Bayou Bills Fish Milanese Recipes

BLEND OF THE BAYOU

Steps:

• Preheat oven to 350°. In a small saucepan, cook and stir cream cheese and 2 tablespoons butter over low heat until melted and smooth. , In a large cast-iron or other ovenproof skillet, saute onion, celery and green pepper in remaining butter until tender. Stir in shrimp, crab, soup, rice, mushrooms, garlic salt, pepper sauce, cayenne and cream cheese mixture., Combine cheddar cheese and cracker crumbs; sprinkle over top. Bake, uncovered, until bubbly, 25-30 minutes.

FISH ALLA MILANESE

Steps:

• For marinade, whisk 1/3 cup oil, lemon juice, salt, and pepper in small bowl; stir in onion.
• Pour marinade into 13x9-insch glass baking dish.
• Rinse fish; pat dry w/paper towels.
• Place fish in baking dish; spoon marinade over fish to coat thoroughly.
• Marinate, covered in fridge for 1hr.
• ,turning fish over occasionally.
• Combine and mix eggs and milk in shallow bowl.
• Remove fish from the marinade one piece at a time, and first coat w/flour, then w/egg mixture, and lastly bread crumbs.
• Press crumbs firmly onto fish.
• Refrigerate coated fish for 15 mins.
• Heat 2 tbsps.
• butter and remaining 2tbsps.
• oil in skillet over med.
• heat until melted and bubbly, then add fish.
• Cook to 2-3mins.
• per side until fish flakes easily w/a fork and topping is light brown.
• Remove to heated serving plate.
• Melt remaining 1/4cup butter in pan over med.
• heat.
• Add garlic, and cook 1-2mins, till garlic browns a bit; stir in parsley.
• Immediately take off heat and pour the mixture over the fish fillets.
• Garnish w/lemon slices.
• NOTE: Cooking and preparation times do not include marination time taken.

FISH MILANESE

Steps:

• Place flour, eggs and bread crumbs in three separate shallow bowls, and season each with salt and pepper. Crumble the oregano with your fingertips and add to the bread crumbs; mix well.
• Season fish with salt. Working with one piece at a time, dredge in flour (shake off excess), dip in egg (shake off excess) then dredge in bread crumbs, pressing to adhere. Transfer to a large plate.
• In a 12-inch nonstick skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil over medium heat. Add 2 fillets and cook until golden underneath, about 3 minutes. Flip fish and cook until golden on the second side and cooked through, 2 minutes longer. Transfer to a large paper towel-lined plate, and season with salt. Wipe out skillet. Repeat with 1 tablespoon of the butter, 1 tablespoon of the oil and the remaining fish.
• Wipe out skillet and melt the remaining 4 tablespoons butter over medium-low heat. Add shallot and cook, stirring occasionally, until shallot is softened and butter is golden brown, about 2 minutes. Stir in the garlic until fragrant, 30 seconds. Add the remaining 3 tablespoons oil, plus the lemon juice, parsley, capers and caper brine, and mix well. Transfer the brown-butter vinaigrette to a small heatproof bowl, and season with salt and pepper.
• Divide the fish, arugula and avocado among plates, and drizzle with the brown-butter vinaigrette. Serve with lemon wedges.

BAYOU STUFFED CATFISH WITH CAJUN BEURRE BLANC

Steps:

• Mix together crabmeat, cornbread, spinach, pine nuts, mustard and salt and pepper. Lay fish skin side up and top with 2 1/2 ounces stuffing. Roll tightly and refrigerate until set. Dredge in seasoned flour, dip in buttermilk, and roll through fish fry mix. Deep fry at 350 degrees F until light brown. Remove to sheet pan and finish in a preheated 350 degree F oven until temperature of 150 degrees F. Top with 1 1/2 ounces cajun beurre blanc and garnish with lemon.
• In heavy saucepan, add all ingredients except butter and cream. Reduce the liquid over low heat. Add heavy cream and reduce by half. Slowly add butter, whipping continuously-alternating pan on and off flame. Strain and add seasoning.

FISH MILANESE

Steps:

• Remove skin from fillets.
• Remove bones.
• Combine peeled and finely chopped onion, lemon juice, oil, salt and pepper in a large plate, mix well.
• Add fillets, spoon mixture over fillets to coat thoroughly.
• Allow fillets to marinate 1 hour, turning them occasionally.
• Remove fillets from marinate.
• Coat lightly with flour.
• Dip in combined beaten eggs and milk, then into breadcrumbs, pressing crumbs on firmly.
• Heat extra oil and butter in large frying pan.
• Add fillets, cook gently on both sides until golden brown.
• Allow approximately 3 minutes on each side.
• Drain.
• Melt extra butter in separate pan, add crushed garlic.
• Cook until butter turns light golden brown, add parsley.
• Pour browned butter over fillets.

BAYOU FISH FILLETS

Steps:

• Stir together cornbread mix and Creole seasoning until blended.
• Sprinkle salt and pepper over fillets. Dredge fillets in cornbread mixture.
• Fry fillets in canola oil 1 to 1 1/2 minutes on each side or until golden. Drain on a wire rack over paper towels.

FILIPINO BAKED MILKFISH (BAKED BANGUS)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a roasting pan with enough aluminum foil to cover the whole bangus.
• Remove scales and gills from bangus. Wash the innards. Pat fish dry with a paper towel.
• Mix tomato, onion, and 1/3 of the ginger together in a bowl. Season with salt and pepper. Cut open the front side of the fish and fill with the tomato mixture. Place fish in the prepared pan.
• Mix calamansi juice, soy sauce, garlic, and remaining ginger in a separate bowl. Pour over the fish in the pan. Fold foil over the fish and seal all ends.
• Bake in the preheated oven until fish flakes easily with a fork, about 60 minutes.