Crispy Fish & Peppers

Here's a recipe from Reader's Digest. I couldn't find it for a while, but I'm glad I did. We've recently made it a few times and enjoy it even more than the first time. It's one of our most successful breading recipes. (You know how some breadings will come off on the pan, etc. This one is great!)

Ingredients

1 lb. fresh small fish filets

3/4 cup buttermilk

1 egg

1 tsp cajun seasoning

1 cup flour

vegetable oil

1-2 miniature sweet peppers

Rinse 1 lb. fish and pat dry. In a shallow dish, combine buttermilk, egg and cajun seasoning. Place 1 cup flour in another dish. Dip fish in buttermilk mixture then flour; repeat. Carefully add fish to hot vegetable oil and cook until golden (3 to 5 minutes per side), working in batches and adding more oil if needed. Drain on paper towels. Pour oil from skillet; wipe clean with paper towel. Add 1 or 2 sliced miniature sweet peppers. Cook 2 minutes. Sprinkle over fish.

The first time we made this, we didn't have cajun seasoning. We have since found this recipe. The breading comes out so great. We also haven't tried it with the mini peppers. But last time we made this, we cut up some bell peppers and fried those. It was a great addition. I'll definitely have to find some of those mini peppers they talk about. One of our new favorites!

Crispy Oven-Fried Fish

The hubs found this one, and I must say it's one of my new fave ways to cook our fish.

Ingredients

1 lb. fresh or frozen skinless white fish

1/4 cup milk

1/3 cup all-purpose flour

1/3 cup dry bread crumbs (ours are Italian bread crumbs. More flavor the better I always say!)

1/4 cup grated Parmesan cheese

1/2 tsp dried dill (We used this the first time. I like it much more without.)

1/8 tsp black pepper

2 tbsp butter, melted

Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut into 4 serving size pieces, if necessary. (If using filets, not necessary) Place milk in a shallow dish. Place flour in another shallow dish. In a third shallow dish, combine bread crumbs, Parmesan cheese, dill, and pepper. Add melted butter, stir until combined.

Dip fish in the milk; coat with flour. Dip again in the milk, then in the bread crumb mixture. Place fish on a greased baking sheet. Bake, uncovered, in a 450 oven for 4 to 6 minutes per 1/2 inch thickness. The thicker the fish, the longer you should let it go. Should flake easily when done.

I'm pretty sure the second time the hubs made this one, he might have spiced up the seasonings bowl. It's so easy to do. So add some garlic powder if you're a garlic fan, or maybe some onion. Or a multi-seasoning.

Fish in a Pouch

This is one of Emeril's recipes. I think it's really flavorful, so we enjoy it. And the butter mixture gives you a nice amount of sauce when it's done so you can mix it in with your rice, if you eat it with rice.

Ingredients

1 stick butter, room temp
2 tsp. Worcestershire sauce
1 tbsp. chopped fresh parsley
1 tsp. minced garlic
1/8 tsp. salt
1/8 tsp. ground white pepper
4 (8 oz.) white fish fillets
2 tsp. Baby Bam

Preheat oven to 375. In a small mixing bowl, combine the butter, Worcestershire sauce, parsley, garlic, salt and white pepper. Use a rubber spatula to mix the ingredients well until smooth. Season each fillet with ½ tsp. of the Baby Bam. Lay each fillet in the center of a piece of aluminum foil and spoon 2 tbsp. of the compound butter over the top of the fish. Seal aluminum foil pockets. Lay pouches on a baking sheet and place in oven. Bake for 20 minutes. Remove and watch out for steam when opening packets.

It took me a few tries to master the butter compound business and not burning myself with steam opening these up. But it's a super flavorful fish, and we definitely enjoy it!

White fish filets

This was originally a filet de Sol recipe. However, it works with any white fish: Sol, tilapia, cod, or catfish. I'm sure there are others. And no, I don't know why they're called white fish. Anyway, this was the first fish I really started enjoying. And I love it! I have since altered the recipe a tad. This is by far a family favorite. Awesome, awesome, awesome.

Ingredients
4-6 filets (approx.)
½ cup flour
1 tbsp Alpine Touch (an all-purpose seasoner like Lawry's. It has onion, garlic, salt and pepper.)
2 tbsp flax seed
2 tbsp wheat germ
1 tsp paprika
1 tbsp oil

Combine dry ingredients. Warm oil in saucepan. Dip sol in mixture and fry in oil (I use olive oil or vegetable oil) until browned on each side. It doesn't take very long. It should flake easily with a fork.

I was really pleased with this recipe. This is the first time I've measured the ingredients. Usually I just dump them together and make it. But I've wanted to measure it out so I can share it. The wheat germ is expenable, but I would definitely have the flax seed, as it has a stronger flavor and adds to the taste of the fish. This is another recipe that's easy to edit to your individual tastes. You could easily add other seasonings that are a family favorite. Or you can substitute the Alpine Touch with other all-purpose seasoners, like Lawry's or a Lemon Pepper Seasoning. It's easy to get creative if you want to. And Joseph just loves this recipe and can eat a good size filet all on his own. I think it's the most fish friendly recipe I've ever had if you don't want to feed your kids fish sticks. :)

Fish Tacos

This is a recipe I've cooked many times. My mom sent it to me. It's called Baja Fish Tacos. It's really quite easy, and if you do any chopping and mixing before hand, the only thing you have to do is cook the fish and heat up your tortillas (if they're soft). It's pretty sweet!

Ingredients
¼ cup sour cream
¼ cup mayonnaise
2 tbsp chopped cilantro
1 pkg taco seasoning
1 pound cod filet or other white fish cut into 1 inch pieces
2 tbsp lemon juice
1 pkg taco shells  (We used wheat tortillas)

Toppings: shredded cabbage, chopped tomato, lime juice, taco sauce

Combine sour cream, mayonnaise, cilantro, and 2 T seasoning mix in small bowl. Combine cod, oil, lemon
 juice, and remaining seasoning in medium bowl; pour into large skillet. Cook, stirring constantly, over medium-high heat for 4 to 5 minutes or until fish flakes easily. Fill taco shells with fish mixture. Top with desired toppings.