Anyone have some good recipes for breaded fish? what kind of seasonings to throw into it to give more of a good flavor, any sides suggestions as well? fish and cheese grits, are one of my favorite southern meals, anyone have some good recipes? trying to impress the girlfriend.
fish: bread fillets in house autry, then egg wash, then panko, then 375 degree oil. season with salt and possibly old bay immediately after frying.
cheese grits: make a batch of very cheesy grits a day early, then spoon into a cupcake tin and refrigerate. remove grit cakes the next day, wet batter them (simple beer batter works well), and deep fry. place on top of fish, then top all with crab meat and sauteed mushrooms, I like mine all together in gravy. make sure your momma’s not in the house so you don’t have to apologize for any slapping.
edit- preferred side items:
-sauteed green beans with garlic
-salad with bell peppers, tomatoes, celery, shredded carrots, and blue cheese dressing
-cheesy potatoes (http://old.charlestonfishing.com/forum/pop_printer_friendly.asp?TOPIC_ID=140063)
-beer
that sounds amazing, especially the beer part. haha
thanks for the recipe!
when I saw “breaded” my mind went immediately to “deep fried”, but my dad really likes coating fillets in mayonnaise, then rolling in bread crumbs or crushed crackers, and then baking. supposedly the mayo just keeps the fish moist until it gets hot, then “melts off” and is nowhere near as noticeable or greasy as one would think. my fish is normally either grilled or deep fried, so I can’t comment on this method.
post for us when you give it a shot!
well have to go out and catch some fish first, i also plan on getting into some shrimping as well, and making some cajun shrimp salad, and scampi.
i love fresh caught food, hate having to spend $21 on a lb bag of shrimp from harris teeter… haha
Dip in cajun seasoning buttermilk egg wash, house-autry spicy hot, hot grease. That is all
Pour a 750ml bottle of a sweet or semi-sweet white wine (Chardonnay will work) into a sauce pan. Add 2 chopped shallots, the zest from one lemon, and the juice from 2 lemons. Turn on high and reduce by 2/3. When reduced, add a pint of heavy cream or half & half and reduce by about 1/2 or 2/3 again, stirring frequently. Meanwhile, dry dust fish fillets in the breader of your choice, just be sure that it is seasoned well to your taste (spicey, salty, etc.). Pan fry in a little extra virgin olive oil and some butter until crispy and drain on a rack (not on paper towels). When sauce is done, remove from heat and add cold (frozen) pats of butter, stirring constantly until sauce is thickened. It usually takes about a half stick of butter. Put fillet on plate and spoon some sauce over it. Served with steamed asparagus and roasted red potatoes.
Notes: Be sure to use real butter, not margarine. You don’t need a $10+ bottle of wine. Cheap wine works just as good as the expensive stuff. Do not add any seasonings to the sauce.
While this is a little time consuming, it is pretty good. We do it regularly and use whatever fish we have on hand.
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