all-purpose flour seasoned with salt and pepper
for dredging the fish
1 large egg
3 tablespoons water
six 6- to 8-ounce catfish fillets
1/3 cup vegetable oil for sautéing the fish
1/4 cup minced onion
1 garlic clove, minced
3/4 stick (6 tablespoons) butter
1/2 cup pecans, toasted lightly and chopped fine
1 tablespoon lemon juice
Tabasco sauce
Have ready in separate shallow dishes the flour, and the egg beaten with
the water. Dredge each catfish fillet in the flour, shaking off the excess,
dip it in the egg mixture, letting the excess drip off, and dredge it in
the flour again, shaking off the excess. Transfer the fish as it is coated
to a wax paper-lined baking sheet. In a large skillet heat 2 tablespoons
of the oil over moderately high heat until it is hot but not smoking and
in it sauté the fish in batches, adding the remaining oil as necessary,
for 2 to 3 minutes on each side, or until it just flakes. Transfer the
fish to paper towels to drain and keep it warm, covered.
In a skillet cook the onion and the garlic in the butter over moderately
low heat, stirring, until they are softened, add the pecans, and cook the
mixture over moderately high heat, swirling the skillet, until the butter
is browned and the pecans are toasted well. Stir in the lemon juice, the
Tabasco, and salt and pepper to taste. Spoon the butter sauce over the
fish just prior to serving.
5 cups cornflakes
4 teaspoons grated lemon peel
4 tablespoons (1/2 stick) butter, melted
1 1/2 pound white fish fillets (such as orange roughy), cut crosswise into
3/4-inch-wide strips
Position rack in top third of oven and preheat to 500° F. Mix mayonnaise,
relish and 3 teaspoons lemon juice in small bowl. Season sauce to taste
with salt and pepper.
Grind cornflakes in processor until coarse crumbs form. Transfer to bowl;
mix in lemon peel. Mix butter and 3 teaspoons lemon juice in small
bowl. Season fish with salt and pepper. Brush with lemon butter, then dip
into cornflake mixture, coating completely. Arrange fish on baking sheet.
Sprinkle with any remaining cornflake mixture. Bake fish until cooked
through, about 10 minutes. Serve with tartar sauce, lemons wedges, vinegar.
Fish Tacos
filling
1 1/2 pounds white fish fillets, cooked, drained well, and flaked
1/2 cup brine-cured black olives, pitted and chopped
1 cup seeded and chopped tomatoes (about 1/2 pound)
3 scallions, sliced thin
2 fresh or pickled jalapeños, seeded and minced
(wear rubber gloves)
In a bowl toss together the fish, the olives, the tomatoes, the scallions,
the chilies, the lime juice, the vinegar, the oil, the cilantro, and salt
and black pepper to taste and chill the filling, covered, for at least 1
hour or overnight.
In a skillet heat 1/2 inch of the oil over moderately high heat until it is
hot but not smoking, in it fry the tortillas, 1 at a time, folding them
almost in half with tongs to form taco shells, for 1 minute, or until they
are crisp and golden, and transfer them as they are fried with the tongs to
paper towels to drain. Divide the filling among the tacos and top it with
the lettuce and the radishes.
Fried Fish With Herb Sauce
1/2 cup coarsely chopped fresh cilantro (coriander leaves)
1/2 cup coarsely chopped fresh parsley leaves
2 garlic cloves, minced
4 tablespoons fresh lemon juice
1 teaspoon paprika
1 teaspoon ground cumin
1/4 teaspoon cayenne
6 tablespoons vegetable oil plus additional for frying the fish
2 pounds skinless white fish filet cut into 8 equal pieces
all-purpose flour seasoned with salt and pepper for dredging the fish
In a food processor or blender purée the cilantro, the parsley, the
garlic, the lemon juice, the paprika, the cumin, the cayenne, 6 tablespoons
of the oil, and salt and pepper to taste. In a skillet heat 1 inch of the
additional oil to 375°F. on a deep-fat thermometer, dredge the fish in the
flour, shaking off the excess, and in the oil fry it, turning it once, for
1-1/2 to 2 minutes on each side, or until it is cooked through. Transfer
the fish to paper towels to drain. Drizzle the sauce over it just prior to
serving.
Sweet And Sour Halibut
1/2 cup water
2 tablespoons red-wine vinegar
2 whole scallions, sliced thin, plus the green parts of 2 scallions, sliced thin
3 teaspoons minced peeled fresh gingerroot
3 teaspoons sugar
2 tablespoons soy sauce
2 tablespoons ketchup or mild barbeque sauce
1/2 teaspoon oil
2 teaspoon cornstarch dissolved in 4 tablespoons water
2 1-inch-thick halibut steak (about 2 pounds), the skin and bone discarded
and the fish cut into 3/4-inch pieces
all-purpose flour seasoned with salt and pepper for dredging the fish
vegetable oil for frying the fish
In a saucepan simmer the water and the vinegar with the sliced whole
scallion, the gingerroot, the sugar, the soy sauce, and the ketchup,
stirring occasionally, for 5 minutes, add the sesame oil and the cornstarch
mixture, stirred, and simmer the sauce, stirring, for 2 minutes. Keep the
sauce warm, covered.
In a bag shake the halibut in the flour, transfer it to a large sieve or
colander, and shake it to remove the excess. In a large deep skillet heat
1/4 inch of the vegetable oil over moderately high heat until it is hot but
not smoking and in it fry the halibut in 3-4 batches, turning it, for 2 to 3
minutes, or until it is cooked through, transferring it as it is cooked
with a slotted spoon to paper towels to drain. Add the halibut to the
sauce, stirring to coat it well, and serve. Sprinkle with scallions.
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