How To EASILY Cook Fish Without Messing It Up
Cooking fish is something that easily intimidates people. That's exactly why I'm sharing how to make homemade fried, seared, and baked fish quickly and easily with the help of the Quicker Picker Upper. Especially excited to partner with Bounty who together with Feeding America, is helping to provide 10 million meals to people in need.
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Ingredients you'll need:
Beer Battered Fish-
1.25 cup (190g) all-purpose flour
1 tablespoon (9g) kosher salt
1 tablespoon (7g) garlic powder
1 tablespoon (7g) smoked paprika
1 teaspoon fresh ground black pepper
1 egg
1 can of good beer 12 oz or (355g)
Horseradish Cream-
1/2 cup (115g) mayo
1/2 cup (115g) sour cream
1 tablespoon (10g)fresh grated horseradish
1/2 bunch chives
1 whole dill pickle finely diced (I used some of my homemade Spicy Serrano dills)
Zest and juice of 1 lemon
Salt and pepper to taste
Crusted Fish-
4 salmon fillets (I prefer to cut a 2# side of salmon into my own filets to control their size)
1/2 cup (45g)toasted walnuts
1/2 cup (45g) toasted pecans
1/2 cup (40g) fresh grated parmigiano reggiano.
1/4 cup (60g)mayo
2.5 tablespoons 35gwhole grain mustard
3 cloves fresh grated garlic
Crispy Skin Fish-
Fish Filet, skin on and descaled
Salt and pepper
seasonings of your choice
2.5 tablespoons (35g) high heat oil
Louisiana Style Rémoulade Sauce Recipe • Flavorful Sauce! ???? - Episode 241
Bonjour my friends! I'm Frankie and in this episode, I'll show you how to make my Louisiana Style Rémoulade Sauce recipe.
Make sure to visit for ingredient amounts, directions and much more!
Until next time my friends... Bon Appétit! ????
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S04E06: THE BAHAMAS: Stew Fish and Johnnycake with Seafood Fritters and Slaw Experiment
Hannah and Shay cook Bahamian food.
The Bahamas is made up of over 700 islands and is a prime destination for tourism. Given its magnificent beaches, lush green forests, and tropical savannah climate, it’s no wonder people decide to honeymoon here. Nestled in the Atlantic Ocean between the United States, Cuba, and South America, it is no secret that seafood is a main source of nutrition here. Rock lobster, grouper, and conch are only some of the widely enjoyed staples here and this assortment of seafood is often served with potatoes, grits, and fresh fruit.
Today we prepared a hearty Bahamian stew fish, saturated with flavor from the Caribbean thyme and garlic and served alongside johnnycake, a simple flour biscuit with just the right amount of sweetness. We also made the famous conch fritters, but without the conch. Instead, we used a medley of seafood in an artfully spiced batter and fried the little marine balls until they were light and crispy. Though these would have been great on their own, we dipped these in a spicy horseradish sauce and served a crisp and fresh slaw on the side.
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Ina Garten's Panko-Crusted Salmon | Barefoot Contessa | Food Network
Ina layers mustard and a panko topping on fresh salmon before it's seared and roasted!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Panko-Crusted Salmon
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 35 min
Prep: 15 min
Inactive: 10 min
Cook: 10 min
Yield: 4 servings
Ingredients
2/3 cup panko (Japanese dried bread flakes)
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
Kosher salt and freshly ground black pepper
2 tablespoons good olive oil
Four 6- to 8-ounce salmon fillets, skin on
2 tablespoons Dijon mustard
2 tablespoons vegetable oil
Lemon wedges, for serving
Directions
Preheat the oven to 425 degrees.
In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.
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Ina Garten's Panko-Crusted Salmon | Barefoot Contessa | Food Network
The Legendary Potato Crusted Fish from Chef Paul Bocuse | Halibut with Fish Scales
Today, I made potato crusted fish from the legendary chef Paul Bocuse. This iconic dish inspired so many chefs around the world to design their own potato scaled fish, or scale designed with other vegetables instead of potato.
Anyway, this dish was so tasty as I imagined. Although this plate has very few ingredients, it was complex, while maintaining excellent flavor balance!
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Steakhouse Style Horseradish Crusted Prime Rib
Making the perfect Steakhouse Style Prime Rib doesn’t get much easier than this. This roast is crusted with horseradish and garlic, a classic combination for prime rib that is sure to impress!
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✅Ingredients
• 1 4-5 pound prime rib roast
• ½ cup prepared horseradish
• 10 cloves garlic, crushed
• 1 tablespoon salt
• 1 tablespoon freshly ground pepper
• 1 tablespoon olive oil
Creamy Horseradish Sauce:
• ⅔ cup sour cream
• ¼ cup prepared horseradish
• 2 tablespoons lemon juice
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 dash Tobasco sauce (optional)
• 1-2 dashes Worcestershire sauce (optional)
✅Instructions
1️⃣ Remove your roast from the fridge. Let it sit on the counter for 1 to 2 hours to come to room temperature. This ensures even cooking.
2️⃣ Preheat oven to 500 degrees.
3️⃣ In a small bowl, combine horseradish, garlic cloves, salt, pepper, and olive oil. Spread over the entire roast.
4️⃣ Place the roast into a roasting pan, fat side up. Roast at 500 degrees for 15 minutes. Reduce the heat to 325 degrees and continue roasting for until the internal temperature of the roast reaches 120 degrees. You should plan on 15 minutes per pound, but actual cooking time depends on a variety of factors. Always use a meat thermometer to ensure accurate results.
5️⃣ Remove the roast from the oven when it reaches an internal temperature of 120 degrees. Allow the roast to rest in the roasting pan for 20 minutes. As it sits the internal temperature will rise to 130 degrees (medium rare). Slice against the grain into slices for serving.
6️⃣ Serve with additional prepared horseradish.
Creamy Horseradish Sauce:
1️⃣ Stir all ingredients together in a medium sized bowl, including a dash or 2 of Tobacco or Worcestershire sauce if desired. Salt and pepper to taste.
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The Stay At Home Chef offers restaurant-quality recipes you can easily make at home. If you want to become a better cook, learn how to cook, or just need dinner ideas for your family, this channel is for you. We’re taking really good recipes and making them easy recipes that you can make at home in your own kitchen. Cooking, baking, how to, all things food, and more!
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