Which means plenty of fresh water fish on Fridays. Last weekend it was walleye and garden pommes frites. Slaw too.
I recently went to Bed Bath and Beyond and purchased for myself a mandoline. No - not a musical instrument - but a vegetable slicer. I don't mind wielding a big Chicago Cutlery chef knife for chopping and dicing - but when you want the perfect slice (or fry) there's nothing like an OXO Mandoline.
Here's what you do.
Soak a double pair of thawed - giant - crappie fillets in an egg wash.
Then you run a double handful of washed and scrubbed garden Yukon Golds (skin-on) thru your mandoline. Soak the perfectly uniform frites in salt water for a spell. Drain and pat dry with paper towels. Toss with olive oil and sprinkle generously with Emeril's Original Essence.
Spread the frites on a cookie sheet and place in a 400 degree oven.
Toss a half-cup of flour with white pepper and season salt. Dredge your crappie fillets in the flour and seasoning mixture. Save the egg wash as you are not finished yet.
Dump some Panko bread crumbs in a bowl. Dip your floured/seasoned fillets in the egg wash and toss them with the Panko crumbs until coated. Place on a platter in the fridge to set.
Check your oven to see how the frites are doing. As they begin to brown give them a toss with a spatula.
Heat some canola oil in a fry pan When very hot gently place your fish fillets in the pan.
Turn once when golden brown.
Serve-up the crappie and frites with a cup of Pierre's sweet corn nibblets from the freezer.
click on images to enlargeGarnish with fresh lemon and tartar sauce.
I recommend a white wine or a hoppy Pilsner as an accompaniment.
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Maybe I will have to include some sweet corn in our bartering
ReplyDeleteMakes about 5 quarts
4 quarts - corn kernels (cut raw from cob)
3 cups - water
4 tsp - salt
1 TBSP - sugar
1 stick - butter
Bring all ingredients to a boil, continue to boil for 5 minutes. Cool and ladle mixture into quarter freezer ziplock bags. Lay bags single layer on cookie sheet and freeze. When frozen, bags can be stacked in freezer.
Sounds good. What I do is either blanch fresh ears in boiling water or soak the ears (husk on) in salt water and roast on the grill.
ReplyDeleteThen I cut the kernals from the cob and freeze in Foodsaver bags in portions for two or a crowd.
It's pouring rain so I think I'll pack kraut today.