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Fast & Easy Dinner: Cornmeal-Crusted Catfish Rolls

partysugar — Tue, 20 Oct 2009 10:15:24 -0700

Serving fish lightly fried is a great way to introduce nonfish lovers to the pleasures of the sea. The technique is familiar - who hasn't had fried chicken?! - and the texture is ideal because it's both crunchy and soft.

This recipe takes fried catfish fillets and makes them even more accessible by slathering them with a quick Russian dressing and sticking them in between two pieces of toasted bread. It's a crisp and filling sandwich that makes a well-rounded meal. To check out the recipe, read more.

Cornmeal-Crusted Catfish Rolls
From Better Homes and Gardens

Ingredients

1-1/2 lb. catfish fillets
1/4 cup cornmeal
2 tsp. Cajun or blackening seasoning
1/4 cup vegetable oil
2 baby sweet peppers or 1/4 of a large sweet pepper
1 stalk celery
1/4 of a small red or sweet onion (optional)
1/3 cup mayonnaise
1 Tbsp. ketchup
1/4 to 1/2 tsp. bottled hot pepper sauce (optional)
8 cocktail-size rolls, split and toasted

Directions

Rinse fish; pat dry. Cut in 8 pieces.
In a shallow dish combine cornmeal and 1-1/2 teaspoons of Cajun seasoning; coat fish with cornmeal mixture.
In 12-inch skillet cook fish in hot oil over medium-high heat for 8 to 10 minutes or until browned and fish flakes when tested with fork.
Meanwhile, thinly slice peppers, celery, and onion and combine in medium bowl.
In small bowl combine mayonnaise, ketchup, remaining 1/2 teaspoon Cajun seasoning, and hot pepper sauce. Add 1 tablespoon mayonnaise mixture to pepper-celery mixture.
Spread some of remaining mayonnaise mixture on cut sides of rolls. Place catfish pieces on roll bottoms. Top with celery mixture and roll tops. Pass any remaining mayonnaise mixture.

Serves 4.

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The Seafood Is Fresh and Delicious at Spain's Romerijo

partysugar — Thu, 04 Jun 2009 03:30:52 -0700

While YumSugar's favorite seaside seafood joint has an amazing view and outdoor fireplaces, my preferred place for fresh and fried fish is a gritty, sometimes chaotic restaurant with wax paper napkins and plastic chairs. Located in the southern Spanish town of Puerto de Santa Maria, the wildly popular Romerijo is part restaurant, part fish market. It may not be elegant, but the incredibly fresh fish and classic Spanish atmosphere make this eatery a place I return to every time I visit Spain. To take a trip there without leaving your desk, read on.

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Fast & Easy Dinner: Fish and Chips

partysugar — Tue, 17 Mar 2009 06:50:51 -0700

To celebrate St. Patrick's Day tonight, serve your family a classic pub favorite. Although fish and chips is a traditionally British dish, this recipe pairs perfectly with an Irish pint.

Large chunks of fresh fish fillets are dipped in buttermilk and coated in cornmeal. The chips are baked in the oven, resulting in potatoes that are crisp, but not overly oily. For the uncomplicated recipe, read more.

Fish and Chips
From Martha Stewart

Ingredients

2 large russet potatoes (about 1 pound), scrubbed
Four 6-ounce sea bass or cod fillets (about 1 inch thick), skin removed
For the seasoning:
2 tablespoons extra-virgin olive oil
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
For the coating
1/3 cup low-fat buttermilk
1/3 cup yellow cornmeal
1/4 teaspoon paprika
For the garnish
Lemon wedges
Malt vinegar

Directions

Preheat oven to 450 degrees. Arrange racks in upper and lower thirds of oven.
Cut potatoes lengthwise into 1/4-inch thick strips. Rinse well in a large bowl of cold water, and pat dry with a kitchen towel. Transfer to a large baking sheet. Drizzle with 1 tablespoon oil, and sprinkle with 1/4 teaspoon each salt and pepper; toss well. Arrange strips in an even layer on the sheet. Bake on lower rack until golden and crisp, about 30 minutes.
Meanwhile, place fish fillets in a large bowl. Add buttermilk, and gently turn fish to coat.
In another shallow bowl, combine cornmeal, paprika, and remaining 1/4 teaspoon salt and pepper. Add fillets to cornmeal one at a time, turning to completely coat. Transfer to a plate while repeating with remaining fillets.
Heat a 12-inch cast-iron skillet over medium-high heat. Add remaining tablespoon of oil; swirl to coat. Add fillets, being careful not to overcrowd pan. Cook until nicely crusted, about 1 minute; turn over with a spatula.
Place skillet in top third of oven, and cook until firm but beginning to flake when pressed in the center, about 8 minutes.
Transfer to plates, and serve with potatoes. Serve lemon wedges and malt vinegar on the side.

Serves 4.

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'Wich of the Week: Fried Grouper Sandwich

YumSugar — Wed, 14 Jan 2009 14:00:30 -0800

You know I love to seek out local delicacies when traveling, so when I recently visited Florida, I was determined to eat grouper, a flaky white fish native to the Gulf of Mexico. So determined, in fact, that I ended up devouring two different versions of grouper sandwich: one fried and one grilled. I found the fried variety at a classic seafood shack that serves sides of creamy coleslaw and hush puppies. (Stay tuned next week for the more gourmet grilled version.) Delightfully simple, this sandwich showcased the cornmeal-crusted fish, and the grilled bun was a nice touch. I also heaped some slaw onto mine for a little something extra. To get the recipe, read more.

Obviously, grouper was the local catch here, but if you can't find it, substitute halibut or tilapia fillets.

Fried Grouper Sandwich
Fish Recipe Adapted From Epicurious

Ingredients

1/2 cup cornmeal
1 tablespoon all-purpose flour
1 teaspoon paprika
1/2 teaspoon hot-pepper flakes
2 egg whites, lightly beaten
2 teaspoon corn oil
4 grouper fillets (about 5 oz. each)
4 hamburger buns, toasted or grilled
2 cups shredded iceberg lettuce
tartar sauce and coleslaw, to taste

Directions

Combine first 4 ingredients in a shallow bowl. Put egg whites in another shallow bowl. Dip each fish fillet in cornmeal mixture, then in egg whites, then again in cornmeal mixture.
Place fillets on a plate; cover with plastic wrap and refrigerate 10 minutes.
Heat oil in a large nonstick skillet. Add fillets and cook over medium-high heat, 2 to 3 minutes per side. Season to taste with salt and pepper.
On the bottom half of each toasted or grilled bun, spread tartar sauce to taste and top with one fillet. Divide the iceberg lettuce evenly between the four sandwiches, and top with coleslaw if desired. Place top of bun onto lettuce and slaw and serve.

Makes 4 sandwiches.

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Fast & Easy Dinner: Oven-Fried Fish & Chips

partysugar — Fri, 28 Mar 2008 09:28:31 -0700

I love taking a classic pub meal and making my own version at home. Fish and chips are a pub favorite that is usually heavy on the oil. However, if you bake both the potatoes and fish in the oven - instead of cooking in a deep fryer - the dish is delicious and much lighter. This flavorful fish is coated in a mustard-egg mixture before being dipped in crushed melba toast. Serve with malt vinegar, hot sauce, or even ketchup.

Take a look at the recipe when you read more.

Oven-Fried Fish & Chips
From Family Fun Go

Ingredients

4 all-purpose baking potatoes (such as Russet or Idaho)
2 tablespoons olive oil
1 teaspoon paprika
Salt and pepper, to taste
1 Box Melba toast, Mediterranean or garlic flavored (about 5 ounces)
2 large eggs
1 tablespoon Dijon mustard
2 tablespoons water
1 pound skinless white fish fillet, (such as cod or haddock), cut into 3-inch pieces (should be about 7 pieces)
1 cup Tartar Sauce
1 lemon, cut into wedges

Directions

Lightly grease a baking sheet with sides. Preheat oven to 450 degrees.
Peel potatoes and cut in half, and then cut each half into 8 wedges.
In a bowl, toss the potatoes with the olive oil, paprika, salt, and pepper. Place potatoes on the baking sheet in a single layer. Bake in preheated oven for 15 minutes.
Meanwhile, prepare the fish. Place the Melba toast in a plastic ziplock bag and pound with a mallet or the back of a heavy spoon to crush -- there will be some pieces that remain large (the size of a pebble), this is OK as it adds to the texture once baked.
Place the crushed Melba toast on a plate. In a shallow bowl, whisk together the eggs, Dijon mustard, and the water.
Season the fish with salt and pepper to taste. Dip the fish on both sides with egg mixture and then press to coat with crumbs, turning to coat both sides.
After the potatoes have cooked for 15 minutes, use a spatula and push them to one side of the pan. Place fish in the pan, making sure they do not touch and return pan to oven. Bake for another 15 minutes, until the fish is crisp and firm to the touch.
Serve immediately with tartar sauce and a lemon wedge.

Serves 4.

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Fish Balls, Fish Balls, Roly Poly Fish Balls

YumSugar — Wed, 26 Sep 2007 09:13:33 -0700

A few months ago, I was hanging out with my mom and she was frying up some delicious fish balls. There's a place in LA that, according to her, makes the "best fish balls." She had just recently come into a batch, and so she was making an impromptu feast. She had a bunch of fresh herbs and veggies from her garden, so she went to work and created a really simple meal.

If you want to check out what exactly goes into Stir-Fried Fish Balls, read more

Note: This is obviously for fish balls, but you can easily omit the fish balls and make it a veggie stir-fry.

Stir Fried Fish Balls
From YumSugar's Mom

2-5 dried hot chili peppers (depending on how spicy you like things)
10-15 fish balls, fresh or thawed and then sliced into 1/4" chunks
3-4 cauliflower florets, chopped into smaller pieces
1 small carrot, peeled and thinly sliced
3 sticks of celery (or 5-7 small sticks of "chinese celery"), cut into 1 1/2" long pieces
3 scallions, whites included, finely chopped
pinch of salt
3-4 tbsp oil
4 tbsp water

On high, heat oil in a large frying pan or wok.
When oil is shimmering, toss in hot peppers.
After 30 seconds, toss in scallions, let fry for another 30-60 seconds. Peppers will start to darken.
Add cauliflower, carrots, celery, fish balls to oil mixture. Let sit for 20 seconds and then stir.
Stir constantly for about two minutes to ensure that the ingredients don't stick to the pan.
Sprinkle two tbsp of water evenly over the dish and season with salt.
Keep frying and stirring until water is mostly evaporated. Add an additional 2 tbsp of water. Put lid on top and let simmer for a minute or two.
Remove lid and stir until all the water has evaporated. Note: If you like your vegetables to be less crispy, add water and repeat the last step. You can also, at this time, decide to use more salt or MSG, but as my mom says, "Americans don't really like MSG."
Remove from pan when desired crispiness is achieved. Remove the hot peppers, unless you do not mind accidentally eating them.
Sprinkle with finely chopped celery and serve!

Note: This recipe is based on notes I took while watching my mom in action. If you have any questions, just let me know!

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'Wich of the Week: Grilled Grouper With Fried Green Tomatoes

YumSugar — Wed, 21 Jan 2009 14:00:28 -0800

If fried food isn't your thing, then skip last week's fried grouper sandwich and opt for a blackened, grilled version instead. Oh yeah, except this version adds fried green tomatoes, so you'll probably want to leave those off if it's healthy eating you're after. But where's the fun in that? I never would have thought to combine succulent white fish with tangy green tomatoes, but the combination was really outstanding.The restaurant also added onion rings to its sandwich, but I found those to be a little much: All the friedness was getting in the way of the fish flavor. So if I were to make it again, I'd just pair a simple piece of blackened grouper with fried tomatoes, plus lettuce and tartar sauce (or mayo if you prefer). To get the recipes, read more.

Fried Green Tomatoes
From Cookie

Ingredients

4 large, firm green tomatoes, cut crosswise into 1/2-inch slices
Kosher salt and freshly ground black pepper to taste
1 cup finely ground cornmeal
1 teaspoon paprika or pimentón (a Spanish smoked paprika, available at latienda.com)
2 eggs
Vegetable oil

Directions

Sprinkle the tomato slices with the salt and pepper; set aside.
Combine the cornmeal and paprika in a shallow bowl. In another bowl, beat the eggs.
Cover the bottom of a heavy skillet with 1/2 inch of oil, then place it over medium-high heat.
Coat the tomato slices in the egg, then dredge them in the cornmeal mixture.
Fry as many tomatoes as fit comfortably in the pan until nicely browned, about 2 minutes a side.
Transfer them to a paper towel-lined platter. Repeat until all the tomatoes are cooked.

Makes 4 to 6 servings.

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Blackened Grilled Grouper Sandwich
Modified From Publix

Ingredients

12 slices of fried green tomatoes
1 1/2 lbs. grouper (or mahi) fillets (thawed, if needed)
Cooking spray
2 tablespoons blackening seasoning
4 kaiser rolls
4 tablespoons tartar sauce
8 lettuce leaves (rinsed)

Directions

Preheat 2-sided tabletop grill. Cut fish into 4 portions. Coat both sides of fish with cooking spray then sprinkle with blackening seasoning.
Place fish on grill (wash hands); close lid, and cook 5 minutes or until fish is opaque and separates easily with a fork. (If using regular grill, double cooking time, turning once.) Cook time may vary depending on thickness of fish.
Cut rolls in half, if needed. Spread tartar sauce on bottom half of each roll.

Makes 4 sandwiches.

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Houston's Reef Restaurant Makes a Splash

YumSugar — Wed, 17 Jun 2009 04:30:36 -0700

I've got roots in Houston, TX, home of some of the world's best steak and Tex-Mex. But on a recent return to Bayou City, I was eager to check out some dramatically different local fare that's garnered a lot of national attention. That would be the refined Gulf Coast seafood served at Reef, the brainchild of 2009 Food & Wine Best New Chef Bryan Caswell. Although I was expected to be impressed by the food, I was absolutely blown away. Every dish - from the raw appetizer to the sides to the bread - was absolutely spectacular. To say it is my new favorite restaurant experience is an understatement! Read on to scope out one of the nation's best new eateries.

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In Season: Fennel

YumSugar — Wed, 28 Oct 2009 15:00:09 -0700

It's surprising that a hardy green such as fennel is so unknown to so many home cooks, especially considering the vegetable's adaptability: Its bulb, stalks, and fronds are all completely edible, either raw or cooked, and it possesses a pleasing, mild anise flavor. Although it's a perennial, fennel can be found at a reasonable price during Autumn months. Fennel newbies can sniff it at the market for a hint of the flavor to come. Select sturdy bulbs that are firm and free of blemishes, with vibrant, healthy fronds. Store in a plastic bag in the refrigerator, for use within 3 to 5 days. Before preparing, trim the vegetable of any discolored or tough outer layers. Discover your favorite way to use it when you read more.

8 Prosperous Chinese Courses

YumSugar — Fri, 08 Aug 2008 05:30:45 -0700

In Mandarin, the number eight, or "ba," sounds similar to the word that means "prosper" or "wealth"; therefore, eight is considered lucky in Chinese culture. Today being 08.08.08 is an incredibly fortuitous day that has me in the mood for Chinese food. Since this Asian civilization has existed for thousands of years, its people are highly attuned to texture, flavor, color, and aroma. Here, I've included a medley of dishes with flavors that are inspired by the various regions of China.

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