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Slow Simmered Spicy Fillets
Ingredients:
Serves Four to Six
2-3 pounds Smallmouth Bass fillets, or desired fish fillets
1-_ cups cooking sherry
1 cup milk
1 cup olive oil
_ cup soy sauce
_ cup honey
5-6 red hot chilly peppers, dried or fresh, diced
3 tomatoes, cubed
1 onion, cubed
1 clove garlic, diced
2 eggs
2 cups breadcrumbs, for coating
Method:
1. Place 2 eggs along with 1 cup of milk in bowl. Stir. Add
fillets to mixture. Marinade 3 to 6 hours to dissolve any
bone that may remain in fillets.
2. Coat the fillets with breadcrumbs. Put 1 cup olive oil in
fry pan on high until oil comes to a high heat. Pan fry
fillets for approximately 1 minute on each side in hot oil.
Fillets do not need to be fully cooked. Only brown the
breadcrumbs. Drain fillets of excess oil on paper towels.
3. Using an electric fry pan with cover, add the 1-_ cups
cooking sherry, _ cup soy sauce, _ cup honey, 5 to 6 diced
chilly peppers, 3 diced tomatoes, 1 cubed onion, and 1 diced
clove of garlic.
4. Cook on low heat and simmer for 15 to 20 minutes.
5. Pull ingredients to one side to make room for fillets.
Add fillets to mixture. Cover fillets with vegetables.
6. Ladle juices over fillets every half-hour. Total cooking
time is 2 to 3 hours on low heat. Remove and serve. The
longer they cook, the juicier they become.
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SAUTÉED SMALLMOUTH BASS |
1½ pound smallmouth bass, filleted
5 tablespoons butter
salt and pepper
1/3 cup yellow cornmeal
1/3 cup flour
1 tablespoon vinegar
parsley for garnish
Dredge the fillets in a mix of cornmeal, flour, salt and
pepper. Sauté slowly in melted butter over medium heat
until well browned. Turn; brown the other side. When the
fish has turned opaque, remove to a warm platter and
garnish with parsley. Stir the vinegar into the fat and
crispies, heat and pour over the fish. |
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