Thursday, December 5, 2019

Creamed Chipped Leftover Fish on rice

I had several leftover pieces of fried fish in my fridge the other day from a wonderful meal at a restaurant.  And I played with it and came up with the following.
Creamed Chipped Fish from Leftover Fried Fish

The servings were so generous in the restaurant, that I ate my fill, and had over half of the order left over, even my husband couldn't eat all of his, so he donated the last piece to my take home box as did my SIL. 

And I smiled all the way to the fridge with it.

I had plans, big plans for that fish.

You may be saying something to the effect of "Leftover Fried Fish, who wants that?", well, I'm here to tell you you can do so much with it.   I ended up with enough leftover fish for a couple of lunches.

 The next lunch, I cooked some brown rice, the quick kind, while I was putting together this dish.  I took the breading off the fish and discarded it. Made a bechamel (white sauce), added a little Healthy Seasoning, Herb Crusted Tilapia, which I had won when I tied for third place in their cooking contest this year, for my Cape Cod Cakes  to it, along with just a touch of finely chopped candied ginger and a teensy bit of curry, and then put the denuded, cooked fish into the sauce and added a little chopped  Chives, served it over the brown rice.
Creamed Chipped Fish from Leftover Fried Fish
   Decided it was too monochromatic looking, so I grabbed the peel from a Satsuma Orange and minced about a teaspoon of it up,
added it to the top, and took pictures. 

Creamed Chipped Fish from Leftover Fried Fish
Well, I wasn't about to pick out the orange peel, so I stirred it in, and tasted.  Then I went back and added more, and OMG was it good.    My tongue did a little happy dance, and if you don't think that's weird.
Creamed Chipped Fish from Leftover Fried Fish

At any rate, it was good, so good in fact, I may just need to go and get some more fried fish and do a repeat, wink.

But next up is this.  Fiske Frikadeller, which are a Danish Fish Cake and I'm thinking that even though the fish is cooked that maybe it might work.

But in the meantime, try this out the next time you have some leftover fish.  Your mouth will thank you for it.

Creamed Chipped Fish from leftover Fried Fish

Yield: 1-2 servings
prep time: 5 Mcook time: 7 Mtotal time: 12 M
Leftover fried fish can be repurposed into this delightful easy meal.


  • 1 teaspoon butter
  • 1 teaspoon flour
  • 1/2 cup milk
  • 1 teaspoon Healthy Solutions Herb Crusted Tilapia Seasoning
  • 1/4 tsp. Curry Powder ( I prefer the hot)
  • 1  teaspoon finely minced Candied Ginger
  • 1 tablespoon chopped Chives
  • 1-2 teaspoons finely minced Satsuma or Mandarin Orange peel (organic of course)
  • 1/2- 1 cup chopped cooked white fish - if using fried fish which has been battered, discard the battered breading.


How to cook Creamed Chipped Fish from leftover Fried Fish

  1. Make a roux from the butter and flour, adding the milk after it's had a chance to cook for a couple of minutes.  Then add the seasonings, the Herb Crusted Tilapia seasoning, the ginger, curry powder and cook for about 2 minutes. then add the fish, heat through and then add the chopped chives and the minced orange peel.  Heat together until the fish is reheated.  Serve over brown rice. 
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Looking for ideas for Christmas gifts? Check out my cookbooks on Amazon. All are available as paperbacks or as e-books.

Simple Shrimp Recipes - 25 + Appetizer, Entree and Dipping Sauces. 

Nibbles and Bites - A Compilation of Appetizers, Canapes and Finger Foods. 

 Hygge - Danish Food and Recipes would be a great gift for any foodies in your life. Available as a Kindle e book or in paperback.
Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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