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 Post subject: Fried fish
PostPosted: Fri Mar 14, 2014 7:09 pm 
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Joined: Mon Jun 07, 2010 8:41 pm
Posts: 1883
Location: Near Toronto, Ontario, Canada
I made fish tonight for dinner and will repeat this method/breading again.
Thawed sole filets dusted in rice flour (seasoned w/ s&p), dipped in equal parts egg and milk and then breaded in a mix of 1/4 panko, 1/4 ap flour, 1/4 rice flour,1/4 cornmeal and lots of Fox Point. Shallow fried in canola oil. So very crispy. Yum.


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 Post subject: Re: Fried fish
PostPosted: Fri Mar 14, 2014 7:12 pm 
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Joined: Tue Dec 23, 2008 8:06 pm
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Mmmm, sounds good!

--Lisa


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 Post subject: Re: Fried fish
PostPosted: Fri Mar 14, 2014 10:55 pm 
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Joined: Thu Dec 18, 2008 1:03 am
Posts: 5129
Location: Portland, OR
Why rice flour for the first layer? Does it stick better?

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 Post subject: Re: Fried fish
PostPosted: Sat Mar 15, 2014 8:48 am 
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Joined: Mon Jun 07, 2010 8:41 pm
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Location: Near Toronto, Ontario, Canada
Fuzzy, I think it does as it dries off the fish (I do that with chicken too) and find the egg/milk clings on better. I used to do milk then flour then egg then breadcrumbs but found the coating was too much, although still good. I prefer a lighter coating and this was shatteringly crispy, although it did soften a bit while I got all the pieces done. (I had four teenage boys to feed so it took a while to get it all fried)
I'm going to add lemon zest next time, I normally do but forgot.
I also think dredging all the pieces and letting them sit for 5-10 minutes on a rack helped the breading stay on.


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 Post subject: Re: Fried fish
PostPosted: Sat Mar 15, 2014 5:24 pm 
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Joined: Sat Nov 12, 2011 8:05 pm
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Location: Chico, CA
Jean, I make a Sole Meuniere with Browned Butter, Almonds and Lemon that is basically fried fish with a sauce. I've always used this technique and it gives me a crispy crust without all the fuss. I let the fish sit in milk and paprika for at least 15 minutes. Dry the skin with paper towels and dredge in seasoned flour + cornmeal. Then fry as usual. Crispy crust. I make the sauce in the pan and sort of hushpuppies with the leftover flour. Let me know if you'd like the entire recipe.

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 Post subject: Re: Fried fish
PostPosted: Sat Mar 15, 2014 5:33 pm 
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Joined: Mon Jun 07, 2010 8:41 pm
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Location: Near Toronto, Ontario, Canada
Yes please Alina!


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 Post subject: Re: Fried fish
PostPosted: Sat Mar 15, 2014 10:37 pm 
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Location: Chico, CA
Here you go. We really like it, I hope you do too.

EXPORTED FROM LIVING COOKBOOK

ALINA’S SOLE MEUNIERE WITH BROWNED BUTTER, LEMON & ALMONDS***** Servings: 4

Oven Temperature: 200°F

Preparation Time: 15 minutes Cooking Time: 15 minutes
Inactive Time: 15 minutes Total Time: 45 minutes

FISH
¼ cup + 2 TBS. Unbleached all-purpose flour
3 TBS. Cornmeal
6 Sole fillets or flounder fillets, each 5 to 6 ounces and 3/8 inch thick
½ tsp. sweet paprika
¾ tsp. shallot salt
¼ tsp. shallot pepper
2 TBS. Peanut Oil
2 TBS. Unsalted butter , cut into 2 pieces

BROWNED BUTTER
4 TBS. Unsalted butter , cut into 4 pieces
1 TBS. Chopped fresh parsley leaves
¼ cup Slivered almonds
1½ TBS. Lime juice from 1 lime
Lime, cut in wedges for serving

FISH:
Cover the bottom of a large Pyrex dish with milk sprinkled with paprika. Place fish fillets in dish and cover with milk and soak for at least 15 minutes. Dry fish with paper towels.

Place flour and cornmeal in large baking dish. Season with shallot salt, paprika and shallot pepper. Coat both sides of fillets with flour mixture, shake off excess, and place in single layer on dish

Heat 1 TBS. oil in 12" nonstick skillet over high heat until shimmering, then add 1 TBS. butter and swirl to coat pan bottom; when foaming subsides, carefully place 2 fillets (mine is big enough for 3) in skillet, bone-side down. Immediately reduce heat to medium-high and cook, without moving fish, until edges of fillets are opaque and bottom is golden brown, about 3 minutes. Using 2 spatulas, gently flip fillets (see illustration below) and cook on second side until thickest part of fillet easily separates into flakes when toothpick is inserted, about 2 minutes longer. Transfer fillets, one to each heated dinner plate, keeping bone-side up, and return plates to oven. Wipe out skillet and repeat with remaining 1 TBS. each oil and butter and remaining fish fillets.

BROWNED BUTTER:
Wipe down skillet. Heat butter in skillet over medium-high heat until butter melts, 1 to 1½ minutes.

Add almonds and continue to cook, swirling pan constantly, until butter is golden brown and has nutty aroma, 1 to 1½ minutes; remove skillet from heat.

Remove plates from oven and sprinkle fillets with parsley.

Add lemon juice to browned butter and season to taste with salt; spoon sauce over fish and serve immediately with lemon wedges.

Recipe Type: ALINA'S ADAPTATION, Almonds, Fish and Shellfish, Lemon, Main Dish, Sole

Author: MINE
Source: Adapted from Cook's Illustrated 2004 and New York Times Cookbook.
Web Page: http://www.cooksillustrated.com/recipes ... docid=6023

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 Post subject: Re: Fried fish
PostPosted: Mon Mar 17, 2014 7:30 am 
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Joined: Mon Jun 07, 2010 8:41 pm
Posts: 1883
Location: Near Toronto, Ontario, Canada
thanks Alina!


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