Pat fish dry with paper towels.
When the butter has melted, add the chopped onions,.
Cook the salmon fillets flesh-side down first, for 5 minutes on each side,. Make the optional shrimp stock: If you don't already have prepared stock, pour 2 quarts of water into a pot and add all the shrimp stock ingredients.
Step 6: Lift the basket out again.
Cover with plastic wrap and refrigerate for 2 hours.
Step 1. Heat the oil in a medium, non-stick skillet over medium heat. In another bowl, combine the remaining salt and black pepper with cayenne pepper, and the corn flour; stir to blend thoroughly.
Dredge the cod in the dry spice mix in a casserole dish or large plastic bag until well coated.
olive oil or sprayed with a nonstick cooking spray. Bowls for serving. Add refined flour and grind again.
If you haven't already, add the onion, celery and bell pepper to the roux. Step 1/ 2.
Arrange a portable heat source outdoors, such as a butane burner or side burner of a gas grill.
RECIPE: 4 Cod Fish filets, cut into thirds2 tbsp olive oilJ. .
3 cups broccoli coleslaw mix. Season the salmon fillets with salt, pepper, and Cajun seasoning.
Dec 3, 2022 · Directions Preheat oven to 400°.
Put the fish portions into 2 greased 11x14 pans. . Preheat bbq to medium high and grease grill.
Melt butter in a bowl and set aside. . If you haven't already, add the onion, celery and bell pepper to the roux. Season catfish with salt and pepper, then dredge fish in seasoned. .
Arrange a portable heat source outdoors, such as a butane burner or side burner of a gas grill. Press catfish fillets into the spice mixture to thoroughly coat.
Mix the seasonings in a small bowl.
Remove any dead crawfish.
You can simmer it for longer if you so desire.
Add your crawfish and any of your optional ingredients.