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Halsey Street Grill Pan Fried Fish Recipe Bed Stuy Brooklyn



 Halsey Street Grill Pan Fried Fish Recipe Bed Stuy Brooklyn


From simple pan-fried fish to Southern fried catfish, check out our best recipes, tips, and techniques for flavorful, crispy fillets.
Pan-fried fish uses just a thin layer of hot oil or shortening in a skillet and a light flour or cornmeal coating on the fish instead of a batter. It is a bit simpler, less messy, and more healthful than deep-frying.
Choose Your Fish, this will serve four servings, choose 1 pound of skinless fish fillets, about 1/2 to 3/4 inch thick. Any fillets will work, including mild-flavor whitefish, cod, flounder, red snapper, and orange roughy. If frozen, thaw the fillets in the refrigerator. A 1-pound package will thaw in 1 to 2 days.
Prep the Fish                                                                               
Rinse the fillets and pat dry with paper towels. Transfer fillets to a cutting board and cut them into four pieces using a sharp knife.
Make the Coating
In a shallow dish combine one beaten egg with 2 tablespoons water or milk. This wet mixture will help the coating stick to the fish.
In another shallow dish combine 2/3 cup cornmeal or fine dry bread crumbs with 1/2 teaspoon salt and a dash ground black pepper. Or substitute 1-1/3 cups crushed potato chips or saltine crackers for the cornmeal, omitting the salt. This dry mixture creates a crunchy coating on the fish when pan-fried.

Dip and Dredge the Fish 
  1. Preheat the oven to 300 degrees F. This keeps the cooked fillets warm while cooking additional pieces.
  2. Choose a large heavy skillet and add 1/4 inch vegetable oil or shortening. Heat the fat over medium-high heat.
  3. Dip each fillet first into the egg mixture, coating each side. Next place each fillet in the cornmeal mixture and press gently to help the mixture adhere to the fish. Turn each fillet over and repeat until the whole fillet is covered with cornmeal mixture.
Pan-Fry the Fish
  1. Add half of the coated fish fillets in a single layer to the hot oil in the skillet. The oil should be hot enough that it sizzles when you add the fish. Fry the fish until golden on the bottom. This will take about 3 to 4 minutes.
  2. Once the first side is golden, flip the fish over using a large metal spatula and a fork to steady the fish. Take care to avoid splattering the fat. The fat should still be hot enough to sizzle when the fish is flipped.
  3. Cook the second side until golden and the fish begins to flake when tested with a fork (3 to 4 minutes more).
  4. Layer two or three paper towels on a dinner plate. With a spatula, carefully transfer each cooked piece of fish to the paper towels to drain. Flip the fish to drain both sides.
  5. Keep the cooked fish warm on a baking sheet in the oven while cooking the remaining fish.
 If desired, serve the pan-fried fish with lemon wedges and tartar sauce. Source
 
Halsey Street Grill Pan Fried Fish Recipe Bed Stuy Brooklyn
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