Fried Red Pepper-Rubbed Mackerel (Emeril Lagasse) |
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Prep Time: 35 Minutes Cook Time: 12 Minutes |
Ready In: 47 Minutes Servings: 4 |
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This recipe uses Pimenta Moida, a Portuguese fermented red pepper paste, available at Portuguese markets and other gourmet stores. Ingredients:
1 (2 to 3-pound) mackerel, cleaned with head and tail on, rinsed and patted dry |
4 1/2 teaspoons pimenta moida |
4 1/2 teaspoons minced garlic |
2 1/2 teaspoons salt |
1/2 cup all-purpose flour |
1/2 cup cornmeal |
1 tablespoon essence, recipe follows |
1 large yellow onion, chopped |
1 cup minced fresh parsley leaves |
1/2 cup minced green onions |
3 tablespoons extra-virgin olive oil |
2 tablespoons white vinegar |
1/2 teaspoon crushed red pepper |
vegetable oil, for frying |
portuguese bread or cornbread, accompaniment |
Directions:
1. Place the fish on a baking sheet and cut 4 slits into each side. In a small bowl, combine the Pimenta Moida, garlic, and 2 teaspoons of salt. Wearing rubber gloves, rub the mixture evenly onto both sides of the fish. Let sit while assembling the remaining ingredients.
2. In a large pan, combine the flour, cornmeal, and Essence.
3. In a decorative bowl, combine the onions, parsley, green onions, olive oil, vinegar, remaining 1/2 teaspoon of salt, and crushed red pepper. Stir to mix well.
4. Preheat the oil in a large pot to 360 degrees F. The oil should come halfway up the sides.
5. Dredge the fish in the cornmeal mixture, tossing to coat evenly. Add to the hot oil and fry, turning, until golden brown and cooked through, 10 to 12 minutes.
6. Remove from the oil and drain on paper towels. Place on a platter and serve hot, passing the onion sauce at the table. Serve with warm bread.
7. Essence:
8. 2 1/2 tablespoons paprika
9. 2 tablespoons salt
10. 2 tablespoons garlic powder
11. 1 tablespoon black pepper
12. 1 tablespoon onion powder
13. 1 tablespoon cayenne pepper
14. 1 tablespoon dried oregano
15. 1 tablespoon dried thyme
16. Combine all ingredients thoroughly.
17. Yield: 2/3 cup
18. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch
19. Published by William and Morrow, 1993.
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