serves six
3 pounds croaker, cleaned
1 cup yellow cornmeal
11/2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon celery salt
1/2 teaspoon pepper
1/4 teaspoon dry mustard
1/4 teaspoon onion powder
3 teaspoons lemon juice
1 cup milk
Bacon fat for frying
Lemon wedges for garnish
Wash fish and pat dry. Combine cornmeal and seasonings. Dip fish in milk and then roll in seasoned cornmeal. Place fish in a single layer in hot bacon fat/oil in a 12 inch skillet. Fry at a moderate heat for 4 to 5 minutes or until brown. Turn carefully. Fry 4 to 5 minutes longer or until brown and flakes easily when tested with a fork. Drain on absorbent paper. Serve with lemon wedges.
bacon recipe courtesy of: Wanchese Fish Company, 2000 Northgate Commerce Parkway, Suffolk, Virginia 23435
Showing posts with label croaker. Show all posts
Showing posts with label croaker. Show all posts
Saturday, August 28, 2010
Friday, September 01, 2006
480. CROAKER ESCABECHE with BACON
Servings 4
4 whole croaker, 2 lbs each, cleaned/scaled
1 cup flour salt and pepper
½ cup corn starch
8 strips bacon, diced
1 T garlic, minced
2 T shallot, minced
1 tsp. mustard seed
½ cup onion, sliced
¼ cup cider vinegar
¼ cup apple cider
1 pound collard greens, fresh
Remove stems from collards; wash greens well and cut into a chiffonade. Wash the fish well, and make two cuts on each side. Season fish with salt and pepper. Combine flour and cornstarch, and dredge fish in the mixture, getting mixture into center of each. Cook half the bacon until crisp; remove bacon and set aside. Brown each fish in the bacon fat for about 5 minutes on each side. If fish are thick, finish cooking in oven. Wipe the skillet clean, and cook remaining bacon; set bacon aside. Add garlic and shallots to bacon fat, and cook until just done. Add mustard seeds and onion. Deglaze mixture with vinegar and cider. Add collards, and quickly stir until they wilt. Remove from heat and pour the cooking liquid over the fish. Arrange collards on plates, topping with croaker. Crumble reserved bacon and sprinkle over each serving.
courtesy of: Virginia Farm Bureau Federation, 12580 West Creek Pkwy, Richmond, Virginia 23238-1110
4 whole croaker, 2 lbs each, cleaned/scaled
1 cup flour salt and pepper
½ cup corn starch
8 strips bacon, diced
1 T garlic, minced
2 T shallot, minced
1 tsp. mustard seed
½ cup onion, sliced
¼ cup cider vinegar
¼ cup apple cider
1 pound collard greens, fresh
Remove stems from collards; wash greens well and cut into a chiffonade. Wash the fish well, and make two cuts on each side. Season fish with salt and pepper. Combine flour and cornstarch, and dredge fish in the mixture, getting mixture into center of each. Cook half the bacon until crisp; remove bacon and set aside. Brown each fish in the bacon fat for about 5 minutes on each side. If fish are thick, finish cooking in oven. Wipe the skillet clean, and cook remaining bacon; set bacon aside. Add garlic and shallots to bacon fat, and cook until just done. Add mustard seeds and onion. Deglaze mixture with vinegar and cider. Add collards, and quickly stir until they wilt. Remove from heat and pour the cooking liquid over the fish. Arrange collards on plates, topping with croaker. Crumble reserved bacon and sprinkle over each serving.
courtesy of: Virginia Farm Bureau Federation, 12580 West Creek Pkwy, Richmond, Virginia 23238-1110
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