Eating Bait: Atlantic Silverside Catch and Cook | Living off the Land and Sea #4
12.1 هزار بار بازدید -
3 سال پیش
-
Season: SummerIngredient: Atlantic Silversides (Spearing)Recipe:
Season: Summer
Ingredient: Atlantic Silversides (Spearing)
Recipe: "Fries with Eyes"
It seems like just about every seaside culture around the globe has
some sort of fried minnow on the menu. The Spaniards are enthralled
with sardines, the Japanese love their Shishamo, and in England, fried
whitebait is considered a delicacy. But, for whatever reason, deep-fried
baitfish have never caught on here in America.
On The Water's Andy Nabreski and Jimmy Fee aim to change that narrative as they head to the beaches of Cape Cod to seine up some silversides, not for bait but instead for dinner.
FRIES WITH EYES
3 to 4 dozen silversides, cleaned
3/4 cup flour
1/2 cup cornstarch
Salt & pepper
2 teaspoons garlic powder
1 teaspoon sugar
Canola oil for frying
Lime (or lemon) wedges
Ketchup (or malt vinegar) for dipping
Place the silversides in a colander and rinse
under cold water. Give them a good dusting
of salt, pepper, and garlic powder. Toss them
around to make sure they are evenly coated.
Place the flour, cornstarch, and sugar in a
large zip-close bag. Toss in the silversides and
give it a vigorous shake to coat them well.
Place the bag in the refrigerator and let them
rest for at least a half hour, shaking the bag
occasionally. (Allowing them to rest in the
flour mixture helps the coating stick to the
fish when frying.)
Fire up an electric deep fryer and set the
temperature to 365 degrees. When the oil
comes to temperature, add the silversides in
small batches, about a handful at a time. Fry
until golden brown, about 3 to 4 minutes.
(When the bubbling subsides, they are done.)
Remove and let rest on a wire drying rack.
Serve the fish with a wedge of lemon (or
lime) and ketchup (or malt vinegar.)
Ingredient: Atlantic Silversides (Spearing)
Recipe: "Fries with Eyes"
It seems like just about every seaside culture around the globe has
some sort of fried minnow on the menu. The Spaniards are enthralled
with sardines, the Japanese love their Shishamo, and in England, fried
whitebait is considered a delicacy. But, for whatever reason, deep-fried
baitfish have never caught on here in America.
On The Water's Andy Nabreski and Jimmy Fee aim to change that narrative as they head to the beaches of Cape Cod to seine up some silversides, not for bait but instead for dinner.
FRIES WITH EYES
3 to 4 dozen silversides, cleaned
3/4 cup flour
1/2 cup cornstarch
Salt & pepper
2 teaspoons garlic powder
1 teaspoon sugar
Canola oil for frying
Lime (or lemon) wedges
Ketchup (or malt vinegar) for dipping
Place the silversides in a colander and rinse
under cold water. Give them a good dusting
of salt, pepper, and garlic powder. Toss them
around to make sure they are evenly coated.
Place the flour, cornstarch, and sugar in a
large zip-close bag. Toss in the silversides and
give it a vigorous shake to coat them well.
Place the bag in the refrigerator and let them
rest for at least a half hour, shaking the bag
occasionally. (Allowing them to rest in the
flour mixture helps the coating stick to the
fish when frying.)
Fire up an electric deep fryer and set the
temperature to 365 degrees. When the oil
comes to temperature, add the silversides in
small batches, about a handful at a time. Fry
until golden brown, about 3 to 4 minutes.
(When the bubbling subsides, they are done.)
Remove and let rest on a wire drying rack.
Serve the fish with a wedge of lemon (or
lime) and ketchup (or malt vinegar.)
3 سال پیش
در تاریخ 1400/02/06 منتشر شده
است.
12,159
بـار بازدید شده