Peggis Fried Fish Recipes

Steps:

• 1. Soak fish in salt brine in fridge for 48 hours. BE SURE FISH IS COMPLETELY COVERED BY SOLUTION & DO NOT PACK TIGHT THROUGHOUT ALL OF THIS RECIPE.
• 2. After 48 hours, drain & rinse fish thoroughly. Fish will appear somewhat slimy at this time. Don't worry, the vinegar in the next step will firm it up.
• 3. Place back in container & soak in white vinegar, in fridge for 24 hours.
• 4. DO THIS STEP ABOUT 4 HOURS BEFORE YOUR 24 HOURS ARE UP!! In the meantime, prepare the solution of vinegar & sugar by just bringing to a boil. ( May need extra solution)
• 5. Make sure your jars are fairly hot by soaking in hot water. Place spices & onions in jars. Pour hot solution in jars & cool completely.
• 6. After 24 hours, drain & rinse the fish that's in the vinegar.
• 7. Place fish in jars with solution. (DO NOT PACK TIGHT.) Be sure solution covers fish completely. Put lids on & store in fridge. Let set in fridge at least a week before serving. Serve with crackers or any other type of appetizer.

Steps:

• Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
• Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
• Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.

Steps:

• In shallow dish, mix flour and seasoned salt. In medium bowl, beat eggs and beer with whisk. Place bread crumbs in large resealable food-storage plastic bag.
• In electric skillet or deep fryer, heat about 2 inches oil to 350°F. Coat both sides of fish fillets with flour mixture, then dip in beer mixture, letting excess drip back into bowl. Place 1 or 2 pieces of fish at a time in plastic bag with bread crumbs; seal bag and shake to coat completely.
• Fry fish in batches in hot oil about 4 minutes, turning once, until golden brown. Drain on paper towels. Serve hot.

Steps:

• Prepare a charcoal grill until coals are ashed over and hot, or heat a charcoal grill to high. Or heat a broiler (see Tips).
• Cut 3 lemons into ½-inch-thick slices and discard any pits. Pat fish dry inside and out and season inside with salt. Place the lemon slices inside the fish, then place the thyme and oregano on top of the lemon. If the fish don't close around the stuffing, tie fish closed in two places with kitchen twine. Brush fish on both sides with 4 tablespoons olive oil.
• Toss scallions with a pinch of salt and remaining 2 tablespoons olive oil. Cut the 2 remaining lemons in half, removing any seeds.
• Scrub the grill grate clean, then rub with an oiled kitchen towel or wad of paper towels. If your grill can fit everything, place everything on at once. Otherwise, start with the scallions and lemons, cut sides down. Season one side of each fish with salt and place salt side down on the grates next to the scallions and lemons. Grill (covered if using a gas grill), turning once, until the lemons and scallions are softened and lightly charred, 3 to 4 minutes for the scallions and 5 minutes for the lemons. Grill the fish until the skin releases naturally from the grate, about 6 minutes, then salt the other side, cover and grill until cooked through, about 6 minutes longer. Test for doneness by slipping a paring knife into the center of the fish; it should feel hot when carefully touched to your lower lip or the inside of your wrist.
• Spread scallions on a serving platter and set lemon halves around the sides. Transfer the fish to the platter, remove the string and serve.