Cornmeal Crusted Fish With Summer Succotash Recipes
CORNMEAL CRUSTED RATTLE SNAKE WITH CACTUS-CORN SUCCOTASH
Steps:
- Using a sharp boning knife remove the meat from the snake by cutting down the back, just slightly to 1 side of the spine from the head to the rattle. Using the tip of the knife peel the meat from the ?rib cage?. Once you removed the 2 long strips of meat, lightly pound them with the back of the knife to tenderize them. Cut the strips of meat into 1-inch pieces and place in a bowl with the buttermilk. Mix to coat well. In a large bowl combine the cornmeal with the flour and the spices. Heat the oil in a large skillet on medium high heat. Dredge the snake pieces in the flour mixture and fry for 2 minutes or until golden brown and then transfer to a paper towel lined plate. Repeat until all the snake pieces are cooked. Serve with Cactus-Corn Succotash.
- Grilling the vegetables first gives another great layer of flavor, however, it is not absolutely necessary. Just omit that step and cook the vegetable right in the pan. In a skillet on high heat saute the vegetables except the tomatoes in the olive oil for 2 minutes. Add the stock and butter and cook until mixture reduces by half. Add tomatoes and seasoning and serve with the warm snake "nuggets" on top.
SAUTEED COD WITH CREAMED CORN AND SUMMER SUCCOTASH
Provided by Thomas Keller
Categories Milk/Cream Food Processor Dairy Fish Vegetable Sauté Dinner Seafood Cod Corn Legume Lima Bean Summer Party Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- For succotash:
- Cook beans in large saucepan of boiling salted water until just tender, about 5 minutes. Using slotted spoon or strainer, transfer beans to colander; reserve cooking water. Rinse beans with cold water. If using fava beans, peel off outer skins and discard. Add corn kernels to reserved cooking water and cook until just tender, about 1 minute. Drain. Return beans and corn to same saucepan. Mix in tomato, Italian parsley and extra-virgin olive oil. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Let stand covered at room temperature. Rewarm over low heat before serving.)
- For creamed corn:
- Place 4 cups corn kernels in processor. Puree until liquid is released from corn, about 3 minutes (mixture will still be coarse). Transfer pureed corn to strainer set over large measuring cup. Press on solids in strainer to extract at least 3/4 cup juice; discard solids. Transfer corn juice to medium saucepan. Stir over medium heat just until juice begins to thicken, about 45 seconds (do not boil or juice may curdle). Add remaining 3 cups corn kernels and whipping cream to saucepan and stir just until corn is heated through, about 2 minutes. Season to taste with salt and pepper. Remove creamed corn from heat; cover to keep warm.
- Pour enough vegetable oil into heavy large skillet to reach depth of 1/4 inch. Heat over high heat. Sprinkle cod fillets with salt and pepper. Add fillets to skillet and cook until golden brown and center of each fillet is just opaque, about 4 minutes per side. Divide creamed corn equally among 4 plates. Top each serving with sautéed cod fillet. Spoon succotash atop each fillet and serve.
CORNMEAL-CRUSTED FISH FILLETS
Steps:
- Combine first 4 ingredients in a shallow bowl. Put egg whites in another shallow bowl. Dip each fish fillet in cornmeal mixture, then in egg whites, then again in cornmeal mixture. Place fillets on a plate; cover with plastic wrap and refrigerate 10 minutes. Heat oil in a large nonstick skillet. Add fillets and cook over medium-high heat, 2 to 3 minutes per side. Season to taste with salt and pepper. Serve with lemon wedges.
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