Fried Fish Sandwich

Prep Time:

10 min

Inactive Prep Time:

hr min

Cook Time:

16 min

Level:

Easy

Serves:

4 servings

Ingredients

• Grapeseed oil, for frying
• 2 1/2 pounds fresh flounder fillets
• 3 tablespoons seafood seasoning, plus more for sprinkling
• 2 cups all-purpose flour
• 2 cups panko bread crumbs
• 3 eggs beaten
• Remoulade sauce, recipe follows
• 1 large French baguette, cut into 4 servings
• 12 tomato slices
• 8 romaine leaves, chiffonade
• 1 small red onion, sliced thin

Directions

Preheat oil in saute pan.

Wash off fillets and pat dry with a towel. Lightly sprinkle with seafood seasoning on both sides.

In 3 separate bowls, place flour mixed with 3 tablespoons seafood seasoning. panko and 3 beaten eggs.

Dredge fillets into flour, egg and then panko. Add fish to oil and fry until golden brown, about 4 to 6 minutes. Remove to a paper towel lined platter.

Spread remoulade sauce on both sides of toasted bread with a rubber spatula. Layer some romaine on the bottom, then top with fish, sliced tomato, red onion and then finally, a little more romaine on top. Add top portion of bread to make a sandwich. Repeat with remaining sandwiches.

Remoulade Sauce:

• 1 teaspoon hot relish (recommended: Amish or Indian)
• 2 tablespoons capers
• 2 tablespoons Dijon mustard
• 2 teaspoons chopped fresh tarragon leaves
• 1/2 teaspoon chopped anchovies
• Freshly ground black pepper
• 2 teaspoons Worcestershire sauce
• 1/2 lemon, juiced
• 1 teaspoon hot sauce
• 1 1/2 cups mayonnaise

Place all ingredients into a blend but the mayonnaise and pulse together for a minute. Pour into bowl and add mayonnaise. Mix together. Chill in refrigerator until ready to serve.

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Deviled Crab Recipe

Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:

* 3/4 cup mayonnaise
* 2 Tablespoons minced onion
* 2 Tablespoons minced green pepper
* 2 teaspoons minced parsley
* 1-1/2 teaspoons dry mustard
* 2 teaspoons Worcestershire sauce
* Dash Tabasco
* 1/4 teaspoon cayenne
* 2 teaspoons lemon juice
* Coarse salt and freshly ground black pepper to taste
* 1 pound fresh or pasteurized crabmeat, either select or lump grades, picked over to remove all bits of shell
* 3 to 4 Tablespoons butter
* 1 cup fine fresh bread crumbs
* Parsley sprigs
* Lemon wedges

Preparation:
Put the mayonnaise3 in a bowl and whisk in the onions, green peppers, parsley, mustard4, Worcestershire sauce5, Tabasco, cayenne, lemon juice, salt, and pepper. Go very easy on the salt and pepper. Cover bowl and put aside for 15 minutes or so for the flavors to marry. Correct seasoning.

Gently fold in the crab6. Reserve, refrigerated, if you are doing this in advance.

Melt 3 tablespoons butter in a small skillet and add the bread crumbs. Cook over low heat until just golden, adding a little more butter if it seems too dry. Scrape into a bowl and cool.

Preheat oven to 425 degrees F.

Arrange natural or ceramic crab or scallop shells or ramekins on a baking sheet. Divide crab mixture among containers, mounding it a bit in the center so that it looks generous. Sprinkle the crumbs over the crab mixture. Bake on the top rack of the oven until bubbly and lightly browned, 10 to 15 minutes. Serve hot with parsley sprigs and lemon wedges.

Yield: 6 to 8 as a first course; 4 as a main course

RED BEANS AND RICE

A lot of this is going to be trial-and-error, and it's going to take a little practice before you get it right. Me, I got good at it by making it once a week for over two years, and putting out an open invitation to my friends that there'd be red beans 'n rice at Chuck's place every Sunday (well, it was tough to cook on Mondays back then).

This dish holds a very special place in my heart. While I have many favorite dishes, and have had fabulous meals the likes of which come along very rarely ... this is tops. It's delicious, it's cheap, it's simple, and it makes me feel good. It's the number one comfort food in the world for me.

You'll probably want to fiddle with it each time you make it, and arrive at the exact, instinctual combinations of seasonings that you like. Feel free to alter this recipe to your taste, but don't stray too far.

You can make this dish completely vegetarian, and it's still really good; instructions are below.

This recipe is featured on pages 116-117 of the 2001 Frommer's Guide to New Orleans, for which I also wrote a bunch of restaurant reviews. Neato!

* 1 pound red kidney beans, dry
* 1 large onion, chopped
* 1 bell pepper, chopped
* 5 ribs celery, chopped
* As much garlic as you like, minced (I like lots, 5 or 6 cloves)
* 1 large smoked ham hock, 3/4 pound of Creole-style pickle meat (pickled pork), or 3/4 lb. smoked ham, diced, for seasoning
* 1 to 1-1/2 pounds mild or hot smoked sausage or andouille, sliced on the bias
* 1/2 to 1 tsp. dried thyme leaves, crushed
* 1 or 2 bay leaves
* As many dashes Crystal hot sauce or Tabasco as you like, to taste
* A few dashes Worcestershire sauce
* Creole seasoning blend, to taste; OR,
o red pepper and black pepper to taste
* Salt to taste
* Fresh Creole hot sausage or chaurice, links or patties, grilled or pan-fried, one link or patty per person (optional)
* Pickled onions (optional)

Soak the beans overnight, if possible. The next day, drain and put fresh water in the pot. (This helps reduce the, um, flatulence factor.) Bring the beans to a rolling boil. Make sure the beans are always covered by water, or they will discolor and get hard. Boil the beans for about 45 - 60 minutes, until the beans are tender but not falling apart. Drain.

While the beans are boiling, sauté the Trinity (onions, celery, bell pepper) until the onions turn translucent. Add the garlic and saute for 2 more minutes, stirring occasionally. After the beans are boiled and drained, add the sautéed vegetables to the beans, then add the ham hock (or ham or pickle meat), smoked sausage, seasonings, and just enough water to cover.

Bring to a boil, then reduce heat to a low simmer. Cook for 2 hours at least, preferably 3, until the whole thing gets nice and creamy. Adjust seasonings as you go along. Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pot. (If the beans are old -- say, older than six months to a year -- they won't get creamy. Make sure the beans are reasonably fresh. If it's still not getting creamy, take 1 or 2 cups of beans out and mash them, then return them to the pot and stir.)

If you can ... let the beans cool, stick them in the fridge, and reheat and serve for dinner the next day. They'll taste a LOT better. When you do this, you'll need to add a little water to get them to the right consistency.

Serve generous ladles-ful over hot white long-grain rice, with good French bread and good beer. I also love to serve grilled or broiled fresh Creole hot sausage or chaurice on the side. Do not serve with a canned-beet salad, like my Mom always used to do. (Sorry, Mom ... try something interesting with fresh beets and we'll talk. :^)

I like serving a few small pickled onions with my red beans -- I chop them up and mix them in with the beans. It's great! Why does it taste so good? As my sister's friend (and dyed-in-the-wool New Orleanian) Cherie Valenti would say ... "It's da vineguh!"


YIELD: 8 servings



Vegetarian Version

Follow the same instructions as for the regular version above, except:

Omit the ham hock (or ham or pickle meat), and the smoked sausage.

Add 2 tablespoons vegetable oil along with the seasonings.

Add 1 teaspoon (or enough as you like, to taste) of liquid smoke seasoning. The vegetable oil helps replace the fat you get from the sausage, and the liquid smoke flavoring helps replace the smokiness you get from the smoked sausage and smoked ham hock. Be very careful with liquid smoke, though ... a little goes a long way and it's really easy to overdo it.

Sexy, Spicy, Hot Barbeque Shrimp

Wonderful play on a health dish! This is a great way to eat shrimp. Enjoy with an island or tropical style rice.


Gather together the following ingredients:

2 Pounds Large Shrimp in Shell

1 Cup Butter

1 Cup Olive Oil

8 Garlic Cloves Crushed

4 Whole Bay Leaves

4 Teaspoon Fine Herbs (McCormick or Spice Island)

16 oz Bottle of Hot Sauce

1 Teaspoon Worcestershire Sauce

2 Teaspoon Salt

1 Teaspoon Pepper

Juice from 2 Fresh Lemons

Melt butter in a large sauce pan. Add oil and other ingredients except of shrimp. Heat thoroughly. Remove from heat and let sit for 2 hours. (Can be made ahead and saved for a couple of days in refrigerator.) When ready to make shrimp, add shrimp to sauce and bring to a boil. Once boiling reduce heat to medium low or low and simmer for about 20 minutes. (Stir frequently).

Can be used as a marinade or to baste when cooking on the grill!

Serve in a bowl with sauce and soak-up sauce with bread.