Recipes

[Jerz-girl]

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Jerz

[Jerz-girl]

I'll give you three ideas for "breaded"...

You can do breaded a couple ways...one being plain/unflavored store brought breadcrumbs or using plain Panko or you can make homemade breadcrumbs using sliced bread.

Keep the breading simple in flavor, salt & pepper, pinch of oregano, pinch dried parsley and that's good enough because you want the fish to shine and come through... a pinch garlic powder is definitely okay and very good to add but it is up to you...if you want, so is a little Old bay but definitely not necessary, I personally do not add it for delicate fish and a delicate tasting batter or breading.

If you ever use fresh breadcrumbs (made from sliced bread that you have grind) or even Panko works, melt a little butter and take 1 clove of garlic and press though a garlic press into the melted butter, then toss into breadcrumbs/Panko with a little salt & pepper, other spice is using (like oregano/parsley), then bread your fish into this mixture and either deep fry or fry in very hot oil in frying pan.Before breading anything, always dredge in seasoned flour (definitely salt & pepper) first, then into seasoned beaten eggs, then into your seasoned breadcrumbs.

You can also do fish in a beer batter or a tempura....obviously tempura has no beer and is lighter Etc. When I make a tempura batter or a beer batter, I always add a little vodka, no more then a shot tho.

For my tempura, I usually use seltzer water or club soda with egg WHITES (other use egg yolks) anyway, I add a mixture of flour and cornstarch, salt & pepper. Using cake flour is good too.( For veggies or shrimp, I have used just cornstarch with no flour.) Adding some baking powder is up to you, I do not, but some people do, including one of the Chinese restaurants we go to.

When making a tempura, you want the consistency to be like pancake batter for the most part...making a thinner batter will give you a fluffier/lighter/crisper result which I love. If your batter is to thick, add more liquid, to thin, add more flour or cornstarch.

You can start with about 3/4 to 1 cup liquid to 1 cup flour.For a beer batter, your liquid is obviously beer. Again adding baking powder is up to you, if adding, add no more then a heaping 1/2 teaspoon to one cup of flour. Add 1 small can of beer or 1 cup of bottled beer to 1 cup to 1 1/2 cps flour. Could add a tiny bit more flour if you desire. If you want you can add a couple of egg WHITES or not. (try it both ways and see what you like). Don't forget your shot of Vodka, it's a must! Definitely add salt & pepper. Can always add different spices depending on what flavor you're going for.

When deep frying beer batter fish, I always hold one end of the fish into the hot oil(carefully) for about 3 seconds or so, then I submerge the whole piece and let go gently.

Side note: Like I said before, take your favorite nut and chop it, mix with breadcrumbs or Panko, a little Reggiano with salt & pepper, smidge of oregano and dried parsley, this too makes a very tasty breading. Just follow steps above with dredging and egging.

Jerz

[Beebee2]

I copied denise's recommendation from allrecipes.com for my files. It looks delicious:

Broiled Tilapia Parmesan

1/2 c Parmesan cheese
1/4 c butter, softened
3 T mayonnaise
2 T fresh lemon juice
1/4 t dried basil
1/4 t ground black pepper
1/8 t onion powder
1/8 t celery salt
2 lb tilapia fillets

Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.

In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.

Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish. 8 servings

allrecipes.com

[Beebee2]

Some fish info I’ve learned and needed to know because there were so many I didn’t seem to like. The first thing has to do with flavor. I like mild white sweet fish, but I don’t like dealing with those tiny bones. So, here’s what I learned:

1. The strong-flavored fish, like salmon and mackerel, have their oil distributed throughout their flesh, thus the strong flavor.

2. The mild-flavored white fish have their oil primarily in their liver, thus the milder flavor.

3. River fish have tiny bones which help keep them afloat in fresh water. Ocean fish have larger bones because the salt water helps keep them afloat. The little bones are the nuisance to remove from fish.

So, after my studies were done, I realized I prefer mild white ocean fish, big bones, mild flavor, and easy to fix.

As repeated before, fish doesn't take long to cook, and generally 10 min per inch, no matter the method, will be sufficient. I've heard recently, however, something new re when fish is done. Some cooks are saying that if it actually flakes, it has been overcooked. So, I don't know what the guidelines for determiningg doneness would be if you don't wait until it flakes.

My favorite dressing is a simple butter, lemon and herbs dressing, but it's also nice with salsas, and other combinations of oils and herbs.
Good luck!

[denisemb]

Thank you, Beebee2 - I was too lazy to convert it. Thanks also for your tips...you must be my long-lost sister, we have the same taste in fish. Although my favorite (originally from MI) is lake perch, even with the tiny bones. Boy, I miss them!

[Beebee2]

On 3/20/2014 denisemb said:

Thank you, Beebee2 - I was too lazy to convert it. Thanks also for your tips...you must be my long-lost sister, we have the same taste in fish. Although my favorite (originally from MI) is lake perch, even with the tiny bones. Boy, I miss them!

Well, Denise, I wanted that recipe so it was easy enough to post it after I copied it for myself. I'm not so sure how it would have gone had it been mackerel. I don't think I've ever had perch, but I do enjoy trout when someone else prepares it! Once every few years I give salmon a try, hoping that I will develop a taste for it as so many people enjoy it. I didn't like buttermilk, but every summer I would drink a glass of it, just to see. It took twenty years, but I finally can enjoy a glass of buttermilk. Who knows? I may someday enjoy a nice piece of salmon - if I live long enough.

[godi]

OMG! I can not believe the kindness of all of you! I am going with orange roughy, he doesn't like a strong fish taste, I hope this will work. I am using a marinade the wonderful lady working at my market suggested, she said come back today(Friday) they were getting in fresh stuff and it would be on sale. I am so nervous to make fish. I don't know why I cook and bake everything,this is the one thing that intimidates me. Again, thank you all I have copied this whole post in a file, I will let you know after dinner tonight what the verdict was!

[godi]

Here is the recipe she said to use 1lb orange roughy, cod or halibut cut into 4 pieces--------1Tbsp fresh lemon juice-----------1/2cup orange juice----------------1 Tbsp orange zest------------1 tsp fresh rosemary minced----------salt and pepper to season --------------spray shallow dish with cook spray-------blot fish with paper towels carefully to remove moisture----- place fish in dish------drizzle with lemon and orange juice------sprinkle the zest, rosemary, season with the salt and pepper.-------cover with plastic wrap and marinate 10 minutes in the refrigerator. ------while the fish marinates preheat oven to 350-------remove plastic wrap and bake 6 to 15 minutes depending on fish.

[godi]

Dinner was a huge success! DH said please make this again! I used the above orange roughy recipe. The citrus sauce was fantastic. Thanks to all who responded, it gave me more courage to go for it.

[beach-mom]

On 3/21/2014 digo said: Dinner was a huge success! DH said please make this again! I used the above orange roughy recipe. The citrus sauce was fantastic. Thanks to all who responded, it gave me more courage to go for it.

I'm just now seeing your thread and I'm glad your dinner was a success! We have orange roughy a lot. Here's another way to fix it (our favorite way) if you want in the future.

1 c. skim or low fat milk

1 tsp. salt

1-1/4 lbs. orange roughy filets, in pieces

2/3 c. dried bread crumbs

1/4 c. grated Parmesan cheese (I use the shaker style for this!)

1/4 tsp. ground thyme

Vegetable oil spray (Pam)

Preheat oven to 450 degrees. Combine the milk and salt in a shallow pie plate or pan. Add the filets and coat them well. In a second shallow pie plate, combine the bread crumbs, Parmesan, and thyme. Remove the filets from the milk and put them in the bread crumb mixture, coating them completely. Place the filets in a baking pan that has been sprayed with Pam. Spray the top of the filets with the Pam. Place pan in the middle of a hot oven and bake for about 12 minutes. Makes 4 servings.