fish

delicious catfish parmesan.

March 28, 2020 by Becky Spoon

This catfish parmesan is so good! We love catfish! Our go to normally is grilled or fried with Zatarain’s fish fry. For a little variety I baked it with this parmesan/breadcrumb coating and it was delicious. Another plus with this recipe is that catfish was readily available in the fresh fish market and in the frozen section of the grocery store.

I serve this dish with my homemade tarter sauce and lemon wedges. Here’s the link for the simple tarter sauce that is so good and you can serve with any fish dish you make. It is great along side some fried shrimp, oysters, and a must for that seafood platter! Here’s the link for the recipe for the tarter sauce: https://the2spoons.com/so-good-simple-tarter-sauce/

I used Progresso Plain bread crumbs, but you could use the Italian Bread Crumbs too. Here’s a link for the Progresso Italian Bread Crumbs: https://amzn.to/2QQt2n9

Panko is another great choice. I didn’t use Panko bread crumbs, but I will try them next time because I think they will produce a crispier finished product. You are baking these catfish fillets so they don’t have the crisp that you have when you fry fish. I stick them under the broiler the last minute to crisp up a little. I say use any parmesan cheese you have on hand.

delicious catfish parmesan.

As I said before we love catfish and sometime I fry it using Zatarain’s fish fry. Here’s my recipe that’s on the blog for the fried fish which is so delicious! https://the2spoons.com/the-best-southern-fried-catfish/.

Ok! Here’s the recipe for the star dish! Enjoy and make soon!

Catfish Parmesan

Print Recipe

Servings: 6 servings

Course: dinner, Lunch, Main Course

Cuisine: American

Ingredients Method

Ingredients

1 cup dry bread crumbs or Panko bread crumbs
3 tbsp grated parmesan cheese
2 tbsp chopped fresh parsley (use dried if you don't have fresh)
1/2 tsp salt
1/4 tsp paprika
1/8 tsp each pepper, dried oregano and basil
6 fresh or frozen catfish fillets
1/2 cup (1 stick) butter, melted
tarter sauce and lemon wedges for serving

Method

In a shallow bowl, combine the bread crumbs, Parmesan cheese, parsley and seasonings. Dip catfish in butter, then in crumb mixture. Arrange on a sheet pan.
Bake, uncovered, at 375° until fish just begins to flake easily with a fork, 20-25 minutes. In the last minute or so, turn your broiler on and while watching closely, crisp up or add a little more browning to the fish. I think this helps to solve the lack of crispiness you have because you are not frying the fish in hot oil.
If desired, serve with tartar sauce and lemon wedges.

better than ever salmon croquettes

March 20, 2020 by Becky Spoon

Jump to Recipe

Still cooking from the pantry! These salmon croquettes are easy, oh so delicious, and I used canned salmon from the pantry! You know most of us have canned salmon in the pantry “just in case”. Also, as I’ve said in earlier post regarding our current situation with lack of choices at the grocery store, canned meats like salmon and tuna were readily available. And folks, I’m telling you that produce is abundant! The fresh produce also helps us fight this virus with the loaded vitamins we get!

This is a link for the salmon I used which was a can of wild Alaska salmon. https://amzn.to/3bckaQu

You don’t have to use wild Alaska salmon, there are other great choices in the grocery store or if you’re shopping online these days.

better than ever salmon croquettes

Mom made great salmon croquettes growing up! I kicked up the recipe we grew up with by adding fresh herbs, Panko breadcrumbs and I’ve added a little Dijon and mayonnaise to the ingredients!! They really are delicious! Sides that would be good are potatoes, mashed or pan fried, Mac n cheese would be great, and a simple salad or any green vegetable would work. Sautéed spinach would be great.
I served these with just a simple tarter sauce. Here’s my tarter sauce recipe which we love!!
http://www.the2spoons.com/so-good-simple-tarter-sauce/.

Want another recipe from cooking things we readily have? Here’s my chicken spaghetti! It was great!
https://the2spoons.com/easy-cheesy-chicken-spaghetti/

Here’s the recipe for the salmon croquettes! Enjoy!

Salmon Croquettes

Print Recipe

Servings: 4 Servings

Course: dinner, Lunch, Main Course

Cuisine: American

Ingredients Method

Ingredients

1 14.5 oz Can salmon
1 Cup Panko breadcrumbs divided (if you don’t have Panko, crush crackers)
1 Tbsp Fresh parsley (dried if you don’t have fresh)
2 Green onions, tops and bottom, diced
1/2 Tsp Garlic, minced
1 Tsp Mayonnaise
1/2 Tsp Dijon mustard (you could use regular mustard if you don’t have Dijon)
1/2 Tsp Old Bay
Zest of one lemon
1/4 Tsp Salt
1/4 Tsp Black pepper
1 Egg yolk
1/2 Cup Panko for dredging
6 Tbsp Olive oil

Method

In a large mixing bowl stir together 1/2 cup panko bread crumbs, parsley, green onions, garlic, mayonnaise, lemon zest, dijon mustard, old bay seasoning, egg yolk, 1/4 tsp salt (or to taste) and 1/4 tsp pepper.
Add salmon then toss well to evenly coat with mixture. Scoop mixture 1/3 cup at a time creating 4 equal portions.
Pour remaining 1/2 cup panko into a shallow dish. Press and shape portions into 3-inch patties.
Pour the oil into a large non-stick skillet. Add four salmon patties (if needed carefully tilt pan for oil to run under salmon if it isn’t already). Let fry until golden brown on bottom, about 2 minutes. Carefully flip and continue to cook until second side is golden brown and patties are just cooked through, about 2 minutes longer.
Let drain on paper towel. Serve warm with lemon wedges for spritzing over and tarter sauce if you’d like.

Easy Lemony Baked Steelhead Trout

January 13, 2020 by Becky Spoon

Jump to Recipe

This baked Steelhead Trout takes minutes to bake! Loaded with garlic and lemon, this dish was absolutely delicious. I purchased this trout fresh, immediately froze it, then allowed it to thaw in my refrigerator overnight. The trout was still as fresh as it had been the day I bought it!

Steelhead and Rainbow Trout are the same species of fish. The difference between the two are that the rainbow trout remain in fresh water, while the steelhead are anadromous – living in both fresh water and the ocean for parts of their lives.

Steelhead trout is a member of the salmon family that is commonly fished for sport in the United States. It is related to (and similar in many ways to) the rainbow trout, but steelhead trout are slightly larger, are less colorful.

Steelhead trout taste much like salmon. It is a little stronger in flavor, but you can easily substitute salmon in this recipe. It is a beautiful fish that makes a wonderful presentation.

I actually had this for breakfast. It was wonderful with some hashbrowns, fried eggs and toast.

This would be wonderful with just some buttered red potatoes, a nice salad or a vegetable like asparagus or sautéed spinach. Here is an asparagus recipe on the blog that would be delicious with this: https://the2spoons.com/sesame-roasted-asparagus-with-whipped-boursin/.

Easy Lemony Baked Steelhead Trout

When I bought this it was whole. Before cooking I removed the head and cut the fish down the middle. There is a line of bones that I removed, but all of this was easily done.

Melted butter with garlic and lemon juice, along with slices of lemon makes for such a delicious meal. I cooked I in a 400 degree oven for about 20 minutes, checking after about 10. You want to cook it until the fish is a little flaky, but you sure don’t want to overcook it.

Easy Baked Steelhead Trout

Print Recipe

Ingredients Method

Ingredients

1 Whole steelhead trout cut down the middle and bones removed (about 3-5 bounds)
1/2-1 stick butter depending on the size of your trout
1-2 tsp minced garlic
zest of one lemon
juice of one lemon
1 lemon sliced
salt and pepper

Method

Preheat the oven to 400 degrees. Prepare the fish by removing the head and slicing through but leaving it whole, so you can lay flat. Thoroughly wash the fish. Dry the fish and lay flat so you can remove the bones. There is a strip of bones I just easily removed with a sharp knife pulling them out, you can feel them and it's not hard to do. You may be able to buy your fish already prepped, but mine was whole, but still very easy.
Line a sheet pan or baking dish with foil. Place your fish in the dish. Melt your butter, then add the minced garlic, lemon zest and lemon juice. Brush on both sides of your fish, pouring the remainder on and around the fish. Sprinkle all over with salt and pepper. Lay the lemons on top of your fish on both sides.
Bake for about 10 minutes, then check for doneness. You want the fish to be a little firm but flaky. If not done, place back into the oven and cook an additional 10 minutes or until flaky. you could even cook under the broiler, watching closely so that it doesn't burn.
Use any leftover to make croquettes. Use just like flaked salmon. Enjoy

love these baja fish tacos.

June 26, 2019 by Becky Spoon

Jump to Recipe

I love these Baja Fish Tacos! They take me back to my favorite resort in Cabo San Lucas! I mean you are having pool time, the staff is passing around menus for you to have a delicious lunch at the pool and what do I always order? Fish Tacos! Can you imagine how delicious and fresh those fish tacos are in Cabo on the Baja Peninsula where the Sea of Cortez meets the mighty Pacific Ocean! Fresh!

Well, I’m not there to get the fresh fish in Cabo, but I did find a beautiful fresh red fish that I used for these tacos.

The red fish made wonderful tacos; however, you can use cod , snapper, mahi mahi, grouper, flounder or halibut. All of these make delicious beer battered pieces to use in your tacos.

love these baja fish tacos.

I topped these with a Chipotle Crema that is so delicious! I keep Chipotles in Adobo in my pantry. Most recipes only call for one or two with some of the adobo sauce so what’s left from the can I always put in a zip lock bag and label it so I have them for the next time I need them. I love Chipotle which is a smoked jalapeno. Here’s a link for Chipotle if you aren’t familiar with them. https://amzn.to/34kb6J0

I also topped these with finely chopped onion, purple or white are best, finely chopped cabbage and cilantro.

Taco Tuesday will never be the same when you add these Baja Fish Tacos to the menu!

love these baja fish tacos.

I use a beer batter that I season with salt, pepper and chile powder. I used New Mexico chile powder because we love it. Beer makes a better batter than water because it adds a carbon dioxide, foaming agents and alcohol to make a light and crisp crust. I used a lime flavored beer but use what you like. I don’t like a dark, heavy beer for these tacos.

Frying the fish doesn’t require a lot of oil. Because of that you only want to fry a couple of pieces at a time. It’s also key to get your oil up to 350 – 360 degrees. I suggest a kitchen thermometer if you don’t have one. You can get a pretty inexpensive one. https://amzn.to/2YmuMIi I like a thermometer like this.

Need another taco recipe? Thy these https://the2spoons.com/crazy-good-carne-asada-tacos/.

Here’s the recipe for the Baja Fish Tacos! Enjoy!

Baja Fish Tacos

Print Recipe

Servings: 4 servings

Course: dinner, Lunch, Main Course

Cuisine: Mexican

Ingredients Method

Ingredients

For the Fish

1 lb fish like red fish, snapper, mahi mahi, cod, halibut
1 cup all purpose flour
1 cup beer
1 tsp baking powder
1 tsp salt
freshly cracked black pepper
1 tsp chili powder
corn or flour tortillas
3-4 cups canola or vegetable oil for frying

For the Chipotle Crema

1 cup mayonnaise
2 chipotles in adobo ( just use one if you want less heat but they add so much flavor)
1 tbsp adobo sauce
2 garlic cloves
pinch of salt
squeeze of lime

Topping

finely chopped red or white onions
finely chopped cabbage
chopped cilantro
limes for serving

Method

For the Chipotle Crema

Add the following ingredients to a blender or food processor and combine well: 1 cup mayonnaise, 2 chipotles in adobo, 2 garlic cloves, pinch of salt, and a squeeze of lime. You might need to add a splash of water to get it to combine. If you want more heat you can add more chipotles or some of the adobo sauce. Keep in mind that you can substitute some of the mayonnaise for plain Greek yogurt.

For the Fish

Pat dry and season the fish on both sides with salt. Cut into strips that are approximately 1" x 3". To make the beer batter, add the following ingredients to a mixing bowl: 1 cup flour, 1 teaspoon baking powder, 1 teaspoon salt, freshly cracked black pepper, and 1 teaspoon chili powder (optional). Combine well and then add 1 cup of beer. Whisk together until you have batter that is the consistency of thick paint, adding more beer if necessary (I added an additional 1/4 cup of beer to this batch.) Preheat 3-4 cups of oil in a saucepan until it reaches 350-360F (I used canola oil). One at a time, dip the fish sticks into the batter and drop them gently into the oil. Let them cook for 3-4 minutes or until the exterior is turning a darker brown. I used a narrow pan and only cooked 3-4 pieces at a time so that the oil temp remained as close to 360F as possible. Carefully remove the fish sticks from the oil and drain them in some paper towels, continuing until all the fish sticks are cooked. If making a big batch, place the fish sticks on a wire rack after draining , this will help prevent them from getting soggy. You can optionally keep them in a 250-300F oven until you need them.
Warm up the tortillas on a hot griddle, my preferred way, or nuke them in the microwave for 30-60 seconds. Each tortilla gets fried fish, Chipotle Crema, the toppings and serve with limes.