Crispy Fried Red Fish And Spicy Remoulade Recipes

Steps:

• In a medium Dutch oven add enough canola oil that fish is submerged by 1-inch of oil, and heat oil to 350 degrees F.
• Cut 3 slices into the flesh of the fish, approximately 2-inches apart, or equal spacing between head and tail.
• Hold fish by the tail and open cuts fully and season with the salt, pepper, paprika, and cumin. Repeat with the other side of the fish.
• Mix flours and cornstarch, liberally dredge fish, except tail. Using tongs, place fish, head first into oil, insuring that fish stays upright.
• Cook for 10 minutes or until fish is done.

Steps:

• Preheat an outdoor grill to medium heat. (The artichokes can also be done in a grill pan.)
• Using a heavy-duty pair of kitchen shears, cut the pointy tips off the leaves of the artichokes. Put the artichokes in a large pot and add cold water to cover. Add the white wine, lemons, garlic, thyme and 3 tablespoons salt. Bring to a boil, then simmer about 30 minutes or until a paring knife easily pierces the heart. Remove from heat and allow to cool in the cooking liquid.
• Meanwhile, make the remoulade sauce. In a food processor or by hand with a whisk, mix together the yolks and mustard. Add the oil in a slow, steady stream until the mixture is smooth and emulsified. Season with salt and pepper. Add the chopped herbs and, if desired, Pernod to taste.
• Peel off the outer leaves and halve the artichokes. Using a spoon, scrape the choke from the center of the heart.
• Grill the artichokes, turning once, until heated through and lightly charred on the outside, about 4 minutes. The artichokes can also be served chilled, without grilling. Serve with the remoulade.

Steps:

• Preheat deep fryer with peanut oil to 375 degrees F.
• Whisk together buttermilk, egg, and mustard in a casserole dish. In another casserole dish, whisk together flour, cornmeal, paprika, 2 teaspoons salt, cayenne, and garlic powder.
• Dredge shrimp in the dry mixture then into the wet then back into the dry. Add shrimp in batches to the deep fryer and fry until golden, about 2 minutes per batch. Serve with spicy remoulade sauce.
• Add the shallot, parsley, cayenne pepper, mayonnaise, mustard, hot sauce, and lemon juice to a bowl. Stir to combine. Chill until ready to serve.

Steps:

• Make fish:
• Preheat oven to 500°F with rack in middle.
• Brush a baking pan with 2 tablespoons oil.
• Combine bread crumbs, cornmeal, and 1 teaspoon salt in a large sealable plastic bag and shake to mix.
• Season fish with salt and pepper on both sides. Working with 1 piece at a time, dip fish in eggs, letting excess drip off, then put in bag and shake to coat well with crumbs.
• Transfer fish to baking pan and bake until undersides are golden, about 6 minutes. Drizzle fish with remaining 2 tablespoons oil, then carefully turn over and cook until golden and just cooked thourough, about 6 minutes more.
• Make rémoulade while fish bakes:
• Whisk together all rémoulade ingredients and salt to taste. Serve fish with sauce on the side.