Ingredients:

• 4 fillets of white fish (such as tilapia or cod)
• Salt and black pepper to taste
• 1/2 cup all-purpose flour
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 3 cloves garlic, minced
• Zest of 1 lemon
• Juice of 1 lemon
• 2 tablespoons fresh parsley, chopped

Directions:

1. Pat the fish fillets dry with paper towels and season both sides with salt and black pepper.
2. Dredge each fillet in flour, shaking off excess.
3. In a large skillet, heat olive oil over medium-high heat.
4. Add the fish fillets to the skillet and cook for 3-4 minutes on each side, or until golden brown and cooked through.
5. Remove from the skillet and set aside.
6. In the same skillet, melt the unsalted butter.
7. Add minced garlic and sauté for 1-2 minutes until fragrant.
8. Stir in the lemon zest and lemon juice, allowing the flavors to meld for another minute.
9. Return the cooked fish fillets to the skillet, spooning the lemon butter sauce over them.
10. Garnish with fresh chopped parsley before serving.

Prep Time: 10 minutes | Cooking Time: 8-10 minutes | Total Time: Approximately 18-20 minutes | Servings: 4

Tips:

Serve the Pan-Fried Fish with Lemon Butter Sauce over a bed of rice or with steamed vegetables for a complete meal.
Adjust the level of lemon zest and juice according to your taste preference.
Experiment with different herbs such as dill or chives for added freshness.

Ingredients:

• 1 lb button mushrooms, cleaned
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups panko breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Vegetable oil for frying
• 1/4 cup fresh parsley, finely chopped (for garnish)
• 1/2 cup ranch dressing (for dipping)

Instructions:

1. In a shallow bowl, combine flour, garlic powder, onion powder, paprika, salt, and pepper.
2. Place beaten eggs in a second shallow bowl.
3. Place panko breadcrumbs in a third shallow bowl.
4. Heat oil in a deep fryer or large pot to 375°F (190°C).
5. Dredge each mushroom first in the flour mixture, then dip into the beaten eggs, and finally coat with panko breadcrumbs.
6. Fry the mushrooms in batches, without overcrowding the pot, until golden brown and crispy, about 2-3 minutes.
7. Remove with a slotted spoon and drain on paper towels.
8. Garnish with chopped parsley and serve with ranch dressing for dipping.

Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 310 kcal | Servings: 4 servings

Take Your Taste Buds on a Trip With This Easy ​Nasi Goreng Recipe
Nasi goreng means fried rice in Indonesia and Malaysia. This easy chicken nasi goreng recipe is full of strong flavors, crispy onions and tender chicken – and will delight your taste buds.
This easy and flavorful rice recipe is a perfect side dish, or delicious dinner recipe, in no time at all.

Cuisine: Indonesian/Malaysian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 to 6

Ingredients
3 tablespoons vegetable oil (divided)
1/2 pound chicken breast, cut into bite-sized pieces
4 teaspoons cornstarch (divided)
1 onion, sliced thin
1 teaspoon shrimp paste
4 cloves garlic, minced
1 hot chile pepper, minced
1 teaspoon fish sauce
1 tablespoon brown sugar
1 teaspoon tamarind paste
1 tablespoon tomato paste
2 tablespoons dark soy sauce (can substitute regular soy sauce)
4 cups cooked long-grain rice (for best results, cook and refrigerate before using)
1/2 cup frozen peas and carrots, thawed
2 eggs
1 bunch green onions, chopped
fried eggs, for serving

Here’s how to make it:
Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
Season the chicken with salt and pepper and dust with about 2 teaspoons of the cornstarch.
Add to the hot oil and cook until browned and just cooked through, about 4 to 5 minutes.
Remove to a plate.
Heat another tablespoon of oil in the skillet.
Dust the onion slices with cornstarch and cook in the hot oil until browned and crispy, about 5 minutes. Remove to the plate with the chicken.
Reduce the heat to medium and add another tablespoon of oil.
Add the shrimp paste, garlic and chiles.
Cook about 1 minute, stirring. Add the fish sauce, brown sugar, tamarind, tomato paste and soy sauce.
Stir in the cooked rice and peas and carrots.
Cook, stirring, about 5 minutes.
Make a hole in the center and crack in the 2 eggs.
Cook, stirring, until eggs are almost set.
Add the chicken, crispy onions and green onions to the pan.
Continue to cook until the rice begins to get crispy in spots.
Taste and season with salt and pepper, if needed.
If serving with fried eggs on top, fry the eggs in a separate pan until desired doneness.
Serve rice with a fried egg on top and garnish with additional chopped green onions.