The Simplest Crispy Fried Fish - Easy No Mess Fried Fish
Recipe type: Fish / Seafood
In today's episode we're making the simplest crispy fried fish. The recipe cuts out all the mess usually associated with crumbed or battered foods.
Fine dried breadcrumbs
To start, you will need one egg beaten, fine dried breadcrumbs and salt. If you are gluten intollerant, you can substitute the breadcrumbs for cornflake crumbs, and the salt can be substituted for any seasoning of your choice.
Place the fish fillets skin side down on a large platter and brush them liberally with the egg.
Give them a good grind of salt, or the seasoning of your choice.
This is followed by a liberal sprinkling of breadcrumbs to coat the surface of the fish.
Allow this to stand for 15 minutes before continuing.
This gives the crumbs a chance to soak up some the egg coating and get a good adhesion to the fish.
Add 30g butter and 30ml of oil to a large pan and heat this over medium high heat.
When the pan is nice and hot, add the fillets skin side up in the pan.
Allow the fish to fry for 4 minutes until the coating is golden.
Flip the fillets overs and fry for a further 3 minutes.
Flip the fillets back over for a final 60 seconds to get a super-crispy crumb.
Tranfer the fillets to platters and serve with the accompaniments of your your choice and enjoy.
Green Goddess Salad Dressing - How to Make Green Goddess Sauce for Salads & Seafood
Recipe type: Salad Dressing & Sauce
Green Goddess salad dressing is more than just a magnificent salad dressing, but it is also a fantastic sauce for seafood dishes.
4 Anchovy fillets
5ml Crushed garlic
125ml Chopped parsley
15ml Dry tarragon or 30ml fresh tarragon
45ml Chopped chives
Finely grated zest of one lemon
180ml Sour cream or double cream yoghurt
30ml Lemon juice
Salt and pepper to taste
To start, you will need 4 anchovy fillets, a teaspoon of crushed garlic, a half cup of fresh parsley, 3 tablespoons of chopped chives, the zest of one lemon, and salt and cracked black pepper to taste. As an optional extra you will also need a tablespoon of dried tarragon, or 2 tablespoons of fresh tarragon.
Place 180ml of mayonnaise and 180ml of sour cream or yogurt in a tall jug.
Pour in 30ml of freshly squeezed lemon juice.
Pour in all of the other ingredients.
Use your stick blender to machine these until fine. As a serving suggestion, serve the sauce with grilled or deep-fried fish and the accompaniments of your choice.
Chef T's Magic Powder - for Incredible Burger Patties, Steaks, Chicken, Pork, Stews & Soups!!!
Recipe type: Seasoning / Rubs / Spices
Today we're going to make a batch of my magic powder. This amazing stuff is primarily for making the most incredible burger patties, however it can be used just as successfully to flavor roasts, stews, soups and really just about anything. After making the powder, I will demonstrate how to use it to make the burger patties, and a superbly tender roast spatcock chicken. The theory behind how and why this powder works so well will covered in another episode in the near future. Although you can naturally dry the ingredients for the powder in trays, it does help to have a food dryer with multiple racks.
80g Fresh coriander leaves (with stems)
½ Red Pepper
½ Yellow Pepper
30ml Tabasco sauce
8 Portabello mushrooms (or procini)
30ml Onion Flakes
15ml Lemon pepper
15ml +15ml Cornstarch
For the Burger Patties
7.5ml Magic powder per 100g ground beef
10ml Water per 100g ground beef
For the Chicken
Roasting vegetables of your choice
To start, place 80g of fresh coriander, including the stems into drying racks.
Cut a half yellow pepper and a half red pepper into strips.
Place these in a mixing bowl, pour in 30ml or 2 tablespoons of Tabasco sauce and toss the peppers until everything is coated.
Cut 8 portabello mushrooms into slices. You can also use porcini mushrooms which work just as well.
Place the sliced mushrooms and peppers into drying trays and stack these on your dryer for 36 to 48 hours until everything is well desiccated.
To make the powder from all the dried ingredients, you will to measure 30ml or 2 tablespoons of dried onion flakes, 15ml or a tablespoon of lemon pepper, 15ml of salt and 15ml of cornstarch.
Place all of the ingredients from the dryer on a chopping board and chop them roughly to make them more manageable for your spice grinder.
Fill your spice grinder to the top with some of this mixture and machine it until reasonably fine.
During the machining the mixture will break down considerably leaving space to add more of the mixture.
Add more of the mixture along with some of the cornstarch.
Machine it again, and carry on adding more of the dried ingredients along with a little cornstarch, until all of the ingredients from the dryer have been ground.
Place this in a bowl, and add the salt, onion flakes, lemon pepper and remaining cornstarch. Mix this together well.
Put the mixture back into the grinder in batches and machine each batch until fine.
Place the fine mixture in a jug and add a further 15ml of cornstarch and mix this in. The cornstarch is used as an anti-caking agent.
Transfer the magic powder to an air-tight sprinkle bottle with large holes and you're ready to go.
To make your magic burger patties you will need 7.5ml or 1.5 teaspoons of magic powder for every 100g of ground beef as well as 10ml or 2 teaspoons of water for each 100g of beef.
Place this all in your stand mixer with the dough hook attached and allow this to mix for 7 minutes on medium low speed, until well emulsified.
Press the burger patties and grill as normal.
Make up your burgers and enjoy. Here we see a double cheese burger using my magic patties and the McDonald's burger we made 2 episodes back.
For the chicken, cut the bird down through breast bone and flatten it out. Place it in a large roasting pan.
Sprinkle the magic powder liberally over the chicken and fill up any space in the pan with the roasting vegetables of your choice.
Pour in 400ml of chicken stock and cover the pan with foil.
Bake the chicken in a pre-heated oven at 200c or 400f for 45 minutes.
Remove the pan from the oven, remove the foil from the pan and return it to the oven uncovered for a further 35 minutes.
Increase the heat to 250c or 480f for a further 10 to 15 minutes until the chicken is crispy and golden. Allow it to rest for 5 minutes before cutting and serving.
Fish Nuggets - How to Make Golden, Crispy Fish Nuggets - Homemade Fish Nuggets
Recipe type: Seafood / Fish
These fish nuggets are out of this world. Spiced up with cracked black pepper and cayenne, they can serve as a main course, as part of a seafood platter, or as snacks at a cocktail party... and if you omit the cayenne pepper, kids will love them too.
800g Monkfish, or any firm white fish
250g All-purpose flour
30ml Cracked black pepper
15ml Cayenne pepper
15ml Fine salt
Starting with the coating, combine the salt, cracked black pepper and cayenne pepper with the all-purpose flour and stir this until totally combined.
Place the eggs in a jug and whisk these thoroughly until all of the albumen has broken down.
Pour the eggs into a large bowl.
For the fish, I am using monkfish, but you can use any firm fish.
Remove the fillets from the spine and cut the fish into bite-size pieces.
To coat the nuggets, start by sprinkling a layer of the seasoned flour over a large platter. This is where the coated fish will set, and the thin layer of flour will prevent the coating from sticking to the platter and getting damaged. Put this aside.
Drop 6 to 8 pieces of fish into the seasoned flour and toss them to coat. This dries the surface of the fish in preparation for the egg. Transfer these to another platter and continue until all of the fish has had its first coating.
Working with one nugget at a time, dip the nugget in the egg to wet all of the flour, then transfer it to the flour to get a good solid coating all over. Transfer this to the setting platter and continue until all of the nuggets are coated.
Allow the coating to set for 20 minutes before continuing.
Half fill a large pan with oil and heat this to 160c or 320f. Carefully lower the nuggets into the oil and fry the fish for 3 minutes until crispy and golden. Use a slotted spoon to remove the nuggets from the oil and drain any excess oil on kitchen paper.
For this quantity of fish, you will need to fry the nuggets in 2 or 3 batches.
Serve the nuggets immediately with lemon or lime wedges and dipping sauces and accompaniments of your choice.
Grilled Prawn & Monkfish Skewers - Succulent Prawns and Rich Monkfish, Grilled to Perfection!
Recipe type: Seafood
Today we're going to grill a batch of seriously tasty prawn and monkfish skewers. Monkfish is found worldwide and is revered for its remarkable similarity in texture and taste to crayfish and lobster. Combine this with the prawns and you have an amazing flavor explosion.
32 Medium size prawns
800g Monkfish tails
16 x 6 inch Bamboo skewers (150mm)
30g Crushed garlic
2 Small lemons
Salt to season
4 Portions cooked rice (according to the package instructions)
Start with 32 medium size prawns. Use a sharp scissors to cut down the spine of each prawn up until and including the second last segment of the shell.
Use toothpick to hook out the vein. Put this aside and continue until all of the prawns are deveined.
Monkfish only has a central bone. Use a sharp knife to cut the fillets from the bone. For this quantity of prawns, you will need about 800g of monkfish fillets.
Cut through the fillets at an acute angle to get strips of fish 50mm or 2 inches in length.
You will need 16 x 6 inch or 150mm thin bamboo skewers.
Press a skewer through the prawn just behind the head. Press another skewer through the prawn just above the second last segment. Notice that the prawn is lying sideways. The skewers enter the belly and exit the spine.
Thread a strip of monkfish onto the skewers.
Follow this with another prawn, and so on, until each kebab has 4 prawns and 3 strips of monkfish.
Continue until all 8 skewers are complete.
Heat a large pan over high heat. Add the butter.
Once the butter is sizzling, add the garlic. Stir this around the pan for just a few seconds before adding the skewers.
If your pan is not as large as this one, use a smaller pan, half the butter and half the garlic and fry 2 batches.
Fry the skewers for 4 to 5 minutes. Squeeze the fresh lemon over the prawns.
Turn the skewers, squeeze the remaining lemon over the prawns and season liberally with salt. Continue frying for 4 to 5 minutes.
Wipe the skewers around in the pan then turn again. Fry for 60 seconds.
Wipe the skewers around the pan and turn again. Fry the prawns for a final 60 seconds.
Remove the prawns from the pan and add the prepared rice to the pan.
Stirfry the rice in the prawn butter to pick up all the yummy bits from the pan.
Serve a bed of rice onto each platter and top each with 2 of the seafood skewers.
Serve immediately with lemon wedges and the accompaniments of your choice.
How to Make Thai Southern Style Curry - How to Make the Curry Paste, and How to Use It
Recipe type: Curry
Thai cuisine has many different curry pastes, green, red, yellow, Mussaman and orange to name just a few. One of the least known, but in my opinion, the tastiest is southern curry paste. Displaying the trademark sweet, sour, salty and hot, this is a sure winner with any meat.
For the Paste
15-30ml Dried chilli flakes (more if you want fire)
Whites of 6 spring onions
45ml Ginger, finely chopped
45ml Garlic, finely chopped
30ml Lemongrass, chopped
15ml Ground coriander seed
7.5ml Ground cumin seed
15ml White vinegar
For the Rest
400g Protein of your choice
50g Butter or oil
100ml Chicken stock
15ml Fish sauce (if not using seafood as your protein)
30ml White vinegar
Fresh coriander to garnish
Starting with the paste, measure out the chilli flakes, salt, spring onion whites, chopped garlic, chopped ginger, chopped lemongrass, ground coriander, ground cumin and white wine vinegar.
Place all of these in tall jug and zap them with your stick blender until you have a thick paste.
There we have the paste... now how to use it....
Here I have 400g of fresh oysters, however you can use any protein of your choice... anything from prawns to chicken livers.
Measure out the butter, salt, sugar, white wine vinegar and chicken stock.
Heat a large pan over high heat and add the butter.
When the butter is bubbling add the curry paste.
Stir this in until the butter is totally incorporated into the paste.
Pour in the vinegar, sugar and salt and stir to combine (and fish sauce if you're not using seafood as your protein)
Add the protein of your choice and stir this into the sauce.
Reduce the heat to medium and allow this to simmer for 4 to 5 minutes until the protein is cooked through.
Serve the curry on top of noodles or Thai fragrant rice garnished with fresh coriander.
In closing, traditionally oil would be used in place of the butter, however, the butter version really is much better.
Krabby Patty Burger Recipe - the Sponge Bob Krabby Patty Burger for Human Consumption!!!
Recipe type: Burgers
A little while back, one of our viewers requested that I recreate the famous Krabby Patty Burger from Sponge Bob. Anyway, even although this recipe doesn't exist, I promised to do my take on this burger, using what little information is available.
For The Patties (3-4)
250g Crab sticks
250g Cooked and mashed potato (stiff)
1 Sheet sushi nori
30ml Oyster sauce
For the Sauce
45ml Finely chopped capers
100g Seafood flavor cream cheese (I used smoked salmon flavor)
For the Rest
Sliced Tomato / Onion (optional)
Cut the crab sticks into blocks and take out an egg.
Roll up a sheet of sushi nori and use your scissors to cut this into strips.
Measure out the oyster sauce, and weigh out the stiff cooked mashed potato.
Place the crab, nori, oyster sauce and egg into your food processor.
Pulse the processor until the crab has broken down, but nowhere near mushy.
Transfer this to a mixing bowl and mix the potato into the crab mixture thoroughly.
Use your patty press to form the patties. You can do this by hand as well, however they may not be quite as perfect.
Transfer the patties to squares of foil, place these on a baking sheet and place these in your freezer for 45 minutes to firm up.
In the meantime, combine the seafood flavored cream cheese with the finely chopped capers.
For the coating, beat the eggs and place these in a bowl.
Combine the all purpose flour with the crushed cornflakes in another bowl.
Sprinkle some of the cornflake mixture over a large platter. This is where the coated patties will set, and the crumbs prevent the coating from sticking to the platter and getting damaged.
Working with 1 patty at a time, dunk the patty in the egg to wet it all over.
Transfer the patty to the crumbs and pat the crumb mixture into the surface to get a good coating all over.
Transfer the patty yo the platter and continue with the remaining patties.
Allow the coating to set for 20 minutes before continuing.
Pour an inch of oil into a large frying pan and heat this to 170c or 340f.
Carefully drop the patties into the oil and fry them for 8 minutes, turning every 2 minutes.
Remove the patties from the oil and serve each patty on a large lettuce lined bun, topped with the seafood cream cheese and caper sauce.
How to Make the Ultimate Fish Burger - The Best Crispy Deep Fried Fish Burger
Recipe type: Fish / Seafood
In search of the ultimate fish burger, you need a very special fish. Monkfish has a texture and flavor very similar to crayfish and lobster. In fact so similar that many restaurants serve monkfish as crayfish thermador. This is the fish we need to make the ultimate fish burger.
600g Monkfish tail
80ml All-purpose flour
80ml Finely crushed corn flakes
15ml Lemon pepper
2 Large burger buns
Sliced pickled gherkin
Fresh lemon to squeeze
Cut the 2 fillets away from the spine of the fish. The fillets are long and fat. Cut 4 inches away from the thicker ends of the fillets for the burgers and save the thinner ends for other recipes.
Use a sharp knife to butterfly the fillets from the outer edge of the meat.
For the coating, combine the all-purpose flour, corn flour, finely crush corn flakes, salt and lemon pepper.
Whisk 2 eggs and pour them into a bowl.
Before coating the fish, sprinkle some of the seasoned flour over a platter. This is where the coated fish will set and the layer of flour prevents the coating from sticking to the platter and getting damaged.
Dredge the fish in the flour mixture to coat it all over.
Dunk the fish in the egg making sure to wet all of the flour.
Return the fish to the flour making sure to get a good solid coating.
Transfer the coated fish to the platter to set and continue with the second fillet. Allow the coating to set for 20 minutes.
While the coating sets, slice and butter the burger buns. Top the buns with a healthy dose of frilly lettuce, a dollop of mayonnaise, and sliced pickled gherkin.
Heat a large pan of oil to a temperature of 180c or 350f.
Carefully lower the fish into the oil and fry this for 6 minutes, turning once halfway through.
Remove the fish from the oil and drain any excess oil on kitchen paper.
Transfer the fish to the buns, give each one a good squeeze of fresh lemon juice and serve immediately.
Hollowed cucumbers filled with tuna terrine make amazing finger snacks, starters or accompaniments to your main meal.
¼ Red pepper, finely chopped
4 Tbs Chopped garlic chives
Zest of 1 lemon
200g Canned shredded tuna, drained (can also use salmon)
18-20 x 5cm (2 inch) pieces of English cucumber
Salt and cracked black pepper to taste
For the Gelatin
25ml Powdered gelatin
225ml Hot water
275ml Cold water
Finely chop the red pepper and garlic chives. Grate the rind of one lemon and measure out the mayonnaise. Cut 18 to 20 x 5cm or 2 inch lengths of cucumber and use a apple corer to remove the centers from these.
Place the tuna in a jug and add the lemon zest, peppers, chives and mayonnaise.
To mix the gelatin, pour 225ml of hot water into a small jug and add the powdered gelatin. Stir this for a minute or 2 until it is totally dissolved. Pour this into a larger jug and top it up with cold water to a total of 500ml.
Stir to combine, then pour this into the jug containing the main ingredients. Stir this until everything is combined and the mayonnaise has totally dissolved then put this aside.
Use the back of a spoon to put a coating of butter onto a baking sheet or pan. Press the cucumbers into the butter.
Place the baking sheet or pan on top of an ice block or over another large pan filled with ice. This sets the butter hard and totally seals the bases of the cucumbers. Allow this to set for 5 minutes.
Fill the cucumbers with the terrine mixture. Don't be too concerned with spillage as this will simply wipe away once the gelatin has set. Place these in your refrigerator.
Any leftover filling can be molded in ramekins.
After an hour or so the terrine will have set. This timing depends largely on the temperature of your refrigerator. Remove them from the fridge and pull the cucumbers free from the butter. Wipe off any spillage from the edges.
Use a razor sharp knife to slice wafer thin slices from each end of the cucumber pieces to neaten up the ends. Slice the cucumber pieces at an angle and you're done.
To unmold the ramekins simply run a thin blade round the edge of the ramekins and pop them out onto the plate.