CRISPY FRIED RED FISH AND SPICY REMOULADE
Warmer weather is the cue for al fresco dining, but no patio brunch or park-side picnic compares with the highly anticipated, delicious and spirited barbeques amongst the Black community. Juneteenth, or Freedom Day, marks the emancipation of slaves in the United States in 1865, and today it is a time of celebration by families and communities often in the form of a fish fry or barbeque. The color red is significant in the celebration of Juneteenth as it symbolizes the suffering, perseverance and resilience of generations of African Americans. This recipe honors this tradition and history by utilizing a meaty and flakey red fish that pairs beautifully with a spicy remoulade.
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 26
Steps:
- For the spicy remoulade: Add the mayonnaise, mustard, paprika, parsley, chives, garlic, cayenne, horseradish, Worcestershire sauce, lemon juice, sweet pickle juice, hot sauce and black pepper to taste to a medium mixing bowl. Whisk gently until the ingredients are evenly combined. Put the sauce into an airtight container and refrigerate for at least 2 hours before serving.
- For the crispy red fish: Add the salt, paprika, cayenne, white pepper, onion powder, garlic powder, thyme, oregano and flour to a medium mixing bowl and mix together. Add the egg and milk to a separate medium mixing bowl and whisk together.
- Dredge the fish in the seasoned flour, then the egg mixture, then again in the flour, shaking off any excess. Let the floured fish rest for 10 minutes.
- Heat the oil in a large cast-iron skillet over medium heat until the oil reaches 350 degrees F.
- Pan-fry the fish in the skillet for 4 to 5 minutes on each side until golden brown. Remove from the oil and season with salt. Drain excess oil from the fillets over a lined roasting rack or paper towels. Serve immediately.
CHIVE REMOULADE
The addition of salty flavors to store-bought mayonnaise, plus a hint of spice, makes this spread incredibly versatile and a perfect match for a wide variety of sandwich fillings.
Provided by Martha Stewart
Categories Seafood Recipes
Yield Makes 1 cup
Number Of Ingredients 7
Steps:
- Stir together mayonnaise, chives, mustard, capers, anchovies, paprika, and ground pepper. Refrigerate remoulade, covered, for at least 1 hour.
CRAB CAKES WITH SPICY REMOULADE
Provided by Tia Mowry
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- For the remoulade: Pulse the shallots and capers in a food processor until finely chopped. Add the mayonnaise, chives, mustard, smoked paprika, salt and pepper; pulse until well combined. Taste for salt and pepper and adjust. (The remoulade will keep, refrigerated, for 4 days. It is best made a day ahead.)
- For the crab cakes: Melt 2 tablespoons of the butter in a saute pan over medium heat. Add the onions and peppers and saute until soft, 7 to 8 minutes. Add the garlic and cook until fragrant, 30 seconds. Let cool to room temperature.
- Preheat the oven to 425 degrees F.
- In a large mixing bowl, combine the eggs, chiles, crabmeat, 1 cup of the panko, mayonnaise, chives, parsley, salt, pepper and the cooled vegetables. Gently mix until well blended. Pack the crab mixture into a 1/4 cup measuring cup, then gently tap out into your hand and form into a patty. Place the patty on a baking sheet and repeat with the rest of the crab mixture. Spread the remaining 1 cup panko on a large plate. Dredge the crab cakes in panko on all sides.
- Melt another 2 tablespoons of the butter in a large nonstick saute pan over medium-high heat. Add 2 tablespoons of the olive oil. When hot, add the crab cakes in batches, flattening them a bit with the back of a spatula. Cook until golden brown, 1 to 2 minutes per side. Between batches, add another tablespoon of butter and olive oil to the pan.
- Place the browned crab cakes on a baking sheet and transfer to the oven for 8 to 10 minutes, until sizzling and heated through.
- Serve the crab cakes with remoulade sauce on the side.
REMOULADE MADE FROM SCRATCH
Remoulade is a variant of mayonnaise and so you *can* use premade mayonnaise in this recipe (remove all of the mayonnaise ingredients). This recipe make a *LOT* of mayo, it can be kept for a while, or just cut the recipe with now ill effect. The only measurements that *must* be spot on in this recipe are the oil and eggs, everything else is a 'some'. However homemade mayonnaise is *delicious* and so much different than the weird stuff you buy in a jar. Many people think mayonnaise is unhealthy because of the eggs--to be sure to be completely safe you should use pasteurized egg/egg products. However professional kitchens have been making mayonnaise like this for *years* and the risk of an unhealthy egg is fairly low. Give her a shot, I'm sure you'll love it!
Provided by Desree42
Categories Sauces
Time 15m
Yield 1 quart
Number Of Ingredients 16
Steps:
- For the Mayonnaise: Whisk the yolks, water, and mustard together until slightly foamy.
- Add the oil gradually in a thin stream, whipping constantly, until all the oil is incorporated and the mayo is thick (this can be done in a food processor, just gently drizzle the oil in the top opening and turn the processor off as soon as all the oil is used).
- Adjust seasoning with salt, pepper, and lemon juice.
- Refrigerate immediately if not to be used.
- For the Remoulade: Combing all the remaining ingredients with the mayo (the capers, chives, chervil, tarragon, Dijon) and mix until combined.
- Adjust seasoning with salt, Worcestershire sauce, and Tabasco.
- Hold in the refrigerator until needed.
Nutrition Facts : Calories 6177.6, Fat 681.6, SaturatedFat 93.3, Cholesterol 1057.7, Sodium 1917.7, Carbohydrate 19.4, Fiber 5.3, Sugar 2.8, Protein 21.2
CLASSIC REMOULADE SAUCE
Provided by Craig Claiborne
Categories condiments
Time 10m
Yield about 1 1/2 cups
Number Of Ingredients 9
Steps:
- Combine all ingredients in a mixing bowl. Serve with shelled shrimp or other shellfish, cold meat, fish or poultry.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 13 grams, Carbohydrate 0 grams, Fat 15 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 196 milligrams, Sugar 0 grams, TransFat 0 grams
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- Preheat the oven to 400°F and line a shallow baking pan with parchment. Cut the fish fillets into 4 pieces and arrange in a single layer on the parchment-lined pan. Drizzle with lemon juice, reserving 1-1/2 tablespoons for the remoulade, and season with salt and pepper.
- Chop the cashews coarsely in a food processor or blender and transfer to a small bowl. Add the melted butter, parsley and 2 tablespoons of the chives. Combine well and place a portion on top of each piece of fish. Using your fingers or the back of a spoon, spread the nut mixture over the fish and pat down gently.
- In another bowl, whisk together the mayonnaise, reserved lemon juice, Dijon-style mustard and the remaining 2 tablespoons of chives. Transfer to a serving dish.
- Bake the fish just until it turns opaque throughout, 7 to 10 minutes. Time will depend on the thickness of your fillets (see recipe notes). Serve immediately, passing the remoulade at the table.
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