Best 7 Fried Fish Marinated In Garlic Vinegar Oregano And Cumin Recipes
Fried fish can be made even more delicious by marinating it in a blend of garlic, vinegar, oregano, and cumin. This marinade adds flavor and moisture to the fish, which makes it tender and prevents it from drying out during frying. The resulting dish is a flavorful, crispy-on-the-outside and tender-on-the-inside fried fish that is sure to please everyone at the table.
Here are our top 7 tried and tested recipes!
FRIED FISH MARINATED IN GARLIC, VINEGAR, OREGANO, AND CUMIN
Categories Garlic Fry Quick & Easy Vinegar Halibut Thyme Oregano Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Whisk vinegar, garlic, oregano, thyme, cumin, and bay leaves in medium bowl to blend. Add fish and toss to coat. Let stand at room temperature 1 hour or cover and refrigerate up to 4 hours.
- Heat enough oil to come 1/2 inch up sides of pan in heavy medium skillet over medium-high heat. Place flour in large bowl. Remove fish from marinade. Toss fish in flour, then shake off excess. Working in batches, fry fish until cooked through and brown all over, turning occasionally with tongs, about 6 minutes per batch. Transfer to paper towels to drain. Sprinkle with salt and pepper. Transfer to platter. Serve warm or at room temperature with lemon wedges.
RIB-EYE MARINATED IN GARLIC, CHILES AND OREGANO
"Rib-eyes are flavorful enough that they don?t need more than salt and coarse black pepper, but they can also stand up to big flavors such as fresh chiles and garlic," says Bobby.
Provided by Bobby Flay
Time 1h20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Stir together the garlic, chiles, oregano and canola oil in a large baking dish. Add the steaks and turn to coat in the marinade. Cover and refrigerate for at least 4 hours and up to 8 hours.
- Preheat a grill to high. Remove the steaks from the refrigerator 30 minutes before grilling to take the chill off. Remove from the marinade and season liberally on both sides with salt and pepper.
- Grill the steaks until slightly charred and an instant-read thermometer registers 130 degrees F for medium rare, about 4 minutes per side. Remove from the grill to a cutting board and let rest, loosely tented with foil, for 10 minutes. Cut off the bone and cut into 1/2-inch-thick slices.
BASIL-MARINATED FISH
Combined with oil, a sprinkling of other herbs and a little zesty lemon peel, basil vinegar makes a delightfully mild and pleasant fish marinade for orange roughy or halibut.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the vinegar, oil, herbs, garlic, lemon zest, salt and pepper. Add fillets; turn to coat. Cover and refrigerate for 30 minutes, turning once or twice. , Drain and discard marinade. Lightly oil the grill rack. Grill fillets, covered, over medium-hot heat or broil 4 in. from the heat for 7-10 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 145 calories, Fat 8g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 366mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges
GREEK OREGANO MARINADE FOR FISH
Make and share this Greek Oregano Marinade for Fish recipe from Food.com.
Provided by Kimke
Categories Low Protein
Time 40m
Yield 1 1/4 cups
Number Of Ingredients 5
Steps:
- Combine oil, lemon juice, oregano, and garlic.
- Stir to blend well.
- Add onion slices.
- Pour over fish and marinade at least 30 minutes.
- Baste fish with marinade while grilling.
Nutrition Facts : Calories 806.6, Fat 86.7, SaturatedFat 12, Sodium 4.3, Carbohydrate 11.3, Fiber 2.1, Sugar 3.2, Protein 1.1
MARINATED FRIED FISH
Steps:
- Place flounder fillets in a small glass dish. Mix lemon juice, garlic, cumin, and paprika in a small bowl; pour over flounder fillets. Cover dish with plastic wrap and marinate flounder in refrigerator for 2 hours.
- Mix flour, dill weed, and cayenne pepper together on a piece of waxed paper.
- Beat egg and water together in a wide bowl.
- Heat oil in a large skillet over medium heat.
- Gently press the flounder fillets into the flour mixture to coat; shake to remove excess flour. Dip into the beaten egg to coat and immediately return to the flour mixture to coat.
- Fry flounder in hot oil until the fish flakes easily with a fork, about 5 minutes per side.
Nutrition Facts : Calories 1344.8 calories, Carbohydrate 37.4 g, Cholesterol 152.9 mg, Fat 123.5 g, Fiber 2.1 g, Protein 25.3 g, SaturatedFat 17 g, Sodium 202.6 mg, Sugar 1.2 g
CHILI-CUMIN FRIED FISH
Steps:
- Sprinkle fish fillets generously on all sides with coarse salt; let stand 30 minutes. Rinse fish to remove salt and pat dry with paper towels.
- Place eggs and matzo meal in separate large shallow bowls. Mix chili powder, cumin, black pepper and 1/2 teaspoon coarse salt in small bowl to blend. Sprinkle fish generously with chili powder mixture. Dip fish into eggs, then into matzo meal, coating completely. Transfer fish to waxed paper.
- Heat 1/4 cup oil in heavy large skillet over medium-high heat. Working in batches, fry fish in single layer until just opaque in center and golden brown, adding more oil if necessary, about 5 minutes per side. Transfer fish to paper towels and drain.
- Arrange fish on platter. Garnish with lemon wedges and cilantro sprigs.
GRILLED CUMIN MARINATED SWORDFISH
An excellent grilled fish recipe that I serve with other grilled vegetables and lemon rice pilaf. Yum! Marinate time is 30 minutes.
Provided by ratherbeswimmin
Categories Very Low Carbs
Time 42m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine the first 10 ingredients in a pie plate or some other deep platter; stir well to blend.
- Add the fish steaks to the marinade; turn over to coat.
- Cover and marinate in the refrigerator for 30 minutes.
- Grill or broil the fish steaks about 3 inches from heat source for 5-7 minutes (time depends on how hot the heat source is), or until lightly browned on one side.
- Turn steak over and grill or broil for about 5 minutes.
- Check for doneness, insert the tip of a knife into the thickest part of the steak--fish is done when it changes color from translucent to opaque.
- Serve steaks on individual plates with lime wedge for garnish.
- I like to squeeze the lime wedge over the fish for extra POW.
Tips:
- Choosing the Right Fish: Select a firm-fleshed fish such as tilapia, cod, or catfish for best results.
- Marinate Wisely: Allow the fish to marinate in the garlic-vinegar-oregano-cumin mixture for at least 30 minutes, or up to overnight, to infuse flavor.
- Achieving a Crispy Crust: Before frying, pat the fish dry to remove excess marinade and ensure a crispy crust.
- Frying Technique: Use a large skillet or deep fryer with plenty of oil to prevent overcrowding and maintain a consistent temperature.
- Perfect Timing: Fry the fish in small batches until golden brown and cooked through, adjusting the heat as needed to prevent burning.
- Draining and Seasoning: Drain the fried fish on paper towels to remove excess oil and sprinkle with salt and pepper to taste.
- Garnish and Serving Suggestions: Garnish with fresh herbs such as parsley or cilantro, and serve with lemon wedges and your favorite dipping sauce.
Conclusion:
This fried fish recipe, enhanced with the aromatic marinade of garlic, vinegar, oregano, and cumin, delivers a crispy exterior and tender, flavorful interior. By following the tips and techniques outlined above, you can create a delightful dish that will impress your taste buds and leave you craving more. So, gather your ingredients, prepare your skillet, and embark on a culinary journey that will transport your senses to a world of vibrant flavors and textures.
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