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In the Kitchen: Mouth watering seafood dishes
Seafood

We just returned from a fun-in-the-sun beach trip where I cooked seafood almost every night. Fresh seafood makes all of the difference when it comes to the final product, so do seek out a good source. 

My favorite fish market is Kathleen’s Catch in Johns Creek. There is also a location in Milton. Kathleen is an amazing fishmonger — trust me when I say she knows her seafood. The knowledgeable staff can tell you the origins of every single fish and shellfish. I have been going there for years and have never been disappointed. It is definitely worth the drive. Here are some seafood recipes I know you will enjoy.

 

This would be delicious with rice or pasta and some crusty bread to soak up the flavorful juices. A simple green salad or some steamed broccoli would round out the meal perfectly.

 

Herby white fish

1 ½ pounds firm, white fish, such as grouper, cod, halibut or sea bass

2 tablespoons olive oil

2 green onions, sliced

2 cloves garlic, minced

1/3 cup parsley, chopped

1/3 cup mixed chopped herbs of your choice (tarragon, rosemary, sage, etc)

1/2 teaspoon salt

1 ½ teaspoon Cajun seasoning, such as Old Bay

3 tablespoons butter

3 tablespoons dry white wine

Lemon wedges for serving

 

Preheat oven to 400 degrees. Drizzle a casserole dish with olive oil. Place fish on top of the olive oil. Sprinkle on the green onions, garlic, parsley, mixed herbs, salt and Cajun seasoning. 

Top with butter and pour in the white wine. Cover tightly and cook for 10-15 minutes, depending on how thick the fish is. 

Uncover and broil until fish flakes easily, another few minutes.

 •    •    •

I usually try not to fry food often, but every once in a while, a craving must be met. These beer-battered fish and chips are a terrific way to satisfy a fried food craving.

 

Beer-battered fish and chips

1 ½ pounds Russet potatoes, peeled and cut into thin, long sticks

1 cup mayonnaise

2 tablespoons chopped pickles

1 tablespoons capers, drained and chopped

1 teaspoon Dijon

1/2 teaspoon salt

Pinch of cayenne

2 cups flour

1 ½ teaspoons baking powder

1 egg, lightly beaten

1 cup beer

Oil for frying (I like using avocado oil)

1 ½ pounds firm white fish, such as cod, sea bass, or halibut

Malt vinegar

 

Soak the potato sticks in lots of water, changing the water several times to remove as much starch as possible. In a small bowl, combine mayonnaise, pickles, capers, Dijon, salt and pepper. Cover and refrigerate.

Put one cup of the flour along with baking powder in a bowl. Add egg and beer and a pinch of salt and pepper, stirring to combine. In another shallow bowl, add remaining 1 cup flour. Heat oven to 200 degrees. 

Put 3 inches of oil in a large pot and heat to 300 degrees. Drain and dry potatoes and dry until they are very dry. Fry the potatoes in batches 5 to 10 minutes until lightly golden.

Remove to paper towel lined platter. Raise heat of the oil to 375 degrees. Cut fish into 3- to 4-inch lengths. Dredge fish in the flour and shake off excess. Fry the fish sticks in hot oil until golden brown, about 3-5 minutes. Remove to baking dish and sprinkle with salt. Keep warm in oven while you finish frying fish. 

After fish is done, keep the oil at 350 degrees and fry the potatoes again until golden brown, about 2-3 minutes. Remove to platter and sprinkle with salt. Serve fish and chips with tartar sauce and malt vinegar.

 •    •    •

New Orleans shrimp boil

12-ounce bottle beer

1 ½ pounds red potatoes, cut into chunks

1 onion, cut into chunks

1 head garlic, halved horizontally

4 bay leaves

2 tablespoons whole peppercorns

1/2 teaspoon cayenne

2 teaspoons salt

1 tablespoon Cajun seasoning, such as Old Bay

1 ½ pounds large shrimp, peeled and deveined

4 ears corn, husked and broken in half

Hot sauce

Lemon wedges

 

Put beer plus 8 cups of water in a large pot. Add potatoes, onion, garlic, bay leaves, peppercorns, cayenne, salt and Cajun seasoning. Bring to a boil and then turn heat down a little and continue cooking until potatoes are tender, but not falling apart, about 10-15 minutes. 

Add shrimp and corn, return to boil. Turn off heat and cover and let sit for 1-2 minutes. Drain, reserving half the liquid for serving. Add more salt to taste. Serve with hot sauce and lemon wedges.


Forsyth County resident and author Adlen Robinson presents the best of her recipes each Friday for “In the Kitchen.” Please email her at adlen@adlenshomematters.com.