Ingredients with Measurements:
- 1 pound of white fish fillets (such as tilapia or cod)
- 1 cup of oyster crackers, crushed
- 1/2 cup of all-purpose flour
- 1 teaspoon of garlic powder
- 1 teaspoon of paprika
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 eggs, beaten
- 2 tablespoons of olive oil
Special equipment needed:
- Baking sheet
- Parchment paper
- Food processor or plastic bag and rolling pin
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Line a baking sheet with parchment paper.
3. Crush the oyster crackers in a food processor or by placing them in a plastic bag and rolling over them with a rolling pin until they are finely crushed.
4. In a shallow dish, mix together the crushed oyster crackers, flour, garlic powder, paprika, salt, and black pepper.
5. In another shallow dish, beat the eggs.
6. Dip each fish fillet into the egg mixture, then coat it in the oyster cracker mixture, pressing the crumbs onto the fish to ensure they stick.
7. Place the coated fish fillets onto the prepared baking sheet.
8. Drizzle the olive oil over the fish fillets.
9. Bake in the preheated oven for 12-15 minutes, or until the fish is cooked through and the crust is golden brown.
Time:
Preparation time: 15 minutes
Cooking time: 12-15 minutes
Temperature:
400°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 290
Total fat: 12g
Saturated fat: 2g
Cholesterol: 120mg
Sodium: 510mg
Total carbohydrates: 16g
Dietary fiber: 1g
Sugars: 0g
Protein: 27g
Substitutions for ingredients:
- Oyster crackers can be substituted with saltine crackers or panko breadcrumbs.
- All-purpose flour can be substituted with gluten-free flour or almond flour.
- Olive oil can be substituted with melted butter or vegetable oil.
Variations:
- Add lemon zest to the oyster cracker mixture for a citrusy flavor.
- Substitute the white fish with salmon or shrimp.
- Add grated Parmesan cheese to the oyster cracker mixture for a cheesy flavor.
Tips and tricks:
- Make sure to press the oyster cracker mixture onto the fish fillets to ensure they stick.
- If the oyster cracker mixture is not sticking well, dip the fish fillets in the egg mixture again before coating them in the cracker mixture.
- Serve with lemon wedges for a bright, acidic flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the fish fillets on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the fish fillets on a bed of greens or with roasted vegetables for a colorful presentation.
Garnishes:
Garnish with chopped parsley or chives for a pop of color.
Pairings:
Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve with roasted potatoes or a side salad.
Troubleshooting advice:
- If the oyster cracker mixture is falling off the fish fillets, make sure to press the crumbs onto the fish more firmly.
- If the fish is not cooked through after the recommended cooking time, bake for an additional 2-3 minutes.
Food safety advice:
- Make sure to wash your hands and all utensils before handling the fish.
- Cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Oyster crackers were first created in the late 1800s in Trenton, New Jersey. They were originally called "water biscuits" and were designed to be eaten with oysters.
Flavor profiles:
The oyster cracker crust adds a salty, crunchy texture to the mild white fish.
Serving suggestions:
Serve with a side of tartar sauce or cocktail sauce for dipping.
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