Salt And Pepper Fried Fish Recipes

CHINESE SALT AND PEPPER FISH

Steps:

• Heat up enough oil to deep fry the fish, about 3 to 4 cups, depending on what sort of pot or wok you use.
• While the oil is heating, make the batter. Mix the flour, starch, baking soda and salt together in a bowl. In another bowl, beat the egg whites into soft peaks. Add about 1/2 cup of ice-cold water (or cold seltzer) into the flour bowl, then fold in the egg whites.
• Fry the ginger and garlic until the garlic just starts to brown, about 45 seconds. Use a skimmer or slotted spoon to remove it to a paper towel. Set it aside for now.
• When to oil hits about 360F, coat a few pieces of the fish in the batter and deep fry them until golden brown, about 2 minutes. As they are frying, turn your oven to "warm" and set a cooling rack with a baking sheet underneath it for your fish. Move the finished fish to the rack and continue frying the rest.
• When all the fish is ready, toss it with the salt and pepper, the reserved ginger and garlic, and the sliced chiles. Serve garnished with the cilantro.

CATFISH..... SALT AND PEPPER CATFISH

Steps:

• Place buttermilk in a 2-quart baking dish; place fillets in buttermilk and allow to marinate for 15 minutes.
• Place oil in a 12 inch cast iron skillet to a depth of about 2 inches. Heat until oil registers 375 degrees F. on an instant-read thermometer.
• In a large, zipper-lock food storage bag, mix remaining ingredients by zipping them inside bag and shaking until well blended. Remove fillets from buttermilk; allow excess liquid to drain.PPlace fillets in bag and shake gently until completely coated.
• Gently shake off excess coating mixture and carefully place into hot oil. Fry until golden brown, about 5 minutes on each side. Drain on paper towels and serve.

SALT-AND-PEPPER FISH

Steps:

• Rinse rice in several changes of cold water in a medium bowl until water runs clear. Drain well, then transfer to a small saucepan. Pour in 1¼ cups cold water and bring to a boil over medium-high heat. Give rice a stir so grains don't stick to the bottom. Cover pot and reduce heat to lowest setting. Cook, undisturbed, until water is evaporated and rice is tender, 18-20 minutes. Remove from heat and let sit, still covered, 10 minutes.
• Meanwhile, trim dark green tops from scallions and thinly slice; set aside. Thinly slice white and pale green parts of scallions of a deep diagonal. Set aside separately.
• Mix ginger and 2 Tbsp. oil in a medium bowl. Add cod and season with salt and sprinkle all over with pepper. Toss to coat.
• Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Cook cod, undisturbed, until golden underneath, about 2 minutes. Turn over and scatter reserved white and pale green scallion parts on top. Cook, shaking the pan a few times, until fish is cooked through and some scallions are caramelized and some are just slightly softened, about 2 minutes. Remove from heat.
• Stir vinegar and sugar in a small bowl until sugar dissolves. Mix into rice. Add butter and reserved dark green scallion tops and gently stir until butter is melted. Season with salt.
• Transfer rice to a platter and top with fish; pour any pan juices over.

SALT AND PEPPER FRIED FISH

Steps:

• Mix all ingredients for the batter till it forms a thick and smooth flowing batter.⁣⁣
• Coat the fish slices lightly with flour all over.⁣⁣
• Heat up some cooking oil. Dip the flour coated fish slices into the batter.⁣⁣
• Deep fry till golden brown.⁣⁣
• Place fish slices on paper towels to drain up excess oils. Serve hot immediately and enjoy !

SALT AND PEPPER SHRIMP ROLLS

Steps:

• In a 12-inch cast-iron or heavy skillet, heat 1 inch of oil over medium-high until an instant-read thermometer registers 350 degrees.
• Meanwhile, in a small bowl, combine mayonnaise and garlic; mix well. In a separate small bowl, combine pepper and salt.
• Heat a medium nonstick skillet over medium. Using 1 teaspoon of garlic mayonnaise per bun, spread on outer sides of buns, then toast them until golden, about 1 minute per side. Transfer to plates.
• Season shrimp with about 1 teaspoon of the pepper-salt, dip in milk, then dredge in cornstarch, gently pressing so cornstarch adheres. Working in two batches, fry shrimp until crispy and cooked through, turning halfway, about 2 minutes. Transfer to a paper towel-lined plate to drain. Season with more of the pepper-salt mixture.
• Smear some garlic mayonnaise on the inner center of buns, then divide shrimp among buns. Top with chiles, cilantro and more pepper salt. Serve with lime wedges.

SALT & PEPPER FRIED CATFISH

Steps:

• Mix 1/2 the flour ,panko, peppers, and salt on a plate. Put 1/2 flour plain on another plate. Pour milk in small bowl. Cut fish filets into 2 oz portions. Roll fish in flour, then dunk fish in milk and then roll in flour/panko mixture. The three layers are what makes it crispy. Heat oil in pan over high (may need to turn down if your pan gets to hot) Place fish in pan. Turn over after about 2 minutes. Cook until fish is just opaque and flakes easily. We serve this with Alexia fries, and a salad.