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OBX Restaurant Style Fish Recipes
Posted By: King In Response To: grill (Rodney O'Dell)
Date: Sunday, 3-17-19, at 7:14 p.m.
Politics aside this has been a popular past favorite on here for the grill also makes wonderful blackened fish.
Sugar Creek Marinated Tuna
tuna, sliced thin
Italian salad dressing (Golden Italian)
Teriyaki sauce, enough to color the dressing
(a ratio of 2 parts dressing to 1 part Teriyaki sauce works well)Marinate tuna several hours or overnight. Broil or grill.
Cover with a lemon juice / butter sauce.
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Here is a system from Basnight's Lone Cedar Cafe on the Nags Head Causeway, cilantro does taste like soap to some.
Basnight's Blackened Fish with Pico De Gallo
Pico De Gallo:
1 large tomato – diced small
1 jalapeno – diced small
1 small onion – diced small
1 Tbsp. cilantro
1 lime – squeeze or 2 Tbsp. lime juice
salt and pepper – pinch
* Combine all ingredients and let set for 1 to 4 hours.Cajun spice mix:
4 Tbsp. paprika
1 Tbsp. salt
1 Tbsp. black pepper
1 tsp. granulated garlic
1 tsp. granulated onion
1 tsp. cayenne pepper
* Mix all ingredients.Heat cast iron skillet – HOT.
Stir Cajun spice mix well into 1/2 cup oil.
Dip fish in oil with spices and blacken each side about 2 minutes.
Serve with the Pico De Gallo.Oma Pearl's Pecan Fried Fish
Ingredients:
2 10 ounce fish fillets
Eggwash – mix 1 egg with 1/2 cup of milk.
Pecan Breading:
2 cups self-rising flour
1 tsp. granulated garlic
1 tsp. granulated onion
1 tsp. Cajun spice mix
1 cup chopped pecans
* Mix all ingredients.Directions:
Dredge fish in flour.
Dip in eggwash.
Coat with pecan breading.
Deep fry at 350 degrees for 5 minutes.
Serve with an orange marmalade, whole grain Dijon mustard or horseradish sauce.Basnight's Fish Tacos
Chipotle Slaw:
2 cups cabbage – shredded
1 Tbsp. Chipotle in Adobo
1 Tbsp. cilantro
2 Tbsp. sour cream
1 jalapeno – sliced
* Mix all ingredients.Pico De Gallo:
1 large tomato – diced small
1 jalapeno – diced small
1 small onion – diced small
1 Tbsp. cilantro
1 lime – squeeze or 2 Tbsp. lime juice
salt and pepper – pinch
* Combine all ingredients and let set for 1 to 4 hours.Beer Batter:
1 beer
2 cups self-rising flour
1 tsp. granular garlic
1 tsp. granular onion
1 tsp. Cajun spice mix
salt and pepper – pinch
* Mix all ingredients.Cut fish in 2 ounce strips.
Dip in batter and fry until golden brown.
Assemble all laid out on soft tacos.Optional Garnish: lime sour cream drizzle
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Another great and simple restaurant style I've had was Pots On N Kitchen. Dip in buttermilk. Shake in House Autry. Fry til golden brown.
The bigger size fish like stripers and dolphin fry up better if you cut the fillet chunks into 2 inch wide strips.
Here's the tartar sauce I use it's my grandmother's recipe. I'll add a tbsp of horseradish to spice it up like Kraft Horseradish Sauce.
Tartar Sauce
1 cup mayonnaise
1/2 cup pickle relish, drained
1 tbsp sugar
1 tbsp dried minced onion
1/2 tsp mustardBlend all ingredients together and chill at least 3 hours before serving.
And my secret cocktail sauce.....
Start with Heinz chili sauce in the bottle
Add horseradish, enough to make your nose tingle
1 or 2 squirts of lemon juice, not much just enough to blend everything
Tone down with ketchup if needed(Can use hot sauce like Texas Pete instead of horseradish.)
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