Text 35944, 156 rader
Skriven 2010-03-18 08:50:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av RUTH HAFFLY
Ärende: Bad Catfish
===================
-=> Ruth Haffly wrote to BURTON FORD <=-

 ML>       Title: Catfish Curry with Tomato and Cilantro
 rh-> Double NO on this one; we don't eat catfish and the cilantro is a big
 rh-> no-go here.

 BF> You won't you eat it?   May I ask why?  Bottom feeders?  [Just nosy...
 BF> no view to push]

 RH> Tried some about 25 years ago when we were stationed at Fort Hood,TX.
 RH> It had too strong of a "fishy" taste to it, just not one we liked.
 RH> (Probably spoiled on the nice flounder we've had in NC>)

Catfish is not typically strongly flavoured. It is a mild, flaky fish. they
only "fishy" taste I have ever got from catfish has been from fish that had
been too long from the water before being processed/cooked or from getting a
mouthful of fish fat from a farm-raised example. Catfish fat is a really bad
thing.

Not trying to convert you - but, just pointing out that if the opportunity
arises you may be pleasantly surprised.

Flounder is a much different kettle of fish - being a fairly bland firm fleshed
example - and tending to be lean, as well as being a "wild caught" product.
Stuffed flounder is one of my favourite seafood things.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Seafood Stuffed Flounder
 Categories: Seafood, Stuffing, Pork, Herbs, Chilies
      Yield: 4 Servings

MMMMM----------------------SEASONING MIX----------------------------
      1 ts Salt
    1/2 ts Sweet paprika
    1/2 ts Black pepper
    1/2 ts Dried thyme leaves
    1/2 ts Sweet basil
    1/2 ts Gumbo file

MMMMM---------------------MAIN INGREDIENTS--------------------------
      3 sl Bacon; diced
  1 1/2 c  Onions; chopped very fine
      1 c  Green bell pepper; chopped
    1/4 lb + 1 TB unsalted butter
    3/4 ts White pepper
    3/4 ts Ground cayenne pepper
    1/2 lb Small shrimp
  1 1/2 c  Basic seafood stock
      6 md Shucked oysters
    3/4 c  All-purpose flour
    1/2 c  Green onions; chopped fine
    1/4 c  Grated Parmesan cheese

MMMMM------------------FLOUNDER SEASONING MIX-----------------------
      2 ts Salt
      1 ts Sweet paprika
    1/2 ts White pepper
    1/2 ts Onion powder
    1/2 ts Garlic powder
    1/2 ts Dry mustard
    1/4 ts Ground cayenne pepper
    1/4 ts Dried thyme leaves
    1/4 ts Dried sweet basil leaves
      6    (1 - 1 1/4 lb ea) Flounders
  1 1/2 c  Grated cheddar cheese
           Oil for frying

  Flounder should be 1 to 1-1/4 pounds each, boned, heads
  removed and brown side split down the center. 

  Combine the first seasoning mix ingredients in a small bowl;
  mix well and set aside. 

  In a large skillet fry the bacon over high heat until crisp.
  Add onions, celery and bell peppers. Stir well and saute
  until vegetables start to get tender, about 5 minutes,
  stirring occasionally. Add 3 tablespoons of the butter and
  the white and red peppers; stir until butter is melted. Stir
  in the shrimp and the first seasoning mix. Continue cooking
  for about 3 to 5 minutes, stirring occasionally and scraping
  pan bottom well. Stir in the stock and the oysters; cook and
  stir about 6 to 8 minutes. Remove from heat. 

  Use a slotted spoon to spoon the seafood vegetable mixture
  into a food processor or blender, leaving the liquid in the
  skillet; process mixture until smooth, about 15 to 30
  seconds. 

  Return mixture to skillet, stirring to blend with liquid;
  turn heat to high, and cook until mixture starts sticking
  excessively, about 5 minutes, stirring occasionally and
  scraping pan bottom well. Remove from heat. 

  Meanwhile, in a 1-quart saucepan melt the remaining 6
  tablespoons butter over high heat; when almost melted,
  remove from heat, then add 1/4 cup of the flour and stir
  until mixture is smooth. Return to high heat for 1 minute,
  stirring constantly. Turn heat to high under the stuffing
  mixture; gradually add the butter-flour mixture, stirring
  constantly until well blended. If mixture starts "weeping"
  oil at this point, stir in about 2 tablespoons more stock or
  water.) Continue cooking until very thick, about 1 to 2
  minutes, stirring constantly. Add the green onions and cook
  1 minute more, stirring constantly. 

  Remove from heat and stir in the Parmesan. Cool slightly,
  then refrigerate until chilled, about 30 minutes. 

  In a small bowl thoroughly combine the flounder seasoning
  mix ingredients. 

  Open the flounders for stuffing. Sprinkle 1/4 teaspoon of
  the seasoning mix on the inside of each flounder. Mound 1/4
  cup of the cheddar cheese in the center of each, then spoon
  a scant 1/2 cup chilled stuffing on top of the cheese. Close
  the fish so the stuffing doesn't show. Cover and refrigerate
  for 1 to 2 hours. 

  Sprinkle 1/4 teaspoon of the seasoning mix on each side of
  each chilled flounder, patting it in with your hands. In a
  pan (cake and pie pans work well) combine the remaining
  seasoning mix with the remaining 1/2 cup flour. In a large,
  heavy skillet heat 1/4 inch oil over high heat to about
  350øF. Meanwhile, place each flounder (split side up) in the
  seasoned flour to coat only the bottom surface. 

  Carefully slide each flounder into the hot oil and fry the
  bottom until it's crispy, crunchy and brown-brown!-- about 3
  to 4 minutes. Without draining, place the flounder, still
  split side up, on an ungreased cookie sheet. 

  Bake at 550øF until the fish are cooked and well browned on
  top, about 10 minutes (after about 4 minutes, drape a piece
  of aluminum foil over the tails so they won't burn). Serve
  immediately as is, or topped with Hollandaise Sauce, Shrimp
  and Crab Buttercream Sauce, or Bearnaise Sauce

  From Paul Prudhomme's Louisiana Kitchen

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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