Fried Fish in Pearly Meal with Remoulade Sauce
Ingredients
4 whitefish fillets (speckled trout or freshwater bass, grouper, perch, brook trout)
1 cup milk, cold
vegetable oil, for deep-frying (as needed)
1 cup yellow corn flour
1 cup yellow cornmeal
1 1/2 teaspoons salt
1/4 teaspoon black pepper
pinch cayenne
1 cup romaine lettuce,coarsely chopped
1 cup remoulade sauce (recipe below)
Directions
Remoulade Sauce
Ingredients
4-5 green onions, coarsely chopped
1/2 cup celery, coarsely chopped
2 parsley sprigs, coarsely chopped
3 tablespoons creole mustard
1 tablespoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne
1/3 cup white wine vinegar
1 1/2 tablespoons lemon juice
1 teaspoon basil, chopped
3/4 cup olive oil
1 green onion, 1/4 inch dice
2 tablespoons celery, 1/4 inch dice
1 tablespoon parsley, finely diced.
Directions
Critique
Chef:beautiful color, cooked well; sauce is good texture and flavor
Personal/Team: I thought the cornmeal was too mealy, i would have preferred a batter or just flour and breadcrumbs. Remoulade was delicious, would make that again for crab cakes possibly.
Lessons Learned:As with any frying, be sure to coat the item all the way and that the oil is hot before the item goes in. Be sure when cutting the fish, you get consistent size pieces so they cook better and bring better presentation.
4 whitefish fillets (speckled trout or freshwater bass, grouper, perch, brook trout)
1 cup milk, cold
vegetable oil, for deep-frying (as needed)
1 cup yellow corn flour
1 cup yellow cornmeal
1 1/2 teaspoons salt
1/4 teaspoon black pepper
pinch cayenne
1 cup romaine lettuce,coarsely chopped
1 cup remoulade sauce (recipe below)
Directions
- Rinse the fillets; remove any bones or skin, and dry the fillets.
- Cut the fish into strips measuring 1/2 x 1/2 x 2 inches. Lay strips in a pan and add cold milk, just enough to cover fish. Soak 30 minutes.
- Preheat the fryer to 375F.
- Combine the corn flour and cornmeal with the seasonings and mix well.
- Drain fish. Dip in seasoned flour to coat evenly.
- Fry fish until golden brown.
- Serve with romaine lettuce Remoulade Sauce.
Remoulade Sauce
Ingredients
4-5 green onions, coarsely chopped
1/2 cup celery, coarsely chopped
2 parsley sprigs, coarsely chopped
3 tablespoons creole mustard
1 tablespoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne
1/3 cup white wine vinegar
1 1/2 tablespoons lemon juice
1 teaspoon basil, chopped
3/4 cup olive oil
1 green onion, 1/4 inch dice
2 tablespoons celery, 1/4 inch dice
1 tablespoon parsley, finely diced.
Directions
- In a food processor or blender, grind the green onions, celery, and parsley to a puree.
- Combine the puree with the mustard, paprika, salt, pepper, and cayenne. Blend well.
- Add the vinegar, lemon juice, and basil. Blend well.
- Gradually add the olive oil, blending constantly to make an emulsion (mayonnaise).
- Add the diced green onion, celery, and parsley and combine well. Refrigerate for at least 1 hour to combine flavors.
Critique
Chef:beautiful color, cooked well; sauce is good texture and flavor
Personal/Team: I thought the cornmeal was too mealy, i would have preferred a batter or just flour and breadcrumbs. Remoulade was delicious, would make that again for crab cakes possibly.
Lessons Learned:As with any frying, be sure to coat the item all the way and that the oil is hot before the item goes in. Be sure when cutting the fish, you get consistent size pieces so they cook better and bring better presentation.
