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Fried fish with barbecue sauce

July 26, 2011
By Capt. DICK MAY, Catch 'em and Cook 'em


2 lbs redfish or farm raised catfish, cut into serving sized pieces

Salt and pepper to taste

1/2 cup cornstarch

4 tbsp. Canola oil

3 ribs celery - sliced

2 cups sliced mushrooms

1/2 tsp. tarragon

Barbecue sauce

How to:

Sprinkle fish with salt and pepper and roll fish in cornstarch, shaking gently to remove excess. In a heavy skillet over medium-high heat, fry fish quickly in oil, turning once. Transfer fish to a heated plater and reheat oil. Add celery and mushrooms sprinkled with tarragon and saute until vegetables are tender. Arrange vegetables on platter around fish and serve with barbecue sauce.

Serves 4.

Barbecue Sauce


1 cup catsup

1/4 cup water

1/4 cup butter

3 tbsp. vinegar

3 tbsp. orange juice

3 tbsp. lemon juice

3 tbsp. sugar

1 tsp. worcestershire sauce

1 medium onion - chopped

1/4 tsp. tabasco sauce

Salt, pepper and garlic salt to taste.

How to:

In a small saucepan over medium-low heat, combine all ingredients and simmer for 10 minutes.

Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 283-3247 or Capt. Dick’s Florida Gulf Coast Seafood and Much More (cookbook) $11.50 plus $2.50 postage can be ordered by calling the number above or by mailing to 7989 Judge Bean Road, Bokeelia, FL 33922. Make checks payable to Dick May.


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