Alton Brown Fish Recipes

Fish Meunière with Capers and Lemon Recipe Alton …

WEBHeat a 12-inch heavy pan over medium-high heat. Meanwhile, season the fish on the meat side with salt and pepper. Lightly dredge in flour and …

Rating: 5/5(5)
1. Heat a 12-inch heavy pan over medium-high heat.
2. Meanwhile, season the fish on the meat side with salt and pepper. Lightly dredge in flour and shake off excess.
3. When the pan is good and hot, add the oil followed immediately by 1 tablespoon of the butter. As soon as the foaming subsides, place the fish in pan, flesh side down. Jiggle the pan for the first 10 seconds of cooking to keep the fish from sticking, then continue to cook until a golden crust forms on the fish, about 2 minutes. If the fat in the pan starts smoking around the edges, drop the heat a bit.
4. Using a slotted spatula or fish turner, carefully turn the fish away from you and again jiggle the pan for the first few seconds. Continue to cook until the skin turns golden brown, about 2 more minutes. Remove to a warm plate.

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Southern Fried Catfish Recipe Alton Brown Food Network

WEBMay 30, 2015 · Gently add the fillets, 2 at a time, to the hot oil and fry until golden brown, about 5 to 6 minutes. Remove the fried fillets to a cooling rack set over a newspaper …

1. Heat the peanut oil in a 5-quart Dutch oven over high heat until it reaches 350 degrees F on a deep-fry thermometer. Adjust the heat to maintain the temperature.
2. Whisk the cornmeal and flour together in a shallow dish. Combine the seafood seasoning, kosher salt, paprika, and pepper in a small bowl. Season the catfish fillets evenly on both sides with the spice mixture. Pour the buttermilk into another shallow dish. Dip each fillet into the buttermilk, flip once to coat both sides, hold over the pan and allow the excess to drip off. Coat both sides of the fillets in the cornmeal mixture. Set the coated fillets on a cooling rack and let rest for 5 minutes.
3. Gently add the fillets, 2 at a time, to the hot oil and fry until golden brown, about 5 to 6 minutes. Remove the fried fillets to a cooling rack set over a newspaper-lined half sheet pan. Repeat method with remaining fillets. Arrange the catfish on a serving platter and serve immediately.

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Salmon Fish Roll with Compound Butter Recipe Alton …

WEBMake the compound butter: In a large bowl, use a wooden spoon to mix the butter, parsley flakes, salt, and pepper. Place the mixture on a piece of …

Rating: 5/5(2)
1. On your countertop, lay out a sheet of parchment paper at least 15 inches long and top it with a slightly longer layer of plastic wrap.
2. Lay out your fillets of salmon, tails away from you. Overlap the fillets of flounder about 1 inch over the tails of the salmon. Place the scallops on a metal skewer and set at the end of the flounder furthest from you. Season the seafood with the salt and pepper and sprinkle with the herbs.
3. Using the plastic wrap, roll the fish towards you so that the plastic begins to pull the flounder over the scallops. Be sure not to roll the plastic into the fish roll. Use a half sheet pan to push the roll tight as you pull the plastic toward you. The roll should be tight and you should be able to remove the sheet of plastic. Then, roll the fish in the parchment away from you so it is completely encased in the parchment, like a sausage, twisting the ends slightly. Refrigerate for 1 hour.
4. Make the compound butter: In a large bowl, use a wooden spoon to mix the butter, parsley flakes, salt, and pepper. Place the mixture on a piece of parchment and fold the parchment over itself. Pull to form a roll and twist the ends. Place in the freezer for 10 minutes to set up. Slice into 1/4-inch rounds and remove the parchment.

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