Crispy Black Drum Tacos Recipes

CRISPY FISH TACOS WITH PICO DE GALLO

Steps:

• Place the sliced fish fillets in a bowl with the buttermilk, salt, white pepper and garlic salt. Mix together, place in the fridge to marinate for 20-30 minutes (it doesn't need to marinate for too long as the fish is already tender).
• Heat around 1 inch of oil in a large frying pan on a medium-high heat until hot. Preheat the oven to a low heat to keep the fish warm once cooked.
• Mix together the fish coating ingredients (except the oil) in a bowl. Take the fish out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the fish in the crispy coating mixture - ensuring it's fully covered. Place on a tray and repeat until all of the fish is coated.
• Place the fish pieces carefully in the oil, 4-5 pieces at a time and fry, turning once until golden and crispy (about 3-4 minutes per batch). Once cooked, removed from the oil with a slotted spoon, place on a baking tray and place in the oven to keep warm. Repeat with the rest of the fish.
• Meanwhile, mix together all of the pico de gallo ingredients in a bowl.
• Heat a second large frying pan on a high heat and add a tortilla to the dry pan. Cook until lightly browned, then turn over and cook the other side until lightly browned (should take around 30-60 seconds each side). Place on a plate and repeat with the rest of the tortillas.
• Mix together the mayonnaise and sriracha and put to one side.
• Now it's time to assemble. Place a taco on a plate and top with 2-3 pieces of the cooked fish. Spoon on a tbsp of the pico de gallo and drizzle on a little of the sriracha mayo.
• Repeat until you have filled all 6 tacos, then serve immediately.

CAJUN BLACKENED REDFISH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan, melt the butter on low heat; cool to room temperature. Meanwhile, in a medium bowl, combine the cayenne pepper, black pepper, lemon pepper, garlic powder and salt. Set aside.
• Dip the filets into the melted butter, then coat with the seasoning mixture.
• In a large skillet over high heat, sear fish on each side for 2 minutes or until slightly charred.
• Place in a 11x7 inch baking dish and pour the Italian dressing onto each filet. Cover baking dish and bake in a preheated oven for 30 minutes or until flaky and tender.

CRISPY FRIED RED FISH AND SPICY REMOULADE

Steps:

• For the spicy remoulade: Add the mayonnaise, mustard, paprika, parsley, chives, garlic, cayenne, horseradish, Worcestershire sauce, lemon juice, sweet pickle juice, hot sauce and black pepper to taste to a medium mixing bowl. Whisk gently until the ingredients are evenly combined. Put the sauce into an airtight container and refrigerate for at least 2 hours before serving.
• For the crispy red fish: Add the salt, paprika, cayenne, white pepper, onion powder, garlic powder, thyme, oregano and flour to a medium mixing bowl and mix together. Add the egg and milk to a separate medium mixing bowl and whisk together.
• Dredge the fish in the seasoned flour, then the egg mixture, then again in the flour, shaking off any excess. Let the floured fish rest for 10 minutes.
• Heat the oil in a large cast-iron skillet over medium heat until the oil reaches 350 degrees F.
• Pan-fry the fish in the skillet for 4 to 5 minutes on each side until golden brown. Remove from the oil and season with salt. Drain excess oil from the fillets over a lined roasting rack or paper towels. Serve immediately.

CRISPY BLACK DRUM TACOS

Steps:

• Cabbage Slaw: Thinly slice red cabbage and iceberg lettuce and place in a bowl. Add mayo, vinegar, garlic and salt and pepper to taste. Combine and let sit while you cook the fish. For the fish: Combine fish fry, chopped pecans and seasoning to taste. Coat all sides of the fish with the breading mixture and pan fry or deep fry at 350 degrees till fish is golden brown (usually about 2-3 minutes). Take 4-5 tortillas and steam them in the microwave wrapped in damp paper towels for 1 minute 15 seconds. Assembly: Place 2-3 pieces of fish in the middle of each tortilla, top with slaw and a squeeze of lime. Recipe created by Michael O'Boyle of ChickenFriedGourmet.com