Tag: fish
Baked Whole Rainbow Trout
Serve either whole or remove the fillets from the backbone and cut off the head.
Louisiana-Style Catfish Nuggets
Louisiana-Style Catfish Nuggets
Catfish gets a lot of hate, but it is one of my favorites. The nuggets are usually pieces from catfish fillets that fishmongers trim off to make the fillets looks pretty. Louisiana-style catfish nuggets are coated in flour, then dipped in buttermilk seasoned with hot sauce, then dredged in cornmeal and fried. If you can’t find nuggets, you can cut up small pieces of catfish fillets; or you can leave the fillets whole. Serve the nuggets with remoulade sauce.
Ingredients
- 1 lb catfish nuggets
- 1/2 cup flour
- 1/2 cup buttermilk
- 1 tbsp Louisiana-style hot sauce
- 1 cup yellow cornmeal
- 2 tsp creole seasoning
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- vegetable oil for frying
- remoulade sauce for serving
Instructions
- Coat the catfish nuggets in flour.
- Mix the buttermilk with the hot sauce. Place the catfish nuggets in the buttermilk.
- Season the cornmeal with the spices. Dredge the catfish nuggets in the cornmeal.
- Heat up a 1/2” of vegetable oil in a frying pan over medium high heat. Place the nuggets in the oil, making sure to not overcrowd the pan. You will have to cook the nuggets in batches.
- Fry the nuggets for 5-6 minutes a side.
- Drain the nuggets of grease on a wire rack.
Remoulade Sauce
Remoulade sauce has French origins and is a staple of Creole and Cajun cuisine. The zingy sauce is mayo based, flavored with ingredients such as hot sauce, lemon juice, creole mustard, just to name a few. The sauce pairs great with catfish, shrimp, crab cakes, and just about anything fried and crunchy.
Ingredients
- 1 cup mayonnaise
- 2 tbsp creole mustard
- 1 tbsp lemon juice
- 1 tbsp parsley chopped
- 1 tbsp Louisiana hot sauce
- 2 garlic cloves minced
- 1 tsp Worcestershire sauce
- 1 tsp paprika
- 1 green onion finely chopped
- 1/4 tsp salt
- 1/8 tsp cayenne pepper
Instructions
- Mix all of the ingredients together.
Malagasy Monkfish Curry
Malagasy Monkfish Curry
Yes, they eat curry In Madagascar. Traditionally, this curry is made with a whole crab that gets simmered in the sauce, then dismantled table side. Monkfish is a great substitute; especially if you want your dinner to be a little less messy. Monkfish is also known as poor man’s lobster, having firm flesh similar to the cockroach of the sea. You can substitute actual lobster, shrimp, or any other firm fleshed fish that doesn’t flake if you have trouble finding monkfish.
Servings: 4
Ingredients
- 3 tbsp vegetable oil
- 1 medium onion finely chopped
- 6 garlic cloves minced
- 3 tbsp ginger minced
- 4 arbol chilies
- 1 medium sweet potato peeled and cubed
- 3 tsp ground cumin
- 3 tsp ground coriander
- 2 tsp ground turmeric
- 2 tsp ground cinnamon
- 16 oz canned diced tomatoes
- 2 cups coconut milk
- 24 oz monkfish cut into 1/2” medallions
- salt to taste
- 1/2 cup cilantro chopped
- lime wedges
- basmati rice for serving
Instructions
- Heat up the vegetable oil in a wok over medium heat. Sauté the onions, garlic, ginger, and chilies for 6 minutes.
- Add in the sweet potatoes and sauté for 4 minutes.
- Stir in the spices and cook for 1 minute.
- Add in the canned tomatoes and cook for 5 minutes.
- Poor in the coconut milk. Cover and simmer over medium low heat for 10 minutes until the sweet potatoes are softened.
- Add in the monkfish. Cook for 5 more minutes uncovered.
- Season with salt. Top with cilantro.
Serve over steamed basmati rice. Garnish with more cilantro and lime wedges.
Beer Battered Cod
Beer Battered Cod
The origins of fish and chips can be traced back as early as the 15th century; thought to be created by Spanish and Portuguese Jewish immigrants in the U.K. A simple batter consisting of flour, baking soda, and water was whisked together, with the fish being dipped in it, then fried in either beef fat or lard. Fish and chips is considered to be the national dish of England; once boasting 35000 fish and chip shops across the entire U.K. Now there are less than 10000 shops left of this emblematic dish.When making battered fish, using beer instead of water will make the batter lighter and crispier. You can use any type of lager, pilsner, or an ale. I’m partial to Bell’s Two Hearted IPA. Cod and haddock are the two most commonly used fish for traditional fish and chips, but you can also use tilapia, pollock, hake, halibut, whiting, or flounder. If you’re from MN, we will use walleye. Malt vinegar and tartar sauce are the two most popular accompaniments.
Ingredients
- 2 lbs cod
- 1/2 cup flour
- salt
- vegetable oil for frying
- malt vinegar
Beer Batter
- 1 cup flour
- 1 1/3 cup beer lager, pilsner, or ale
- 1 tsp garlic powder
- 1 tsp onion powder
- salt to taste
Instructions
- Whisk together the flour, garlic, and onion powder in a bowl.
- Whisk in the beer until the batter is smooth. Set aside.
- Cut the cod into 2” pieces. Season with salt.
- Dredge the cod in flour. Shake off any excess.
- Assemble an assembly line of the cod and beer batter.
- Dip the cod into the batter.
- Heat up 3” of vegetable oil in a wok or pot over medium high heat. Gently place the battered cod into the oil.
- Fry for 4 minutes a side, carefully turning.
