Fried Fish | Alaskan Harvest Seafood Blog

Southern-style Fried Catfish

This is an easy way to create the kind of crunchy, juicy fillets that you can find in catfish houses throughout the South. I soak my catfish in buttermilk for an hour before frying - it clears out that occasionally “muddy” flavor that freshwater fish can acquire, and adds a tang to the crispy crust.

You will need:

2 c yellow cornmeal
1 c white flour
1/4 c seasoned salt - use a proprietary blend, or make your own using salt, pepper, garlic powder, and cajun seasoning
2 T baking powder
4 catfish fillets
1 lemon
canola oil
a cast iron skillet

1. Heat a couple inches of oil in a cast iron skillet. Test for heat by dropping in a bead of water - it should sputter and scatter across the surface of the oil. If you have a deep-fry thermometer, heat the oil until it reads 350 degrees.

2. Mix the first four ingredients together in a large bowl. Dredge the catfish fillets in the cornmeal mixture, and then shake gently to remove excess coating. Make sure the fillets are completely covered, as it will form a crust once it cooks.

3. Fry the fillets two at a time in the skillet, turning once (carefully, with a spatula) - about 8 minutes. Remove from oil and drain on a wire rack above a drain pan or newspapers. Repeat with the second two fillets.

4. Serve hot with lemon wedges and tartar sauce, or with a spicy mixture of ketchup and horseradish on the side.

I like these with spicy black eyed pea and rice hash and steamed lemon-garlic collard greens. Corn muffins make a great side - try them with cream cheese and jalapeno jelly.

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Celebrate Chinese New Year - Crispy Fish

Filed under: Black Cod Recipes, Halibut Recipes, Rockfish Recipes, Seafood Recipes — Tags: Asian cuisine, Asian recipe, black cod, Chinese New Year, chinese traditional meal, Cod, crispy fish, fish, fish recipe, fried fish, Halibut, holiday recipes, new years traditions, Rockfish, Seafood, seafood recipe —

2009 is the year of the Ox, according to the traditional Chinese zodiac, a calendar made up of 12-year cycles. People born in the year of the Ox are considered stubborn, loyal, patient, and capable of inspiring great confidence in others. They are also known for having considerable mental and physical stamina, and often make great leaders. President Barack Obama was born in the year of the Ox, as were Richard Nixon, Walt Disney, Charlie Chaplin, George Clooney, and Napoleon Bonaparte. If you were born in any of the following years, you are an Ox, too!

1913, 1925, 1937, 1949, 1961, 1973, 1985, 1997, 2009

New Year’s celebrations, or Spring Festivals, as they’re known in Chinese, vary from region to region throughout China and the Chinese diaspora. Common elements include fireworks, feasting, and the color red. Some traditional foods include jiaozi (dumplings) and melon seeds, along with a number of fish dishes, often consumed on New Year’s Eve. The word for “fish” in Chinese is yú (鱼), and is a homonym for “surplus” - these kinds of similar-sounding words are considered auspicious in Chinese culture, and so fish is symbolic of plenitude and a successful harvest for the coming year.

This is a tasty version of a traditional Chinese fish dish.

You will need:

4 fillets meaty white fish, such as halibut, rockfish, or black cod.
2 eggs, beaten
a handful of cornstarch on a plate
4 large dried black Chinese mushrooms
1 inch fresh ginger, peeled and minced
3 cloves garlic, peeled, smashed, and chopped
2 carrots, peeled and thinly sliced
1/3 cup bamboo shoots, thinly sliced
1/3 cup snow peas, cut in half lengthwise
1 T rice wine (mirin)
2 cups chicken broth
1/3 cup oyster sauce
1 tsp. salt
1 tsp. sugar
1/3 cup soy sauce
2 tsp. rice vinegar
3 T cornstarch mixed with 3 T water
peanut oil
sesame oil
white pepper

1. Soak the fillets in salt water for half an hour. While they are marinating, move on to step 2.

2. Soak the dried mushrooms in warm water and set aside. Prep the vegetables, and combine them in a small bowl; set aside. Combine the garlic and ginger in a small bowl; set aside. Mix together the rice wine, broth, oyster sauce, salt, sugar, soy sauce, and vinegar; whisk until well blended, and set aside.

3. Drain and rinse the fish, and pat the fillets dry with paper towels. Dip each in beaten egg and then dredge in cornstarch until they are evenly coated. Fry in hot peanut oil until they are golden brown; remove with a slotted spoon, drain briefly, then transfer to a serving dish. Keep warm.

4. Remove the dried mushrooms from the bowl and squeeze out any excess liquid. Trim and discard the stems, and then slice into think strips and add to the bowl of vegetables.

5. Heat a few tablespoons of peanut oil in a wok, swirling it around to coat the sides of the pan. Fry the ginger/garlic mixture until it starts to turn golden, and add the rest of the vegetables, stirring quickly. Saute for a few minutes, then add the liquid mixture. Allow it to come to a simmer, then whisk in the water/cornstarch combination. Bring the whole lot to a boil, and test the vegetables for doneness.

6. Season liberally with sesame oil and white pepper, then pour the vegetable sauce over the fish. Serve immediately.