**Crispy Fried Fish Fillets Oriental Style: A Culinary Journey to the Far East**
Embark on a tantalizing culinary adventure with our crispy fried fish fillets oriental style, a delectable dish that harmoniously blends the vibrant flavors of the Orient with the tender texture of flaky fish fillets. Crispy on the outside and succulent on the inside, these fish fillets are coated in a flavorful batter infused with aromatic oriental spices, creating an unforgettable taste sensation. Accompanied by a trio of delectable dipping sauces, this dish promises an explosion of flavors that will transport your taste buds to the bustling streets of an Asian food market. Get ready to tantalize your palate with this irresistible oriental delicacy, perfect for a quick and satisfying meal or as a centerpiece at your next dinner party.
CHINESE SWEET AND SOUR FISH FILLET STIR-FRY
Sweet and Sour Fish is a very popular dish in China, and it's almost always served as a whole fish. This recipe is the much easier version: Sweet and Sour Fish Fillet Stir-fry, using readily available fish fillets fried in a crispy batter.
Provided by Bill
Categories Fish & Seafood
Time 45m
Number Of Ingredients 21
Steps:
- Make sure your fish fillet is clean and pat dry to ensure your fried fish gets really crispy. Heat 3 cups of oil in a small pot (to conserve oil) to 380 degrees F. You can use a thermometer or check the temperature by putting a drop of batter into the oil. The batter should not turn brown right away. Instead, it should rise immediately to the surface and turn a very light golden brown.
- To make the batter, mix together all the dry ingredients--the flour, baking powder, cornstarch, salt, turmeric, and white pepper. When you're ready to fry, mix in the sesame oil and cold seltzer water until the batter is smooth.
- Next, drop the fish fillets into the batter. Ensure they are evenly coated, but allow the excess to drip off (if there's too much batter on the fish, you'll end up with dough balls!). Carefully place the fish into the oil one piece at a time, ensuring that they don't stick to each other. Fry in batches so that the fish pieces aren't overcrowded, frying for 3-4 minutes or until golden brown.
- Scoop the fried fish out and transfer to a cooling rack placed over a baking sheet to drain. Repeat until all the fish has been fried.
- Next, put two teaspoons of the frying oil in a separate wok or skillet over high heat, and toss in the onions, and peppers. Stir-fry for 30 seconds, and then stir in the ketchup. Fry for another 20 seconds--frying the ketchup brings out the color and makes for a better depth of flavor in the sweet and sour sauce.
- Mix in the pineapple, pineapple juice, red wine vinegar, water, salt, and sugar, and bring the liquid to a low simmer for 2 minutes. With the sweet and sour sauce still simmering, slowly stir in the cornstarch slurry until the sauce is thick enough to coat a spoon.
- At this point, if the fried fish fillets have softened, you can refry them in the oil heated to 400F for 30 seconds in larger batches. The higher heat is needed because the oil will cool immediately after putting in a larger batch of fish in the oil.
- Once the fish is ready, toss it into the wok, and fold into the sauce with 3 or 4 scooping motions until the pieces are lightly coated. Plate and serve immediately!
Nutrition Facts : Calories 395 kcal, Carbohydrate 37 g, Protein 17 g, Fat 20 g, SaturatedFat 2 g, Cholesterol 37 mg, Sodium 538 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
CRISPY FISH FILLETS
Steps:
- In a shallow dish, whisk together the egg, mustard, and salt; set aside. Place the potato flakes in another shallow dish.
- Heat oil in a large heavy skillet over medium-high heat.
- Dip fish fillets in the egg mixture. Dredge the fillets in the potato flakes, making sure to completely coat the fish. For extra crispy, dip into egg and potato flakes again.
- Fry fish fillets in oil for 3 to 4 minutes on each side, or until golden brown.
Nutrition Facts : Calories 390.8 calories, Carbohydrate 26.2 g, Cholesterol 136.8 mg, Fat 18.1 g, Fiber 1.8 g, Protein 30 g, SaturatedFat 3.8 g, Sodium 655.9 mg, Sugar 1.2 g
CRISPY FRIED FISH
Steps:
- In a medium bowl, beat together egg, beer, flour, garlic powder, salt, and pepper. Place cod in the bowl, and thoroughly coat with the mixture.
- In a separate medium bowl, mix the cornflake crumbs and Cajun seasoning. Dip the cod in the crumb mixture, and thoroughly coat all sides.
- In a large, heavy skillet or deep fryer, heat the oil to 365 degrees F (185 degrees C). Fry the fish until golden brown, and flesh is easily flaked with a fork.
Nutrition Facts : Calories 634.3 calories, Carbohydrate 69.3 g, Cholesterol 95.3 mg, Fat 24.4 g, Fiber 1.4 g, Protein 28.5 g, SaturatedFat 3.4 g, Sodium 832.7 mg, Sugar 4.6 g
CRISP FRIED FISH FILLETS ORIENTAL
Steps:
- In a small saucepan combine the soy sauce, the vinegar, the gingerroot, the sugar, and pepper to taste and heat the mixture over low heat while preparing the fish. Pat the fish dry and season it with salt and pepper. Have ready in separate shallow dishes the cornstarch, the eggs beaten with the salt, and the bread crumbs combined with the sesame seeds. Dredge each fillet in the cornstarch, coating it thoroughly and shaking off the excess, dip it in the egg mixture, letting the excess drip off, and dredge it in the bread crumb mixture, pressing the mixture to help it adhere.
- In a skillet large enough to hold 2 of the fillets comfortably heat 1/4 inch of the oil over moderately high heat until it just begins to smoke, in it fry the fillets, 2 at a time, reheating the oil between batches, for 45 seconds to 1 minute on each side, or until they are golden brown, and transfer them to paper towels to drain. Transfer the fillets to 4 heated plates, bring the soy sauce mixture to a boil, and spoon it over the fish.
CRISPY ORIENTAL FISH FILLETS
Make and share this Crispy Oriental Fish Fillets recipe from Food.com.
Provided by MsKittyKat
Categories Orange Roughy
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a small saucepan combine the soy sauce, the vinegar, the gingerroot, the sugar, and pepper to taste and heat the mixture over low heat while preparing the fish.
- Pat the fish dry and season it with salt and pepper.
- Have ready in separate shallow dishes the cornstarch, the eggs beaten with the salt, and the bread crumbs combined with the sesame seeds.
- Dredge each fillet in the cornstarch, coating it thoroughly and shaking off the excess, dip it in the egg mixture, letting the excess drip off, and dredge it in the bread crumb mixture, pressing the mixture to help it adhere.
- In a skillet heat 1/4 inch of the oil over moderately high heat until it just begins to smoke, in it fry the fillets, 2 at a time, reheating the oil between batches, for 45 seconds to 1 minute on each side, or until they are golden brown, and transfer them to paper towels to drain.
- Transfer the fillets to plates, bring the soy sauce mixture to a boil, and spoon it over the fish.
Nutrition Facts : Calories 407.3, Fat 11.1, SaturatedFat 2.4, Cholesterol 187.8, Sodium 1755.1, Carbohydrate 31.2, Fiber 2.9, Sugar 4.1, Protein 43.9
CRISPY FRIED FISH
Bring back the Friday night fish fry tradition with this updated recipe. Using Progresso panko crispy bread crumbs help the crust stay extra-crisp, while the fish remains moist.
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- In shallow dish, mix flour and seasoned salt. In medium bowl, beat eggs and beer with whisk. Place bread crumbs in large resealable food-storage plastic bag.
- In electric skillet or deep fryer, heat about 2 inches oil to 350°F. Coat both sides of fish fillets with flour mixture, then dip in beer mixture, letting excess drip back into bowl. Place 1 or 2 pieces of fish at a time in plastic bag with bread crumbs; seal bag and shake to coat completely.
- Fry fish in batches in hot oil about 4 minutes, turning once, until golden brown. Drain on paper towels. Serve hot.
Nutrition Facts : Calories 420, Carbohydrate 39 g, Cholesterol 240 mg, Fat 1 1/2, Fiber 0 g, Protein 41 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 2 g, TransFat 0 g
Tips:
- Use fresh fish fillets for the best flavor and texture.
- Pat the fish fillets dry with paper towels before cooking to help them crisp up.
- Season the fish fillets with salt and pepper, or your favorite seasonings, before cooking.
- Use a light coating of flour on the fish fillets to help them brown evenly.
- Heat the oil to the correct temperature before adding the fish fillets. The oil should be hot enough to sizzle when the fish fillets are added.
- Cook the fish fillets in batches to avoid overcrowding the pan and lowering the temperature of the oil.
- Cook the fish fillets for 3-4 minutes per side, or until they are golden brown and cooked through.
- Drain the fish fillets on paper towels to remove any excess oil.
- Serve the fish fillets immediately with your favorite dipping sauce.
Conclusion:
Crispy Fried Fish Fillets Oriental is a delicious and easy-to-make dish that is perfect for a quick and tasty meal. With just a few simple ingredients and steps, you can create a flavorful and crispy fish dish that will be enjoyed by your family and friends. So next time you are looking for a quick and easy meal, give Crispy Fried Fish Fillets Oriental a try. You won't be disappointed!
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