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Nov 8, 2021 · 4. Coat the Fish. Next, dip each fillet into the egg mixture, and then gently press it into the crumb mixture on both sides. Transfer the coated fillets onto a plate and refrigerate for about 15 minutes to help the crumbs set. 5. Fry the Fish. Preheat the oven to 300 degrees F — you'll see why in a second.
Mar 7, 2019 · Mix the flour and paprika on a plate. Coat fish on both sides with flour, pressing down firmly so it adheres, but shake well to remove excess. (Note 2) Heat a heavy based skillet (normal or non stick) over medium high heat until you see wisps of smoke. Add oil and swirl to coat the pan - it will heat within seconds.
- (83)
- 300
- Main
- 53 sec
How to: 1. Pour about 1/8 inch oil into skillet; set on medium heat. Cut fish into 6 pieces and sprinkle both sides with salt and pepper. In small bowl, beat egg and water with until blended. Place flour in shallow dish; dip fish into egg. 2. Next, coat fish with flour. The wetness of the egg will help hold the flour on the fish.
Jan 25, 2024 · In a large nonstick skillet, heat the oil until shimmering. Place the fish in the hot pan skin side up and cook 4 to 5 minutes. Turn, and continue cooking until the fish pulls apart easily, about 4 minutes more. 1 tablespoon olive oil. Remove the fish from the pan and serve with optional toppings.
- Lunch, Main Course
- 171
- American
Jul 19, 2024 · The Perfect Fry. Gently place the fish fillets into the hot pan, skin-side down if it has skin. Cook the fish for a few minutes on each side, depending on the thickness of the fillets. Avoid overcrowding the pan, as this can cause the fish to steam rather than fry.
Jun 20, 2024 · Instructions. In a small bowl, combine the smoked paprika, garlic powder, onion powder, celery seed, and kosher salt. Pat the cod dry and sprinkle all sides with the seasoning. Heat a large skillet over medium high heat and add the butter and olive oil. When butter is melted, add the cod and cook for 2 minutes.
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Sep 18, 2020 · Season both sides with salt and pepper. Heat the oil a 10-inch or similar cast-iron or heavy-bottom skillet over medium-high heat. Once the oil is hot and shiny (but not yet smoking), gently lower the fish into the oil, moving away from your body with your motion in case the oil splatters. Lower the heat to medium.
