11/30/2022 0 Comments Fried bluefishWith a somewhat difficult fish, frying it up is definitely the way to go. The grits did, however, add a good crunch to the fried fish. The grits were an OK substitution for the corn meal, but I think cornmeal would be a softer touch. I will warn you though, it is a fishy fish, and therefore not Nick's favorite - he used a lot of sauce. I served the fish with some honey mustard and BBQ sauce, depending what we were in the mood for. While I had been cooking, Nick whipped up some of Megan's Cucumber Salad with Feta and Toasted Bread Crumbs for a side and dinner was ready. The Food and Drug Administration recommends cooking most fish to an internal temperature of 145 degrees Fahrenheit. Cook the tuna steak until a nice crust forms, about three to four minutes per side for medium-rare. When the oil begins to shimmer, place the tuna steak in the skillet. FRIED BLUEFISH SKINPlace the bluefish skin side down in the dish. Drizzle oil in heavy-bottomed skillet over medium-high heat. I added about four pieces at a time to prevent overcrowding the pan and let them cook for about 3-4 minutes on each side enough to give the pieces a nice golden brown color. Lightly oil a baking dish large enough to hold the fish in a single layer. A pile of sidewinder fries covered with a house-made cheese sauce and topped with Cajun sausage, crawfish tails, and green onions. I tested the temperature by sprinkling some flour into the flour, and when it sizzled I knew it was ready for the fish. Then it was time to double dip the fish - first in the milk, then in the grits, then back into the milk and then one last grit coating.ĭuring the dredging, I had poured enough vegetable oil in a cast iron skillet so that it was about a quarter to half inch deep and turned the burner up high - I wanted the oil to get REALLY hot. I really did not measure these, but I knew the blue fish was strong, so I was a bit heavy handed (especially with the salt) and it all worked out - so, don't be afraid to add a couple of extra shakes! I then seasoned the milk-coated fish with all of the spices. The first step is to coat the fish pieces in the flour, followed by the milk. Shallow bowls are preferred, but these were what I grabbed first. I prepared bowls of milk, grits and flour. I then cut the fish into manageable pieces and attempted to keep them about the same size, roughly that of a large chicken finger. I first had to finish prepping the fish by ensuring all the bones were removed and then cutting out the deep bluefish vein.
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