Spicy red snapper with mango salsa
Ingredients:
1 sleeve saltine crackers, crushed
1 c. flour
1-1/2 Tbsp. seasoned salt
2/3 c. buttermilk
2 lg. eggs
1-1/4 lb. cubed steak
Vegetable oil for frying
How to:
In a shallow dish, combine crackers, flour and seasoned salt. In a wide bowl, whisk together buttermilk and eggs. Dredge the steaks in the cracker mixture, then dip in the buttermilk mixture and dredge again in the cracker mixture. Place the steaks on a wire rack set over a jellyroll pan to set the crust for five minutes.
Pour oil to a depth of 1/2 inch in a large heavy skillet and heat to 360 degrees. Fry the steaks three to four minutes per side or until golden brown, turning only once. Remove the steaks to a clean wire rack set in a jellyroll pan. Keep the steaks warm in the oven.
Carefully drain the hot oil into a heat-proof container, leaving one to two tablespoons of oil and browned bits in the skillet for gravy.
Milk gravy
Ingredients:
4 Tbsp. flour
3 c. milk
1 tsp. black pepper
1/2 tsp. salt
How to:
Place the skillet with one to two tablespoons of oil and browned bits, reserved from frying the chicken fried steaks, over a medium-high heat. Whisk in the flour, whisking constantly for one minute. Slowly add the milk, whisking constantly and stir in pepper and salt. Continue cooking and whisking constantly for 8 to 10 minutes or until thickened.
Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 283-3247 or easyridercharters.com. 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.
Spicy red snapper with mango salsa
Ingredients:
1 lb. red snapper
1 Tbsp. lime juice
1 Tbsp. water
1 tsp.paprika
1/2 tsp. salt
1/4 tsp. ground ginger
1/4 tsp. ground allspice
1/4 tsp. ground black pepper
1 med. lime, cut into wedges
Fresh cilantro or parsley for garnish
How to:
Rinse the fish and pat dry with paper towels. Cut into four serving-size pieces. Measure the thickness of the fish. Preheat the oven to 450 degrees.
In a small bowl, combine the lime juice and water. Brush onto the fish.
In another small bowl, combine the paprika, salt, ginger, allspice and black pepper. Rub it onto the fish.
Arrange the fish in a shallow baking pan. Bake, uncovered, until the fish flakes easily when tested with a fork. Alow four to six minutes for each 1/2 inch of thickness.
To serve, brush the fish with the pan juices. SErve with the mango salsa and garnish with lime wedges and cilantro or parsley sprigs.
Serves 4
Mango salsa
Ingredients:
1 mango, peeled, seeded and chopped
1 med. red sweet pepper, seeded and finely chopped
1/4 c. thinly sliced green onions
1 jalapeno pepper, seeded and finely chopped
3 Tbsp. olive oil
1/2 tsp. finely shredded lime peel
2 Tbsp. lime juice
1 Tbsp. vinegar
1/4 tsp. salt
1/4 tsp. pepper
How to:
In a medium bowl, combine all ingredients and mix well. Makes about two cups.
Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 283-3247 or easyridercharters.com. 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.