Golden Pan Fried Fish Recipes

PAN-FRIED FISH

Steps:

• Beat egg in shallow dish or pie pan until well blended. Stir in milk. Place flour in another shallow dish. Dip fish fillets in egg mixture; dip in flour to coat.
• Heat oil in 12-inch skillet over medium-high heat until hot. Add fish; cook 5 to 7 minutes or until golden brown and fish flakes easily with fork, turning once. If desired, season to taste with salt and pepper.

GOLDEN PAN-FRIED FISH

Steps:

• Cut fish into 4x1 1/4-inch rectangular Sprinkle with salt and pepper. Combine next 5 ingredients in large bowl.
• Whisk egg whites and ale in medium bowl. Add fish to ale mixture and turn to coat; shake off excess, then turn fish in panko mixture to coat all sides. Place on plate.
• Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add half of fish sticks. Cook until golden and just opaque in center, about 2 minutes per side. Repeat with remaining fish sticks, adding more oil to skillet as necessary. Transfer fish to paper towels; sprinkle with salt and pepper. Serve immediately with tartar sauce.
• Available in the Asian foods section of some supermarkets and at Asian markets.

PAN FRIED FISH- GRANDMA STYLE

Steps:

• Pat dry the fish with paper towels, especially if you use fish that was frozen.
• Place the flour on a large plate and add salt and pepper to your taste. Mix well.
• Pour approximately 2 inches of vegetable oil into a large skillet and set the skillet on the stove on medium high heat.
• Cover each piece of fish with the flour and shake well to remove excess.
• Make sure the oil is hot. The fish should sizzle when touches the oil.
• Gently set coated fish in your skillet and fry it for about 5 minutes on each side until golden brown.
• When the fish is done remove and drain on paper towels.
• Serve with lemon wedges.

LEMON & BUTTER PAN-FRIED ROCK FISH RECIPE

Steps:

• Set the filets of rockfish on your cutting board. Sprinkle them with garlic powder, black pepper, and kosher salt.
• Place your medium size skillet over medium heat and add the 4 tablespoons of butter and 1 tablespoon of extra virgin olive oil.
• Wait until the butter is melted and the pan is hot. Place your rockfish filets, seasoning-side-down, into the skillet.
• Place two of each fresh herb on each filet: fresh parsley, green onions, and thyme.
• Tilt your pan to the side a bit, so that the melted butter pools up. Using a spoon, repeatedly scoop up the hot butter and drizzle it over the filets and herbs.Do this with the butter for a minute or so. Doing this will impart the herb flavors deep into the fish, and will also help cook the top side of the filets.
• Using your tongs or a fork, remove the herbs from the fish and set to the side (in the skillet) for a moment.
• Next, using a spatula, flip the rockfish over onto the other side.
• Grab your lemon zester and zest your lemon, directly over the rockfish.
• Place the herbs back on the rockfish.
• Do the thing with the butter again, for about a minute until both sides of the fish are golden brown.
• Using a flat metal spatula, remove the rockfish filets and set them on your serving plate. Let them sit for a minute while you get your final garnish ingredients ready.
• Grab the other half of the lemon and either cut it into lemon slices or wedges. Place the lemon wedges on the filets. Place the remaining fresh herbs on the filets; green onion, thyme, and parlsey.

PAN FRIED FISH

Steps:

• Heat a heavy pan over medium high heat.
• Season fish on meat side with salt and pepper. Lightly dredge fish in flour and shake off excess. When pan is good and hot, add Canola oil followed immediately by 1 tablespoon butter. As soon as foaming subsides, place fish in pan with the skin side down. Jiggle pan for the first 10 seconds to keep the fish from sticking. Cook until golden crust forms on meat. Carefully turn fish away from you and again jiggle pan for the first few seconds. Cook until skin turns golden brown. Remove to a warm plate.
• Pour out the cooking fat, add remaining butter and quickly fry the capers. Remove pan from the heat, add lemon juice to pan and swirl. Pour sauce over the fish and serve.