Parmesan Crusted Perch

We decided to try some parmesan crusted fish this week.  I had some ocean perch on hand that fried up very nicely.  It was very good, we used wheat bread for the bread crumbs and fresh grated parmesan cheese.  Quick and easy to do, I am sure other kinds of fish would work well too.DSCN3475 (640x480)

  • 1 pound ocean perch
  • 1/2 cup flour
  • salt and pepper
  • 2 eggs
  • 1 cup bread crumbs
  • 1/2 cup grated parmesan
  • salt and pepper
  • 1 tsp crushed red pepper
  • oil

Thaw fish and pat dry.  Combine four, salt and pepper in small dish.  In separate bowl beat eggs.  In another bowl combine bread crumbs, parmesan, salt, pepper, and crushed red pepper.

Heat oil in large skillet.  Bread fish by dipping in flour combination.  Then dip in eggs, followed by a dip in the parmesan and bread crumb mixture.

Fry about 5 minutes total depending on size of fish; 2 to 3 minutes each side.

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Enjoy ~ Kimberly

Tempura Batter

We made some batter fried shrimp and scallops tonight with a tempura batter.  Very nice texture; light and fluffy yet crispy.  This is an unseasoned version; perhaps next time we will zip it up a bit although like it is allows the dipping sauce to really shine. Quick and easy to do.  We used a small strainer basket to allow us to handle a few pieces at a time instead of having to work one by one.  A little messy but much quicker that way.

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  • 1 egg
  • 1 cup icy cold water
  • 1 1/2 cups flour
  • plus additional flour to dredge
  • oil
  • seafood

Begin by setting aside some flour to dredge the seafood.  In bowl mix together egg and icy water.  Stir in 1 1/2 cups flour just before frying.

First heat oil over medium high heat.  Dip seafood in flour, sift then toss in batter.  We used a strainer basket to work with a few pieces at a time then gently place in hot oil.  Fry about 3 minutes or until lightly golden and cooked through. We served ours with some red hot sauce but cocktail sauce would be great too.

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Enjoy ~ Kimberly

Fried Catfish Fillets

I love good catfish, it’s hard to find in the stores most days and I’m not much of a fisherman so when my boss got in a case of catfish fillets for a banquet I had to get some of the extras from him.  It was a very mild farm raised catfish.  So moist and tender; I like a combination of cornmeal and flour; I always have troubles getting it seasoned just right but I hate to overdo.

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  • 1 cup cornmeal
  • 1 cup flour
  • 1 Tbs flour
  • 1 tsp dill
  • 1 tsp garlic
  • 1/2 tsp cayenne
  • 1/2 tsp black pepper
  • 1/2 tsp onion powder

Mix together cornmeal, flour, and spices.  Adjust to your liking.  We enjoy a bit of heat and a salty mix; this however wasn’t overly seasoned in any way so  I added a sprinkle of cayenne and salt after frying.

Heat about 1/4 – 1/2 inch of oil in a large skillet.  Toss fish fillets in flour mixture and shake off excess. Our fillets were cut in half and about 3 o.z each I would estimate.  Once oil is hot fry for about 3 minutes each side or until fish flakes easily.

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Enjoy ~ Kimberly

Fried Oysters

Just a quick post today for some delicious fried oysters.  We used the tub of oysters found at the grocery around Thanksgiving.  I am sure they would be better if they were fresh from the ocean but it’s hard to come across those here in the midwest.

Heat a good amount of oil over medium heat in large skillet.  Combine flour with desired seasoning.  Drain and rinse oysters; toss with flour.  Fry for about 3 minutes; flip and fry about 3 more minutes or until golden and cooked as desired.

Enjoy ~ Kimberly

Fried Pork Chops

Charles fixed some great fried pork chops for dinner tonight.  I think the key to great fried pork or fried chicken for that matter is a flavorful flour.  He spiced it up a bit and got a great combination to keep them flavorful.

  • 2 cups flour
  • 1 Tbs salt
  • 1 1/2 tsp pepper
  • 1 1/2 tsp paprika ~ we are a fan of the hungarian style which is a bit spicier than spanish
  • 1 1/2 tsp cayenne
  • 1 tsp granulated garlic
  • 1 tsp onion powder
  • 1/2 tsp marjoram
  • 1/2 tsp crushed red pepper
  • and of course Pork Chops or Chicken ~ something to fry!

Toss together all ingredients (except of course the meat) in bowl or plastic bag; dip pork chops into flour mixture and toss until coated.  Heat oil in large skillet over medium heat; add chops and cook until desired doneness.  He used about 1/2 inch of oil in the pan for chops that were 3/4 inch thick.  Cook for 5 – 8 minutes each side or until cooked through.

Enjoy ~ Kimberly

Fresh Fried Okra ~ garden fresh okra simply fried

Just a quick post today.  I have a few recipes I need to post but I am worn out after a busy day at work and my creative juices have stopped flowing. I like to go with super easy when I fry okra. I’ve tried batters and fancy breading recipes but none of the really seem worth the extra effort. You will notice in my first picture I snuck in some zucchini fries too.  Sometimes frying those wonderful garden fresh veggies is just so good!

Fresh Fried Okra

  • okra
  • egg
  • flour
  • salt, pepper, cayenne, or any spice you desire
  • oil for frying

Wash your okra and trim stem end.  Cut into bite size pieces or leave whole if desired.  You should look for small okra; larger pieces tend to get a woody texture and bite size make it easier to eat.

Heat oil over medium high heat; use plenty of oil in large skillet for best results or fry in separate batches.

Place okra in a bowl and toss with an egg or two depending on how much okra you have; I used about a pint basket of okra and one egg.

Remove okra from egg and toss with flour.  Sift gently to get rid of excess flour.  Place breaded okra in hot oil; let cook for about a minute before stirring.  Carefully stir to make sure all surfaces are submerged and not sticking together; continue to fry for  2 – 3 more minutes or until lightly golden. Remove from skillet onto paper towels.  Immediately sprinkle with salt and pepper and any other spices; think of it like a french fry when seasoning.  If you have a favorite season salt or blend don’t be afraid to sprinkle that on.

Enjoy ~ Kimberly

Fried Grouper Fish Sandwich

Charles picked up a package of grouper at the grocery the other day and had his heart set on a great fish sandwich.  I had in the past used cornmeal when I fry my fish along with the flour and seasonings but I didn’t have any in the house.  I have to confess I think I might have liked this better.  The flavor was superb; I made a horseradish tartar sauce to go along with that I will share tomorrow.  I really enjoy the way grouper tastes.  It makes a great sandwich and has a fantastic texture.  I think I will have to make this again in a day or so.

Fried Grouper Fish Sandwich

  • 12 ounces grouper
  • 1/4 cup flour
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp dill weed
  • black pepper
  • oil for frying

Thaw fish if frozen and pat dry.

Mix flour with seasoning.  Heat 1/4 inch or so of oil over medium high heat; dip fish into flour mixture and press gently to coat.

Cook fish for a total of 4 – 5 minutes.  I flipped mine over after about 2 1/2 minutes and sprinkled on a little more salt.  Drain on paper towels and serve. I had 4 fillets which made 2 tasty sandwiches!

Enjoy ~ Kimberly

Fishing in the lake ~ fresh caught bluegill ~ fried for dinner

Charles loves to fish.  I haven’t the patience for it although I do enjoy eating some fresh fried fish from time to time.

He’s spent the past week drooling over fishing kayaks, seems like an expensive dinner if you factor in the price of a kayak …. I wonder how much lobster I could buy for a few hundred dollars … but I suppose there is no sport in that.

I will spare you the gruesome details of cleaning fish and just share a few picture.

I fried our fish.  Use your favorite breading or make your own.

Fish flour

  • 1/2 cup flour
  • 1/2 cup yellow corn meal
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne
  • 1/2 tsp garlic
  • 1 tsp salt

Mix above ingredients for fish flour.  I sprinkled the fish with a bit of extra salt and pepper.

In hot skillet add about a 1/2 inch or so of oil.  Dip fish in the flour mixture; you can either dry dip the fish or use an egg or milk wash for a thicker coating.  Don’t pack breading into inner cavity; a little falling in won’t hurt.  Fry in hot oil for about 3 minutes per side.  Sprinkle with a little more salt and pepper if desired.  Carefully remove bones watching for little ones along the way.

Enjoy ~ Kimberly

Fried Chicken ~ home cooked goodness

I decided to fry chicken tonight.  I am by no means a great chicken fryer; my mom however makes some mean fried chicken.  I thought I’d give it a go with the chicken legs I had in my refrigerator though and it came out pretty good.  There are hundreds of different ways and techniques for frying chicken. I think I should have used more seasoning.  Perhaps next time I will season the chicken with the salt and pepper before dipping in the flour.  All and all not bad.  Don’t be afraid to give chicken frying a try!

Fried Chicken

  • 3/4 cup vegetable oil
  • 4 chicken legs
  • 1/2 cup flour
  • 1 tsp salt
  • 1/2 tsp garlic
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne

 

Heat oil in medium skillet over medium heat till hot; oil should be about 1/4 – 1/2 inch deep.  Mix together flour and remaining spice ingredients.  I test my oil with a little of the flour to see if it sizzles; I also checked today with my thermometer and it read about 325 degrees (a little hotter by the time I actually got the chicken in the pan.  Once oil is hot dip chicken in flour and spice mixture and place in frying pan.  You will likely need to decrease the burner temperature as you go so as to keep the chicken from “popping” hot oil at you.  I had rather large legs and cooked them for 10 minutes on the first side flipping over and cooking another 5 minutes.  I cooked an additional 5 minutes turning the chicken about a 1/4 turn to hit the lightest side. My chicken was actually a bit hotter than recommended; my thermometer read 175 degrees; 165 is minimum recommended on most recipes.  Juices will be clear when chicken is done and meat will be firm.

Enjoy ~ Kimberly

Bakin’ Bacon ~ perfectly baked bacon every time!

We love bacon …. I tell my dog and pretty much everyone who will listen that “the only thing better than bacon is …. more bacon.”

My favorite way to cook bacon is in the oven.  It’s easy, less messy, and oh so yummy.  In fact by baking bacon you can help keep those slices flat and evenly cooked.

We used thick cut applewood smoked bacon on this particular day.  I baked it at 350 degrees for about 20 minutes.

Flipping over after about 10 minutes and then again after about 7 or 8 minutes more.  Bacon is fairly forgiving.  I wouldn’t go over 400 degrees when baking and 325 would be the minimum.  But you can adjust the temperature as needed and time accordingly if thicker or thinner sliced.

Give it a try next time you need some bacon cooked.  In fact I have a habit of throwing the bacon in the oven on Sunday mornings before I hop in the shower; if you find it’s taking a little long to cook just bump up the temperature by about 25 degrees at a time and get sizzling.

Enjoy ~ Kimberly