If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!Īrticles on this website are protected by copyright. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. Hey Y’all! Welcome to some good ole, down home southern cooking. If you're using any kind of frozen fish, do this milk soak first.Īs an Amazon Associate, Deep South Dish earns from qualifying purchases. This is helpful for any frozen fish really, especially those packaged ones that are sort of "fishy" when you open them. I like to soak fish in milk or buttermilk for about an hour anytime that they are frozen because it seems to kinda help bring them back to life. Because this was fish that I purchased fresh but had something interfere with my preparing them right away, I froze them. These are some beautiful speckled trout fillets - my favorite fish! I use this method for all kinds of fish and fillets though. That's it and it's how I prepare fresh fish most often - it's easy and it's tasty.
BAKED FISH RECIPES CRACKED
While just like everybody else, I truly enjoy fish pan-seared or fried and topped with rich seafood sauces, stuffed with a blend of crab and shrimp, and, of course, fried, my most favorite way to eat fresh fish from the Gulf is like this - baked, nicely seasoned with a little salt, fresh cracked pepper, Old Bay, some Cajun seasoning, a little fresh parsley and green onion, pure butter and fresh lemon. Note: I have no affiliation with them. Through Augthey are running a Mississippi Gulf Seafood Trail campaign - "40 restaurants, 62 miles of Mississippi coastline, one great seafood adventure."įind out more by visiting their website where you can search for restaurants according to what your current seafood crave is, simply browse through them, and get social to find out when to share your #seafoodselfie for a chance to win prizes! Visit these restaurants to ensure that you are indeed being served bonafide seafood, right from our Gulf of Mexico. Luckily, as of this writing, we are in the midst of the "Summer of Seafood" sponsored by the Mississippi Hospitality and Restaurant Association. That is not a representation of our amazing Gulf seafood by any means.
BAKED FISH RECIPES HOW TO
My husband's shrimp po'boy was made with tiny, popcorn shrimp, of all things, the soft shell crabs on my po'boy were minuscule and frankly tasteless and while luckily, the oysters seemed to be fresh, they sure didn't know how to properly shuck them and it wasn't even done in front, at the bar, but somewhere in the recesses of the restaurant kitchen. The Cajun and I recently went to a new restaurant, right on the Biloxi beach, and we were sadly disappointed. If you ever come here to any of the states along the Gulf Coast, and most especially my home state of Mississippi, I insist that you find a restaurant that serves Gulf seafood. It's apples and oranges as far as quality and taste go, and I guarantee you one thing for true - our Gulf Coast fish is superb. Ten to one, I'm guessing you'll find an Asian source. Flip the package and somewhere there on the bottom back of your package, you'll find the country of origin. and not a single one of them can hold a candle to the taste of a wild caught fish gotten off the shores of the United States. you haven't really eaten fish in my little ole humble opinion.įirst off, the majority of those cheap frozen fish y'all are buying aren't even from the good ole U.S. If the only fish you've ever eaten comes in a box or plastic bag from the freezer section of your grocery store though, and you've never had a fresh caught fish right out of our own Gulf, well. If you're too skittish for all that, the local fishmongers will sell them to you already cleaned and filleted. it's not a pretty job, though the end result is, of course, fabulous. Heck, I'm not even above cleaning them, and the basic rule is that if you catch them, you clean them, and well. While Mondays are always red beans and rice here in the Deep South, Fridays mean fish, or at least seafood of some kind, thanks to our heavy Catholic population and abundant access to it. It's not because we don't eat it - we do! Every chance we get. You'll notice that despite being a Mississippi Gulf Coast gal, you don't see a lot of recipes on here for fish. Served here with Southern style green beans and parslied potatoes. Fresh fish, trout pictured here, seasoned simply with salt, pepper, Cajun seasoning and Old Bay, drizzled with butter and dusted with lemon zest, baked and garnished with sliced green onion and fresh parsley.
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