I plan on cooking up 6 boneless sole filets for dinner today. I was just planning on pan frying them (which is something I have never done before) but then I started thinking I would like to bread them with something… but I don’t know any “quick way” to bread them.
Can anyone give me some E-Z quick suggestions for breading them or even an idea for something different altogether?
I usually make them augratin but I’m outta cheese.
Crushed saltines, beaten eggs, S&P. That’s it; not hard to do at all. Maybe some cayenne if you’re into that. Pour oil into the pan and fry over medium heat.
Although it has nothing to do with breading, I guarantee you won’t be disappointed with this one…
Thinly slice a generous amount of potato and red onion.
Toss with good olive oil, kosher salt, black pepper, and fresh thyme, drop into a baking dish (large enough to hold the fillets as well) and put into a preheated 375 degree oven.
After about 15-20 minutes, LIGHTLY coat the fillets in olive oil, lay them on top of the onions and potatoes. Sprinkle with a little kosher salt, pepper and more fresh thyme.
Pop this back in the oven and wait about 15 minutes. Then squeeze a half to a whole lemon over the entire thing (depending on how much fish you have and how much you like lemon). Another 10-15 minutes or so in the oven any you are done (you’ll have to sort of check the fish to see if it’s flaky but not dry to know for sure when it’s cooked properly).
Serve with good bread and a nice salad - I wish I could be there!
Hope this Helps.
heh. I read the tread title as “Recipe for fish pellets?” and thought that you were looking for a way to make homemade fish food, and I thought, wow, there’s someone who really loves his aquariaum.
Thanks. I did a variant of the cracker idea. Worked well.
I may have to give Zoids recipe a shot soon though. Sounds good.
I like mine broiled with butter, lemon and dillweed. Nice and simple and light.
Robin
Douse 'em in milk, then cornflake crumbs, then bake them. They’re as good as fried, but oh-so-healthy!
Basic breadings:
Flour
Saltines (as mentioned)
Cornflakes - crushed (as mentioned)
Breadcrumbs
The dried breadcrumbs from a stuffing mix (brownberry has a couple) - crushed
Caeser crutons - crushed (all the flavoring anyone ever needs)
Cornmeal
Usually you beat an egg, dunk fish in egg, dip fish in seasoned breading. But milk or beer will work instead of egg - anything wet will work to get the breading to stick and may add flavor depending on what you choose.
If you want to do something really special…Breadcrumbs and Asiago cheese. Parmasean or another hard cheese will work too, but there is something about asiago. I keep a baggie of breadcrumbs & asiago in my freezer. Good on chicken too.
Salt and pepper the filets.
Put about a quarter cup of flour in a bag and season that too…more S&P, a little garlic powder, a little paprika. Or just a big shake of Tony Chachere’s, or whatever your favorite premixed Cajun or “soul” seasoning happens to be.
Get a few tablespoons of fat (your choice) hot in the skillet, enough to cover the bottom but not much more than that. Shake the fish in the bag with the seasoned flour, then quickly transfer to the hot pan. Cook for 1-3 minutes on a side, depending on how thick they are.
I don’t agree with breading. A simple dusting with flour makes the nicest panfried fish…as well as the nicest panfried pork chops, panfried chicken, etc.
I like store-bought tempura batter, (cold, cold) beer and, for toothsome-ness, quick-grits; in vegatable oil with just a touch of sesame oil.
Batter/breading is just matter of preference, but the true test is the oil level and temp. That’s the tricky part