Article by Mama Jock
Spicy Buffalo Fried Bluefish
submitted by
Lawson Newcomb
4 bluefish fillets
1 cup oil
3 cups buttermilk
1 cup House Autry Seafood Batter
2 cups Buffalo Wild Wing Sauce
Soak fillets in buttermilk overnight.
Remove fillets from bowl and cut into strips about one inch thick in width.
Place strips into a bowl with the House Autry Batter; coat well.
Heat oil to 325-350 degrees.
Fry strips for 3 to 5 minutes or until golden brown.
Remove and place on a drying rack.
Do not place fried strips on paper towels, this will make the fish soggy.
Let the strips rest for a couple of minutes, then pour the Buffalo Wild Wing Sauce into a bowl; dip the strips into the sauce, covering them completely and enjoy!
Serves 4.
Mustard-Roasted Flounder
4 fish fillets
Salt and pepper
8 oz. sour cream
3 TBSP. Dijon mustard
1 TBSP. whole-grain mustard
2 TBSP. minced shallots
2 tsp. drained capers
Preheat oven to 425 degrees.
Line a sheet pan with parchment paper.
Place the fish fillets skin side down on pan.
Sprinkle with salt and pepper, to taste.
Combine the sour cream, 2 mustards, shallots, capers, 1 tsp. salt and 1/2 tsp. pepper in a small bowl.
Spoon the sauce evenly over the fish, making sure the fish is completely covered.
Bake for 10 to 15 minutes, depending on the thickness of the fish.
Test with fork. Do not overcook.
Serve with the sauce from the pan spooned over the top.
Serves 4.
Striped Bass with Mushrooms
3 TBSP. butter
5 large shallots, thinly sliced
2 sprigs thyme
Salt and pepper
10 oz. white mushrooms, trimmed and quartered
4 skin-on striped bass fillets
2 TBSP. extra-virgin olive oil
3/4 cup dry white wine
3/4 cup heavy cream
Parsley, for garnish
Heat butter in a large skillet over medium heat.
Add the shallots and thyme; cook about 7 minutes; season with salt and pepper.
Add the mushrooms and cook, stirring occasionally, about 8 minutes.
Season the fish with salt and pepper.
Heat the oil in another skillet.
Add the fish, skin side down; cook 3 to 4 minutes; transfer to plate.
Add the wine to the skillet and scrape up any browned bits.
Boil over high heat until syrupy, 2 to 3 minutes.
Add the cream and simmer to thicken slightly.
Season with salt and pepper.
Pour cream sauce over the mushrooms in the skillet, then add the fish skin-side up.
Simmer until the fish is just firm and translucent, 5 to 7 minutes.
Serves 4.
Curried Tuna Cakes
1 lb. skinless tuna fillet, halved crosswise
2 tsp. curry powder, preferably hot
Salt and pepper
8 TBSP. tartar sauce
1/4 cup cracker meal or crushed saltines, plus more for sprinkling
2 TBSP. grated peeled ginger
1 bunch scallions, finely chopped
1 large egg, lightly beaten
1/2 red pepper, seeded and diced
2 stalks celery, thinly sliced
1 mango, peeled, pitted and diced
Juice of 1 lime
Vegetable oil, for frying
Combine the tuna, 1 TBSP. water, 1 1/2 tsp. curry powder, 1/2 tsp. salt and pepper to taste in a microwave-safe bowl.
Cover with plastic wrap and microwave until the fish is opaque, 2 to 3 minutes.
Flake with a fork; cool slightly.
Stir in 1 TBSP. tartar sauce, the cracker meal, ginger, half of the scallions and the egg.
Form into 4 patties and freeze until firm, about 10 minutes.
Whisk the remaining 7 TBSP. of tartar sauce and 1/2 tsp. curry powder in a bowl.
In a separate bowl, mix 1 TBSP. of the curried tartar sauce with the bell pepper, celery, mango, remaining scallions, lime juice, 1/4 tsp. salt and pepper to taste.
Heat 1/4 inch of oil in a nonstick skillet over medium heat.
Sprinkle the patties with cracker meal on both sides and fry until golden, 2 to 3 minutes per side.
Drain on paper towels; serve with the mango salad and curried tartar sauce.
Serves 4.
Asparagus Crab Omelets
6 fresh asparagus spears, trimmed
4 eggs
Dash each of salt and pepper
1/2 cup diced plum tomatoes
2 TBSP. butter, divided
6 oz. crabmeat
1/2 cup provolone cheese, shredded
Steam asparagus 4 to 5 minutes or until crisp-tender; set aside.
In a small bowl whisk the eggs, salt and pepper.
Stir in tomatoes.
Melt 1 TBSP. butter in a small skillet; add half of egg mixture.
As eggs set, lift edges, letting uncooked portion flow underneath.
When the eggs are set, spoon half of the crab, asparagus and provolone over one side; fold omelet over filling.
Cover and let stand 1 or 2 minutes, or until cheese is melted.
Repeat for second omelet.
Serves 2.
If you have a favorite recipe that you would like to share with Coastal Fisherman readers, you can email it to [email protected] or mail it to: Mama Jock, Coastal Fisherman, 12748 Sunset Avenue, Ocean City, MD 21842.