Blackened Fish Recipe
Looking blackend fish recipes?
would try to fix the blackened fish. Does anyone have any good blackened fish recipes you tried? what sides go with fish blackened?
Good sides are rice and salad. Mix well with the fresh taste of fish: 1 1 / 2 pounds white fish fillets thin, such as lemon or gray sole 2 cups whole milk 3 / 4 cup all-purpose flour 3 tablespoons Creole spice mix, recipe follows 1 teaspoon kosher salt 6 tablespoons vegetable oil Lemon wedges, for garnish Tartar Sauce, recipe follows Place fish in a large bowl and pour the milk on top. Cover and refrigerate for 30 minutes. Preheat oven to 200 degrees F. Mix the flour, mixed spice and salt in a pan lined with a piece of parchment paper. Working in groups, remove the fillets milk and drain off excess. Transfer the flour mixture and pulling up the sides of the parchment, turn to cover both sides. Flour only as fillets that fit in a pan large at a time. Heat 2 tablespoons oil in large skillet over high heat until it begins to smoke. Add the fillets and cook until browned, about 2 minutes side. Transfer to a heatproof bowl and heat in the oven while cooking the remaining fillets. Repeat with remaining fillets, mix the flour and oil. Serve with lemon wedges and tartar sauce. Creole Spice Mix: 1 tablespoon plus 1 teaspoon kosher salt 1 red pepper 1 tablespoon garlic powder 1 1 / 2 teaspoon pepper freshly ground black 1 1 / 2 teaspoons onion powder 1 1 / 2 teaspoons cayenne pepper 1 1 / 2 teaspoons dried oregano 1 1 / 2 teaspoons dried thyme Mix all ingredients in small bowl. Store in an airtight container. Yield: about 1 / 2 cup tartar sauce: 1 cup mayonnaise 1 / 4 cup sweet chopped 1 large egg, hard boiled brine is forced through a coarse sieve 2 tablespoons minced shallot 2 tablespoons drained bottled capers 1 / 2 teaspoon crumbled Dried tarragon 2 tablespoons Creole or Dijon mustard 2 tablespoons chopped fresh parsley leaves 1 teaspoon fresh lemon juice Mix all ingredients in a bowl. Refrigerate until use. Yield: about 1 1 / 2 cups
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