Article by Mama Jock
Welcome to another season of the Coastal Fisherman. I look forward to sharing some delicious recipes with all of our readers. If you have a favorite recipe that you would like to share, please email it to me at [email protected]. Happy cooking!
Chicken-Fried Flounder
Salt and pepper
4 flounder fillets
3/4 cup flour
1/4 tsp. paprika, plus more for sprinkling
2 large eggs
1/4 cup vegetable oil
1 1/4 cups low-sodium chicken broth
1/4 cup whole milk
2 TBSP. cream cheese
1 TBSP. chopped fresh parsley
Sprinkle fish all over with salt and pepper to taste.
Combine flour and paprika in a shallow dish.
Beat the eggs in another dish.
Dip each fillet in the eggs, then dredge in flour mixture, turning to coat.
Reserve the flour mixture.
Heat 3 TBSP. of oil in a skillet over medium-high heat.
Working in batches, fry fish until cooked through, 3 to 4 minutes per side.
Transfer to a plate and tent with foil.
Wipe out the skillet.
Heat the remaining vegetable oil in the skillet over medium-high heat.
Whisk in 3 TBSP. of the reserved flour mixture, then add the chicken broth and ΒΌ cup water; bring to a boil, whisking.
Add the milk, cream cheese and parsley; cook, whisking until slightly thickened, about 2 minutes.
Season with salt and pepper.
Divide fish among plates; top with the sauce and sprinkle with paprika.
Serves 4.
Black Sea Bass with Corn and Lump Crab Saute
12 oz. black sea bass fillets, skin on
Salt and pepper, to taste
1/4 cup olive oil
1 small bag frozen corn kernels
1/2 cup diced onion
1 red bell pepper, diced
2 tsp. diced poblano pepper
4 oz. lump crab meat
2 TBSP. minced chives
2 tsp. fresh thyme leaves, chopped
1 cup chicken stock
1 stick cold butter
4 to 6 roasted red potatoes
Score the skin of the sea bass fillets.
Season with salt and pepper.
Preheat a saute pan over high heat and add 2 oz. of olive oil.
When the oil is smoking, add the fish, skin side down.
Reduce heat to medium and press fillets with a spatula to crisp skin.
When the skin is browned, flip fish. Do not overcook.
Remove from pan and keep warm.
Add the remaining oil to the saute pan.
Add corn, onion, red pepper and poblano pepper and saute for 1 minute.
Add crabmeat, chives and thyme, stirring to blend.
Adjust seasoning to taste.
Add chicken stock and whisk in the butter to form a sauce. Reduce slightly.
Arrange the sauteed vegetable mixture in a large serving dish.
Top with the warm bass fillets and roasted potatoes.
Serves 2.
Shrimp, Leek and Garlic Pizza
Olive oil
1 to 2 leeks, white part only, chopped
6 garlic cloves, peeled and left whole
Prepared pizza dough for 10-inch pizza
1/2 lb. medium shrimp, peeled, deveined and cooked until pink
1 ripe medium tomato, seeded and diced
1/2 tsp. dried basil or oregano
Salt and pepper
1 TBSP. freshly grated Parmesan cheese
Preheat oven to 500 degrees for 1 hour.
Lightly coat a pizza pan with olive oil.
In a medium skillet, heat 2 TBSP. olive oil.
Add leeks and garlic; cook on low for 20 minutes, or until garlic is soft but not brown.
Set aside.
Roll or hand stretch dough into a 10-inch circle; place on pan.
Just brush edges of dough lightly with oil.
Spread leek-garlic mixture over dough, leaving a 1/2 inch border.
Place shrimp and tomato over leek mixture.
Sprinkle with seasonings.
Bake 5 to 10 minutes, or until crust is golden.
Remove from oven and sprinkle with Parmesan cheese.
Serves 3 to 4.
Tautog with Mushrooms
2 lbs. whole tautog
Salt and pepper, to taste
1/3 cup almonds, chopped
1/3 cup butter, softened
1/2 cup fresh mushrooms, chopped
2 TBSP. fresh parsley, minced
Preheat oven to 400 degrees.
Clean fish and place in a shallow casserole dish.
Season with salt and pepper.
Mix almonds, mushrooms and butter; spread over fish.
Sprinkle with parsley and bake for 20 minutes.
Serves 4.
Crispy Flounder with Tarragon Tartar Sauce
1 lb. flounder fillets
1/2 cup freshly squeezed lemon juice (2 - 3 lemons)
2 eggs, lightly beaten
1/2 cup Parmesan cheese, grated
1 cup corn flake crumbs
1/4 cup vegetable oil
2 cups cold water
1/4 tsp. salt
1/2 cup mayonnaise
1/2 cup finely chopped dill pickle
1/2 of a lemon, zested and juiced
3 TBSP. finely chopped onion
2 TBSP. chopped parsley
3/4 tsp. dried tarragon leaves, crushed
1/8 tsp. pepper
Combine water, lemon juice and salt in a shallow dish.
Add the fish; turn to coat well.
After 5 minutes, drain and pat dry with paper towels.
On a plate, combine the corn flake crumbs and Parmesan cheese.
Dip fillets into beaten eggs and then into crumb mixture, then repeat the process.
Set the fillets aside for a few minutes to allow the coating to adhere.
Combine mayonnaise, dill pickle, lemon, chopped onion, parsley, tarragon leaves and pepper to make the tartar sauce. Chill.
In a skillet, heat the oil and saute the fillets 3 to 4 minutes on each side until lightly browned and fish flakes easily.
Serve with the tartar sauce.
Serves 4.
Creamy Baked Striper
3 lbs. striper fillets
Dry sherry
Pepper
2 cups sour cream
1 cup mayonnaise
1 onion, chopped fine
Lemon wedges
Rinse striper in cold running water and pat dry.
Place fillets in shallow dish with the dry sherry; marinate for 2 hours.
Remove fillets and dry again.
Place them in a shallow oven proof baking dish and sprinkle with pepper.
In a separate dish mix the sour cream, mayonnaise and onion.
Cover fish with mixture.
Bake uncovered for 45 minutes at 350 degrees.
Serve with lemon wedges.
Serves 6.
Sea Bass Italiano
4 sea bass fillets
1/4 tsp. salt, plus more for seasoning fish
1/2 tsp. pepper, plus more for seasoning fish
2 cups flour
6 TBSP. extra-virgin olive oil, divided
3 garlic cloves, chopped
1 (14 oz.) can crushed tomatoes
1/2 cup water
1 TBSP. chopped fresh parsley leaves
1 TBSP. chopped fresh basil leaves
Season both sides of the fish with salt and pepper.
Place the flour in a shallow bowl, dredge the fish, tapping off the excess flour to create a light coating.
Transfer fish to plate.
Wipe out the pan with a paper towel and heat remaining 3 TBSP. olive oil over medium heat.
Add the garlic, tomatoes, water, parsley, 1/4 tsp. salt and 1/2 tsp. pepper; cook at a simmer for 10 minutes.
Add the basil and the fish for 2 minutes.
Serve immediately.
Serves 4.