John’s Note: Salty water, sizzling sun, sand between your toes and tasty seafood … some of the pleasures of beaches we dream about after we leave. Whether you eat seafood at the beach, bring your bounty home to freeze and enjoy later or buy it at your local store, seafood doesn’t have to taste the same. Put spice in your life by varying your menu and adding some fire to fish, crabs and shrimp. Your seafood will sizzle with zesty flavor with these recipes.
Rumor has it that once when Chef Paul Prudhomme left his iron skillet on the stove and it became almost red-hot, he pitched a fillet of spicy fish into the skillet and nearly burned his kitchen down. When the smoke cleared, he found he inadvertently had created a tasty treat – delicious redfish seared on the inside and blackened on the outside. Create your own Louisiana cuisine with this dish.
6 fish fillets (8- or 9-ounces each) of redfish, speckled trout or amberjack
1-1/2-tablespoons onion powder
1-1/2-tablespoons garlic powder
2-1/2-tablespoons cayenne pepper
1 tablespoon white pepper
1 tablespoon black pepper
Heat a large iron skillet (no substitute) over very-high heat for 10 minutes. Meanwhile, melt butter in a separate skillet. Combine seasonings, and mix well. Pat fish fillets dry. Coat both sides of fillets with melted butter. Liberally sprinkle both sides with seasoning mix. Place coated fillets in heated black iron skillet, and cook uncovered for about 2 minutes on each side. This dish feeds three to six adults, depending on how heartily they eat.
HEAT INDEX: Hot, but you can make it very hot by adding more cayenne pepper.
Although most people serve Neptune’s Delight as a main course, if I’ve caught numbers of fish, I’ll fillet them and cut them into bite-size pieces. Then I’ll eat them like popcorn, while I watch a brilliant sunset from the beach house deck.
1 pound white fish fillets – saltwater or freshwater
3 teaspoons sesame seeds
1 teaspoon cayenne pepper
Heat the oil in a skillet to about 350 or 375 degrees. Mix water, salt, cornmeal, egg, sesame seeds and flour. Dip the fish fillets into the mixture, and drop several pieces of the fish into the oil at a time. Allow the fish to brown, turning once and then draining on paper towels. Serve with
1 cup mayonnaise, preferably Hellmann’s
1/2-cup prepared mustard
1/2- to 1-teaspoon cayenne pepper
Mix the ingredients together in a small bowl with a fork until well blended. This recipe makes enough sauce for dipping approximately 3 pounds of fried fish fillets and serves four adults as a main dish or a dozen adults as an appetizer. This recipe doubles, triples and quadruples well without any let-up of flavor.
HEAT INDEX: Medium Warm. But, you can make it hotter by adding more cayenne pepper to either the sauce or the fish batter.
To get John E. Phillips’ Kindle eBooks, “The Best Wild Game & Seafood Cookbook Ever: 350 Southern Recipes for Deer, Turkey, Fish, Seafood Small Game and Birds,” “Alabama’s Offshore Saltwater Fishing: A Year-Round Guide for Catching Over 15 Species of Fish,” and “Fishing Mississippi’s Gulf Coast and Visitor’s Guide,” click here.
About the Author
John Phillips, winner of the 2012 Homer Circle Fishing Award for outstanding fishing writer by the American Sportfishing Association (AMA) and the Professional Outdoor Media Association (POMA), the 2008 Crossbow Communicator of the year and the 2007 Legendary Communicator chosen for induction into the National Fresh Water Hall of Fame, is a freelance writer (over 6,000 magazine articles for about 100 magazines and several thousand newspaper columns published), magazine editor, photographer for print media as well as industry catalogues (over 25,000 photos published), lecturer, outdoor consultant, marketing consultant, book author and daily internet content provider with an overview of the outdoors.