Feelin’ the fever for fish fried in fat.
It’s that time of year when even the health-conscious rationalize the sinfully delicious indulgence of beer battered and deep fat fried fish. It’s okay – everything in moderation, right? And that’s just what restaurants, churches and fund-raising organizations count on. We’re not likely to pull the fryer out of the corner cupboard (if we even have one) – it’ just not the same. This social feast is deserving of a night out. With so many tempting options in the metro area, the decision is tough. The St. Clair Broiler has traditionally been a favorite, but they do continue their Friday night fish all-year round. This Friday I aim to explore and indulge in a seasonal special…and then sushi may be on deck for tomorrow night:)
6 fish fillets (Tilapia or Walleye)
Sea Salt & Pepper
1/2 cup cornmeal
1/2 cup almond meal
1/8 tsp. cayenne pepper
Rinse fillets and pat dry. Season with sea salt and pepper. Mix cornmeal, almond meal and cayenne pepper together. Dredge each fillet in cornmeal/flour mixture, shaking off any excess. Lightly oil a non-stick skillet and fry fillets on each side just until lightly browned. Place in baking dish.
3/4 cup Panko crumbs
1/2 cup Parmesan cheese, finely grated
3 Tbsp. chives, chopped
2 Tbsp. parsley, finely chopped
1/2 cup pecans, finely chopped
2 Tbsp. butter
2 Tbsp. olive oil
1/3 cup shallots, finely chopped
Mix together first 5 ingredients. Melt butter and olive oil in a skillet. Saute shallots for 2 minutes or until translucent. Add to topping mixture. Mound topping on fillets evenly. Bake at 350ºF for 7-10 minutes. No tartar sauce required!
Short on time?
Shore Lunch® – Reveled by every fisher”man” around. Several to choose from – Oven Style, Cajun Style, Original Recipe, Beer Batter, Cornmeal Recipe – (Fleet Farm carries them all). Tasty enough to pass… especially if “he’s” cooking… and he’s worth it? The down-side: MSG.