CRISPY PAN FRIED CAJUN HADDOCK

The Pampered Chef Coating trays work great for coating the fish fillets.  Available here: Coating Trays

CRISPY PAN FRIED CAJUN HADDOCK

INGREDIENTS

  • 3 Tablespoon Olive or Canola oil
  • 1 lb Haddock Fillets (will work with most white fish e.g. Cod, Sole, Tilapia, etc)
  • 1/2 Cup white all-purpose flour (or all-purpose Gluten-Free)
  • 1 teaspoon Cajun Seasoning*
  • 2 Eggs Beaten
  • 3/4 Cup Panko Bread Crumbs**
  • 1 teaspoon Dried Parsley
  • 1/4 Cup Fresh grated parmesan cheese (optional)

INSTRUCTIONS

  1. Prepare fish.  If using frozen fillets make sure they have thawed fully.  Fillets can be cut into smaller portions if needed – ie cut in portions roughly 4-5” (10-12cm) long.
  2. You will need 3 shallow bowls/trays***
  3. In the 1st bowl combine flour and Cajun seasoning.
  4. In the 2nd bowl beat 2 eggs.
  5. In the 3rd bowl combine breadcrumbs, dried parsley and parmesan (if using).
  6. One at a time, dredge the fillet in the following order:
    • Flour mixture – coating evenly
    • Egg mixture – ensure all areas covered with egg
    • Press in Bread Crumb mixture – ensuring evenly coated with bread crumbs
    • Set coated fillets aside on parchment or wax paper (to prevent sticking to the working surface)
  7. Heat large skillet over medium heat.  Once hot add oil and allow oil to come to temperature (30 secs). 
  8. Working carefully as oil will be hot – add coated fillets one at a time to the skillet.  Continue until the pan is full leaving space between fillets – note you may need to cook in two batches.
  9. Cook 2-3 mins per side or until golden brown. Take caution when flipping fillets as they will break if you are not careful.  A Fish spatula is ideal for this.****
  10. Serve immediately.

Notes:

*For Cajun Seasoning I like Emeril’s Essence – the recipe can easily be found online

**l like the Paneriso Gluten Free – adds nice crunch

***The Pampered Chef Coating trays work great for coating the fish fillets.  Available here: Coating Trays

****The Pampered Chef Fish Spatula works great for this. Available here: Fish Spatula

Kansas City Style BBQ Sauce

Easy sauce to pull together that is great for Ribs, Beef & Chicken.  I have tried a number of different recipes over the years and could never find one I liked.  They were either too vinegary or too running.

What I discovered is that I liked the ones with the Molasses the best! It likely had something to do with molasses bringing me back to my childhood when my grandparents would let me cut a slice of the bread that had just came out of the oven.  The butter would melt with the heat and then it was dipped in a pool of molasses I had poured on my plate! Yum!

In this sauce the molasses & brown sugar gives it a wonderful dark colour and a rich flavour while they cayenne & chilli flakes give it a touch of heat.

Kansas City Style BBQ Sauce

Ingredients

  • 1 Tablespoon Olive Oil
  • 1 Cup Chopped White Onion
  • 2-3 Cloves Minced Garlic
  • 2 Cups Ketchup
  • ½ Cup Apple Cider Vinegar
  • 1 14 oz Can Tomato Sauce
  • 3 Tablespoons Tomato Paste
  • 3/4 Cup Molasses
  • ½ Cup Light Brown Sugar
  • 1 Teaspoon Kosher Salt
  • ½ Teaspoon Dried Chilli Pepper Flakes
  • ½ Teaspoon Black Pepper
  • ¼ Teaspoon Cayenne
  • 1 Teaspoon Liquid Smoke (You can skip this but it is better with it. It can be found in most major grocery stores. It comes in a bottle about the size of a typical hot sauce)

Instructions

  1. Preheat a medium sauce pan (e.g. 3L) over medium heat & add oil
  2. Sautee the onions til translucent – 4-5 mins. Stirring to prevent browning – you want them soft and clear not caramelized.  Once onions are soft – add Garlic continue cooking for 1 additional minute. 
  3. Add Ketchup, Apple Cider Vinegar, Tomato Sauce, Tomato Paste              stirring until the mixture comes to a simmer.  If it starts to bubble – reduce heat slightly.  Simmer for 5-6 mins uncovered.  Stirring often. 
  4. Add remaining ingredients – stirring well to ensure that all ingredients are dissolved. Bring mixture back to a simmer (not boiling).     
  5. At this point you want to blend the sauce to ensure a nice smooth consistency.  I use a handheld immersion blender in the pan.  Working carefully to remove any chunks from the hot sauce.  Work carefully as hot sauce will hurt if you get it on your hand and will also make a mess on your stove if you are not careful. 
    You could also use a regular blender – transfer the hot sauce – pulsing it in the blender until smooth – then return to the sauce pan.
  6. Once smooth – cover and allow sauce to simmer 20 mins.  This will allow the flavours to blend.
  7. Store in mason jars in the refrigerator.  Will keep for several weeks. 
  8. Cool before using.

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GRILLED MAPLE & SPICED RUM GLAZED PLANKED SALMON

INGREDIENTS

  • 1 lb Salmon Fillet  
  • 1/2 cup Maple Syrup
  • 2oz quality Spiced Rum
  • 1T Dehydrated Minced Onion (or minced shallot)
  • 1t fresh minced Ginger
  • 1 clove garlic minced
  • 1t Soya Sauce
  • 1/2t Chili Powder
  • 1/2t Salt (preferably Kosher)
  • 1/4t Pepper
  • Coarse sea salt – for plank

INSTRUCTIONS

  1. Soak cedar plank in water for 1-2 hours minimum (or overnight). You may have to weigh it down to stay in the water.
  2. In a small saucepan, combine Maple Syrup, Rum, Onion, Ginger, Garlic, Soya Sauce, Chili Powder, Salt & Pepper.   
  3. Heat over medium-low heat until reduced by half, about 10-15 minutes. Remove from heat. Let cool completely.
  4. Once cool place Salmon in Ziplock bag – pour in cooled glaze.  Working gently, remove as much air as possible and place in fridge for 1hr.
  5. Heat grill to medium heat, about 400°F.
  6. Once preheated – place cedar plank on grill – leave for 5 mins to remove initial moisture. 
  7. Sprinkle plank lightly with coarse sea salt – helps fillet from sticking and adds flavor.
  8. Carefully remove fillet from ziplock (reserving glaze)
  9. Place salmon, skin side down, on the cedar plank.
  10. Brush reserved glaze.
  11. Grill salmon 15 min, or until it is cooked to your desired doneness, brushing with sauce every 5 minutes or so.
  12. Remove from grill.
  13. Slide a thin spatula under the fillet to remove . Serve immediately.

Notes

  • Skinless fillets will work for this recipe as well
  • Dehydrated onion can be replaced with fresh minced shallot