Bless Your Spoon

By Stephanie Williams Dean

 

Reel in some “fresh” taste by trying one of these methods of preparing North Carolina’s catch of the day that’s sure to enhance the taste without overpowering the fish.  You’ll want to leave that cocktail and tartar sauce behind, and instead, compliment your fish with the subtle flavor of one of these delicious fish sauces.

SMOKED FISH

SANDWICH SPREAD

1 pound cleaned, deboned

   smoked trout or white fish

2 chopped, hard-boiled eggs

½ cup chopped parsley

4 Tbsp. chopped dill

2/3 pkg. softened cream cheese

2 Tbsp. mayonnaise

4 Tbsp. fresh lemon juice

2 tsp. hot sauce

2 tomatoes

Black pepper

In a processor, intermittently chop fish, eggs, parsley, and dill. In a mixer, mix all ingredients except tomatoes. Spread fish mixture on both sides of pumpernickel bread. Top one side with sliced tomatoes, dash of pepper and a squeeze of fresh lemon. The sandwich is delicious.

SAUTEED PECAN CRUSTED RAINBOW TROUT

3 beaten large eggs

1 cup all-purpose flour

2 cups finely chopped pecans

Salt and pepper

4 Tbsp. olive oil

2 Tbsp. salted butter

4 cleaned, whole trout

In a mixer, beat eggs. In a separate bowl, mix 1 Tbsp. of flour with chopped pecans. Score fish by making vertical cuts ½ inch deep about every inch. Season both sides and inside of fish.  Dip fish in eggs to coat.  Press each side of fish into pecans. In a heavy skillet, heat the butter and olive oil to medium.  Saute fish on each side for 8 minutes or until golden and center is opaque and flakes easily. Garnish as desired.

OVEN-FRIED FRESHWATER BASS

3 beaten large eggs

3 Tbsp. milk

3/4 cup all-purpose flour

2 cups fresh breadcrumbs

Salt and pepper

1 stick melted butter

2 Tbsp. capers

¼ cup chopped parsley

1 sliced lemon

4 cleaned, whole bass

In a mixer, mix eggs and milk. Score fish by making vertical cuts ½ inch deep about every inch. Dredge fish in flour. Dip in egg mixture to coat. Press sides of fish in breadcrumbs. Salt and pepper each side and inside of fish. Line a pan with foil. Melt one-half stick of butter in the oven. Place the fish in the butter. Melt the remaining half stick of butter, add capers, and pour over all. Bake at 450 degrees for 10 minutes until outside is lightly brown, flesh is opaque and flakes apart.  Bake longer if you prefer more golden. Garnish as desired.

SAUTEED FRESHWATER BASS

½ cup yellow cornmeal

½ cup all-purpose flour

½ Tbsp salt

½ tsp. black pepper

1/8 tsp. cayenne pepper

½ tsp garlic or celery salt

1 tsp dry mustard

½ cup buttermilk or milk

2 Tbsp. corn or canola oil

2 Tbsp salted butter

1 cleaned, whole bass

In a mixer, mix the cornmeal, flour, and spices. Score fish by making vertical cuts ½ inch deep about every inch. Dip fish in buttermilk and drain. Press sides of fish in dry mixture. In a heavy skillet, heat oil and butter. Saute fish on each side for 8 minutes until golden, flesh is opaque and flakes apart. Garnish as desired.

FRIED CATFISH

4 cleaned, whole catfish

2 cups buttermilk

2 cups yellow cornmeal

Corn oil

1 tsp paprika

Salt and pepper to taste

Score fish by making vertical cuts ½ inch deep about every inch. Dip fish in buttermilk and drain. Roll in cornmeal. Season. Heat a heavy skillet to medium with ¼ inch of oil. Place fish in hot oil. Fry each side about 10 minutes or until golden, flesh is opaque and flakes apart.

ANY FISH OVEN-FRIED

4 cleaned, whole fish

Olive oil

White wine

Sliced lemons

Sliced tomatoes

Chopped garlic

Salt and pepper

On aluminum foil, drizzle fish with oil and wine. Salt and pepper inside and sides. Sprinkle with garlic. Place lemons and tomatoes over the top and inside Wrap in aluminum foil. Bake at 375 degrees for 20 minutes. Garnish as desired.

FISH PASTE

1 stick softened butter

2 finely chopped, hard-boiled eggs

1/3 cup finely chopped parsley

2 Tbsp. finely chopped pimiento

In a mixer, mix all ingredients until it forms a paste. Spread butter paste over each piece of grilled fish.

FISH SAUCES

Orange Butter Sauce

1 ½ cup orange juice

1 cup white wine

¼ cup white wine vinegar

1 ½ Tbsp. fresh lemon juice

2/3 cup chopped shallots

2 sprigs of fresh thyme and rosemary

Bundle of parsley

¼ cup whipping cream

Salt and pepper

1 ½ sticks of salted butter

Combine all ingredients in a saucepan and boil 10 minutes until reduced to ½ cup.  Strain, pressing liquid out.  Stir in cream. Season to taste. Simmer at medium heat for 5 minutes. Stir in butter until it melts and is mixed well.

Egg Sauce

2 Tbsp. salted butter

2 Tbsp. all-purpose flour

1 cup milk or cream

1 Tbsp caper juice

Salt and pepper

2 chopped hard-boiled eggs

1 Tbsp. capers

Melt butter in a saucepan. Add flour until a paste is formed. Add caper juice. Add milk slowly, and stir constantly until smooth and thickened. Season to taste. Stir in chopped eggs and capers. Simmer at medium heat for 5 minutes.

Newburg Sauce

2 beaten egg yolks

½ stick of butter

2 Tbsp. flour

1 cup cream

Salt and cayenne pepper

¼ cup sherry

In a mixer, beat egg yolks. Melt butter in a saucepan. Add flour until a paste is formed. Add cream slowly. Cook until smooth and thickened. Add mixture to beaten eggs. Return the mix to the saucepan. Season to taste. Stir in sherry. Simmer at medium heat for 5 minutes.

Creole Sauce

4 Tbsp olive oil

2 Tbsp. chopped onion

2 Tbsp. chopped green pepper

1 clove garlic

2 Tbsp chopped olives

1 cup tomato paste

½ cup chicken broth

½ cup chopped mushrooms

Cook onion, pepper and garlic in olive oil until soft. Add other ingredients. Simmer at medium heat for 5 minutes.

TIPS: To aid in faster cooking of whole fish, score by cutting vertical,  ½ inch deep cuts about every inch down both sides. When panfrying, coat skillet with just enough oil to keep fish from sticking. Dipping fish in eggs, milk or buttermilk helps the coating stay in place. Flour, cornmeal, nuts, breadcrumbs or cornflakes make good coatings for fish. Season both sides and inside the cavity of fish generously, rubbing any combination of salts, peppers, and blackening seasonings on the fish. Fill the inside cavity with any of the following: red onion, green onion, garlic, parsley, sliced lemons or oranges, tomato slices, tarragon, fennel or dill. I like my fish whole, but cooking time will be higher (Whole trout can be found at Publix). For sauces, any combination of butter, lemon, garlic, capers, and parsley is delicious.  To serve, pour the sauce on the the plate first, and lay fish on top of the sauce.  Sprinkle with lemon juice. Garnish with lemon slices, capers, and parsley.