Buffalo-Style Catfish Strips with Ranch Dressing

Ingredients

2 tablespoons all-purpose flour
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon salt
1/8 teaspoon ground red pepper
2 large egg whites, lightly beaten
1 1/2 cups coarsely crushed cornflakes
1 pound catfish fillets, cut into 1/2-inch-thick strips
Cooking spray
1/3 cup hot sauce (such as Crystal)
1 teaspoon hot pepper sauce (such as Tabasco)
1/2 teaspoon Worcestershire sauce
1 tablespoon butter
1/2 cup fat-free ranch dressing
4 celery stalks, cut into 1/4 x 3-inch sticks
4 carrots, cut into 1/4 x 3-inch sticks

Preparation

Preheat oven to 400°.

Combine first 6 ingredients in a shallow dish, stirring with a whisk. Place egg whites in a shallow dish. Place cornflakes in a shallow dish. Working with 1 fish strip at a time, dredge in flour mixture. Dip in egg whites; dredge in cornflakes. Place on a baking sheet coated with cooking spray. Repeat procedure with remaining fish strips, flour mixture, egg whites, and cornflakes.

Lightly coat fish strips with cooking spray. Bake at 400° for 10 minutes or until done, turning once.

Combine hot sauce, pepper sauce, and Worcestershire in a small saucepan; bring to a boil. Reduce heat, and simmer 1 minute. Remove from heat; stir in butter. Drizzle hot sauce mixture over fish. Serve with ranch dressing, celery, and carrots.

Family-Meal Fish Tacos

INGREDIENTS

2 tablespoons chile powder
2 tablespoons garlic powder
2 tablespoons paprika
1 tablespoon ground cumin
1 teaspoon red-pepper flakes, or to taste
1 ½ pounds firm white fish fillets, like cod or red snapper, skinless
 Kosher salt and freshly ground black pepper to taste
1 ½ cups sour cream
2 chipotle chilies in adobo, finely chopped, or more to taste
12 white corn tortillas
3 tablespoons neutral oil, like grapeseed or canola
6 scallions, trimmed and cut into 4-inch lengths
5 radishes, trimmed and sliced thin
8 ounces Cheddar cheese, grated
2 limes, cut into wedges

PREPARATION

• Preheat oven to 350. Combine the chile powder, garlic powder, paprika, cumin and red-pepper flakes in a shallow dish. Season the fish fillets aggressively with salt and pepper, then press them into the spice mixture, turning to coat. Set aside.
• Combine the sour cream and the chipotles in a small bowl, and stir to combine. Set aside.
• Cook the tortillas until they are toasted in a large skillet set over high heat, approximately 30 seconds or so per side, then stack them on a large sheet of aluminum foil. Wrap the foil around the tortillas, and place the package into the oven to heat.
• Turn the heat under the pan down to medium-high, and add a tablespoon of the oil and then the scallions. Cook these, tossing occasionally, until they are about to char, then remove and set aside.
• Add the remaining oil to the pan and heat it until it begins to shimmer. Add the fish and cook until well browned and crisp, approximately 4 minutes per side. Remove from pan and slice into strips or simply break into pieces.
• Serve the fish with warm tortillas, garnished with the scallions, radishes, cheese and chipotle sour cream, and lime wedges on the side.

Miso-Glazed Fish

INGREDIENTS

¼ cup mirin
¼ cup sake
3 tablespoons white or yellow miso paste
1 tablespoon sugar
2 teaspoons dark sesame oil
4 salmon, trout, Arctic char, mahi mahi or black cod fillets, about 6 ounces each

PREPARATION

• Combine the mirin and sake in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in the miso and the sugar. Whisk over medium heat without letting the mixture boil until the sugar has dissolved. Remove from the heat and whisk in the sesame oil. Allow to cool. Transfer to a wide glass or stainless steel bowl or baking dish.
• Pat the fish fillets dry and brush or rub on both sides with the marinade, then place them in the baking dish and turn them over a few times in the marinade remaining in the dish. Cover with plastic wrap and marinate for 2 to 3 hours, or for up to a day.
• Preheat the oven to 400 degrees. Light the broiler or prepare a grill. Line a sheet pan with foil and oil the foil. Tap each fillet against the sides of the bowl or dish so excess marinade will slide off. Place skin side up on the baking sheet if broiling.
• Place the fish skin side down on the grill, or skin side up under the broiler, about 6 inches from the heat. Broil or grill for 2 to 3 minutes on each side, until the surface browns and blackens in spots. If necessary (this will depend on the thickness of the fillets) finish in the oven, for about 5 minutes, until the fish is opaque and can be pulled apart easily with a fork.

Tips

For a vegetarian version of this dish, substitute tofu, sliced about 2/3 inch thick, for the fish.

Advance preparation: You can prepare the fish 12 hours before cooking.

Roasted Fish

INGREDIENTS

4 fish fillets or steaks of any kind of fish, skin on or off to taste
 Extra-virgin olive oil
 Fine sea salt
 Black pepper
 Lemon wedges, for serving

PREPARATION

• Heat oven to 400 degrees. Measure fish fillets at the thickest part. Drizzle fish with olive oil, sprinkle with salt and pepper and place on a rimmed baking sheet, skin side down if you've left the skin on.
• Roast fish for 10 minutes per inch of thickness, until the fish is opaque and tender when pierced with a fork but before it starts to flake. Serve with lemon wedges, drizzled with more good olive oil.

Fish Curry with Mustard (Shorshe Maach)

Fish Curry with Mustard (Shorshe Maach)

Ingredients:
1 lb. fish, cut into pieces
2 tbsp. oil
1 tsp. turmeric powder
2 tbsp. mustard powder
1 tsp. salt
8 green chillies

Method:
Make a paste of mustard in an equal amount of water. Heat oil in a non stick frying
pan and fry the mustard paste for half a minute, and add 3 cups of lukewarm
water. Bring to a boil and add fish, turmeric and salt and green chillies. Cook on
medium low heat for 30 minutes.

GOAN FISH CURRY

Ingredients
Fish 500 gm
Green chillies 5 gm
Onions 50 gm
Tomatoes 55 gm
Red Chillies 10 gm
Cumin seeds 20 gm
Tamarind 10 gm
Coriander 10 gm
Oil 30 ml
Coconut 115 gm

Method :
· Chop onions, Roast and grind red chillies, turmeric cumin seeds and
coriander.
· Grind coconut to a fine paste. Combine all other spices.
· Fry onions in fat. Add grounded Masala and green chillies. Fry till flavour
emerges.
· Add chopped tomatoes and sufficient water soak tamarind in water and
extract pulp.
· Cut fish into pieces.
· When the gravy boils, add fish.
· Add tamarind pulp, curry leaves and simmer till fish is cooked.