Crispy Whole Striped Bass
Peanut oil or canola oil, for frying
2 cups rice flour
Salt and freshly ground pepper
4 whole striped bass, about 1 pound each, scaled, gutted, rinsed, and patted dry
1/2 to 3/4 cup water
Heat about 2 inches of oil in a high-sided skillet over medium heat to 360° F.
Whisk together flour, salt, and pepper in a large bowl. Whisk in enough water to make a batter the consistency of a crepe batter.
When the oil has 360°. Season each fish well on the inside and outside and dip into the batter, allowing any excess to run off.
Carefully place 2 whole fish in each pan and cook until golden brown on both sides.
Lodge 3 Quart Cast Iron Combo Cooker. Pre-seasoned Cast Iron Skillet, Fryer, Dutch Oven, and Convertible Skillet/Griddle Lid
1 1/2 pounds assorted baby squash
1/4 teaspoon salt
1/2 cup wasabi peas
3 tablespoons whole almonds
4 catfish fillets
1 teaspoon lemon zest
Heat oven to 450 degrees. 2 rimmed baking sheets lined with foil, place baby squash on one. Coat squash with cooking spray, sprinkle with 1/8 teaspoon salt. Bake on bottom rack 5 minutes.
Pulse wasabi peas and almonds in food processor to chop. Place fish on other sheet, sprinkle with 1/8 teaspoon salt. Top with pea mixture, coat with cooking spray.
Remove squash from oven, toss. Bake squash and fish 10 minutes or until fish is cooked and squash is tender. Toss squash with lemon zest.
Makes 4 servings.
Hamilton Beach Food Processor & Vegetable Chopper with Bowl Scraper, 10 Cup, Electric
6 fillets of sole
1/4 cup butter, melted
juice of 1 lemon
5 shallots, peeled and finely chopped
1/2 cup dry white wine
3/4 cup heavy cream
2 tablespoons Dijon-style mustard
1/4 teaspoon salt
1/8 teaspoon pepper
Preheat the oven to 425 degrees F.
Arrange fish in a baking dish.
Combine butter and lemon juice and pour over the fish.
Place shallots and wine in a saucepan and boil gently until wine has evaporated.
Mix together cream, mustard, salt and pepper and add to shallots. Bring to a boil and remove from heat. Cool and pour over the fish.
Bake for 10 minutes or until the fish flakes easily.
Makes 6 servings.
Pyrex Simply Store Glass Rectangular and Round Food Container Set (18-Piece, BPA-free)
2 tablespoons ancho chile powder
2 teaspoons sugar
1 teaspoon ground fennel
1 teaspoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon ground pepper
4 (7-ounce) marlin fillets
2 tablespoons olive oil
1 jar barbecue sauce
Combine the ancho chile powder, sugar, ground fennel, cumin, 1 teaspoon salt, and 1/4 teaspoon ground pepper in a small bowl.
Sprinkle 1 side of the marlin with about 1 teaspoon of the spice mixture.
Heat oil in a large saute pan and sear the fish, spice-side down, until golden brown. Turn the fish over and cook for 3 to 4 minutes. Brush with the barbecue sauce, turn over, and cook for 30 seconds. Turn over and brush with more of the sauce. Keep warm.
T-fal Specialty Nonstick Oven Safe Jumbo Cooker Saute Pan with Glass Lid Cookware, 5-Quart, Black
7.5 oz can red or pink wild Alaska salmon
3 oz fresh breadcrumbs
1 1/2 oz vegetable suet
Finely grated zest of 1 lemon
1 tablespoon freshly-chopped dill or parsley
1 small egg, beaten
A little plain flour
1 1/4 pint vegetable stock
1 small courgette, cut into fine strips
1 small carrot, cut into fine strips
Salt and freshly-ground black pepper
Freshly-chopped dill or parsley
Drain the salmon, reserving the liquid. Remove the skin and bones, if desired. Set aside
Mash the salmon and mix in the breadcrumbs, suet, lemon zest and dill or parsley. Season with a little salt and pepper. Mix in enough beaten egg to make a stiff paste. Using floured hands, form the mixture into 10 or 12 small balls
Heat the vegetable stock in a large saucepan and add the courgette and carrot strips. Pour in the reserved salmon liquid, straining it through a sieve. When the mixture is simmering, add the dumplings.
Cover and cook over a low heat for 12-15 minutes
Laddle the broth and dumplings into 2 soup plates and serve at once, sprinkled with dill or parsley
Gotham Steel 10-Piece Kitchen Set with Non-Stick Ti-Cerama Coating by Chef Daniel Green – Includes Skillets, Fry Pans, Stock Pots and Steamer Insert – Graphite
2 tablespoons olive oil, plus 2 tablespoons
2 shallots, finely diced
1 cup dry white wine
6 cups homemade clam or fish stock
1/2 cup cooked white beans
1/2 cup cooked chickpeas
1/2 pound linguica sausage, cut into 1/4-inch slices, and Sauteed
24 cultivated mussels, scrubbed and de-bearded
2 tablespoons cold butter
1 tablespoon fresh lemon juice
3 tablespoons chopped parsley, plus more, for garnish
Salt and freshly ground pepper
4 (6-ounce) cod fillets
Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add shallots and cook until soft. Add wine and cook until almost reduced. Add saffron and stock and bring to a boil. Add the beans, chickpeas, sausage, and mussels, cover the pot and cook until the mussels have opened. Add the butter, lemon juice, parsley, and season with salt and pepper, to taste.
Heat remaining olive oil in a large saute pan over medium-high heat.
Season cod on both sides with salt and pepper. Sear, skin-side down until golden brown. Turn the fish over and continue cooking until just cooked through. Place cod in shallow bowls and ladle linguica-chickpea broth, over and around. Make sure each plate has 6 mussels. Garnish with more parsley.
Stainless Steel Kitchen Utensil Set – 25 Cooking Utensils
Two 1-pound salmon fillets, skin on, any pinbones removed
1 tablespoon caraway seeds
2 teaspoons aniseed
5 juniper berries
1/2 teaspoon crushed red pepper flakes or 1 small dried hot red chile pepper, seeded and chopped
1/2 teaspoon black peppercorns
3 tablespoons salt
1 1/2 tablespoons sugar
3 tablespoons finely chopped fresh dill
2 tablespoons aquavit, brandy, eau-de-vie, or Scotch (Mock Aquavit)
Rinse the fillets in cold water and pat them dry with paper towels.
Crush the caraway seeds, aniseed, juniper berries, red pepper flakes, and black peppercorns using a mortar and pestle. Or place the spices on a cutting board or other hard surface and crush them with the underside of a heavy skillet. Combine with the salt, sugar, and dill.
Place one of the fillets skin side down in a deep dish just big enough to hold the fillets. Rub the fillet with half the spice and dill mixture. Rub the other fillet with the mixture and place it skin side up on top of the first. Pour the aquavit on top, cover the dish with plastic wrap, and place a heavy weight, such as two heavy plates or a saucepan, on top of the fish.
Refrigerate for 3 to 4 days, turning the fish every 12 hours and basting it with the brine that accumulates in the dish.
To serve, dust off some of the spices and slice the fish into thin slices with a sharp thin knife. The flesh from the tail will be leaner than the flesh from the belly. Serve with mustard sauce and dark rye bread, for open-faced sandwiches, or with mustard, pickles, and capers.
Serves 6 to 8
Bekith Brushed Stainless Steel Mortar and Pestle / Spice Grinder / Molcajete
1 medium to large side of salmon
1/2 cup lemon juice
1/2 bunch parsley
1/2 bunch cilantro
1/2 white onion
1/3 cup olive oil
1/4 cup vermouth
1 tablespoon ground fennel
1 teaspoon celery seed
1 teaspoon ground corriander
1/8 teaspoon cayenne pepper
1 teaspoon fresh black pepper
1 1/2 teaspoons kosher salt
Keep the skin on a deboned slab of salmon and place it in an oven safe dish, skin side down (Pyrex baking dishes work great).
Mix all the other ingredients in a food processor till it forms a semi-smooth paste; it will be close to the texture of pesto.
Smooth the mixture over the salmon and place in a 350 degree oven for 20-30 mins or until the fish is cooked thoroughly (depends on size and thickness).
Notes: The seasoning mixture also tastes great cooked on vegetables. When the salmon is done you will have a nice sauce in your baking pan to pour over rice, pasta, or veggies. If you have left over salmon it tastes great cold in a green salad the next day, no need for fattening dressings.
Number of servings: 4-5
Pyrex Easy Grab 8-Piece Glass Bakeware and Food Storage Set
2 tablespoons butter or margarine
1/4 cup chicken stock or bouillon
1/4 to 1/2 cup white wine
Toss flounder steaks in flour. Dip each piece in beaten egg with a pinch of salt.
Fry fish in a little oil, lightly on both sides. Drain on paper towel. Wipe excess oil from fry pan.
Put butter and chicken stock in fry pan. Return fish to pan after butter has melted. Squeeze lemon and pour wine over fish. Add salt to taste. Cook until fish flakes easily with fork.
T-fal Specialty Nonstick Omelette Pan 8-Inch 9.5-Inch and 11-Inch Dishwasher Safe PFOA Free Fry Pan / Saute Pan Cookware Set, 3-Piece, Gray
1/4 cup all-purpose (plain) flour
1/4 cup cornmeal, preferably stone-ground
3/4 teaspoon salt
4 sole fillets, each 5 ounces
3 tablespoons extra-virgin olive oil
2 tablespoons dry white wine
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons vegetable stock or broth
3/4 teaspoon chili powder
1/4 teaspoon dry mustard
1/4 teaspoon ground cumin
1 tablespoon chopped fresh cilantro (fresh coriander)
1 tablespoon grated lemon zest
In a shallow bowl, stir together the flour, cornmeal, and 1/4 teaspoon of the salt. Dredge the fillets in the flour mixture, coating completely, and shake off the excess.
In a large, nonstick frying pan, heat 1 tablespoon of the olive oil over medium-high heat. Add the fish and cook, turning once, until the fish is just opaque throughout when tested with the tip of a knife and the crust is golden brown, about 3 minutes on each side. Transfer to individual plates and keep warm.
Add the wine and deglaze the pan, stirring with a wooden spoon to scrape up any browned bits. Cook to reduce by half.
In a small bowl, combine the pan juices, lemon juice, vegetable stock, chili powder, mustard, cumin and the remaining 1/2 teaspoon salt. Whisk in the remaining 2 tablespoons olive oil to make a thick vinaigrette.
To serve, drizzle the vinaigrette over the fillets and sprinkle with the cilantro and lemon zest. Serve immediately.
Pyrex Prepware 3-Piece Glass Mixing Bowl Set