Super (fried!) Snapper
Summertime is perfect for a fish fry. Tartar sauce is required. We made this last weekend and it's the best yet.
1/2 pound very fresh snapper filets, boned (with needle-nose pliers) and cut into pieces (around 3 by 2 inches)
2 tablespoons all-purpose flour
2 to 3 tablespoons cornstarch
1/4 teaspoon each: garlic powder, onion powder, salt, cayenne pepper and paprika
1/8 teaspoon dried oregano
1/8 teaspoon dried thyme
1/3 cup light beer (the original recipe called for club soda, but beer works well)
oil for frying (canola is what we used)
Wash the fish in running water, and pat with towels to dry. Run your fingers over the surface of the fish to discover the small bones. Using the needle nose pliers, pull each bone straight out, minimally removing flesh and keeping the filet intact. This takes a bit of time and patience, so sit down with a glass of wine and enjoy the task. When you are done, cut the fish into fry-able chunks (as above).
Mix the dry ingredients well, then add the beer. Stir well to mix, until smooth. Coat each filet by dredging through the batter.
Heat the oil to 375 degrees F in a shallow frying pan. Confirm the temperature with either a laser thermometer or a candy thermometer. Fry the fish until golden brown, turning after around 1 minute. Overall frying time for 1/2-inch thick filets is approximately 3 minutes.
After frying, drain on dry towels and keep warm in a 200 degree oven.
1/2 cup mayonnaise (Best Foods light is best)
1 tablespoon dill pickles, chopped
1/2 tablespoon onion, grated
1/2 tablespoon parsley
1/2 tablespoon capers, chopped finely so that they "disappear" into the sauce.
1 tablespoon lemon juice, or to taste
1/4 teaspoon finely chopped fresh garlic
Mix the ingredients together, cover, and refrigerate. The flavors blend with a bit of aging (over an hour or so).
Fried Snapper
1/2 pound very fresh snapper filets, boned (with needle-nose pliers) and cut into pieces (around 3 by 2 inches)
2 tablespoons all-purpose flour
2 to 3 tablespoons cornstarch
1/4 teaspoon each: garlic powder, onion powder, salt, cayenne pepper and paprika
1/8 teaspoon dried oregano
1/8 teaspoon dried thyme
1/3 cup light beer (the original recipe called for club soda, but beer works well)
oil for frying (canola is what we used)
Wash the fish in running water, and pat with towels to dry. Run your fingers over the surface of the fish to discover the small bones. Using the needle nose pliers, pull each bone straight out, minimally removing flesh and keeping the filet intact. This takes a bit of time and patience, so sit down with a glass of wine and enjoy the task. When you are done, cut the fish into fry-able chunks (as above).
Mix the dry ingredients well, then add the beer. Stir well to mix, until smooth. Coat each filet by dredging through the batter.
Heat the oil to 375 degrees F in a shallow frying pan. Confirm the temperature with either a laser thermometer or a candy thermometer. Fry the fish until golden brown, turning after around 1 minute. Overall frying time for 1/2-inch thick filets is approximately 3 minutes.
After frying, drain on dry towels and keep warm in a 200 degree oven.
Tartar Sauce
1/2 cup mayonnaise (Best Foods light is best)
1 tablespoon dill pickles, chopped
1/2 tablespoon onion, grated
1/2 tablespoon parsley
1/2 tablespoon capers, chopped finely so that they "disappear" into the sauce.
1 tablespoon lemon juice, or to taste
1/4 teaspoon finely chopped fresh garlic
Mix the ingredients together, cover, and refrigerate. The flavors blend with a bit of aging (over an hour or so).
posted by Mike's Cooking | 7:45 AM
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