Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Chicken-Fried Fish
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- Level: Easy
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 401
- Total Fat
- 16 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 207 milligrams
- Sodium
- 659 milligrams
- Carbohydrates
- 24 grams
- Dietary Fiber
- 3 grams
- Protein
- 43 grams
- Level: Easy
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 401
- Total Fat
- 16 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 207 milligrams
- Sodium
- 659 milligrams
- Carbohydrates
- 24 grams
- Dietary Fiber
- 3 grams
- Protein
- 43 grams
Ingredients
Directions
- Place the green beans in a microwave-safe dish. Add 1/4 cup water and 1/2 teaspoon salt, cover loosely with plastic wrap and microwave until tender, about 5 minutes. Meanwhile, sprinkle the fish all over with 1/2 teaspoon salt, and pepper to taste. Combine the flour and paprika in a shallow dish. Beat the eggs in another dish. Dip each fish fillet in the eggs, then dredge in the flour mixture, turning to coat. Reserve the flour mixture. Heat 3 tablespoons vegetable oil in a skillet over medium-high heat. Working in batches, fry the fish until cooked through, 3 to 4 minutes per side. Transfer to a plate and tent with foil. Wipe out the skillet. Heat the remaining 1 tablespoon vegetable oil in the skillet over medium-high heat. Whisk in 3 tablespoons of the reserved flour mixture, then add the chicken broth and 1/4 cup water; bring to a boil, whisking. Add the milk, cream cheese and parsley; cook, whisking, until slightly thickened, about 2 minutes. Season with salt and pepper. Divide the fish among plates. Top with the sauce and sprinkle with paprika. Serve with the green beans.
- Photograph by Christopher Testani
