If you’re lucky enough to come across some fresh mangrove snapper, then you, my friend, are living right. If not, make some changes and simply replace the snapper with your fish of choice. This recipe tastes good with any fish you wish.
This is not your mom’s recipe. This is fusion food. Dinner will always cost you more in Ybor City because it is called fusion. It’s like expensive Mexican food. If you can find a way to get people to pay more for it, then power to you brother. This recipe is a simple southern fish batter mixed with perfect eggs and a warm flour tortilla. Add Boursin cheese if you’re worth it. Otherwise, any queso will do.
- 1 lb Mangrove snapper fillets
- ½ cup Flour
- ½ cup Corn meal
- ½ cup Breadcrumbs
- 1 Sweet onion
- Boursin cheese
- Remoulade sauce
- Badia seasoning
- Tony Chachere's Creole seasoning
- Black pepper
- Cut fish into 1" strips
- Sprinkle ½ teaspoon, salt, pepper, Tony Chachere's Creole seasoning, Badia complete seasoning over fish and refrigerate
- Cook bacon, set aside
- remove all bacon grease but 1 teaspoon
- Dice onion and saute on med. in bacon grease until soft (about five min), set aside
- Scramble and cook eggs, set aside
- In mixing bowl add flour, meal, breadcrumbs, seasonings
- Return bacon grease to skillet, med heat
- Dredge fish in dry mix and saute until crispy (about two min on each side)
- Heat flour tortillas on hot skillet or burner (30 sec per side) rub with butter
- Smear Boursin cheese down middle of tortilla
- Add bacon, eggs, onion, and snapper
- Top with remoulade sauce
Tips For Cookin Fish
- Freezin: Of course it’s nice to be able to eat your fish the day it comes out of the water, but sometimes it needs to go on ice. Use a thick freezer bag and cover the fish completely with salted water. It will keep forever. I’ve served bang bang fish made with year old Spanish mackerel and it works. It takes the freezer burn fairy a long time to get through that block of ice. My grandparents use to do it in gallon jugs cut in half. Believe it.
- Batterin: Whether you use flour, meal, breadcrumbs, or a strange mixture of all three, decide how much seasoning you need and don’t make it too salty. Most seasonings already have salt as an ingredient so……cuidado. You can always add more salt. Our test kitchen prefers Tony Chachere’s Creole seasoning for it’s saltiness and Badia complete seasoning for nearly everything else. It really is the last seasoning you will ever need. It’ll make you look good. The next two on the list are Goyo Adobo and Old Bay (of course). Use any of these and you can’t miss. Ed. note: Make sure to season your fish as well as your batter. Otherwise the outside tastes awesome and the inside, blah.
- Cookin: This recipe cooks the fish in bacon grease, which is just a good rule of thumb for everything. The Nail Travels test kitchen also uses a deep fryer when too many fish are caught. Hopefully this is your problem. Regardless of how it’s cooked, just don’t overcook it. Small pieces of fish do not need much time. Heat the grease to high and don’t try and cook too many pieces at once. Each piece brings down the temperature of the grease until it’s useless. Cook fewer pieces in hotter grease. Lay fish on a wire rack over paper or magazine pages. Sample a few pieces and add salt if needed. Enjoy.
Do you know how to scramble eggs? I sure hope so. You’re old enough. Scramble the eggs in a separate bowl with just a quick splash of water. Add some cheese, salt and pepper and pour in a med skillet. My grandma would remind you not to stir your eggs too much. It’s drys em out. Stir occasionally and please do not overcook. Dry, crumbly eggs. Ugh.
Check out this secret fishing spot article from Nail Travels and visit one of our favorite beaches in South Florida. Dare to find new elusive mangrove snapper holes in our paradise hideaway. Also, check out this recipe for Sandy Grits to go with your next fish breakfast.
When in doubt, turn to nailtravels home recipes for ultimate success. This month’s specials are Ma Roux’s Homemade Biscuits and Nicaraguan cream sauce. Get those down and we’ll talk about more entrees.
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