The Zelda Gourmet: fish recipe

Showing posts with label fish recipe. Show all posts

Fish n Chips is something I quite enjoyed when I went to London back in 2007. Fish in general has taken on more of a baked tendency since I was diagnosed. Since Link has been doing a significant amount of fishing lately, it's time for another fish recipe. Today we are going to do some deep frying. GF deep frying is something I haven't done in some time, so let's get started!

Gear!

Vegetable oil - for frying

Chips

3 large russet potatoes

2 t. olive oil
2 t. red pepper flakes
1 t. course salt
1 t. ground pepper

Fish
2 cups sweet rice flour
1 T. baking powder
3 t. salt
1 t. black pepper
1 12 oz can ginger ale
1 egg
1 lb cod or haddock fillets

Quest!

Let's start with the chips. Preheat the oven to 425 degrees F. Cut the potatoes into wedges and spread out on a cookie sheet . Drizzle with olive oil, salt and black and red pepper flakes, Mix together and place in hot oven for 20-25 minutes until crispy.

In a bowl, add together rice flour, baking powder, salt, pepper. Mix together.

Add ginger ale and beaten egg to mixture. Stir until well combined. Let sit for a few minutes to keep flour from being grainy.

Prep the fish! Cut the fish into equal slices about 1/2 inch thick.

Prep your vessel for frying. Today we are using a deep cast iron frying pan. You want to use a heavy pan to keep the heat consistent. Also, use a frying thermometer to keep track of the temperature. We are looking for a temperature of 350 degrees F.,

Dredge the fish pieces in about 1/2 cup of rice flour.

Dip fish pieces into the batter.

Gently add fish into preheated oil. Cook the fish on each side for about 1- 1/2 minutes -tipping it over halfway through. Don;t overcrowd the pan - this will take several batches.

Drain fish on a rack lined with paper towel. Make sure you have been looking at your potatoes!

Plate your fish n chips on newspaper - it will wick away any additional oil and Enjoy!

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Summer is going strong here in Minnesota, which gets us out on the grill a lot more. I have been planning on doing Reekfish for a while now, but just didn't know what kind of reek we wanted to go with. Well today, I think I can finally share with you a recipe that has the right kind of reek that we can all get behind - garlic! This Twilight Princess delicacy is sure to please. Enjoy!

Gear!
2 Whole Red Snapper Fillets - Tails intact
Garlic Rosemary Compound Butter - recipe below
Olive Oil
Salt
Pepper

Quest!
Compound butter is first . . .

In a food processor add 5 garlic cloves, 2 fresh sprigs of rosemary, 1 tsp course salt and 1 tsp black peppercorns.

Pulse together until garlic and rosemary is mince. Peppercorns may not fully grind. Add a stick of unsalted butter. Pulse together until butter is fully incorporated with ingredients.

Spread butter onto plastic wrap. Form back into a stick shape. Place in the refrigerator for 2+ hours. Use within about a week or freeze and it will keep for about 2 months.

Let's make Fish! Today we are using Red Snapper, but you are looking for a nice fresh firm white fish that still has skin and a tail to keep things together.

Get the grill started! You want the grill nice and hot. Today we are using gas, but charcoal should work fine too.

Open your fish up and pat dry with paper toweling - do this on the outside too. Check for bones by running your fingers over the flesh of the fish. Pull out any bones with clean pliers.

Take 2-3 tablespoons of that lovely compound butter we made earlier and rub it into each inside part of the fish. Be sure to really rub it in to get the flavor penetrating. Sprinkle with salt and pepper.

Close the fish back together again. Brush the outside of the fish skin with olive oil. We used garlic infused olive oil in order to add even more garlic the party.

Place the fish onto the hot grill. Cook the fish about 5-6 minutes aside or until the fish is flaky. The outside skin should begin o blister and give good grill marks.

Enjoy this very garlicy fish with potatoes or Hylian Shroom Polenta!

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Catfish is absolutely delicious. There seems to be an abundance of it now that Catfish Maw has been defeated. Let's dig in and cook some up! Enjoy!

Gear!
2 fresh catfish fillets
1/4 cup potato starch
2 eggs
1/2 cup GF bread crumbs or Chex cereal crushed
salt and pepper
Paprika
Italian seasoning
cayenne powder

Quest!

We will be doing a three part dredging process, so we first things first - set up! We used paper plates to keep it simple for cleanup. The first plate is potato starch with a pinch of salt and pepper and dash of paprika. The second plate is eggs beaten with a pinch of salt and pepper. The third plate is bread crumbs with a pinch of salt and pepper and dash of paprika and Italian seasoning.

Let's make some fish! Preheat the oven to 400 degree F. Prep a sheet pan with aluminum foil. Pat the fillets dry and dredge in the first plate of potato starch. Shake off excess.

Next transfer fish fillets to the second plate for eggs and cover fillets.

Transfer to plate of bread crumbs and make sure fish is completely covered.
Tip: If you want to make your fish extra delicious, repeat this process once to layer on the breading.

Transfer fish to sheet and bake for about 20 minutes or until fish is golden and starting to flake.

Top with Tingle's leftover Aoli and enjoy with your favorite side!

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Fishing can be fun - especially when actually catching fish. Fishing is a celebrated part of many games in the Zelda series. As the games have progressed, they have added lures, types of fish, more sophisticated rods and even a boat. Did you just catch a real Lunker in Ocarina of Time or Link's Awakening? Not sure what to do with it? Well today, I'll show you how you can transform that Lunker into Dinner that will feed a crew.

Gear . . .
a 1 1/2 to 2 pounds fillet of fish with the skin on - today we are using steel head trout but any delicious fish will do.
Spice Mix:
1 T. Course Salt
1 t.. Peppercorns, any color
1 t.Fennel Seed
1 t. Chili Powder
1 t. Parsley
1 t. Garlic Powder
1/4 c. Brown Sugar
Other:
Extra Virgin Olive Oil
Parchment paper
Sheet pan

The Quest . . .

Preheat oven to 400 degrees F. Make sure the fish is boned out by running your fingers up and down the fillet. Pull any stragglers out with clean needle-nose pliers. Why are we keeping the the skin on? Good question. We do this because it helps the fish retain moisture in a dry cooking setting like baking.
Pat the fish dry with paper towels. Place the fish skin side down on a sheet pan that is covered in parchment paper.

Combine all the spices and mix together with a mortar and pestle. Drizzle with Extra Virgin Olive Oil. Sprinkle the seasoning liberally onto the fish.

Bake for 20-25 minutes. Check for flaking with a fork or about 140 degrees F. internal temperature with a instant read thermometer, which every you feel most comfortable with.

Well that was pretty painless and easy. Now you're asking, what should we have with it?

Okay, I'll give you a bonus recipe for a side. It is, after all, supposed to be a feast, right?

Subrosia is a lava world where the Subrosians dwell and consume lava. In Oracle of Seasons and Oracle of Ages, they put on quite a dance party in their land. We are going to cool things down for these cute little hooded beings by making my take on Ambrosia Salad: Subrosia Salad. Enjoy!

The Quest Continues . . .

1/2 c. heavy whipping cream
1 T. sugar
1 T. cherry juice
A few drops of red food coloring
12 oz. cottage cheese, drained
4 oz. sour cream
8 oz. crushed pineapple, drained
1/2 c. grated coconut
1/2 c. walnuts, chopped
1/2 c. Maracchino cherries, halved
1/2 c. seedless red grapes, halved
1/2 c. blueberries
1 t. ginger root, finely grated
1 t. orange zest
1 t. cinnamon
1 t. cardamon

Wow, what a list . . .

Strain your cottage cheese and crushed pineapple so that there is not excess moisture. There will be plenty of other moisture and we don't want it to get soupy.

In a bowl, add your cream and sugar and beat on high until stiff peaks form (not butter). If helps if your bowl and beaters have been refrigerated for at least 10 minutes. This will speed the process along.