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 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.