Type what you have

Ingredients

• ✓ whitefish
• sour cream
• mayonnaise
• hot pepper sauce
• worcestershire sauce
• liquid smoke
• seafood seasoning
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Place whitefish, sour cream, and mayonnaise in the bowl of a food processor; season with hot pepper sauce, Worcestershire sauce, liquid smoke, seafood seasoning, and cracked black pepper.
3. 3 Blend until combined with a spread-like consistency.

By KPERKINS100

Ingredients

• ✓ whitefish
• tomato
• cumin
• turmeric
• salt
• water
• vegetable oil
• mustard seed
• cumin seed
• black cumin seed
• fennel seed
• fenugreek seed

Instructions

1. 1 Bring the tomatoes, cumin, turmeric, salt, and water to a boil in a four quart saucepan; reduce heat to medium and maintain a simmer.
2. 2 Heat the oil in a skillet over medium-high heat; cook the fish in the oiled skillet until golden brown, 2 to 3 minutes per side. Transfer the fish to the saucepan.
3. 3 Heat a separate skillet over medium heat, and toast the mustard seeds, cumin seeds, black cumin seeds, fennel seeds, and fenugreek seeds until fragrant, just a few seconds. Stir the spices into the saucepan. Simmer until the flavors integrate, about 10 minutes more. Serve hot.

By Rina H

Ingredients

• ✓ whitefish
• cooking spray
• greek yogurt
• green onion
• lime juice
• kosher salt
• black pepper
• coleslaw mix
• sweet potato
• olive oil
• chili powder
• egg
• water
• puffed corn cereal
• corn flakes

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a 10x15-inch baking pan with foil and coat lightly with nonstick cooking spray.
2. 2 Stir together yogurt, green onions, lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Stir in coleslaw. Cover and refrigerate until chilled, about 1 hour.
3. 3 Arrange sweet potatoes on prepared pan. Drizzle with 1 tablespoon oil. Sprinkle with chili powder and 1/4 teaspoon salt; toss to coat. Bake in preheated oven until tender and browned, 20 to 25 minutes.
4. 4 Rinse fish and pat dry with a paper towel. Stir together egg and water in a shallow dish. Mix together cereal, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in another shallow dish. Dip each fillet in egg mixture, letting excess drip off; dip in cereal mixture, turning to coat.
5. 5 Heat remaining 1 tablespoon oil in a 10-inch oven-safe skillet over medium-high heat. Add fish and cook until just golden, about 3 minutes. Turn fish. Transfer skillet to oven. Bake until fish flakes easily, about 15 minutes. Serve with sweet potatoes and slaw.

By oldmanwendel

Ingredients

• ✓ whitefish
• cilantro
• pico de gallo salsa
• cabbage
• egg
• dark beer
• all-purpose flour
• corn tortilla
• canola oil
• mayonnaise
• sour cream
• water
• lime
• oregano
• basil
• salt
• onion

Instructions

1. 1 Place onion in resealable plastic bag with 1 teaspoon salt, basil, and oregano. Squeeze in juice from 1 1/2 limes. Add enough water to help spread marinade all over the onion slices. Seal and refrigerate, 8 hours to overnight.
2. 2 Combine sour cream, mayonnaise, and the juice of 1 lime in a bowl. Mix, adding more lime juice as needed, until the white sauce is runny. Cut the remaining limes into wedges.
3. 3 Heat oil to 350 degrees F (175 degrees C) in a deep pot over medium heat.
4. 4 Preheat the oven to 225 degrees F (110 degrees C). Place tortillas in oven to keep warm.
5. 5 Whisk flour, beer, and egg together in a medium bowl until texture resembles pancake batter. Dip 3 to 4 pieces of fish into the mixture and fry in the hot oil until golden brown, 2 to 3 minutes. Drain on paper towels. Repeat with remaining fish.
6. 6 Place fried fish over warmed tortillas, topped with the marinated onions, white sauce, lime wedges, cabbage, pico de gallo, and cilantro.

By unclejjp