Total Steps
4
Ingredients
6
Tools Needed
5
Ingredients
- 3 tablespoons Canola oil
- 1/3 package kataifi (shredded phyllo dough), 16oz pkg, thawed enough to separate
- 3 dashes red pepper sauce
- 1 tablespoon Greek seasoning (cavender's)
- 8 ounces sour cream, plain yogurt or buttermilk(optional)
- 4 fillets fish fillets (snapper, trout, catfish or tilapia)(optional)
Instructions
Step 1
Rinse fish fillets and pat dry. Combine sour cream, yogurt or buttermilk, Greek seasoning and red pepper sauce. Stir well to combine. Coat fish on all sides with sour cream mixture and set aside to marinate.
Step 2
Pull off about a third of the kataifi shreds and tear into small pieces. Arrange broken kataifi in an even layer on a plate. After fish has marinated, dip each fillet into kataifi shreds on all sides. Pat on to adhere and form an even coating. Set aside. Repeat with each fillet.
Step 3
Heat a skillet over medium heat and add about 1 1/2 to 2 tablespoons oil. Cook fillets, 2 at a time, until golden on one side. Carefully turn and cook until golden and fish is cooked through. Repeat with remaining fillets, adding remaining oil if needed. Allow about 3 minutes cooking time for 1/4-inch thick fillets.
Step 4
To eliminate most added fat, bake the fish in an oven preheated to 375 F. Place coated fish fillets on a baking sheet sprayed with nonstick spray. Lightly spray tops of fillets and place in oven for about 5 minutes or until fish turns white and edges of kataifi turn golden.