fish fillet

Crispy southern fried fish is not battered, it is lightly coated and pan fried for quick, easy prep and delicious family friendly dinner.

Southern Fried Fish

cornmeal

all-purpose flour

seafood seasoning (such as Old Bay)

smoked paprika

salt

½ teaspoon black pepper

buttermilk (or 3 egg whites whisked with 3 tablespoons water

½ cup oil

(six-ounce) sturdy fish filets (cod, Walleye, halibut,

Fillets of fish like tilapia, cod, halibut, and even salmon are great options. All the fillets will vary in thickness, so you’ll have to adjust timing. Plus all air fryers cook a little different, some hotter or closer to the heating element than others. Once you cook your first batch, you’ll know more of what works for your model of air fryer and size of food. If you use frozen fillets, just make sure to thaw the fillets first.Make sure to completely coat the breading on the fillets with oil spray or else it may cook up dry and crunchy instead of crispy. Wondering what oils and sprayers are best for an air fryer? This write up on our sister site, AirFryerWorld.com is a great write up.

Air Fryer Fish Fillets (Homemade & Crispy)

fish

oil spray

black pepper (,

garlic powder

paprika

breadcrumbs

egg (,

Preheat Air Fryer

Preheat the Air Fryer at 380°F/193°C for 4 minutes.

Season Fish

If fillets are large, cut in half or to desired size. Make sure they are even sized so they’ll cook evenly. The thicker they are, the longer they will take to cook.Pat the fillets dry then lightly spray with oil spray. Season with the salt, black pepper, garlic powder, and paprika.

Coat with Breadcrumbs

Put the breading in a shallow bowl. In another bowl, beat the egg.Dip a fillet in the egg, allowing excess egg to drip off. Place the coated fillet in the breadcrumbs (or breading of choice) and then sprinkle more breadcrumbs on top of the fillet. Gently press the breadcrumbs into the fillets to help them stick onto the fish. Repeat this process for all fish pieces.

Place in Air Fryer

Place a perforated parchment paper (optional but highly recommended) in the air fryer basket or tray and lightly coat with oil spray.Lay coated fish in a single layer on the parchment (cook in batches if needed). Generously spray all sides of the breaded filets with oil spray to coat any dry spots.

Air Fry

Air Fry at 380°F/193°C for 8-14 minutes, depending on the size and thickness of your fillets. After 6 minutes, flip the fillets. Lightly spray any dry spots than then continue cooking for the remaining time or until they are crispy brown and the fish is cooked through.Serve with your favorite dip: tartar sauce, mustard, aioli, etc.

Full Recipe Here ? https://bestrecipebox.com/air-fryer-fish-filets/ ——— TOOLS USED IN THIS RECIPE VIDEO ———— Get the Gourmia Air Fryer: https://amzn.to/33vqj8M Get the Best Oil Sprayer: https://amzn.to/37sme6K Get the Perforated Parchment Sheets: https://amzn.to/3fPE8E9 INGREDIENTS 1 lb. (454 g) fish fillets , fresh or if frozen, thawed oil spray 1 teaspoon (5 ml) kosher salt , to taste 1/2 teaspoon (2.5 ml) black pepper , to taste 1 teaspoon (5 ml) garlic powder 1 teaspoon (5 ml) paprika 1 cup (100 g) breadcrumbs (or panko, crushed pork rinds, almond flour - you may need more for larger flaked breading) 1 (1 ) egg , or more if needed INSTRUCTIONS 1. Preheat the Air Fryer at 380°F/193°C for 4 minutes. 2. If fillets are large, cut in half or to desired size. Make sure they are even sized so they’ll cook evenly. The thicker they are, the longer they will take to cook. Pat the fillets dry then lightly spray with oil spray. Season with the salt, black pepper, garlic powder, and paprika. 3. Put the breading in a shallow bowl. In another bowl, beat the egg. Dip a fillet in the egg, allowing excess egg to drip off. Place the coated fillet in the breadcrumbs (or breading of choice) and then sprinkle more breadcrumbs on top of the fillet. Gently press the breadcrumbs into the fillets to help them stick onto the fish. Repeat this process for all fish pieces. 4. Place a perforated parchment paper (optional but highly recommended) in the air fryer basket or tray and lightly coat with oil spray. Lay coated fish in a single layer on the parchment (cook in batches if needed). Generously spray all sides of the breaded filets with oil spray to coat any dry spots. 5. Air Fry at 380°F/193°C for 8-14 minutes, depending on the size and thickness of your fillets. After 6 minutes, flip the fillets. Lightly spray any dry spots than then continue cooking for the remaining time or until they are crispy brown and the fish is cooked through. Serve with your favorite dip: tartar sauce, mustard, aioli, etc. ? Print Full Recipe Here ? https://bestrecipebox.com/air-fryer-fish-filets/ ? ?— OUR ULTIMATE FAVORITE KITCHEN STUFF — ?? ?The Best Oil Sprayer We’ve Found: https://amzn.to/34c40pg ?Super Favorite Kitchen Scale: https://amzn.to/2KmsVPR ?Pre-cut Parchment Sheets for Baking Sheet Pans: https://amzn.to/2WgFoXK ?Two of our Favorite Air Fryers: https://amzn.to/33y8DJU & https://amzn.to/36pwVHT ?Perforated Parchment Sheets for Air Frying: https://amzn.to/3fPE8E9 ?Air Fryer Accessory Kits (choose right size for your air fryer): https://amzn.to/3qdCXmE or https://amzn.to/33uRHDY ?Reusable Silicone Baking Cups: https://amzn.to/39KFjDD ?Silicone Spatula Set: https://amzn.to/380P4v2 ?Slotted Frying Tongs - Where have you been all our lives?!: https://amzn.to/39sgyvQ ?Digital Meat Thermometer: https://amzn.to/39uDpa4 ?Magnet 2-Sided Measuring Spoons: https://amzn.to/3nmQ8zK SOCIAL MEDIA: Join our Food Community: Subscribe to Our YouTube Videos: https://www.youtube.com/c/BestRecipeBox1?sub_confirmation=1 Instagram: https://www.instagram.com/bestrecipebox/ Facebook Group for Help & Tips: https://www.facebook.com/groups/AirFryerRecipesClub Facebook Page: https://www.facebook.com/BestRecipeBox Twitter: https://twitter.com/BestRecipeBox Pinterest: https://www.pinterest.com/bestrecipebox/

Air Fryer Fish Fillets (Easy, Crispy, & Homemade)

"Wrapping your fish and veg in a neat foil package captures maximum flavour for minimum effort. We’ve used salmon, but any firm fish fillet will work," says Hot Potato founder Shannon Harley.

Mediterranean fish parcels recipe

baby potatoes, halved

oregano

salmon fillets

tsp balsamic vinegar

grape tomatoes, halved

basil leaves, torn

For the grown-ups: a sprinkle of baby capers in brine

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981819328001&=domain=del

5348771529001-5981819328001

Serve swordfish steaks with this gorgeous red homemade pesto.

Swordfish with capsicum & macadamia pesto

(250 milliliters) white wine (preferably sweet)

coriander leaves

garlic cloves, crushed

tbsp light soy sauce

swordfish steaks

(400 grams) jasmine rice

coconut milk

leaf,

capsicums, roasted

macadamia nuts, toasted

tbsp chopped coriander leaves

tbsp chopped spring onion

tbsp chopped ginger

parmesan

red chilli, seeds removed

(60 milliliters) extra virgin olive oil

lemon juice

For a low-fat dinner, serve grilled swordfish with agrodolce, a traditional Italian sweet and sour sauce.

Swordfish with agrodolce

olive oil

onions, halved, sliced

caster sugar

rosemary

sultanas

canned chopped tomatoes

lemon

parsley

swordfish

Wild rocket, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981852770001&=domain=del

5348771529001-5981852770001

Swordfish with agrodolce (low-fat)

tbsp caster sugar

tbsp chopped flat-leaf parsley

This pan fried Basa Fish Fillet with Lemon Brown Butter Sauce is a delicious, healthy dinner recipe that is ready in under 20 minutes!

Basa Fish Fillet with Lemon Brown Butter Sauce

flour

salt and pepper

butter

rosemary ((or more))

Melt butter in a light colored saucepan over low heat. Continue to cook at a low temperature until butter starts to foam and then begins to turn brown. Remove from heat as soon as it browns and transfer into a bowl. You may run it through a sieve when you transfer the butter to the bowl, if you desire. Place a sprig of rosemary in the bowl and the lemon juice and let sit.

Pat fish down with a paper towel. Salt and pepper fillets on both sides. In a flat bottomed dish big enough to fit a fillet, sprinkle flour evenly. Place fillets in the dish one at a time, flipping on both sides to ensure they are evenly coated with flour. [Optional. Fillets can also be prepared without the flour]

Heat a couple tablespoons of olive oil in a skillet. Place fillets in the skillet. Cook on both sides for about 4 minutes or so. Cooking time will vary depending on the thickness of your fillets.

Spoon browned butter sauce over fillets and serve.

This Thai red fish curry takes a succulent fillet of barramundi and poaches it in a lively broth of coconut milk and Southeast Asian flavours. Healthy and so delectable.

Thai Red Fish Curry featuring Barramundi

barramundi Barramundi)

Tbsp vegetable oil

onion, finely diced

Tbsp crushed garlic

Tbsp ginger

Tbsp Thai red curry paste

300 ml salmon head stock (or other fish stock)

400 ml coconut milk

Tbsp fish sauce

juice of a lime

ml salmon head stock (or water)

Tbsp cornflour

chilli,

lime

Coriander

Heat 1 Tbsp oil in a skillet

When smoking, lay the barramundi fillets in the skillet, skin side down.

Sear for 2-3 minutes until skin has become crisp. Reduce to a medium-low heat, remove the fillets from the pan and set aside.

Add the other Tbsp of vegetable oil to the pan together with the onion and diced chilli.

Sauté until the onion has softened.

Add the crushed garlic and grated ginger. Sauté until very fragrant, about 2 minutes.

Add the 3 Tbsp Thai red curry paste and stir to combine.

Slowly add the salmon head stock, stirring so that no lumps remain.

Add the coconut milk and fish sauce.

Bring the curry up to a simmer and simmer for 5 minutes.

Add the barramundi fillets to the pan, skin side up.

Poach the barramundi fillets until they reach an internal temperature of 60 degC.

Stir the Tbsp cornflour into the 50 ml salmon head stock to create a slurry.

Remove the barramundi fillets from the curry.

Stir the cornflour slurry into the coconut curry, together with the lime juice, stirring until it thickens a little.

Barramundi in Thai Red Curry

Serve with sliced red chilli, coriander leaves, and a wedge of lime.

Plating

Make your very  own Korean Fish Cake from scratch. It is simple and easy to make and makes a great side dish or appetizer.

How to make Korean Fish Cake (Eomuk/Odeng)

fish fillet (slightly frozen)

prawn

squid

onion powder

sugar

white ground pepper

potato starch

Separate the head of the squid from the body. Pull out the cartilage from the body and make a cut on one side to make one flat piece. Remove anything left inside the body tube and then peel off the skin. Cut it in smaller pieces. Cut the head just above the eyes and discard the eyes and lower parts. Remember also to remove the cartilage part, if any, on the head.

Shell and devein the prawns if needed.

Cut fish fillet into smaller pieces.

Place the squid, prawn, and fish in a food processor or blender. Add onion powder, garlic powder, salt, sugar, ground pepper, oil, flour, starch, and egg white.

Pulse for a couple of minutes until it gets a homogeneous texture. About 2-3 minutes depending on speed of the processor.

Divide the mixture into 3 or 4 equal parts. Take one part and spread it on a flat surface lined with plastic wrap, making sure there is no air trapped. Scrape it together to form a rectangle, about 1 inch high. Wrap it with the plastic wrap liner. Do the same with the rest.

Place the uncooked fish cakes in the freezer and chill for 20 minutes.

Heat enough oil, about 1-inch high, in a small pot over medium high heat until it reaches 350°F. Take the fish cakes and fry them one at a time for 10-12 minutes, flipping them over for even cooking until it becomes golden brown.

Transfer to a plate lined with paper towel to get rid of excess oil.

Slice and serve while still warm. You may store the cooked fish cake in the fridge or use it for other Korean recipes.

Shaping.

https://www.youtube.com/watch?v=L3BenTxwvn4

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The perfect side dish for your fave Korean dishes! This Korean Fish Cake recipe is so easy to make using simple ingredients. So next time you are in need of an appetizer, or a yummy side for your Samgyupsal party, try this one!

INGREDIENTS:
250 grams fish fillet, slightly frozen
200 grams prawns
125 grams squid
1 tablespoon onion powder
1 teaspoon garlic
2 teaspoon fine salt
1 teaspoon sugar
1 teaspoon white ground pepper
1 tablespoon oil
¼ cup flour
¼ cup potato starch or tapioca or cornstarch
1 large egg white
Oil for frying

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FISH CAKE (EOMUK)

Flaky and tender vegan fish fillets! It’s definitely one of the closest fish alternatives I have ever tried!

Vegan Fish Fillets

tbsp vegan nuoc mam

tsp sugar

tsp black pepper

dill

garlic

tsp white vinegar

tsp dulse flakes (rehydrated, optional)

tsp mushroom seasoning (optional)

cornstarch

nori sheet

Add the TVP slices to a large bowl or plate and cover with boiling water. Let it sit for about 20 minutes or until the TVP is tender. You can soak the TVP slices overnight in the refrigerator as well.

Drain the TVP slices and squeeze them to remove as much water as possible. Transfer to a food processor and add the vegan nuoc mam, sugar, onion powder, ground black pepper, dried dill, garlic, vinegar, dulse flakes, and mushroom seasoning if using.

Process for 15-30 seconds or until it forms a flaky paste (a bit like flaked tuna). Add the cornstarch and process for a few more seconds. You want the mixture to hold together when you squeeze it between your hands, but it should still be slightly crumbly.

Cut your nori sheet into two rectangles of about 5x2.5 inches. Press down half of the mixture onto each nori sheet to a 1/2-inch thickness. Press it down firmly.

Heat 2 tablespoons of oil in a non-stick skillet. Once hot, use a spatula to transfer your fish fillets to the skillet with the nori sheet facing down. Shallow-fry for 3-4 minutes or until the nori sheet is crispy. Flip the fillets and cook for another 3-4 minutes on the other side.

Serve immediately with your favorite sauce on top of steamed rice and/or with sautéed vegetables on the side. For extra flavor, I recommend cooking your fish fillets for a couple of minutes in your sauce.

Juicy and Flaky Fish seared on high heat and baked with tomatoes and olives with fresh herbs which is a delicious and healthy option for everyone.

Baked Fish with Cherry Tomatoes and Olives

Fish Fillets

Paprika

Italian seasoning

Cajun seasoning (old bay or creole seasoning)

½ tsp Chilli flakes

tsp Fish seasoning (optional)

Salt

½ tsp Blackpepper

Cooking oil

Cherry tomatoes

Olives

Parsley (fresh)

Thyme (fresh)

Garlic (minced

½ tsp Of the mixed seasoning above

Water

tbsp Salted butter

Salt and Pepper

Preheat oven to 400℉.

Mix all the ingredients for the fish in a small bowl. Save 1 tsp of the seasoning mix to cook the tomatoes.

Rub both sides of the fish fillet with the seasoning.

Heat oil on medium heat in a pan and sear both sides of the fish for 1 minute. Fish isn&#39;t supposed to be fully cooked, but it will have a charred look.

After both sides are charred, remove and set aside.

In the same pan on medium heat, add all the ingredients for the tomatoes mix except the butter and sauté for about 3 minutes stirring continuously.

Now, you can place the fish in the middle of the pan, put the butter on it, and put it in the preheated oven. Make sure your pan is oven-safe. If not, transfer everything into a baking sheet or pan.

Bake at 400℉ for 10 minutes till cooked through.

Remove from the oven and serve right away with your choice of side.

https://www.youtube.com/watch?v=BNp2U4MXC4k

Get Full Recipe and Instructions here

https://cookingwithclaudy.com/the-best-mediterranean-baked-fish/

#easyrecipe #fish #bakedfish

Easy and Quick Baked Fish with Tomatoes Recipe. Homemade Gourmet Dinner made savory.

This Easy Mediterranean Oven Baked Fish is juicy and tasty, with deep fresh herbs, lemon, and garlic flavours. An irresistible dinner ready in under 30 minutes.

Easy Mediterranean Baked fish

Fish fillets

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Top Tags

Southern Fried Fish

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The most viewed fish fillet recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine