Tag: fish
Catfish Po’Boy
Catfish Po’Boy
I love me a good po’boy sandwich; whether it has fried shrimp, fried catfish, fried crawfish, Louisiana hot links, fried alligator, or fried oysters on it. The sandwich was said to be created by the Martin family in Louisiana in 1929 at their restaurant; made to feed dock workers, farmers, streetcar workers, and other “poor boys” in the neighborhood. The sandwich always has one of the proteins mentioned above, along with shredded lettuce, tomato, sometimes pickles, and either mayonnaise or remoulade sauce.
Ingredients
- 1 catfish fillet 6-8 oz
- 2 tbsp cajun seasoning separated
- 1/3 cup flour
- 1/4 cup yellow or white cornmeal
- 1/4 cup buttermilk
- 2 tbsp hot sauce
- vegetable oil for frying
Sandwich
- baguette or telera roll
- tomato sliced
- lettuce shredded
- remoulade sauce.
Instructions
- Season the catfish fillet with 1 tbsp of cajun seasoning.
- Dust the catfish with 2 tbsp of flour on both sides.
- Mix together the buttermilk and hot sauce.
- Coat the catfish in the buttermilk.
- Mix together the remaining flour and cajun seasoning with the cornmeal.
- Coat the catfish with the flour/cornmeal mixture. Shake of any excess.
- Heat up slightly less than a 1/4” of cooking oil in a sauté pan over medium heat. Carefully place the catfish fillet into the oil.
- Fry for 5 minutes a side until crispy.
Sandwich Assembly
- Spread a generous amount of remoulade sauce on both sides of the baguette.
- Place slices of tomato on the top half and shredded lettuce on the bottom half. Place the catfish fillet on top of the lettuce.
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.
Baked Whole Rainbow Trout
Serve either whole or remove the fillets from the backbone and cut off the head.
Grilled Whole Red Snapper
Grilled Whole Red Snapper
Cooking whole fish comes off as intimidating to a lot of people. It shouldn’t be since it’s quite easy and significantly cheaper than buying fillets. Red snapper is one of my favorite whole fish to grill. It has a slight sweetness in taste and is very versatile in what you can do with it. This red snapper that I grilled was just over 2lbs; stuffed with a parsley/caper/garlic mixture. It took a total of 20 minutes on the grill and would take about the same in a 400 degree preheated oven.
Servings: 2
Equipment
- grilling basket
- chimney starter
- charcoal
- charcoal grill
Ingredients
- 2 lb whole red snapper scaled and gutted
- 1/4 cup parsley finely chopped
- 2 tbsp capers finely chopped
- 4 garlic cloves finely chopped
- 1/2 tsp crushed red pepper
- sea salt to taste
- 1 tbsp olive oil
- lemon wedges for serving
Instructions
- Combine the parsley, capers, garlic, crushed red pepper, sea salt, and olive oil in a small bowl.
- Make 3-4 cuts into the snapper on both sides of the fish.
- Stuff each of the cuts with the parsley mixture.
- Place in a grilling basket.
- Start the charcoal in a chimney starter until they are gray. Place in the grill and put on the grate. Put the grilling basket directly over the charcoal.
- Grill the snapper for 10 minutes a side.
- Let rest for 5-10 minutes before serving.
Carefully remove each fillet off the center spine with 2 forks and serve.
Malagasy Monkfish Curry
Serve over steamed basmati rice. Garnish with more cilantro and lime wedges.
Sumac Rubbed Baked Monkfish
Sumac Rubbed Baked Monkfish
Monkfish is a tasty alternative to lobster if you don’t want to break the bank; having somewhat similar texture. This Lebanese gives the monkfish a lemony and spicy flavor; taking only 20 minutes to prepare and bake in the oven. You can even grill the monkfish tails indirectly for 10-12 minutes in total.
Ingredients
- 1 lb monkfish tails 2-3
- 2 tbsp olive oil
- 2 tsp sumac
- 2 tsp za’atar seasoning
- 1 tsp paprika
- 1/2 tsp chili flakes
- 1/4 tsp cayenne pepper
- 1 tsp lemon zest
Instructions
- Mix together all of the spices.
- Rub the monkfish in the olive oil, then coat with the spices.
- Bake the monkfish on a baking sheet lined in parchment paper for 15 minutes in a preheated 400 degree oven.
Serve the monkfish with lemon wedges.
