Sturgeon Fish Fry Recipes

STURGEON "FISH FRY"

Sturgeon

A method passed down from a great fisherman. Sturgeon is popular in the Northwest, and is a unique fish. Please review and let me know if it works for you! Note- Measurements vary and are are approximate

Provided by Mrs. Cassandra Foxx

Categories < 4 Hours

Time 1h10m

Yield 1 cup, uncooked, 2 serving(s)

Number Of Ingredients 5

Ingredients

1 cup sturgeon fillet, cut into 1-2 inch pieces
1 1/2 cups milk
1/2 cup seasoned fish fry, use Louisiana Seasoned Fish Fry Brand
Crisco shortening (for frying)
tartar sauce (optional)

Steps:

Cut your fish into desired pieces, and soak in milk for one hour. (In the refrigerator).
Pat pieces dry and coat completely in Louisiana Fish Fry. Set aside.
Heat your shortening to aprox. 375 degrees, and deep fry fish in batches. (Make sure they don't cook too fast) Always test your first piece to make sure they cook thorough. Remove and set on a platter of paper towels to drain.
These keep warm for a few minutes, until you can serve them. Watch your pieces and cook them evenly. I always serve these with a high quality tartar sauce, or just make home-made.

Nutrition Facts : Calories 117.1, Fat 6.7, SaturatedFat 4.2, Cholesterol 25.6, Sodium 89.7, Carbohydrate 8.5, Protein 6

STURGEON SZECHUAN

Sturgeon Szechuan image

Last year I went on a trip to the West Coast and ate sturgeon for the first time. It is incredible! I ate at a restaurant called The Ark on Long Beach peninsula several times, and this was the sturgeon I enjoyed there. This dish is fantastic, and really easy to make. If you don't have sturgeon, I think any firm fleshed white fish would work.

Provided by P48422

Categories Asian

Time 35m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1 1/2 teaspoons sesame oil
4 tablespoons clarified butter
flour (for dusting)
4 (6 ounce) white sturgeon fillets (skin off)
1/2 teaspoon minced garlic
1/2 teaspoon minced ginger
1 pinch red pepper flakes
1/2 lemon, juice of
1/3 cup sake or 1/3 cup dry sherry
3/4 cup teriyaki sauce (see below)
chopped peanuts
4 teaspoons minced garlic
2 teaspoons minced ginger
1 cup soy sauce
2/3 cup sake or 2/3 cup dry sherry
2 lemons, juice of
1/2 cup brown sugar
2 -3 tablespoons honey

Steps:

Heat the sesame oil and the butter until hot.
Dust the fillets with flour.
Pan fry until light brown on both sides.
Add the garlic, ginger and red pepper flakes.
Cook until the garlic just starts to brown.
Squeeze the lemon juice over the sturgeon and de-glaze the pan with the sake.
Add the teriyaki sauce and reduce until caramelized.
(If the sauce appears to break as it reduces, add a tablespoonful of sake or sherry).
Garnish with chopped peanuts.
Teriyaki Sauce: Mix all ingredients together; will keep in the refrigerator for up to a month; before using, stir up from the bottom.

Nutrition Facts : Calories 610.9, Fat 20.2, SaturatedFat 9.1, Cholesterol 132.6, Sodium 6198.5, Carbohydrate 54.8, Fiber 0.9, Sugar 44.1, Protein 39

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