Selecting the fish filet is a personal choice.
LIGHTLY FRIED FISH FILLETS HOW TO
Therefore when in doubt and due to my inherent mistrust of instructions in recipes, I asked my friends Stuart and Regina how to fry fish.īottom line, I cannot believe it is this easy. This experimentation with frying fish was a compounded new experience. I very rarely fry foods, not because of health reasons, but all too often fried food is too heavy with the breading / batter. Despite this increasing use of fish, until this week, I have stayed far away from frying fish. It is only in the last year have I begun to cook with fish with greater frequency. Sometimes I think watching Iron Chef America and Chopped on the Food Channel has increased my wariness. Over the years, so to speak “I have dipped my toe in the water” when it comes to cooking fish, but I have had a significant amount of unfounded skepticism of my own capabilities. As is, I would rate this recipe with 3 1/2 stars.I will admit, I am a relative late comer to cooking fish, yet alone frying fish. or it could be used in mayonaise with some lemon for a dipping sauce or to spread on bread for a fish sandwich.
I couldn't taste the dill that I had added, but I would imagine that a bit of fresh dill could have done the trick. They cooked beautifully this way and had a nice crispy crust (without all of the extra calories of frying), and the flavor was good. I baked them for 20 or 25 minutes on a lightly greased baking sheet, flipping half way through. After removing the fillets from the milk, i gave them an egg wash, and then dredged them into the breading mixture.
It seemed a bit excessive to use the entire packet of ranch seasoning, so i just sprinkled it liberally over my bread crumbs until it just looked like the right amount. I too decided to just mix the bread crumbs and ranch seasoning together, as well as some parmesan cheese and a dash of dried dill. I opted to bake mine, so I preheated the oven to 425. This will eliminate the dreaded fishy taste that Tilapia especially tends to have. (If your fillets are fresh and not frozen, do so in the fridge). First and foremost, I highly recommend soaking the fillets in a shallow dish of milk for 20 minutes. so I made a few changes to suit my tastes. I liked the concept of this recipe, but wasn't completely sold on the recipe as is. My version is 5 stars, but I'm sending this one back to 4. Thanks! EDIT AGAIN: just printed out a copy of this to give to somebody else, and realized that I don't actually follow this recipe at all. This time I mixed the dressing mix with the breadcrumbs and lightly brushed the filets with olive oil - delicious! Just the right amount of tang.
Edit: I tried it again with tilapia, baked at 375 for 10 minutes. Anyway, though, good flavor - particularly for people who don't like fish. My oil-and-dressing mix never came close to anything like a "paste" (again, I didn't use the whole packet) and I didn't have enough for all of my fish. I like the ranch breading idea, but I think next time I might try a different method - maybe people who are dredging the fish in milk first have the right idea. I used about 3/4 of the ranch dressing package, and it was pretty strong I was using flounder, which is maybe the mildest fish in the entire world, so that might have contributed, but I couldn't imagine using the whole package. You know, we liked these, but I can't give them five stars.
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