Tune-A-Fish
BOTM LOSER Proudly Deplorable
XS750AU said:Tuna - any chance of getting your "Blackened Snapper & Corn balls" recipe? We got 15 meals out of this one and it is looking like a great season. Would love to give some Cajun a go.
Cheers
Tim
Cajun Black Dust: Make extra and save for up to 6 months in a saved spice jar.
1 teaspoon Paprika
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
1 teaspoon Cayenne Pepper
1 teaspoon Ground Black Pepper
1 teaspoon Dried Oregano/I sometimes replace with cilantro, the ladies love it
1 tablespoon Sea Salt
I don't dust the fish with season, but you can do it how you like. I like to squirt a teaspoon or so of peanut oil (vegie if allergic) in an iron skillet then add a chunk of butter (real not yellow plastic goo) over medium heat and add the spices to toast in the juice until it gets your drool going from the smell, then let cool in a glass bowl.
Make up the corn balls while the season batch is cooling.
1/2 white cornbread 1/2 yellow (one is sweet and one is neutral) best to use corn from the cob but thawed frozen is good also. Now in that same pan uncleaned add the corn, should be enough of the season to lightly flavor the corn, remove and let cool while mixing the dough.
The dough is however much you want to make. Add the dry into a glass bowl, add corn (this is tricky too much corn and they may break) like 1/4 cup corn to a cup of dough add 1/3 the amount of water or chicken stock the batch calls for on the package add one egg or two if for more than a dozen. In the end the mix should hold a shape but not too dry.
I don't like to waste oil or have too much to get rid of so I use a medium sauce pan and deep fry them 4 at a time, you need to have the oil as close to 350deg as you can too hot and the middle is raw to coold and you have grease balls... deep fry until dark almost chocolate dark but not burnt... = Yum.
Prep the fish by patting dry with paper towels and on the skin side score the fish gently one way 3/4in apart and 1/8in deep don't cut deep at all.
Use a soup spoon and your fingers to spread the season on the fish, not too much or it will be salty. That pan should be both seasoned and just wiped clean for the fish, add a small squirt of oil, add a pat of butter (remember the fish has all this on it already we just don't want things to stick) bring the heat on and as soon as it starts to flash the butter add the fish skin (removed) side down and turn down a bit... very important not to turn too soon 4-5 minutes then flip and cook for 2 minutes 3 if you like it really well.
If you serve rice with the dish, you can now use the drippings to make a sauce to die for... heat the dirty pan add a little butter then in a measuring cup add 1-1/2 cups milk add 1tbs of flour and 1/2 tsp of the dry season stir vigorously and pour into the pan, stir with a whisk until the pan has given back all those seasons and fishy juices, pour into a bowl use a rubber spatula to get it all.
Rice 2-1 water rice, add 1 tsp oil to pot, pinch of salt add water and boil, add rice and cook for 18 minutes on lowest setting, turn off and don't open until ready to plate... ladle a small pond of sauce (taste first) onto the plate, open rice and fluff with a fork, using a small glass bowl just lightly rub a littl butter in the bowl with paper towel and fill with rice packing lightly, turn over onto the sauce and the butter will release a perfect pile of yummy every time add a blackened filet, drizzle a tiny bit of sauce on the edge of the fish, drop a few balls on the plate and you my friend have made someone very happy.
Enjoy ;D