Pan Fried Blue Grenadier Recipes

PANFRIED FISH FILLETS

Steps:

• Cut fish fillets into 6 serving pieces. Sprinkle both sides of fish with salt and pepper.
• Beat egg and water in shallow bowl until well mixed. Sprinkle flour on waxed paper or a plate. Dip both sides of fish pieces into egg, then coat completely with flour.
• Heat oil (1/8 inch) in 10-inch skillet over medium heat about 2 minutes. Fry fish in oil 6 to 10 minutes, turning once, until fish flakes easily with fork and is brown on both sides. Drain on paper towels.

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!

BATTERED BLUE HAKE OR WHITEFISH PAN FRIED

Steps:

• I use 3 long thick pieces of fish. I cut it in 3 inch chunks. Dry the chunks of fish with paper towels. Set Aside.
• In a small mixing bowl, beat eggs, water, salt and paprika.
• In a medium mixing bowl, add flour, cornstarch and baking powder. Mix well.
• Add egg mixture and beat in, if too thick, add milk 1 tablspoon at a time. The batter should be thick to hold on to the fish, not runny.
• Preheat frying pan to medium high heat with 1/4 cup vegetable oil.
• Use tongs to dip the fish chunks into batter. Use a spoon to place batter on the top of the chunk after it is in the pan.
• After bottom is golden brown, turn once, press down on top slightly with spatula to insure heat distribution.
• Fry fish in two separate batches using the balance of vegetable oil for the second batch.
• Keep warm in the oven until all fish is cooked.
• The batter is very light tasting, not soaked with oil.
• Use a dipping sauce of your choice.
• If you use this batter on thin fillets, use a slotted spoon to dip the fish into batter.

BAKED LEMON BUTTER BLUE GRENADIER

Steps:

• Preheat the oven to 200°C
• Line some parchment paper onto a baking tray or large dish.
• Melt butter in a small saucepan. Don't overheat it.
• Add lemon juice, lemon zest and minced garlic to the melted butter, mix to combine.
• Season the fish fillets with salt and pepper and put them on the prepared tray or baking dish. (Leave pepper out for any pieces you will be giving to your small kids, they usually don't like it)
• Spread butter-lemon mix over the fish, using a tablespoon or a pastry brush.
• Bake fish for approximately 10 to 12 minutes. The fish will flake easily when cooked.
• Serve with some fresh parsley and lemon wedges. Enjoy!

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.

DIJON BLUE GRENADIER (HOKI) FILLETS

Steps:

• Preheat oven to 220c (425f)
• Place thawed fillets in a shallow pan.
• Stir together in a small bowl the marinade ingredients.
• Brush marinade mixture on fillets and let stand for 20 minutes in the fridge.
• Bake in the oven for 12-18 minutes, until fish is browned and flakes away easily when tested with a fork.

PAN FRIED CRUMBED FISH

Steps:

• Wash and pat the fish fillets dry with paper towels. Place the flour onto a plate and season with salt and pepper. Break the egg into a shallow bowl and whisk with 1 tablespoon water. Place the panko crumbs onto another plate.
• Coat one fillet in seasoned flour, then dip in the beaten egg. Filly coat the fish in the panko crumbs and place on a clean plate. Repeat with remaining fillets. Refrigerate for 10 to 15 minutes before cooking.
• Heat the oil in a frying pan over medium heat. Place the fish in the pan and cook for 5 to 7 minutes, or until the breadcrumbs are golden and the fish is just cooked through. Drain on paper towels.
• Serve with the HEINZ [SERIOUSLY] GOOD™ Creamy Tartare Sauce.