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Cook Your Catch

GARLIC CRUSTED SAUTÉED FISH 

Ingredients:

*Panko (Japanese Bread Crumbs, Available at Japanese stores or when you are in Port Aransas, Port A Seafood sells it by the pound. Look for large chunks not slivers.)
*Flour
*Seasoning (salt, pepper, or whatever you like)
*Eggs 
*1 can of Beer
*Several Cloves of Garlic
*Limes
*Olive Oil

Prepare 3 separate bowls:
One with Flour and Seasonings (Salt, Pepper, Season All, etc)
One with Eggs beaten and add a can of Beer
One with Panko
(Amounts depend on how much fish you are preparing)

Prepare Fish (any kind of fish can be used):
Squeeze Lime all over the fish, then crush Garlic with a press and spread it all over the fish. Take your fillets and dip them into the Flour Mixture first, then the Egg Mixture and then the Panko.

Have a Frying pan heating with Olive Oil just enough to cover the bottom of the pan. Sauté the fish until golden brown.

FRIED FISH OR SHRIMP

Ingredients:

• Panko (Japanese Bread Crumbs, Available at Japanese stores or when you are in Port Aransas, Port A Seafood sells it by the pound. Look for large chunks not slivers.)

• Flour seasoned to your taste (salt, pepper, garlic powder or garlic salt, or any other seasonings)

• 1 can of beer

• 2 eggs

Prepare your ingredients in 3 separate bowls.

1 with the Panko 

1 with Flour and Seasonings

1 with 1 Beer and two eggs

This mixture will work for several pounds of shrimp or fish. You just have to eye ball it on how much you need to prepare.

Have a deep fryer heating up (Fry Daddy's or something like it works very well) while you get your Bowl with the mixtures ready. 

Once you have your Bowls with the mixtures all ready, dip your peeled Shrimp or Fish fillets in the Flour mixture first, then dip it into the Beer mixture and then dip it into the Panko Crumbs and fry to a golden brown color or when the shrimp or fish is kind of floating. 

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CATAHOULA COURTBOUILLON

from the Cajun Cook Book "Who's Your Mama, Are You Catholic, and Can You Make a Roux?" by Chef MARCELLE BIENVENU

 

2/3 C OF ALL-PURPOSE FLOUR

2/3 C OF VEGETABLE OIL

2 MEDIUM SIZE ONIONS, CHOPPED

1 MEDIUM SIZE GREEN BELL PEPPER, SEEDED AND CHOPPED

2 CELERY RIBS, CHOPPED

3 CLOVES OF GARLIC, MINCED

1 (1 POUND) CAN OF DICED TOMATOES, UNDRAINED

1 CAN OF RO-TEL TOMATOES (PICK THE LEVEL OF HOT)

1 QUART OF WARM FISH STOCK OR WATER

1 TABLESPOON OF SALT

1 TEASPOON OF CAYENNE PEPPER

2 ½ POUNDS OF FISH, CLEANED AND DRESSED, CHOPPED IN SMALL PIECES

1 BUNCH OF SCALLIONS (GREEN ONIONS) CHOPPED

1/4 C OF FINELY CHOPPED FRESH PARSLEY

COMBINE THE FLOUR AND OIL IN A LARGE HEAVY POT OR DUTCH OVEN OVER MEDIUM HEAT. STIRRING SLOWLY AND CONSTANTLY, MAKE A ROUX THE COLOR OF CHOCOLATE,

ADD ONIONS, BELL PEPPERS, CELERY AND GARLIC. COOK, STIRRING, UNTIL THE VEGETABLES ARE SOFT, ABOUT FIVE MINUTES. ADD THE DICED TOMATOES AND TO-TEL AND STIR TO BLEND. REDUCE THE HEAT TO MEDIUM- LOW AND COOK, STIRRING OCCASIONALLY, UNTIL THE OIL FORMS A THIN LAYER ON TOP OF THE MIXTURE, ABOUT 30 MINUTES. ADD THE FISH STOCK OR WATER, THE SALT, CAYENNE AND COOK, STIRRING OCCASIONALLY, FOR ONE HOUR. THE MIXTURE SHOULD BE SLIGHTLY THICK. (IF THE MIXTURE BECOMES TOO THICK , ADD MORE STOCK OR WATER.)

ADD THE FISH, COVER AND COOL UNTIL THE FISH FLAKES EASILY WITH A FORK, 10 TO 15 MINUTES. DO NOT STIR. ADJUST SEASONING IF NECESSARY WITH SALT AND CAYENNE.

ADD GREEN ONIONS AND PARSLEY. SERVE IMMEDIATELY WITH STEAMED RICE AND HOT FRENCH BREAD. ADD HOT SAUCE INDIVIDUALLY IF WANTED.