Crispy Fried Catfish

another fresh seafood idea

Crispy Fried Catfish. Photo by Vanda Lewis

Crispy Fried Catfish. Photo by Vanda Lewis

The catfish, long relegated to the lowly position of an unglamourous scavenger, has now become a national favorite. Graduating from the river bottom to the farm, pond-raised catfish are making their appearance in white-cloth restaurants as well as in supermarkets.

  • 6 small catfish, pan dressed
  • 1 2-ounce bottle of Tabasco sauce
  • salt
  • freshly ground black pepper
  • 1 cup yellow cornmeal
  • vegetable oil for frying

Marinate fish in Tabasco sauce for 30 minutes in refrigerator, turning once. Remove from sauce and lightly salt, then pepper. Roll in cornmeal to cover completely.

Heat oil in deep fat fryer or skillet to 375 F. Place fish in hot oil, and cook until golden brown on both sides. Drain on paper towels. Serve with tartar sauce. Serves 6.

Note: It sounds as if the Tabasco will make the fish too hot, but it won’t. It will add flavor only.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas 

Contributed by Joyce Taylor

Seafood Sightings: March 26, 2015

seafood sightings

Check out recipes for sea mullet, shrimp and mahi-mahi. Enjoy!trout-a

Seafood Sightings: March 19, 2015

seafood sightingstrout-a

Get wild oysters while you can! The N.C. Division of Marine Fisheries issues a proclamation with details on oyster season closure.

Check out E-Ching Lee’s blog that takes a look at what goes on behind the scenes at a Mariner’s Menu photo shoot.

  • The Outer Banks Voice celebrates oyster season by serving the bivalves on the half shell.
  • Whole Foods Market prepares old-fashioned, buttery oyster loaves.
  • WECT TV has an easy and comforting oyster stew recipe.

French-Fried Shrimp

another fresh seafood idea

French-Fried Shrimp. Photo by Vanda Lewis

French-Fried Shrimp. Photo by Vanda Lewis

Seafood is done when it is golden brown. Remove from the oil immediately and drain the fish or shellfish on paper towels. Be careful not to overcook or the food will dry out. A minute can make a difference. It’s like that steak on the grill  give it just a few more seconds and it’s overdone.

  • 1 pound medium shrimp
  • 2 eggs, beaten
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon Tabasco sauce
  • 1/2 cup flour
  • 1/2 cup dry bread crumbs
  • oil for frying

Peel shrimp, leaving last section of shell on tail. Combine egg, salt, pepper, paprika and Tabasco in medium bowl.

Combine flour and crumbs in medium shallow dish. Dip each shrimp in egg mixture, then in flour mixture. Fry in deep fat, 350 F, until golden brown, about 6 to 8 minutes. Drain on paper towels. Serves 3 to 4.

Go behind the scenes of this photo shoot.
From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas 

Contributed by Joyce Taylor

Seafood Sightings: March 12, 2015

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This week enjoy recipes for crab cakes, BBQ shrimp, pepped-up oysters and ginger scallops.

Also, don’t forget to cast your vote for  Melissa Bashor’s story on North Carolina fishermen (page 12 to 18) in edible Charlotte that highlights NC Sea Grant research. The article is up for an EDDY award in the Best Story, Environment or Sustainability, category.

Broiled Oysters with Fine Herbs

another fresh seafood idea

Broiled_Oysters_Fine_Herbs_216

Broiled Oysters with Fine Herbs. Photo by Vanda Lewis

You’ll notice that our recipes tell you to use rock salt in the pan when cooking oysters in their shells. A deep layer allows you to level the oysters in the salt, making them steady and also keeping the contents from spilling out of the uneven shells.

Remember to use caution when eating raw or partially cooked oysters.

  • 3 dozen select oysters
  • 1/4 pound margarine or butter, softened
  • 3/4 cup green onion, including tops, finely chopped
  • 1/4 cup finely chopped fresh parsley
  • 1/4 cup finely chopped fresh tarragon
  • 1/4 cup fresh cracker crumbs
  • 2 teaspoons fresh lemon juice
  • rock salt

Shuck oysters and place the deep half of the shells level on a bed of rock salt on baking pan. Mix together margarine, onion, parsley, tarragon, crumbs and lemon juice. Divide evenly over oysters. Broil about 4 inches from heat until done, about 5 to 8 minutes. Serves 6.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas 

Contributed by Joyce Taylor

Seafood Sightings: March 5, 2015

seafood sightings

trout-aThis week learn the difference between conch and whelk then check out recipes for conch/whelk stew, corn pudding with roasted shrimp, macadamia crusted scallops, pan-roasted sea bass with cauliflower soup and stuffed fried shrimp. Enjoy!