Category: Fish

This Simple Shrimp Stir Fry is a go-to recipe for stir fry. It’s so easy to make and so good. You can also serve it over rice instead of pasta if you like.

Frozen shrimp is a busy mom’s best friend! It keeps for months and cooks up in minutes. For this healthy dish, feel free to toss in whatever veggies you have in your fridge.

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Simple Shrimp Stir Fry

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

 

This Simple Shrimp Stir Fry is not only simply easy but also simply delicious!

Course: Main Course

Cuisine: Asian

Keyword: Simple Shrimp Stir Fry

Servings: 4

Calories: 365 kcal

Ingredients

• 8 ounces angel hair pasta uncooked
• 2 teaspoons cornstarch
• 2 teaspoons oil
• 1 lb frozen shrimp peeled & uncooked
• 3 cups frozen stir fry vegetables
• 1 1/2 tablespoons ginger root grated
• 1/4 cup Italian dressing
• 2 tablespoons hoisin sauce

Instructions

1. Cook the pasta as directed on packaging & do not rinse.

2. Meanwhile, toss the shrimp with cornstarch in a large bowl & let stand 10 mins.

3. Place the veggies in strainer; rinse under hot water for 30 seconds or until thawed. Drain.

4. Heat oil in a large nonstick skillet & add the shrimp and ginger; stir fry 8 minutes or until the shrimp turns pink.

5. Add the vegetables, dressing & hoisin sauce; cook 2 minutes to heat through, stirring frequently.

6. Add the drained pasta and shrimp mixture to mixing bowl & mix lightly.

Enjoy!

Up Next:

Shrimp Linguine With Basil-Garlic Butter

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Recipe based on one by Chef ‘Diva Divine
Photo by MsSally

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The Best Homemade Fish Tacos you can have outside a little fishing village in Mexico. This is an awesome fish taco recipe.

The fish is tender and tastes fresh and flavorful.

This is definitely a keeper fish taco recipe. This one is worth making for friends.

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The Best Homemade Fish Tacos Ever

Ingredients

• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/4 cup chopped fresh cilantro
• 1 package taco seasoning mix divided
• 1 lb cod or 1 lb white fish fillet cut into 1 inch pieces (about 4)
• 2 tablespoons vegetable oil
• 2 tablespoons lemon juice
• 1 12 count package taco shells, warmed or 1 (12 count) package flour tortillas

Toppings

• shredded cabbage
• chopped tomato
• lime juice
• taco sauce

Instructions

1. Combine the sour cream, mayonnaise, cilantro and 2 tablespoons seasoning mix in small bowl.
2. Combine the fish, vegetable oil, lemon juice and remaining seasoning mix in medium bowl; pour into large skillet. Cook, stirring constantly, over medium-high heat for 4 to 5 minutes or until cod flakes easily when tested with a fork.
3. Fill taco shells with fish mixture.
4. Top with toppings.

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Recipe based on one by Tish
Photo by anniesnomsblog

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These Crispy Fish Fillets are awesome! They brown up beautifully with just a bit of oil. The texture is wonderful, and the combination of spices to me is perfect.

Very nice. Very mild. Very crispy.

You can use different seasonings but it’s the potato flakes that make all the difference. The fish browns up so nice and crisp.

I used a tilapia, and it was just about the best tilapia I’ve ever made.

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Crispy Fish Fillets With A Surprise Coating

Ingredients

• 4 fish fillets enough for 4 servings
• 1 cup instant mashed potatoes
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• salt & pepper
• 1 egg beaten

Instructions

1. Mix the potato, garlic, thyme, oregano, salt and pepper together.
2. Dip the fish in the egg then in the potato, coat well.
3. Fry on lightly greased pan until golden on both sides approximate time 10 minutes, depending on the thickness of the fish.

Recipe Notes

I like to serve the fish with Seasoned Tater Tots  and an Outback Steakhouse Wedge Salad.

Enjoy!

Recipe based on one by Bergy
Photo by Cookin-jo

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I’m not sure if these Surprise Coated Crisp Fish Filets use a secret fish coating but it’s certainly a surprise to me! I’m from the deep south and cornmeal is always what we use for coating.

But this fish browned up so nice and crispy I may never use cornmeal again!

The secret is potato flakes. You can either use plain potato as in the recipe or try some of the flavored types such as butter and herb.

I’m gonna’ try the Cajun seasoned next.

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Surprise Coated Crisp Fish Filets

Ingredients

• 4 fish fillets enough for 4 servings, I used sea bass
• 1 cup instant mashed potatoes
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• salt & pepper
• 1 egg beaten

Instructions

1. Mix the potato, garlic, thyme, oregano, salt and pepper together.
2. Dip the fish in the egg then in the potato, coat well.
3. Fry on lightly greased pan until golden on both sides approximate time 10 minutes, depending on the thickness of the fish.

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Recipe based on one by Bergy
Photo by Derf

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This Spicy Catfish Tenders recipe is a fantastic catfish recipe! Everybody that likes fried fish needs to try this recipe.

The Cajun Tartar sauce is the perfect complement to the catfish although the catfish is really good without the tartar sauce.

The spices of both are just right, none of it really too spicy even for a tender pallet.

I like to serve this with Racheal Rays oven steak fries and My moms cucumber salad.

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Spicy Catfish Tenders With Cajun Tartar Sauce

Prep Time

15 mins

Cook Time

15 mins

Marinating

30 mins

Total Time

1 hr

 

If you like fried fish you must try these Spicy Catfish Tenders With Cajun Tartar Sauce.

Course: Main Course

Cuisine: Cajun

Keyword: Spicy Catfish Tenders

Servings: 4

Calories: 285 kcal

Ingredients

For fish

• 1 large egg
• 2 tablespoons hot sauce
• 1 1/4 pounds catfish fillets cut diagonally into 1/2 inch-wide strips
• 8 cups canola oil about (for frying)
• 1/2 cup flour
• 1/2 cup yellow cornmeal not coarse
• 1 teaspoon salt
• 1 tablespoon cajun seasoning

For tartar sauce

• 1 cup mayonnaise
• 1/2 cup sweet pickle relish
• 2 tablespoons capers rinsed, drained and chopped
• 1 tablespoon fresh lemon juice
• 1 tablespoon prepared horseradish
• 2 teaspoons hot sauce
• 2 teaspoons cajun seasoning
• lemon wedge

Instructions

1. Make Tartar Sauce: Stir together all ingredients in a bowl and chill, until ready to serve.
2. Prepare fish: Whisk together the egg and hot sauce in a wide shallow dish. Stir in the fish strips and let stand at room temperature at least 10 and up to 30 minutes.
3. Pour enough oil into a 4 to 5 quart heavy pot to measure 2 inches and heat over medium heat until thermometer registers 350°F (you can use a fry daddy) Stir flour, cornmeal, salt and Cajun seasoning in another wide shallow dish.
4. Fry fish; drain fish well in a colander.
5. Dredge one fourth of the fish in the flour mixture shaking off excess flour, then fry in oil, stirring occasionally with a slotted spoon, until golden brown and just cooked through,1 1/2 to 2 minutes, remove with slotted spoon and drain on paper towels.
6. Repeat until all the fish is fried.

Serve hot with the Cajun tartar sauce and lemon wedges and with Racheal Rays oven steak fries and My moms cucumber salad..

Enjoy!

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Recipe by Barb Gertz
Photo by gailanng

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