nut crusted fish?

[ziggy]

I'd like to try making some nut or seed crusted fish this weekend. I've ordered this type of thing many times in restaurants but never made it myself...just wondering what the best procedure is for the crusting....flour, egg wash, nuts or is there an approach that brings better results for this?

many thanks again!

[chiffonade]

You may not be interested in using the actual recipe with ingredients intact, but the procedure might help.

PEANUT-CRUSTED FISH FILLETS WITH FRIED BANANAS

2 unripe bananas
2 tablespoons unsalted butter
1 tablespoon vegetable oil
two 6- to 8-ounce skinless flounder or orange roughy fillets
1/2 teaspoon ground cumin
1 large egg
1/4 teaspoon salt
2/3 cup finely chopped unsalted peanuts
4 teaspoons fresh lime juice plus lime wedges as an accompaniment

Peel the bananas and cut them lengthwise into 1/4-inch-thick slices. In a large ovenproof skillet heat 1 tablespoon of the butter and the oil over moderately high heat until the foam subsides, in the fat sauté the banana slices for 1 minute on each side, or until they are golden, and transfer them with a spatula to a plate. Pat the fish dry and sprinkle it with the cumin and salt and pepper to taste. Have ready in separate shallow dishes the egg beaten with the salt and the peanuts. Dip each fillet in the egg mixture, letting the excess drip off, and dredge it in the peanuts. To the skillet add the remaining 1 tablespoon butter, heat it over moderately high heat until the foam subsides, and in it sauté the fillets for 3 minutes. Turn the fillets, top them with the banana slices, and sauté them for 2 minutes more. Drizzle the fish with the lime juice, transfer the skillet to the middle of a preheated 450°F. oven, and bake the fish for 5 minutes. Transfer the fillets with a spatula to 2 heated plates and serve them with the lime wedges.

Serves 2.


Gourmet
May 1990

[ShawtyCat]

Would pistacios work with this too?

[Chef Nosko]

Hi Ziggy:

For Sesame or Poppy Seeds you can slightly moisten the fish with water, soy sauce, or just the natural juices if it is a moist fish.
Coat the Mahi, Salmon, Grouper, (whatever fish you are using)
until enough seeds cover one side of the fillet. I will place the fillet seed side up into a small amount of a ginger soy sauce (unthickened), Lemongrass broth, etc....(using one type that goes with the dish) and baking in a 450 degree oven until done.

You can toast the sesame seeds in advance, or purchase this way in a good Asian market.

The times will vary with the type of fish, and the thickness......approx. 7 to 10 minutes.

If I am using nuts......I will chop the nuts, but not turn to dust......add a small amount of flour, salt if needed.

Dust in seasoned flour----then light amount of eggwash, then the nuts.........make sure the nuts cover the fish---you can even pack it with your hands.

Now the coated fillet can be seared on one side in a non-stick pan with a small amount of oil. Sear on one side, and transfer to a baking dish that is lightly oiled, or sprayed with a non-stick type spray. Bake in a 400 degree oven, or even slightly higher until the nuts are a golden brown, and the fish is firm to the touch.

Now Hazelnuts (Filberts) work best if you roast them first, cool, then crush. I think you get more flavor out of them.

A good way to crush them for a small amount. put in a small freezer bag, and hit them with the side of a mallet. Oh, yes sometimes the bag will break, but you will get the hang of it.

Or, if you have a food processor, that works great.

I make a Hazelnut Encrusted Breast of Chicken in a Frangelica Cream this way. Except I will brush the chicken with frangelica and (skip the flour, eggwash) dredge the breasts in the hazelnut mixture.

Hope this helps,

Chef Nosko
Boston, MA

[ziggy]

thanks for all the help, chiffonade and chef nosko! i think i'm going to try pepita crusted trout....

frangelica cream...mmmm!!

[shroomgirl]

I can see a grapefuit side going great with pepita trout.
Pecans work well with trout also. I could also see tempura batter with poppyseeds or sesame seeds in the batter. Nut flours may be great also....especially for a delicate fish.

[ziggy]

:lol shroomgirl...do you really think they might go...i wasn't actually thinking of pairing the trout with the grapefruit risotto! Picked up some nice looking trout at Whole Foods yesterday and was trying to think of something new to do with it...maybe i'll try the risotto with it!

[shroomgirl]

I didn't say risotto, that just doesn't sound right....but a grapefruit salad on greens with a nuanced chili dressing and pepita encrusted trout.....imagines like a winner to me. I don't use alot of pepitas enough to get the flavor in my head, maybe a chipotle powder in with the flour pre egg wash. Garlic, I'm also thinking a soft garlic would go with it too.

[chiffonade]

Originally posted by ShawtyCat
Would pistacios work with this too?

I imagine it would but with ANY nuts, be careful not to scorch them. What can start out as a heavenly scent can clear the house if the nuts burn.

[ziggy]

thanks for the help everyone....i ended up with pepita crusted trout with a serrano cream sauce. Served with wild rice pilaf. Everyone at dinner seemed to enjoy it.