Post by Redbeard on Jan 17, 2014 13:32:03 GMT -5
I was looking for a new way to cook crappie fillets without frying them and came across this one from Bass Pro Cooking Outdoors. This recipe is really quick, cheap and a great alternative to fried fish. It actually worked really well for crappie and catfish. I have no doubt that trout, redfish, and especially flounder would be great prepared this way. I had some bags of crappie fillets mixed with some flathead catfish fillets that I wanted to use up, so I gave it a whirl. I am looking forward to trying it with striper fillets.
Just guessing, I probably had a couple of pounds of fillets, just adjust your quantities to the amount of fish you are preparing.
Prep time: 10 minutes Cook time 20 minutes
Ingrediants:
15 to 20 pieces of fish, maybe 2 lbs.?
1/2 cup (probably should have used more for the amount of fish I had) grated Parmesan cheese, the kind that comes in the the green can for using on spagetti
2 cups Italian seasoned Panko bread crumbs (couldn't find these, but found Shake and Bake seasoned Panko crumbs and Shake and Bake Italian seasoned, mixed the two and it worked pretty well)
1/2 tsp. smoked paprika (smoked tastes pretty good, but I really couldn't tell the difference when mixed with the other ingrediants and regular is a lot cheaper! Also, it probably would be better if you used a whole tsp.)
1/2 tsp. thyme
1/2 tsp. garlic powder
4 eggs (recipe called for 2, it took 4, depends on how many pieces of fish)
1/4 cup chopped fresh parsley (optional) I forgot it, might have been better, who knows. Parsley takes away the fishy taste.
melted butter ( I used squeeze Parkay, lot easier than melting butter)
Preheat oven to 500 degrees while preparing fillets. In a medium size bowl, mix all dry ingredients. In another bowl, whip the eggs with a fork. Rinse the fillets, pat dry with paper towels and dip in the egg bowl. Roll in the dry mix and press the crumbs into the egg to insure adhesion. Place breaded fillets on a bread pan or in a baking bowl, drizzle the melted butter over fillets, and place on top rack for 15 - 20 minutes, until breading is browning. Kind of hard to tell, since the crumb mixture is already brown!!! Take out and serve. Quick and easy, and not too messy.
Redbeard
Just guessing, I probably had a couple of pounds of fillets, just adjust your quantities to the amount of fish you are preparing.
Prep time: 10 minutes Cook time 20 minutes
Ingrediants:
15 to 20 pieces of fish, maybe 2 lbs.?
1/2 cup (probably should have used more for the amount of fish I had) grated Parmesan cheese, the kind that comes in the the green can for using on spagetti
2 cups Italian seasoned Panko bread crumbs (couldn't find these, but found Shake and Bake seasoned Panko crumbs and Shake and Bake Italian seasoned, mixed the two and it worked pretty well)
1/2 tsp. smoked paprika (smoked tastes pretty good, but I really couldn't tell the difference when mixed with the other ingrediants and regular is a lot cheaper! Also, it probably would be better if you used a whole tsp.)
1/2 tsp. thyme
1/2 tsp. garlic powder
4 eggs (recipe called for 2, it took 4, depends on how many pieces of fish)
1/4 cup chopped fresh parsley (optional) I forgot it, might have been better, who knows. Parsley takes away the fishy taste.
melted butter ( I used squeeze Parkay, lot easier than melting butter)
Preheat oven to 500 degrees while preparing fillets. In a medium size bowl, mix all dry ingredients. In another bowl, whip the eggs with a fork. Rinse the fillets, pat dry with paper towels and dip in the egg bowl. Roll in the dry mix and press the crumbs into the egg to insure adhesion. Place breaded fillets on a bread pan or in a baking bowl, drizzle the melted butter over fillets, and place on top rack for 15 - 20 minutes, until breading is browning. Kind of hard to tell, since the crumb mixture is already brown!!! Take out and serve. Quick and easy, and not too messy.
Redbeard
