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Fish Fry with Spicy Tartar Sauce and Buffalo Shrimp.

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      Last year I was fortunate  enough to go deep see fishing with a few friends, during the 4 hour trip we caught an amazing amount of fish.  We landed six Wahoo,  two Mahi-Mahi and a few others. We kept two of the Wahoo and one Mahi-Mahi.  Later that night I made fish tacos from one of the Wahoo that we caught.  Without a recipe or any experience I fried up the fish and acted like I knew what I was doing. I made diner for 10 others that night. To my astonishment they turned out awesome and to this day everyone always ask me when the next fish fry was going to be. 


      On Saturday I gave my fish frying abilities another go.  Using a recipe out of the 2017 July/August issue of Martha Stewart  Living,  I fried up three pounds of Trout.  The recipe really caught my eye because in the batter it called for using club soda or seltzer water.  This clever use of carbonated water really made the batter light.

When I pulled the fish out of the oil for the first time I couldn't believe how crispy and light it looked. It took everything I had not try the fish before the final product was done.  But the fish was not the best part.  The recipe had instructions to make your own spicy tartar sauce.  Besides mayonnaise, the main ingredient in the tartar sauce was jalapenos.  I would buy this magazine just for that recipe, it was that good. 

     With the extra batter I decide to make some buffalo shrimp.  I got my last minute buffalo sauce recipe from www.allrecipes.com.  The recipe was quick and easy.  I prepared it while I was frying the fish and shrimp. You could doctor this recipe up by adding ranch dressing or even more cayenne pepper but it will hold its own as is. 

Overall the diner turned out great.  It looks like I will be frying up more fish in the near future.








Comments

  1. UnknownJuly 3, 2017 at 4:31 PM

    This is Cub, as a friend I'm asking "when is the next fish fry?" Haha congratulations

    ReplyDelete

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