Fried fish is a popular food item in many parts of the world. If you want to enjoy fried fish, you can try this yummy recipe at home. This is an easy and quick recipe that you can make on a busy day. Let’s see what ingredients are required for making the fried fish waffles recipe.
Perfect Fish And Waffles Recipe
- 454g frozen coley
- 1/4 tsp salt
- 1/4 tsp powdered black pepper
- 1704ml reduced calorie single cream
- 85g frozen sweetcorn
- 115g frozen broccoli
- 1 medium egg
- Potato waffles 224g
- 28g butter (half fat)
- Preheat the oven to 200°C/Gas Mark 6/400°F.
- Season the fish parts with salt and pepper in a shallow ovenproof dish that has been gently oiled.
- Sprinkle the sweetcorn and broccoli over the top.
- Combine the cream or milk and the egg. Pour the sauce over the fish and veggies.
- Add the waffles on top.
- Cook for 35-40 minutes or until the salmon is done.
How To Cook Fried Fish And Waffles Recipe?
Fish and waffles are a great combination. The two go together like peas and carrots, or bacon and eggs. If you’re looking for an easy fried fish recipe with a Southern flair, this is it! This fried fish and waffles recipe uses tilapia, but you can substitute any white flaky fish. You’ll need about 1/2 pound of fillets for each serving.
Fried fish and waffles is a popular dish that is often found in restaurants. The best part about this recipe is that it takes less than 30 minutes to make and serves up to 4 people.
Let’s take a look at some of the steps involved in cooking this dish, as well as some tips that will help you get started.
- 2 lbs of catfish fillets (or any other type of white fish)
- 1 cup of buttermilk
- 1/4 cup of all-purpose flour
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
- 3 tablespoons of vegetable oil (you may also use canola oil or peanut oil)
- Preheat the oven to 200C and line a baking tray with aluminium foil.
- Place flour, cornmeal, sugar, and salt in a bowl and mix well. Add the beer and whisk until smooth.
- Pour the batter into a piping bag (or a plastic bag) with a star nozzle and pipe 5cm diameter circles onto the prepared tray.
- Bake for 8-10 minutes until golden brown and crispy on the outside.
- Remove from oven and set aside to cool slightly before removing from tray with a spatula (or tongs).
- Serve with freshly cooked waffles (recipe: make perfect waffles at home).
How To Make Potato Waffles And Fish Sticks?
Fish sticks and potato waffles are iconic British meals. They’re quick, cheap, and easy for kids to eat.
- 2 large potatoes, peeled and chopped into small pieces (about 4 cups)
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup milk
- 2 tablespoons butter, melted and cooled slightly (optional)
- Place the chopped potatoes in a medium saucepan and cover with water.
- Bring to a boil over high heat and cook for about 20 minutes or until fork tender.
- Drain well, return to pan and mash with a potato masher until smooth.
- Add the flour, baking powder, salt, and pepper to the mashed potatoes and mix well until combined.
- Add the milk and mix until smooth.
- Place batter in the fridge for at least 30 minutes.
- Preheat the waffle iron according to the manufacturer’s instructions.
- Add 1/3 cup batter per waffle, depending on the size of your iron.
- Cook according to the manufacturer’s instructions until golden brown on both sides (about 10 minutes total).
- Set aside on a wire rack until cool enough to handle comfortably, then place waffles on a plate or tray lined with paper towels; set aside while preparing fish sticks
- Waffles are ready to enjoy.
How To Make Fish Waffles?
- 170 g of butter (6 ounces, 12 tablespoons)
- 65 g dark brown sugar (2.3 ounces, 8 tablespoons)
- 100 g of egg (2 eggs, 3.5 ounces)
- 240 g cake flour (8.5 oz, 1 1/2 cup)
- 6 tsp baking powder (0.2 ounces, 2 teaspoons)
- 155 g warm milk (5.5 oz, 2/3 cup)
- 10 g of honey (0.35 ounces, 2 teaspoons)
- 6 g soy sauce (mild) (0.2 ounces, 2 teaspoons)
- 4 tsp vanilla extract (0.14 ounces, 2 teaspoons)
- 150 grams / 3 parts sugar (5.3 ounces)
- 250 grams / 5 parts red beans (8.8 ounces)
- 500 grammes / 10 parts water (17.6 ounces)
- Pan Taiyaki
- Squeeze Taiyaki Pan Bottle
- Anko Paste Food Processor (Optional)
- Anko Paste Food Processor (Optional)
- Anko Paste Sieving (Optional)
- Anko Paste Sieving (Optional)
- If you’re using store-bought red bean paste or a different filling, such as Nutella, you may omit this step.
- For 1 hour, pressure cook the adzuki beans with the water.
- If you do not have a pressure cooker, you may simmer for 1 1/2 hours in a covered pot, topping off the water as it evaporates. When the beans can be easily crushed between your fingers, they are done.
- Remove any surplus water using a strainer.
- In a food processor, puree the beans until they have a fine, sandy texture. It will appear dry, but it will be rehydrated in the following stage.
- Return the beans to the pot and add just enough water to make the bean paste clump together.
- Adding the sugar will finish putting the mixture together, so don’t feel obligated to add more water to make it perfectly smooth.
- Cook, stirring constantly, until the mixture comes together and the sugar melts completely approximately 3 minutes.
- Allow the paste to cool until it can be handled easily with your hands.
- Pass the beans through a sieve to eliminate any lumps to make a finer paste.
- Make inserts out of the paste to fit inside the fish-shaped taiyaki.
- Set aside the milk, honey, soy sauce, and vanilla essence after mixing them together.
- Cream the butter and sugar together Image not available
- First, add one egg, then the other.
- Beat in half of the flour, then the milk, and then the remaining flour.
- The batter should be fluid, but not liquid. It should have the texture of soft serve ice cream. Set your burner to low to medium-low and begin heating your taiyaki pan.
- Squeeze a pool of batter into the body, the tail, and the back around the body.
- Insert the red bean insert halfway into the middle of the taiyaki.
- More batter should be poured over the red bean insert to completely coat it.
- Close the grill cover and start grilling. Because the batter in this recipe has a lot of fat, spraying the pan with oil prior is optional.
- Reduce the heat to low when cooking. You’ll need to experiment with your burner to find the perfect length of time to cook each side so that it’s uniformly browned but not burnt. The entire grill time on each side is around 3 minutes, however, it is critical to test the grill duration. Start with only one taiyaki at a time to calibrate your burner with the grill time. After 1 minute, check for doneness every 45 seconds. When you are completely finished, just set a timer for that length of time.
- Once you’ve found the perfect setting, don’t touch your burner again.
- Check each side for doneness, and if not, continue grilling at 45-second intervals.
- When the taiyaki is equally golden brown, they are done. Using a pair of chopsticks, remove them from the pan.
- Serve when still heated and crispy on the exterior.
Fried Fish and Waffles is a trend that has been going on for years now, although it hasn’t gotten much attention in the fashion world. It’s really just a popular dish that everybody comes together to eat. In Chicago, this dish can be found in many restaurants, where it’s almost guaranteed to be some of the best-fried fish and waffles you’ll find on the planet.
Taiyaki Japanese Fish-shaped Pancake Double Pan