Showing posts with label tartar sauce. Show all posts
Showing posts with label tartar sauce. Show all posts

Thursday, January 9, 2014

Southern Fried Fish



Fried fish is one of my favorite foods.  Although I prefer grouper, it is very expensive in this area (even though we live right off the Gulf) and we usually settle for tilapia.  When we are lucky enough to have a great fishing adventure and actually come home with fish, we make fried fish every night until it is all gone.  

We have found that the frozen tilapia that comes in large bags is the best value . . . if it is available in your area.

I make a very simple tartar sauce to go with the fried fish.  Sorry, I don't measure, so taste as you go until it is the right combination for you.  Mix mayonnaise, dill, cayenne pepper, onion powder, dill pickle juice and finely minced dill pickle (optional) . . . chill.  A slightly different variation (especially if low on mayonnaise) is to add some sour cream.  It makes a great topping for baked potato instead of plain sour cream.





Ingredients

Fish fillets
1 cup yellow corn meal
⅓ cup flour
2 teaspoons salt
⅛ teaspoon cayenne pepper (amount to taste for heat)

(or you can sprinkle directly on the fish before coating with dry ingredients)
½ teaspoon garlic powder

½ teaspoon onion powder
Cooking oil

Marinade:  milk and hot sauce (amount to taste for heat)




Directions

Add the fish and allow to marinate for a few hours.

Remove the fish and drain.

Coat the fish into mixed dry ingredients.  Shake off excess.

The fish is best deep fried (365 degrees), but may be pan fried (I love to pan fry the fish in some olive oil and butter).


Cook until the fish flakes easily with a fork, about 5 to 6 minutes.




Wednesday, December 18, 2013

Spicy Creole Crab Balls and Creole Tartar Sauce



One of my favorite blogs to visit when I'm in the mood for some spicy cajun food is Cajun Delights.  Marguerite weaves wonderful stories of her culture and happenings at her home in the Cajun Country.  

Not only does she provide awesome recipes, but she lays out a whole themed party, like her Cajun Christmas Party Preview that this recipe comes from.  She includes appetizers, salads, sides, bread, main meal and dessert ideas.   The link to the blog post follows the recipe.





1 lb. lump crab meat, picked over
1/2 cup crushed saltine crackers
1 large egg
1/4 cup mayo
1 tsp. Creole seasoning
1 tsp. Worcestershire sauce
1 tsp. Creole or Dijon mustard
2 tbs. chopped bell pepper
2 tbs. chopped green onions
Vegetable oil for frying

In a large mixing bowl, mix together the egg mayo, Creole seasoning Worcestershire sauce, and Creole mustard. Add crab meat and mix gently. Add cracker crumbs evenly. Stir in the peppers and green onions. 


Form the mixture into 3 inch balls and place on a large cookie sheet and chill for 1 hour. 

Deep fry at 350 degrees for 2 to 3 minutes or until golden brown. 

Drain on paper towels and transfer to a serving platter. 


Serve with Marguerite's Creole Tartar Sauce . . .

1 cup light mayo
1 tbs. Creole mustard
1 tbsp. each, green onions and fresh parsley, chopped
1 tsp. minced garlic
Salt to taste
1/4 tsp. freshly ground black pepper
1/4 tsp. cayenne pepper
Few shakes Tabasco

Combine all ingredients in bowl and chill.



Click here for Marguerite's Cajun Christmas Party Preview 



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