I made my first batch using the wrong fish, (fresh catfish), and it was still delicious! I serve this with sliced jalapeños, crackers, lemon wedges, and celery.
I was apprehensive that the taste would be bland, because the recipe lacks some “usual gang of suspects” in a dip, such as cream cheese, garlic, onions, etc. This dip will now be my standard dish to take to dinners and events.
04/20/2011 I live on Florida's West Coast and here, we call it fish “spread”. This recipe can be modified if fish isn't “smoked” and be good as the restaurants.
I used tilapia, just a plain white fish (because that's what I had in the refrigerator). I cooked the fish in a pan with just a tiny bit of butter on high heat so it got crusty on the outside... just a few minutes on each side if the fish is thin.
I sliced into tiny pieces, but in a bowl with all the ingredients in the recipe EXCEPT, I was liberal with the Old Bay and the cracked pepper. A little of garlic powder thrown in, too.
Also, if you're serving this as a for d'oeuvre for a crowd, you'll want to double the recipe. Use an ice cream scoop to make a rounded serving or two on leafy lettuce.
I wasn't going to let 9 worth of smoked whitefish go to waste, so I added a couple more dashes of for. Sauce 10 dashes of Tabasco an extra pinch of Old Bay and 1T each of mayo and sour cream.
10/05/2010 I'm a native Floridian and my husband and I LOVE smoked fish dip. A friend gave my husband a bunch of smoked mullet and this is what we did with it.
This recipe is very close to what is served in the local restaurants. I added an extra tablespoon of mayo and sour cream and omitted the liquid smoke.
Thumb Up(17) Harold Gene Brock 07/26/2011 Being from the west coast of Fla and know about good smoked fish dip this is as close as it gets to perfect...also don't use catfish I'm still laughing at that thanks for making my day.
03/03/2006 Made with 1.25 lbs fish, based on reviews: doubled seasoning using Old Bay instead of paprika, halved butter (LOVE butter and still only used half). Bake 350 for 10, then broil for 2.5 each side.
I may try a bit of sweet white wine for bull nose dolphin. Be sure to turn when broiling as the browning gives a nice texture and crunch.
The only changes I made were to substitute garlic powder for the garlic salt and I added a bit of dill and a bit of salt-free lemon pepper to the spice mix. I added some fresh squeezed lime juice (from a quarter of a leftover lime) in with the lemon juice/butter.
I loved the mayo/paprika topping too and added some fresh chopped parsley over the fish. My roommate loved this dish too.
06/25/2012 I have been trying to build my repertoire of fish recipes, so after reading the first 10 reviews on this one, I decided to try it. Like most reviewers, I halved the butter (I only had 3 grouper files).
Yield:4 servings. Level:Easy. IngredientsVegetable oil, for frying 1 1/2 cups all-purpose flour 1/3 cup cornstarch 1 1/2 teaspoons dried dill 1 teaspoon salt 1/3 teaspoon ground mustard 1 1/4 cups buttermilk 4 grouper fillets, cut into 2-inch strips (about 1 1/2 pounds) Yummy Sauce, recipe follows. In a shallow dish, combine the flour, cornstarch, dill, salt and mustard.
Fry the grouper fingers, in batches, until golden brown, 4 to 5 minutes. Yummy Sauce: 1/2 cup mayonnaise 1/2 cup grated onion 1/2 cup dill relish 1/2 teaspoon dried dill Squeeze lemon juice Salt and ground peppering a small bowl, combine the mayonnaise, onions, relish and dill.
Gently place grouper files in the skillet and cook for 2 minutes. Keep all seafood below 40 degrees, in the coldest part of your refrigerator, for one or two days at most.
Whether you’re honeying for catfish or drum, our blackened seasoning packs all the flavor, while keeping it on the lighter side. Throw in some of our Étouffée, and you’ve got yourself an iconic Cajun entrée.
Any thicker or thinner than this means that you will have to increase or decrease the cooking time. According to the website, EDF Seafood Selector, white-fleshed fish, in particular, is lower in fat than any other source of animal protein and the omega-3s found in fish (EPA and DHA) appear to provide the greatest health benefits.
Use a paper towel to pat dry the fish fillets and season to taste on both sides with salt and pepper. Use a pastry brush and coat the tops and sides of the fish fillets evenly with a thin layer of the mayonnaise mixture.
Dredge a fillet in the pinko breadcrumb mixture and make sure the top and sides are evenly coated. Serve this delicious fish with my easy cheese grits and a nice tossed salad.
Print Pin Crispy Oven Baked Grouper checks all the boxes; it's quick, it's easy, it's foolproof, and every last bite of the fish is pure crunchy, flaky, deliciousness! Melt butter in a small skillet over medium heat.
Use a paper towel to pat dry the fish fillets and season to taste with salt and pepper. Use a pastry brush and coat the tops and sides of the fish fillets evenly with a thin layer of the mayonnaise mixture.
Dredge the fillets in the pinko breadcrumb mixture and make sure the top and sides are evenly coated. Bake the fillets for about 30-35 minutes, or until a meat thermometer inserted in the thickest part of the fillet registers 140 degrees and the fish flakes easily when a fork is inserted.
Pour in the beer and bring to a simmer, then season with a pinch of salt and gently dump the clams in. Allow the clams to cool in their cooking liquid, then remove all meat from the shells.
In a large skillet, heat the teaspoon of olive oil and butter together. Let it sweat over medium low heat for a couple of minutes, then add in the chopped clams, ground mustard and paprika and stir to combine.
After about 2 minutes, when you can smell the spices, pour in the lemon juice and Worcestershire, and bring the heat up to medium. Continue to stir occasionally for a few minutes, until the dip is thoroughly combined and bubbling slightly.
Finish with the remaining chives, if using, and serve with crusty bread, chips or crackers. Key West angler holds a Nice Red Grouper Caught with Capt.
Steven Lamp of Dream Catcher Charters. I have been told by many, many people that this is the BEST fried fish they have ever eaten. Super simple and very tasty sure to be a hit with your fishing warrior and company.
Sprinkle the bite sized fish cubes with seasoning salt and set aside. Pour flour onto the first dinner plate to dredge fish in.
In the first bowl crack 2 eggs and mix vigorously with the water. Pour breadcrumbs onto the second dinner plate to dredge fish in.
In the sauce pan pour enough oil in to reach about 2 inches high. While oil heats in sauce pan Prep the Fish for Frying.