Best 6 Crispy Fish With Lemon Dill Sauce Recipes

CRISPY FISH WITH LEMON DILL SAUCE

Steps:

• Combine wine, shallots and lemon juice in saucepan. Cook over medium heat until mixture comes to a boil. Continue boiling 4-5 minutes or until liquid is reduced.
• Reduce heat to low.
• Stir in whipping cream with whisk. Remove from heat. Stir in 2 pieces cold butter using whisk. Add another butter piece, whisking constantly. Place pan over low heat; continue whisking, adding remaining butter pieces one at a time, until mixture is creamy. Remove from heat. Stir in dill and lemon zest.
• Place flour and bread crumbs into separate shallow bowls. Beat egg in another shallow bowl. Set aside.
• Cut fish into 4-inch pieces. Season both sides of fish with salt and pepper. Dip both sides of fish into flour. Dip one side of fish into egg, then into bread crumbs.
• Melt butter in 12-inch skillet until sizzling. Place fish into skillet, crumb-side down. Cook over medium heat, turning once, 5-7 minutes or until fish flakes with fork.
• Top each fish fillet with 1 tablespoon lemon dill sauce.

CRISPY SKILLET SALMON WITH CREAMY LEMON CAPER SAUCE

Steps:

• Use a paper towel to pat dry the salmon filets. Season with sea salt, dill, and paprika.
• Heat the avocado oil in a large cast iron or non-stick skillet over medium-high heat until hot. Place salmon fillets flesh side down, pressing them lightly so the entire surface of the flesh comes into contact with the pan. Sear, undisturbed, for 3-4 minutes until crispy and golden.
• Flip salmon and sear on the other side for 2 to 3 minutes. Flip the salmon again and cook another 1 to 2 minutes.
• Add the remaining ingredients to the skillet (coconut milk, lemon zest and juice, capers and dill. Cook until salmon reaches desired done-ness and sauce thickens, about 3 to 4 minutes. Taste the sauce for flavor and add sea salt and/or more lemon juice to taste.

CRISPY FISH WITH LEMON DILL SAUCE

Steps:

• Preheat broiler to high.
• Place egg whites in a shallow bowl. In a another bowl, combine panko breadcrumbs, paprika, onion powder, and garlic powder.
• Sprinkle cod fillets with pepper and salt. Dip each fillet in egg white, then press into panko mixture to coat evenly. Place on a broiler pan coated with cooking spray. Broil 4 minutes on each side or until flaky.
• To prepare the lemon dill sauce; Combine mayo, pickle, lemon juice, and dill. Serve with fish and lemon wedges.

CRISPY FISH WITH LEMON-DILL SAUCE

Steps:

• 1. Preheat broiler. 2. Place egg whites in a shallow dish. Combine panko, paprika, onion powder, and garlic powder in a shallow dish. Sprinkle fish evenly with pepper and salt. Dip each fillet in egg white, then dredge in panko mixture; place on a broiler pan coated with cooking spray. Broil 4 minutes on each side or until desired degree of doneness. 3. Combine mayonnaise, pickle, lemon juice, and dill. Serve with fish and lemon wedges. Wine note: This dish requires a wine with acidity to cut through the breading and also to act like a final spritz of lemon.

CRISPY DILL TILAPIA

Steps:

• Preheat oven to 400°. Toss together first 5 ingredients., Place tilapia in a 15x10x1-in. baking pan coated with cooking spray; brush with lemon juice. Top with crumb mixture, patting to help adhere., Bake, uncovered, on an upper oven rack until fish just begins to flake easily with a fork, 12-15 minutes. Serve with lemon wedges.

CRISPY SHRIMP CAKES WITH CHILE-LIME MAYO

Steps:

• In the bowl of the food processor (or you can use a blender), add the rice cakes and pulse until you get 1 1/4 cups rice cake crumbs. Return 1/4 cup crumbs to the food processor, reserving the remaining 1 cup for coating the cakes.
• Add shrimp, shallot, 4 tablespoons each of the cilantro and basil, and 2 tablespoons jalapeño to the crumbs. Add 2 teaspoons fish sauce, and a pinch each salt and pepper. Pulse until the mixture forms a coarse, chunky paste. (Be careful not to overprocess; if using a blender, scrape down the sides frequently.) Transfer to a bowl, cover and refrigerate while you make the sauce (at least 15 minutes and up to 24 hours).
• In a small bowl, whisk together mayonnaise, remaining cilantro, basil, jalapeño and fish sauce. Zest the lime into the bowl, then cut the naked lime into wedges and squeeze in some juice. Salt to taste. Reserve extra lime wedges for serving.
• Spread remaining 1 cup rice cake crumbs out onto a plate or sheet pan. With wet hands to keep shrimp paste from sticking, form 2 tablespoons of shrimp mixture into a 1/2-inch-thick patty and put it on top of the crumbs. Repeat with remaining shrimp mixture, re-wetting your hands as necessary. Turn the patties over in the crumbs to coat both sides.
• Heat oil in a large skillet over medium-high. Fry patties in batches until golden brown, 3 to 4 minutes per side. Serve shrimp cakes topped with more basil leaves, with chile-lime sauce for dunking and lime wedges on the side for squeezing.