Catch Of The Day Fish Recipes

CRISPY FRIED CATCH OF THE DAY

Steps:

• Blot the fish with paper towels -- you don't want them too moist.
• Season them with salt and pepper and any other seasoning you like.
• Put two fillets in the bag with the flour. . .shake and make sure the fillets are well covered. Shake off the excess flour.
• Put the fillets in the buttermilk so that you can coat the fillets. Drain the excess buttermilk off of the fillets.
• Dredge the fillets in the Panko crumbs and with your hands press the crumbs on to the fillets making sure the fillets are completely covered. Let the prepared fillets rest on another piece of wax paper. Continue until you have breaded all of the fillets.
• Heat the oil, and once the oil reaches the desired temperature of 340 F in the Dutch Oven or fryer, add two or three fillets at a time. You won't have to turn the fillets in a deep fryer but you may have to in the Dutch Oven. If you think that the fillets are browning too fast turn down the heat a little. The end result will be a beautiful golden brown.
• Place the fried fillets in a 170 F oven to keep warm.

PARKER HOUSE SCHROD (FRESH CATCH OF THE DAY)

Steps:

• Marinate fish in milk, lemon juice, Worcestershire sauce, salt and pepper, olive oil, and paprika for 2 hours (the longer the better).
• Preheat oven to 400 degrees F.
• Remove from marinade and dip each fillet into cracker crumbs. Cover all surfaces well. Place fillets in buttered baking pan. Drizzle with melted butter.
• Pour white wine into pan, being sure not to drizzle directly onto fish. Bake until flaky, approximately 10 minutes. Do not overcook. Place under broiler for a few minutes to finish and give color.
• In a large bowl, combine 2 1/4 cups flour, sugar, salt, and yeast; add 1/2 cup margarine or butter (1 stick). With mixer at low speed, gradually pour 2 cups hot tap water (120 degrees F to 130 degrees F.) into dry ingredients. Add egg; increase speed to medium; beat 2 minutes, scraping bowl with rubber spatula. Beat in 3/4 cup flour or enough to make a thick batter; continue beating 2 minutes, occasionally scraping bowl. With spoon, stir in enough additional flour (about 2 1/2 cups) to make a soft dough.
• Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in more flour (about 1/2 cup) while kneading. Shape dough into a ball and place in greased large bowl, turning over so that top of dough is greased. Cover with towel; let rise in warm place (80 to 85 degrees F.) until doubled, about 1 1/2 hours. (Dough is doubled when 2 fingers pressed into dough leave a dent.)
• Punch down dough by pushing down the center or dough with fist, then pushing edges of dough into center. Turn dough onto lightly floured surface; knead lightly to make smooth ball, cover with bowl for 15 minutes, and let dough rest.
• Preheat oven to 400 degrees F.
• In 17 1/4-inch by 11 1/2-inch roasting pan, over low heat, melt remaining 1/2 cup margarine or butter; tilt pan to grease bottom.
• On lightly floured surface with floured rolling pin, roll dough 1/2 inch thick. With floured 2 3/4-inch round cutter, cut dough into circles. Holding dough circle by the edge, dip both sides into melted margarine or butter pan; fold in half. Arrange folded dough in rows in pans, each nearly touching the other. Cover pan with towel; let dough rise in warm place until doubled, about 40 minutes.
• Bake rolls for 15 to 18 minutes until browned.

CATCH OF THE DAY FISH FILLETS

Steps:

• Preheat oven to 350 degrees.
• Scatter scallions, mushrooms and watercress on bottom of heavy, non-reactive baking dish.
• Place fish on top and add lemon juice and wine.
• Sprinkle with herbs and arrange tomatoes around perimeter.
• Cover dish with foil and bake for 20-30 minutes depending upon thickness of fillets.

CRANBERRY CATCH OF THE DAY

Steps:

• Preheat oven to 350°. In a large skillet over medium heat, cook and stir celery and onion in 6 tablespoons butter until tender. Stir in bread cubes, pecans, orange juice, orange zest and 1/2 teaspoon salt. Transfer to a greased 13x9-in. baking dish. Arrange fillets over stuffing. , Melt remaining butter; drizzle over fillets. Sprinkle with remaining salt. Bake, uncovered, 25-28 minutes or until fish flakes easily with a fork. , In a small saucepan, combine sugar and cornstarch; whisk in water and orange juice until smooth. Bring to a boil, stirring constantly. Add cranberries; cook 5 minutes or until berries pop. Stir in orange zest. Serve with fish and stuffing.