Alton Brown Fish Recipes

Pan Fried Fish Recipe Alton Brown Food Network

WebMay 9, 2015 · 1 large or two small skin-on fish fillets, about 8 ounces (rainbow trout, small salmon, brown trout) Kosher salt. Ground black pepper. Flour for dredging. 2 tablespoon …

1. Heat a heavy pan over medium high heat.
2. Season fish on meat side with salt and pepper. Lightly dredge fish in flour and shake off excess. When pan is good and hot, add Canola oil followed immediately by 1 tablespoon butter. As soon as foaming subsides, place fish in pan with the skin side down. Jiggle pan for the first 10 seconds to keep the fish from sticking. Cook until golden crust forms on meat. Carefully turn fish away from you and again jiggle pan for the first few seconds. Cook until skin turns golden brown. Remove to a warm plate.
3. Pour out the cooking fat, add remaining butter and quickly fry the capers. Remove pan from the heat, add lemon juice to pan and swirl. Pour sauce over the fish and serve.

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Southern Fried Catfish Recipe Alton Brown Food Network

WebMay 30, 2015 · Gently add the fillets, 2 at a time, to the hot oil and fry until golden brown, about 5 to 6 minutes. Remove the fried fillets …

1. Heat the peanut oil in a 5-quart Dutch oven over high heat until it reaches 350 degrees F on a deep-fry thermometer. Adjust the heat to maintain the temperature.
2. Whisk the cornmeal and flour together in a shallow dish. Combine the seafood seasoning, kosher salt, paprika, and pepper in a small bowl. Season the catfish fillets evenly on both sides with the spice mixture. Pour the buttermilk into another shallow dish. Dip each fillet into the buttermilk, flip once to coat both sides, hold over the pan and allow the excess to drip off. Coat both sides of the fillets in the cornmeal mixture. Set the coated fillets on a cooling rack and let rest for 5 minutes.
3. Gently add the fillets, 2 at a time, to the hot oil and fry until golden brown, about 5 to 6 minutes. Remove the fried fillets to a cooling rack set over a newspaper-lined half sheet pan. Repeat method with remaining fillets. Arrange the catfish on a serving platter and serve immediately.

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Fish Meunière with Capers and Lemon Recipe Alton …

WebHeat a 12-inch heavy pan over medium-high heat. Meanwhile, season the fish on the meat side with salt and pepper. Lightly dredge in flour and …

Rating: 5/5(5)
1. Heat a 12-inch heavy pan over medium-high heat.
2. Meanwhile, season the fish on the meat side with salt and pepper. Lightly dredge in flour and shake off excess.
3. When the pan is good and hot, add the oil followed immediately by 1 tablespoon of the butter. As soon as the foaming subsides, place the fish in pan, flesh side down. Jiggle the pan for the first 10 seconds of cooking to keep the fish from sticking, then continue to cook until a golden crust forms on the fish, about 2 minutes. If the fat in the pan starts smoking around the edges, drop the heat a bit.
4. Using a slotted spatula or fish turner, carefully turn the fish away from you and again jiggle the pan for the first few seconds. Continue to cook until the skin turns golden brown, about 2 more minutes. Remove to a warm plate.

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Perfectly Cooked King Salmon Fillet Recipe Alton Brown

WebHeat the oven to 475ºF. Set a 10-inch, oven-safe sauté pan over medium heat for 2 minutes. Brush the fillet with the oil and sprinkle with kosher …

Rating: 3.7/5(232)
1. Heat the oven to 475ºF.
2. Set a 10-inch, oven-safe sauté pan over medium heat for 2 minutes. Brush the fillet with the oil and sprinkle with kosher salt and black pepper. Place the fillet in the pan, skin-side up, and cook for 3 minutes.
3. Turn the fillet over, place pan in the oven, and cook for 5 minutes. Transfer the fillet to a plate, cover loosely with foil, and let rest for 5 minutes before serving.

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