Acadian Redfish

Fried Fish Sandwich 

(works very well with Acadian Redfish or Haddock)

INGREDIENTS

• Canola or corn oil, for frying
• 1 pound redfish filets
• 1 cup coarse cornmeal
• 1/2 teaspoon kosher salt, plus more to taste
• Freshly ground black pepper, to taste
• 1/2 cup mayonnaise
• Sriracha, to taste
• 4 potato buns
• 2 tablespoons unsalted butter, room temperature
• Sliced pickles, tomatoes, onions, and lettuce leaves, to finish

INSTRUCTIONS

1. Pour oil to a depth of one inch into a medium cast iron skillet and place over medium to medium-high heat. Heat another skillet or griddle over medium to medium-low.
2. Pat the fish dry, score the skin, and sprinkle with salt. In a medium mixing bowl, toss the cornmeal with the salt and pepper. Mix the mayo and sriracha together in a small bowl and set aside. Line a cooling rack with paper towels.
3. Spread butter on the insides of the potato buns and place cut side down, on a griddle. When the oil is hot, press the filets on both sides into the cornmeal mixture. Slide the filets into the hot oil and fry filets for about 5 minutes. Remove the fish to the paper towel-lined rack to drain. Sprinkle with salt.
4. To finish the sandwiches, pull the buns off the griddle and spread the spicy mayo over the cut sides. Place two pieces of fish on each bun and finish with toppings of your choice. Serve with cole slaw.

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Pan Roasted Acadian Redfish

Ingredients:

• One 1 1⁄4 -pound fish dressed and scaled. Congratulations if you caught it!
• Extra-virgin olive oil, for brushing
• Salt
• Freshly ground white pepper
• 4 parsley stems
• 3 crushed garlic cloves
• 6 halved lemon slices
• 1/2 cup dry white wine Vegetable oil for cooking Butter for finishing
• Fresh lemon juice for finishing
• Fresh chopped herbs

Cooking Instructions: 

1. Preheat the oven to 450°
2. In a large sauté pan add canola and heat the pan at medium-high
3. Brush the fish with oil and season generously inside and out with salt and pepper
4. Stuff the cavity of the fish with parsley stems, garlic, and lemon
5. Sear the fish in the center of the sauté pan for about 3 minutes on one side, the skin will be crispy and brown. Flip the fish over and place the entire sauté pan into the 450-degree oven for between 3-5 minutes, until an instant-read thermometer inserted into the thickest part near the head registers 135°
6. Remove from the oven and add white wine, butter, and lemon juice and baste the fish. Add fresh herbs to finish
7. Let rest for 2-3 minutes and serve.

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Acadian Redfish Tacos

Acadian redfish (aka ocean perch), is a versatile and delicious underused local fish. If it’s unavailable, try this recipe with tautog, whiting, pollack, or black sea bass, a similarly overlooked species. Adapt the topping to the season, adding chopped garden tomatoes and chiles, or grilled corn, sliced from the cob, in summer.

SERVINGS 2

EQUIPMENT

• cast-iron frying pan

INGREDIENTS

• 1 avocado cubed
• 1 cup baby greens or chopped lettuce
• 1 lemon
• 1 lime
• Sea salt
• Freshly ground black pepper
• 3 tablespoons mayonnaise
• 1 clove garlic minced
• 1 teaspoon Sriracha sauce
• 1 pound Acadian redfish fillets
• 6 small corn tortillas
• 1 tablespoon olive oil
• 1 tablespoon butter

INSTRUCTIONS

Make the topping: Lightly mix together avocado, greens,

1. 1 tablespoon lemon juice, and 1 teaspoon lime juice, and season with salt and pepper to taste. Set aside.
2. Make the sauce: Mix together mayonnaise, garlic, 1 tablespoon of lemon juice, and 1 teaspoon of Sriracha sauce. Set aside.
3. Pat the fish with a paper towel and season with a little olive oil, salt, and pepper.
4. Heat a dry cast-iron frying pan over medium heat. Warm tortillas on both sides, one by one, until just heated through. Keep warm wrapped in foil in a warm oven or on a hot plate under a towel.
5. Add olive oil and butter to the hot pan, swirling to melt. When hot but not smoking, place filets in the pan, skin side down.
6. Cook for 3 to 4 minutes on each side, depending on thickness. Filets will plump and become opaque. Remove to a cutting board and break into taco-friendly pieces.
7. Immediately plate tacos, filling tortillas with fish, avocado topping, and sauce, if desired. Lime wedges on the side.

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