![]() ![]() Serve the fried fish on a platter surrounded with lemon wedges, with tartar sauce on the side. Let it sit for a bit to mellow and then taste it?you may want to add more lemon juice or some cayenne or Dijon mustard. Make the Tartar Sauce: Stir the mayonnaise, pickles, scallions, dill, lemon juice, salt and pepper together in a small bowl. Add more oil or lard to the pan if needed to fry the second batch, and make sure it's hot before adding the fish. Drain on the rack and keep warm?still on the rack?in the oven until all the fish is cooked. Fry until crisp and golden on the bottom, about 3 minutes, or longer for thicker fillets, then turn the pieces?just once!?with a long, wide spatula and let crisp on the bottom. When the fat is sizzling, drop in half the fish. When it's hot, add the oil or lard to a depth of ? inch, then add the bacon grease or butter. Step 3 Brush rack lightly with oil and place fish on. Step 2 In a mixing bowl combine all the seasonings except the pepper. ![]() Fry the Fish: Heat a heavy skillet (at least 10 inches wide) over medium-high heat. Step 1 Remove racks from smokehouse and prepare fire (see instructions). One at a time, shake any extra buttermilk off each fillet and dip it into the flour on both sides, making sure it is covered, but not too thickly, then shake off any extra flour and lay the fillets on wax paper. Put the seasoned flour on a plate or a small platter. cream cheese warmed so its easy to work with. If you want more of a dip, go with the latter. If you want the pate to stick to the cracker, go with cream cheese. Have ready a baking rack set on top of a baking sheet for draining the fish. I find the latter makes for a texture that is too gloopy and wet. Preheat the oven for 200?F to keep the first batch of fish hot. Prepare the Fish: Pour some of the buttermilk into a shallow baking dish and add the fish fillets add more buttermilk as needed to completely cover all the fillets. ![]()
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