Skip to main content

Best Fish Pops


I bought a couple of fresh Halibut fillets to make some crunchy deep-fried fish pops recently. I find that this is one of the best ways to get my kids to eat fish. Whenever it comes to deep-frying fish or shrimp pops, I prefer to use Panko (Japanese breadcrumbs). Besides tasting better than the usual breadcrumbs, it’s also airier and crispier in texture after the deep-frying. Try it and let me know if you agree. In addition, I also prepared a wonderful Tzatziki dipping sauce to go with the crunchy fish pops. Great combination, try it!


Best Fish Pops
(Printable Recipe)

Ingredients

700 – 750 g Halibut Fillets,skinless, cubed
4 to 5 Jalapeno Peppers, sliced
3 Large Eggs, Lightly Beaten
1/2 Cup All Purpose Flour
1 Packet (150 g) Panko (Japanese Breadcrumbs)
Sea Salt to taste
Freshly Ground Black Pepper
Lemon Wedges
Oil for deep-frying


Method

In a large bowl, add the breadcrumbs, sea salt and black pepper. Season the breadcrumbs mixture well and mix until well combined.

To fry the fish and pepper: Toss the fish and pepper into the flour and shake off the excess flour. Then dip into the egg and then into the breadcrumbs mixture, making sure to cover the entire fish and pepper.

Fry in batches until light golden brown in color. Serve the fish and pepper with the Tzatziki sauce and some lemon wedges on the side.
Labels:

Comments

  1. rich (them apples)August 31, 2009 at 12:08 AM

    I've never tried panko breadcrumbs, but I do have a long and convoluted method of making my own breadcrumsbs which involved drying slices of bread in a low oven, putting them through a food processor and then drying them again.

    Believe me, it works, but there are more convenient methods.

    I agree that this is a great way to get kids eating fish, and, really, what's not to like? It's a great way to get me to eat fish, too...

    ReplyDelete
  2. DesereeAugust 31, 2009 at 10:21 AM

    Yum! Not only did you fry fish my favorite way (with panko bread crumbs) but you also fried jalapeno slices?! Double YUM!

    I am a huge fan of panko breadcrumbs and use them when frying too. I agree that they create a much lighter, crunchier texture after frying and that is what we're going for when we fry things right?
    Thanks for sharing!

    ReplyDelete
  3. AnonymousAugust 31, 2009 at 11:42 AM

    I can't wait to try these! I never thought of combining jalapeno peppers with seafood.pba 2009

    ReplyDelete
  4. UnknownAugust 31, 2009 at 12:58 PM

    Wow, everything looks delicious! Such great photos too!

    ReplyDelete
  5. Cindy KhorAugust 31, 2009 at 1:10 PM

    fish pops. wow. i always hear chicken pops but not fish. i think this would taste better than chicken

    ReplyDelete
  6. Simply LifeAugust 31, 2009 at 2:45 PM

    YUM!...and with Halibut...YUUUM! =)

    ReplyDelete
  7. Divina PeSeptember 1, 2009 at 7:02 AM

    That looks scrumptious. It's like eating popcorn.

    ReplyDelete
  8. CheapAppetiteSeptember 2, 2009 at 12:59 PM

    Looks really good:) I love deep fried halibut. Congrats on your top 9

    ReplyDelete
  9. lisaiscookingSeptember 2, 2009 at 3:46 PM

    I love the sliced jalapeno fried with the fish, and the tzatziki sounds fantastic!

    ReplyDelete
  10. Hungry HuySeptember 5, 2009 at 12:56 PM

    MMM... fried fish!

    ReplyDelete
  11. Angie TeeSeptember 6, 2009 at 9:17 PM

    @them apples: Well, your method sounds pretty good to me. I might just make my own breadcrumbs. Thanks for sharing the method.

    @Deseree: Ha! Glad we both have the same thought on frying with Panko breadcrumbs.

    @SHM: Thanks:)

    @Cindy Khor: Yes, they do taste better than chicken.

    ReplyDelete

Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the
264 comments
Read more

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.
58 comments
Read more

Dumplings

I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W
14 comments
Read more