Time 25m Yield 6 Number Of Ingredients 7 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.
Time 15m Yield 4 Number Of Ingredients 7 Steps:
Wash fish fillets under running cold water and dry with a paper towel. Drizzle with lemon juice and season with salt on both sides. Combine flour and Chinese five-spice powder in a shallow bowl. Dip fish fillets into the flour mixture so they are covered on both sides. Heat canola and sesame oils in a large skillet over medium heat. Add fish to hot oil and pan-fry for 2 to 3 minutes. Carefully turn and continue cooking until fish flakes easily with a fork, 2 to 3 minutes more.
Time 30m Yield 2 servings Number Of Ingredients 8 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.
Time 20m Yield Four servings Number Of Ingredients 6 Steps:
Scrape off any remaining scales and season the fillets on both sides with salt and pepper. Heat 2 to 4 tablespoons of olive oil in a large pan or skillet over medium heat, using the smaller amount of oil for a nonstick pan. Add the fillets and adjust the heat according to their thickness. (The thicker the fillet the lower the heat.) If your pan is not large enough to hold all the fillets without overcrowding, saute them in two batches, adding more oil if necessary for the second batch. Cook the fillets for about 4 minutes altogether for a 1/2-inch-thick fillet, turning them halfway through the cooking time (or covering them if fragile), and transfer them to hot plates or a hot platter. Wipe the oil out of the pan with a paper towel and add the vinegar, extra-virgin olive oil and the herbs. Return the pan to the heat and bring the sauce to a rapid boil for half a minute. Remove from the heat. Season with salt and pepper to taste, spoon over the blackfish fillets and serve immediately.
Time 20m Yield 2 servings Number Of Ingredients 7 Steps:
Pat fillets dry with a paper towel. Season on both sides with salt and pepper. Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling. Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.
Yield Makes 4 servings plus leftovers Number Of Ingredients 10 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.
Time 30m Yield 2 servings Number Of Ingredients 8 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.
Time 30m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Combine the rice flour and spices in a wide bowl. Add the fish and rub the spice mixture all over the fish. Heat the olive all in a large frying pan. Cook fish in a single layer, until browned and cooked as desired. You may need to cook the fish in batches.
Time 15m Yield 2 servings. Number Of Ingredients 14 Steps:
Rinse fillets in cold water; pat dry. In a large shallow dish toss flour and fish, 1 piece at a time. Combine next 9 ingredients. , In a cast-iron or other heavy skillet, heat 1 in. of oil. Dip floured fillets in cornstarch batter; fry over medium heat until fish just begins to flake easily with a fork, 2-3 minutes on each side. Combine marmalade and horseradish; serve with fish.
Time 25m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Dust the fish, oysters, or shrimp in the mixture and shake off the excess. Dunk it in a cup of milk or buttermilk and dip it again. Fry immediately in a small amount of canola oil with about one pat of butter.
