HK Style Fish Fillet Cream Sauce Pasta
User Reviews
5
10 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
809 kcal
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Course
Main Course
HK Style Fish Fillet Cream Sauce Pasta
Report
HK Style Fish Fillet Cream Sauce Pasta features breaded and fried pieces of haddock fillet served over spaghetti tossed in a creamy sauce made from heavy cream, chicken stock, butter, garlic, flour, and seasoned with salt. The fish is coated with flour, egg, and panko breadcrumbs for a crispy crust. This combination yields a contrast in textures between the crunchy fish and silky sauce-coated noodles. The creamy sauce has a mild garlic flavor and a smooth consistency that coats the pasta well. This recipe suits those seeking a delicate seafood pasta with crunchy textures and creamy sauce.
Description
This recipe begins by cutting haddock or similar white fish into uniform pieces and seasoning them with salt and garlic powder. The pieces are dredged through flour, then beaten eggs, and finally panko breadcrumbs to achieve a crispy coating. The fish is then deep-fried until golden brown and crisp. Meanwhile, pasta such as spaghetti is cooked al dente. The creamy sauce is prepared by melting butter, sautéing garlic, and whisking in flour to form a roux, then gradually adding heavy cream and chicken stock until thickened and seasoned. The cooked pasta is combined with the cream sauce, and the crispy fish fillets are served on top, creating a dish with textural contrast between creamy pasta and crunchy fish.
This pasta works well as a main course for lunch or dinner, providing a blend of seafood and cream sauce that is flavorful but not overpowering.
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Ingredients
- 1 lb spaghetti or linguine/fettuccine & cook according to package directions
- 1 tablespoon salt for pasta water
For the fish:
- 1 lb haddock or pollack/cod fillets, skinless and boneless, fillets
- ½ teaspoon salt
- 1 teaspoon garlic powder
- ½ cup all-purpose flour or cornstarch
- 2 large egg beaten
- 1 ¼ cup panko breadcrumbs or regular breadcrumbs
- 2 cups vegetable oil or any neutral oil (*Use 2 teaspoon or 10 ml if air frying)
For the pasta sauce:
- 2 cups heavy cream (36% M.F) or table cream (18% M.F) or whole milk
- ½ cup chicken stock low sodium
- 2 tablespoon butter unsalted
- 3 cloves garlic minced
- ¼ cup all-purpose flour
- 1 teaspoon salt
Instructions
Preparing Fish Fillets
- Slice fish filets into 5-inch-long pieces, about 1-inch wide so you have about 10 pieces. Pat dry with a paper towel to remove as much excess moisture as possible. Evenly season both sides with salt and garlic powder.
- Prepare the dredging station by adding all-purpose flour to a large shallow bowl, panko breadcrumbs to the second bowl and beaten eggs to the last bowl. Generously coat each fillet in all-purpose flour first, then beaten eggs, and lastly panko breadcrumbs ensuring no bald spots.
- Deep Fry Method: Heat a large heavy bottomed pan with 2 cups or 500 ml of vegetable oil and bring to medium heat, around 350 degrees F with a digital instant read thermometer or insert a wooden utensil into the oil and look for rapid bubbles. Fry breaded fish in small batches until golden brown, 6-8 minutes in total flipping over halfway. Transfer fried fish to wire rack or paper towel lined plate to remove excess oil.orAir Fry Method: Lightly spray the air fryer basket with vegetable oil. Place breaded fish in a single layer into the air fryer basket and do not overlap giving each piece enough space. Lightly spray 1 teaspoon or 5 ml of vegetable oil over fish fillets. Air fry at 400 degrees F for 12 minutes in total - flipping over halfway spraying oil on the other side as well.
Preparing Pasta
- Bring a large pot filled halfway with water to boil on medium-high heat. Season with 1 tablespoon or 18 g of salt. Cook pasta according to package directions (around 10 minutes) and add another minute to slightly overcook it (if you prefer the pasta al dente, cook for the instructed time. Strain pasta in a colander. Then place pasta back into the large pot and set aside to keep warm.
- In a large saucepan set on medium heat, melt the butter. Then add flour, and mix well until incorporated. Add minced garlic, salt, heavy cream, and chicken stock. Whisk constantly until the sauce bubbles and thickens, about 5-7 minutes.
- Once sauce has thickened, pour cream sauce into pot with pasta. Toss pasta with sauce.
- Serve the creamy pasta with the fried fish. Garnish with dried parsley flakes and enjoy!
Equipments used:
Nutrition Information
Show Details
Calories
809kcal
(40%)
Carbohydrates
125g
(42%)
Protein
50g
(100%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
3g
(15%)
Trans Fat
1g
(50%)
Cholesterol
150mg
(50%)
Sodium
2963mg
(123%)
Potassium
1080mg
(23%)
Fiber
5g
(20%)
Sugar
11g
(22%)
Vitamin A
380IU
(8%)
Vitamin C
2mg
(2%)
Calcium
246mg
(25%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 809 kcal
% Daily Value*
| Calories | 809kcal | 40% |
| Carbohydrates | 125g | 42% |
| Protein | 50g | 100% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 150mg | 50% |
| Sodium | 2963mg | 123% |
| Potassium | 1080mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 380IU | 8% |
| Vitamin C | 2mg | 2% |
| Calcium | 246mg | 25% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
10 reviews
Excellent
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