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Add seasoning to the flour toss tilapia fish and fry in oil 🥰 #tilapia #fishtaco #crispyfish #fry #pescado #fyp #foryourpage #cooking #howtofryfish #tilapiafish

Add seasoning to the flour toss tilapia fish and fry in oil 🥰 #tilapia #fishtaco #crispyfish #fry #pescado #fyp #foryourpage #cooking #howtofryfish #tilapiafish

Crispy on the outside, tender on the inside! This Pan-Fried Fish is a game-changer! Who’s ready for a bite? #Foodie #PanFriedFish #CrispyFish #SeafoodLover #EasyRecipes #HomeCooking #FoodTok #Yummy #Tasty #Foodstagram #CookingAtHome #FishLovers #Delicious #QuickMeal #FoodTrends #cookingmama #cookingrecipe #dessertenak #dessertsg #cookingdinner #cookingtutorial #cookinginspiration #recipeblogger #cookingrecipes

Crispy fish nuggets with spiced potato wedges by @oshritabergil (serves 4) Nuggets: 4 skinless white fish fillets (cod or sea bass) Oil for frying 2 large eggs ¼ cup chopped cilantro ¼ cup chopped parsley 2 garlic cloves, minced 1 teaspoon ground turmeric 1 teaspoon smoked paprika Juice of ½ lemon 1 teaspoon kosher salt ¼ teaspoon freshly ground black pepper 1 cup all-purpose flour ½ cup soda water, plus more as needed Potato wedges: 4 medium russet potatoes, cut into wedges 1 teaspoon Tuscan seasoning 1 teaspoon granulated garlic ½ teaspoon freshly ground black pepper 1 teaspoon smoked paprika 1 tablespoon all-purpose flour Oil for frying Dip: 2 tablespoons mayonnaise 2 tablespoons ketchup 2 tablespoons sweet chili sauce 1 teaspoon Dijon mustard 1 teaspoon granulated garlic A pinch of chili powder 2 tablespoons pickle brine Salt and black pepper, to taste Nuggets: In a medium bowl, whisk together the eggs, cilantro, parsley, garlic, turmeric, paprika, lemon juice, salt, and black pepper. Gradually add the flour and soda water, whisking until a smooth, thick batter forms. Adjust with more flour or soda water as needed. Cut the fish fillets into large bite-sized pieces and submerge them in the batter. Cover and refrigerate for 30 minutes to allow the flavors to develop. Heat 2 inches of oil in a deep skillet or heavy-bottomed pot over medium heat until it reaches 350°F (175°C). Working in batches, fry the fish for 3 to 4 minutes per side, or until golden brown and crisp. Transfer to a paper towel-lined plate and season with a pinch of salt while hot. Potato wedges: In a large bowl, toss the potato wedges with Tuscan seasoning, granulated garlic, black pepper, paprika, and flour until evenly coated. Heat 2 inches of oil in a deep skillet over medium heat until it reaches 325°F (160°C). Fry the potatoes in batches, stirring occasionally, until golden brown and crisp, about 8 to 10 minutes per batch. Transfer to a paper towel-lined plate and season with salt while hot. Dip: In a small bowl, whisk together all dip ingredients until smooth. Taste and adjust seasoning as needed. Serve the crispy fish nuggets and potato wedges hot with the dipping sauce on the side. #fishnuggets #fishrecipes #friedfish #potatowedges #potatowedgesrecipe #potatorecipes #potatofries #spicedpotatowedges #fishsticks #crispyfish

Crispy fish nuggets with spiced potato wedges by @oshritabergil (serves 4) Nuggets: 4 skinless white fish fillets (cod or sea bass) Oil for frying 2 large eggs ¼ cup chopped cilantro ¼ cup chopped parsley 2 garlic cloves, minced 1 teaspoon ground turmeric 1 teaspoon smoked paprika Juice of ½ lemon 1 teaspoon kosher salt ¼ teaspoon freshly ground black pepper 1 cup all-purpose flour ½ cup soda water, plus more as needed Potato wedges: 4 medium russet potatoes, cut into wedges 1 teaspoon Tuscan seasoning 1 teaspoon granulated garlic ½ teaspoon freshly ground black pepper 1 teaspoon smoked paprika 1 tablespoon all-purpose flour Oil for frying Dip: 2 tablespoons mayonnaise 2 tablespoons ketchup 2 tablespoons sweet chili sauce 1 teaspoon Dijon mustard 1 teaspoon granulated garlic A pinch of chili powder 2 tablespoons pickle brine Salt and black pepper, to taste Nuggets: In a medium bowl, whisk together the eggs, cilantro, parsley, garlic, turmeric, paprika, lemon juice, salt, and black pepper. Gradually add the flour and soda water, whisking until a smooth, thick batter forms. Adjust with more flour or soda water as needed. Cut the fish fillets into large bite-sized pieces and submerge them in the batter. Cover and refrigerate for 30 minutes to allow the flavors to develop. Heat 2 inches of oil in a deep skillet or heavy-bottomed pot over medium heat until it reaches 350°F (175°C). Working in batches, fry the fish for 3 to 4 minutes per side, or until golden brown and crisp. Transfer to a paper towel-lined plate and season with a pinch of salt while hot. Potato wedges: In a large bowl, toss the potato wedges with Tuscan seasoning, granulated garlic, black pepper, paprika, and flour until evenly coated. Heat 2 inches of oil in a deep skillet over medium heat until it reaches 325°F (160°C). Fry the potatoes in batches, stirring occasionally, until golden brown and crisp, about 8 to 10 minutes per batch. Transfer to a paper towel-lined plate and season with salt while hot. Dip: In a small bowl, whisk together all dip ingredients until smooth. Taste and adjust seasoning as needed. Serve the crispy fish nuggets and potato wedges hot with the dipping sauce on the side. #fishnuggets #fishrecipes #friedfish #potatowedges #potatowedgesrecipe #potatorecipes #potatofries #spicedpotatowedges #fishsticks #crispyfish

This crispy branzino was a win. Especially with the lemon cream sauce. Moms tested, moms approved. #branzino #crispyfish #delicious

This crispy branzino was a win. Especially with the lemon cream sauce. Moms tested, moms approved. #branzino #crispyfish #delicious

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