Basic Ways to Cook Most Fish Fillets
FRIED
How to:
Moisten with water. Dredge in Zatarain’s seasoned Fish-Fry Crispy Southern Style Mix. Fry in hot oil until brown and crispy.
BROILED
Ingredients
1/4 C butter melted
1 tsp salt
1 tsp onion grated
1 T paprika
2 T lemon juice
1 dash black pepper
How to:
Mix together the butter, salt, onion, paprika, lemon juice and black pepper. Pour over the fish and bake at 350 degrees until fish flakes (about 20 minutes).
BRONZED
How to:
Melt had a stick of butter in a skillet. Remove the skillet from heat. Dip fish fillets in butter, then sprinkle moderately on both sides with Paul Prudhomme’s blackened seasoning. Put skillet back on medium heat and add half a stick of butter. When this is hot, add fillets and cook at as hot a temperature as you can without your skillet smoking. Turn only once with a spatula.
BLACKENED
How to:
Melt enough butter to coat fillets you are cooking. Dip fillets in melted butter and coat both sides of fillets with Paul Prudhomme blackened seasoning (the more you use the spicier it will be). Heat a cast iron skillet outside the house until it smokes. Place fillets in skillet and cook, turning only once, until fish flakes.
Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 239-283-3247 or EasyRiderCharters.com. “Capt. Dick’s Seafood & Southern Country Cooking” (a new cookbook) can be ordered at www.Amazon.com. Go to Cookbooks then to Food and Wine category. Type in “Capt. Dick’s Seafood and Southern Country Cooking” and click. A picture of the cookbook, price and info for ordering will be displayed.