Foodie Blogroll

Saturday, October 13, 2012

Sutchi Fillet with Cornmeal Crust

I am lucky that my daughter has always liked fish. I remember when I was a kid you couldn't get me to eat any fish besides fish sticks and those weren't even a favorite of mine I just ate them. My mom never prepared anything special if you didn't like the meal, we just ate what she served us. Well...I should say the only thing she would make separate was when we had hot dogs dinner, and she would make a hamburger for me...since I hated hot dogs.

Anyway I started my daughter on salmon with Goya's mojo corilla marinade, and she loved it and would request salmon with steamed rice and broccoli. A mother's dream. Then we tried catfish, rainbow trout, haddock, halibut and more. So now when we find a new fish to try she is gun-ho all on board to try it!!!

We ran across this sutchi fish that is similar to catfish and will hold up well to pan frying, we thought we'd try it.
prepare the egg mixture...whisk together 1 egg and a little milk or cream with a fork...if you don't want to use eggs you can soak the fish in buttermilk instead. Pour the egg wash and cornmeal mixture (recipe below) in shallow bowls...or pie dishes.
prepare the fish by rinsing and patting them dry...
...then dust the fillets in flour that is seasoned with salt and pepper, I use a plastic bag and shake the fish with flour until well coated. The flour helps the egg wash and cornmeal stick. Then dip the fillet in the egg wash and then in the cornmeal.

Cornmeal crust:
  •  3/4 cup cornmeal
  • 1/4 cup bread crumbs (optional)
  • 2 tablespoons rice flour
  • 1 tablespoon sugar (or less)
  • 1 tablespoon Old Bay (or other seafood seasoning that you like)
  • if you don't have Old Bay try this:
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon celery seed
  • 1 teaspoon tarragon (I just like dried tarragon with fish)
  •   
Heat up a skillet or griddle with a little oil, I use rice bran oil it can take high heat well without smoking. You want the pan to be hot.
Cook the fish 3-5 minutes per side until done. They should be a golden brown with a crisp crust.
Nice and moist fish inside. The sugar is my secret in the crust...it makes it taste like lake perch or walleye that is naturally a little sweet....well I can imagine can't I?
You can use many fish like to cook like this, but it can't be too delicate or it will fall apart.

Now a few pictures of Mika and how fast she is growing...
I was on the bed reading and Mika jumped up to join me She is so funny they way she will snuggle into all the pillows on the bed, she did this all on her own so I had to snap a pic. But when it's bedtime she doesn't sleep on the bed she likes it on the terrazzo floor in the hallway.
She went on her first boat ride and she really enjoyed it, once she got used to it.
After a long day in the sun, sand and water she found a place to take her nap...
so sweet all snuggled in

 She didn't let anything stand in her way of getting in her afternoon nap, not even the driver, good thing he doesn't have to sit down to drive the boat.
now on the other side, so many comfy places to nap! She is still a puppy after all!
Here I caught her going after a lizard, she looks so innocent.
Her brother came over for a weekend visit, they didn't spend much time apart. Our good friends adopted her brother Levi, so they get to see each other often.
I don't know why Levi won't smile for the camera!! Too funny! Mika looks happy!