Ingredients:
Fish: 2 lb ono, fileted 1 cup flour 1 tbsp seasoned salt 1 tbsp cajun seasoning 3 eggs 16 oz macadamia nuts, crushed (I prefer some to be powdered and some larger pieces) salt Oil, for frying Cajun Béchamel: 4 tbsp butter 4 tbsp flour 1 1/4 cup milk 1 1/4 cups chicken stock Tomato paste (2-3 generous squeezes from tube or approximately 2-3 tbsp) cajun spice rub to taste chicken bouillon to taste 3 shrimp Cajun rub: 2 tbsp paprika 2 tbsp garlic powder 2 tbsp salt 1 tbsp black pepper 1 tbsp onion powder 1 tbsp oregano 1 tbsp thyme 1/2 tbsp smoked paprika 1 tsp cayenne (more if you want it spicier) Instructions: Fish: 1) You will need three pie tins. On one add the flour, seasoned salt, and cajun seasoning. Mix until well combined. The second crack the two eggs and whisk together. The third add the crushed macadamia nuts and salt (the amount of salt will depend on your macadamia nuts). 2) First coat the fish in the flour making sure it is entirely coated in flour. This will help the egg stick.. Shake off excess flour. Then coat in the egg, shake off the excess egg. Now coat in macadamia nuts. Make sure to get a nice thick coating of macadamia nuts. Repeat to all pieces of fish. 3) Heat oil in a saute pan over medium heat. The oil should be 2-3 cm deep. Cook each filet 2-3 minutes aside or until golden brown. (If filets are thicker you may need to cook longer) Cajun Rub: 1) Mix ingredients together. Cajun Bechamel: 1) Add butter to a sauce pan over medium heat. Once butter is melted, add the three pieces of shrimp. Poach until cooked. Remove shrimp. Whisk in the flour. Cook for about 2-3 minutes. Cook just long enough to cook out the raw flour taste. (Pale in color still). 2) Whisk in the milk and then the water. Bring to a simmer and lower heat. Cook until liquid has started to thicken. 3) Add the knorr powdered bouillon, tomato paste and cajun seasoning. Mix until combined. Add the shrimp back in and use a stick blender until smooth and no more shrimp pieces. (Or use a vitamix) Serving: 1) Serve fish immediately 2) I make the bechamel first because it takes longer and can sit. If while sitting it becomes too thick add water. 3) Serve over roasted fingerling potatoes. I served with broccolini. Notes: 1) When blending the macadamia nuts do not over blend or you risk making macadamia nut butter. 2) Test the oil with a wooden spoon or macadamia nut to see if it is ready. If oil is not hot the fish will soak up oil and breading will fall off. Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :) As an Amazon Associate I earn from qualifying purchases at no additional cost to you. Vitamix amzn.to/3iCvYj8 Stick Blender amzn.to/2JnIarx Seasoned Salt amzn.to/3o939Nr Chicken Bouillon amzn.to/2KH9Ckb Macadamia Nuts amzn.to/3o84Omy
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March 2021
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