     Fish

Time 15m

Number Of Ingredients 6

1/2 c all purpose flour
1 tsp salt, divided
1 tsp garlic pepper seasoning, divided
1 tsp creole seasoning
3 c vegetable oil
1 large red snapper, head cut off, split down the middle

Steps:

  • 1. Rinse the fish in cold water, drain but do not dry.
  • 2. In a bowl, put the flour in the bowl.
  • 3. Season one side of the fish with 1/2 of the teaspoon salt, 1/2 teaspoon of garlic pepper and 1/2 teaspoon of creole seasoning.
  • 4. Lift the fish up and dry the plate off and flip to the other side.
  • 5. On the other side, inside the cavity of the fish, sprinkle 1/2 teaspoon of salt, 1/2 teaspoon of garlic pepper,and 1/2 teaspoon of creole seasoning.
  • 6. Completely coat the fish in the flour on both sides.
  • 7. Put stove on medium high heat, when oil is hot, add the fish.
  • 8. Cook the fish on both sides for minutes or until the coating is crispy and the fish flakes easily with a fork. Serve immediately.

CRISPY FRIED RED FISH AND SPICY REMOULADE



Crispy Fried Red Fish and Spicy Remoulade image

Warmer weather is the cue for al fresco dining, but no patio brunch or park-side picnic compares with the highly anticipated, delicious and spirited barbeques amongst the Black community. Juneteenth, or Freedom Day, marks the emancipation of slaves in the United States in 1865, and today it is a time of celebration by families and communities often in the form of a fish fry or barbeque. The color red is significant in the celebration of Juneteenth as it symbolizes the suffering, perseverance and resilience of generations of African Americans. This recipe honors this tradition and history by utilizing a meaty and flakey red fish that pairs beautifully with a spicy remoulade.

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 26

1 1/2 cups mayonnaise
2 tablespoons Creole mustard
1 tablespoon smoked paprika
1 tablespoon finely chopped fresh parsley
1 tablespoon sliced chives
3 cloves garlic, grated
1/2 teaspoon cayenne pepper
2 teaspoons prepared horseradish
1 teaspoon Worcestershire sauce
1 tablespoon fresh lemon juice
1 1/2 teaspoons sweet pickle juice
1 1/2 teaspoons hot sauce
Freshly cracked black pepper, to taste
2 teaspoons fine sea salt, plus more for serving
1 teaspoon smoked paprika
1 teaspoon cayenne pepper
1/2 teaspoon ground white pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 cup all-purpose flour
1 large egg
1/4 cup whole milk
4 fillets of red drum, snapper or grouper (6 to 8 ounces each)
3/4 cup canola oil

Steps:

  • For the spicy remoulade: Add the mayonnaise, mustard, paprika, parsley, chives, garlic, cayenne, horseradish, Worcestershire sauce, lemon juice, sweet pickle juice, hot sauce and black pepper to taste to a medium mixing bowl. Whisk gently until the ingredients are evenly combined. Put the sauce into an airtight container and refrigerate for at least 2 hours before serving.
  • For the crispy red fish: Add the salt, paprika, cayenne, white pepper, onion powder, garlic powder, thyme, oregano and flour to a medium mixing bowl and mix together. Add the egg and milk to a separate medium mixing bowl and whisk together.
  • Dredge the fish in the seasoned flour, then the egg mixture, then again in the flour, shaking off any excess. Let the floured fish rest for 10 minutes.
  • Heat the oil in a large cast-iron skillet over medium heat until the oil reaches 350 degrees F.
  • Pan-fry the fish in the skillet for 4 to 5 minutes on each side until golden brown. Remove from the oil and season with salt. Drain excess oil from the fillets over a lined roasting rack or paper towels. Serve immediately.

FRIED RED FISH



Fried Red Fish image

Provided by Guy Fieri

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

Canola oil, for frying
1 whole black sea bass with head and tail, scaled and cleaned, at room temperature
1 teaspoon salt
1 tablespoon freshly ground black pepper
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 1/2 cups all-purpose flour
1/4 cup semolina, or masa harina (coarse flour)
1 tablespoon cornstarch

Steps:

  • In a medium Dutch oven add enough canola oil that fish is submerged by 1-inch of oil, and heat oil to 350 degrees F.
  • Cut 3 slices into the flesh of the fish, approximately 2-inches apart, or equal spacing between head and tail.
  • Hold fish by the tail and open cuts fully and season with the salt, pepper, paprika, and cumin. Repeat with the other side of the fish.
  • Mix flours and cornstarch, liberally dredge fish, except tail. Using tongs, place fish, head first into oil, insuring that fish stays upright.
  • Cook for 10 minutes or until fish is done.

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