Best 3 Fish Pockets Recipes

**Indulge in the Crispy Delight of Fish Pockets: A Culinary Journey Through Variations and Flavors**

Embark on a culinary adventure with fish pockets, a versatile dish that tantalizes taste buds with its crispy exterior and succulent interior. From classic beer-battered fish pockets to unique and flavorful alternatives like parmesan-crusted or coconut-encrusted fish pockets, this article presents a collection of irresistible recipes that cater to diverse preferences. Explore the art of creating these golden-brown pockets of joy, filled with flaky fish and an array of delectable fillings. Discover the secrets to achieving that perfect crunch and uncover the culinary magic that transforms ordinary fish fillets into extraordinary treats. Whether you prefer traditional or adventurous flavors, this guide will equip you with the knowledge and techniques to create fish pockets that will leave a lasting impression on your palate.

Check out the recipes below so you can choose the best recipe for yourself!

FISH POCKETS

Fish Pockets image

Provided by Nancy Harmon Jenkins

Categories dinner, easy, main course

Time 30m

Number Of Ingredients 8

Ingredients

1 1/2 teaspoons extra-virgin olive oil
1 4- to 5-ounce piece of swordfish or boneless fillet of sea bass, snapper, salmon or haddock
1/2 medium potato, diced
1 scallion sliced diagonally in half-inch slices
1 thick slice of tomato, diced
3 or 4 long thin strips of red or yellow bell pepper
1 teaspoon fresh lemon juice
Salt and freshly ground black pepper to taste

Steps:

Pull out a square of heavy-duty aluminum foil to make a loose packet around the fish and vegetables. Smear half a teaspoon of oil on the foil and set the fish in the middle.
Bring a small pot of water to a boil and throw in the potato dice. Bring back to a boil and cook for 4 or 5 minutes, until the potatoes are just tender. Drain immediately.
Pile the parboiled potato dice, scallions, tomato dice and pepper strips on the fish. Sprinkle with remaining oil and lemon juice, adding salt and pepper. Pull up the sides of the foil and seal. The packets may be prepared ahead of time and refrigerated, but bring them to room temperature before cooking.
Preheat oven to 425 degrees. Place the packets on a cookie sheet in the oven and cook for 20 to 25 minutes. Serve immediately.

Nutrition Facts : @context http, Calories 140, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 5 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 346 milligrams, Sugar 1 gram

STEVE'S BAKED FISH POCKETS

Steve's Baked Fish Pockets image

We like baked fish and have tried many recipes. This takes the best of the ones we like.

Provided by Pamela Rappaport

Categories Fish

Time 20m

Number Of Ingredients 10

Ingredients

2 fish filets, any white fish like cod, flounder, etc
8 cherry tomatoes, cut in half
2 pats butter
salt and pepper
1/4 c chopped fresh cilantro or parsley if you don't like cilantro
1 clove garlic, sliced
1 Tbsp lemon juice
several dashed dried oregano
1 Tbsp capers
8 stuffed green olives, sliced

Steps:

1. Preheat oven to 425. Tear off 2 pieces of aluminum foil about 12 x 12. Spray center with oil.
2. Position each piece of fish on center of foil.
3. Top fish with rest of ingredients, dividing evenly.
4. Fold foil over fish, sealing edges.
5. Place on a baking sheet with sides and bake until flaky. About 12-18 minutes. Thicker fillets like cod will take 15-18 minutes. Thinner ones like flounder will cook in 12-15 minutes. Remove to plates and serve.
6. You can also do this in parchment paper if you prefer not to use aluminum foil.
7. This recipe is easily multiplied for more servings.

FISH BAKED IN LETTUCE POCKETS

Fish Baked in Lettuce Pockets image

This low-fat, deliciously presented seafood dish is a keeper!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 45m

Number Of Ingredients 7

Ingredients

6 large lettuce leaves or 12 small lettuce leaves
1 medium carrot, shredded
1 small zucchini, shredded
1 1/2 pounds fresh or frozen (thawed) fish fillets, cut into 6 serving pieces
1 teaspoon dried marjoram leaves
Salt and pepper to taste
2 tablespoons butter or margarine

Steps:

Heat oven to 400°F. Place a few lettuce leaves at a time in hot water. Let stand 1 to 2 minutes or until wilted; drain.
Mound a portion of the carrot and zucchini near stem end of each lettuce leaf. Place 1 piece fish on vegetables. Sprinkle with marjoram, salt and pepper; dot with butter.
Fold lettuce leaf over fish; place seam side down in ungreased rectangular baking dish, 13x9x2 inches. (Vegetables should be on top of fish.) Cover and bake 25 to 30 minutes or until fish flakes easily with fork.

Tips:

Choose the Right Fish: Use firm-fleshed white fish like cod, haddock, or tilapia for best results. Avoid delicate fish like sole or flounder, as they tend to fall apart during cooking.
Cut the Fish Properly: Cut the fish into thin, even strips. This will help ensure they cook evenly and quickly.
Season the Fish: Season the fish with salt, pepper, and any other desired seasonings before breading. This will help enhance the flavor of the fish.
Use a Light Touch When Breading: Don't over-bread the fish. A light coating of bread crumbs will help keep the fish moist and flaky.
Preheat the Oil: Make sure the oil is hot before frying the fish. This will help prevent the fish from sticking to the pan and will give it a crispy coating.
Don't Crowd the Pan: Don't overcrowd the pan when frying the fish. This will prevent the fish from cooking evenly and may cause the oil to splatter.
Drain the Fish on Paper Towels: After frying, drain the fish on paper towels to remove excess oil.

Conclusion:

Fish pockets are a simple yet delicious way to enjoy fish. They are a great option for a quick and easy weeknight meal or a fun and festive appetizer. With a variety of dipping sauces to choose from, fish pockets are sure to be a hit with everyone at your table. So next time you're looking for a new way to cook fish, give fish pockets a try!