Friday, June 19, 2015

Pan Fried Bluegill & Louisiana Remoulade on Garden Greens

     Hoo Lawdy Mama!  Fresh From The Fishin' Pond To The Plate!
     Remoulade Sauce is served with nearly any kind of fried food in Louisiana.  There are four major versions of Louisiana remoulade that are identified by their color.  Pink, orange, yellow and white are the four most common remoulade colors.  In Louisiana, orangish pink color remoulade is the most popular.  Ketchup is what gives Louisiana Remoulade its unique color.
     There is a basic Louisiana Remoulade recipe that is kind of standardized, but every Louisiana chef adds there own personal touch when making remoulade.  In other words, there are many Louisians Remoulade recipe variations.  Some recipes have everything in it, except the kitchen sink.
     Today's Louisiana Remoulade recipe has an extensive list of ingredients and it would be considered to be a fancy version.  Chopped hard boiled egg was added.  Chopped hard boiled egg is sometimes added to a Louisiana Remoulade that is used like a salad dressing.  The end result is more complex tasting than Thousand Island Dressing!

     Bluegill are a variety Sunfish.  Bluegill have bright blue tabs on their gills that distinguishes them from Sunnies and Bream.  It is easier to catch Bluegill at a local fishing pond, than it is to find Bluegill for sale at a fish market.  Bluegill is what folks call panfish and it takes several filets to make a meal.
     A combination of corn meal and cracker meal is the traditional breading mixture for panfish.  This breading mixture turns a nice golden color when fried.
     Fancy Louisiana Remoulade:
     This recipe yields a little more than 1 cup.  (Enough for 1 large fried fish salad!)
     Step 1:  Place a 1/3 cup mayonnaise in a mixing bowl.
     Add 1/3 cup of organic ketchup.  
     Add 1/2 teaspoon of worcestershire sauce.
     Add 1 tablespoon of creole mustard or dijon mustard.
     Add 1 teaspoon of lemon juice.
     Add 1/2 tablespoon of Louisiana Cayenne Pepper Sauce.
     Step 2:  Add 1 tablespoon of sweet pickle relish.
     Add 1/2 tablespoon of finely chopped dill gherkin pickle.
     Add 1/2 tablespoon of horseradish.
     Add 1 tablespoon of finely minced celery.
     Add 1/2 teaspoon of minced garlic.
     Add 1 tablespoon of minced green onion.
     Add 1/2 tablespoon of finely chopped capers.
     Add 1 chopped hard boiled egg.
     Step 3:  Add 1 pinch of basil.
     Add 1 pinch of marjoram.
     Add 1 pinch of tarragon.
     Add 1 teaspoon of finely chopped Italian Parsley.
     Add 1 pinch of cayenne pepper.
     Add 1/4 teaspoon of Spanish Paprika.
     Add sea salt and black pepper to taste.
     Step 4:  Mix the ingredients together.
     Chill the remoulade sauce for 30 minutes before serving.
     Pan Fried Bluegill:
     This recipe yields 1 hearty portion.
     Step 1:  Place 1/2 cup of flour in a mixing bowl.
     Add 1 cup of corn meal.
     Add 1 cup of cracker meal.
     Add 2 pinches of sea salt and black pepper.
     Add 2 pinches of cayenne pepper.
     Mix the ingredients together.
     Step 2:  Place 1 cup of milk in a second mixing bowl.
     Step 3:  Place 1 cup of plain flour in a third mixing bowl.
     Step 4:  Lightly dredge 8 to 10 small bluegill filets in the plain flour.  (Leave the skin on the small filets.)
     Dip each filet in the milk.
     Place one filet at a time in the breading mixture and shake the mixing bowl, till the filet is coated.
     Set the breaded bluegill filets aside.
     Step 5:  Heat some vegetable frying oil (or lard) in a cast iron skillet to 360ºF.  The oil should be about 1/2" deep.
     Step 6:  Place the breaded filets side by side in the hot oil.
     Fry both sides of each filet, till they are fully cooked, crispy and a they are a golden color.
     Set the filets on a wire screen roasting rack over a drip pan to drain off any excess oil.
     Keep the fried bluegill warm on a stove top.
     Pan Fried Bluegill & Louisiana Remoulade on Garden Greens:
     This recipe yields 1 large salad.
     Step 1:  Mound 3 1/2 cups of whole small romaine leaves and chopped romaine on a plate.
     Place 4 slices of tomato on the lettuce.
     Place 4 half moon slices of lemon on the border of the plate.
     Step 2:  Place the pan fried bluegill filets on top of the salad, in a ring shape pattern.
     Spoon a generous amount of the Fancy Louisiana Remoulade over the bluegill filets and salad greens.
     Step 3:  Sprinkle some bias sliced green onion on the salad.
     Garnish with Italian Parsley leaves and 1/2 of a boiled egg.
     Sprinkle 1 small pinch of Spanish Paprika on the egg.
     Gone fishin'!  

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