Fried Fish Filets
I can find frozen orange roughy around here at reasonable prices but you can use any of the following according to what I've read: pollock, blackfish, carp, cod, grouper, monkfish, orange roughy, red snapper, striped bass, turbot, and whiting. They should all cook in about 8-10 minutes per inch of thickness.
fish filets
flour
salt and pepper to taste
egg (optional)
bread crumbs (optional)
lemon wedges
Heat some olive oil or oil and butter in a pan. You can either dip the fish in flour and then fry over high heat until done (about 10 minutes total in this case, turned over halfway through) or dip in flour, dip in egg, then dip in flour or bread crumbs again for an extra crispy version. The fish will easily flake with a fork when done. Serve with some lemon wedges.
Optional Sauce
If you're like me and want a "little extra" flavor on the fish, make up a sauce in the same pan and pour it on the fish or serve it in a side dish if you have some folks, like my kids, who want their fish plain. I used chicken stock because I had some in the freezer but you could use vegetable or beef stock or water as well.
1 Tbs oil
2 Tbs minced garlic
1 Tbs minced fresh ginger
1 Tbs white wine or sherry
1/3 cup chicken stock
1 Tbs soy sauce
1/2 tsp chili garlic paste (or red pepper flakes or hot sauce)
1 tsp fresh cilantro, chopped
Take the fish out of the pan and wipe it quickly with a paper towel, then add another tablespoon of oil. After a few seconds it will be hot. Add the garlic and ginger and cook half a minute, about as much time as it takes to get the wine in your hands. Add the wine, cook and stir a few seconds, then add the stock, soy sauce, and chili garlic paste or other hot stuff. Pour over the fish and sprinkle some fresh cilantro over it all. I can't remember why I bought the chili garlic paste but it definitely added a layer of complexity here.
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