Dave
08-23-2009, 02:40 PM
On a recent offshore trip, Gary13 landed a nice wahoo and gave me a tail fillet to take home with me. You could do this recipe with any thick white fillet with similar results.
I removed the skin, trimmed off the center bones and the little bit of dark meat that was present, resulting in serving sized pieces of about 1 inch thick.
Ingredients:
2 pounds Wahoo filet's, prepared as indicated above
Black Pepper (I used fresh cracked pepper)
Salt (I used fresh ground sea salt)
All Purpose Flour
Egg Wash (1 large egg + 2 Tbls milk)
PANKO (Japanese Bread Crumbs)
Butter (about half a stick)
1/4 cup vegetable oil
These fillets were chilled from the refrigerator and I did not rinse them before preparing. If you rinse your fillets, or if they are wet, they will pick up to much flour. In that case, just pat them dry with paper towels.
Select a glass or SS (shallow rimmed) pan of suitable size and preheat oven to 350 degrees.
With the fillets on a plate, sprinkle both sides with salt and pepper (the salt will draw out some moisture in a very few minutes... just enough to allow a light coating of flour to stick to the flesh).
In the first bowl, ready your egg wash by beating with a fork or wire whisk until it is well mixed, so that the egg is of a liquid consistency. Into the second bowl, dump a cup or so of flour. The third bowl gets about the same amount of bread crumbs.
Pour the vegetable oil into the bottom of the pan and spread it around.
One fillet at a time, dip into the egg wash and raise to allow it to drain for a few seconds, then into the flour, shaking off the excess flour, then into the bread crumbs. Roll and press in the bread crumbs and then place the fillet into the baking pan. Repeat until all fillets are in the pan.
From a cold stick of butter, place slices of the butter on top of the fillets... I used a little mechanical butter dispenser to draw out butter in long ribbons.
Place in the center of the pre-heated oven and bake for 20 minutes. Remove from the oven and carefully turn each fillet then return to the oven and crank it up to 375. 5 minutes later, remove from oven and turn again, then back in for another 5 minutes at 400 degrees. Turning up the oven as directed is to brown and crisp the coating without drying out the fillets. Turning the pieces twice presents the original (buttered) top side to the top for faster browning. You have to be a little bit attendant on this, since all fillets (depending on their type, thickness, and even the initial temperature of the fillets when they enter the oven) all will determine the best time and oven temperatures for the desired results. You can also shorten the baking time and use the broiler to hasten outside browning, without losing excess internal moisture. ALWAYS watch the progress of the fish when using a broiler... once the browning starts (especially with butter) the coating will burn much quicker than you may think.
We added steamed broccoli and baked potatoes with this dinner. For desert, I baked a peach cobbler earlier in the afternoon... to allow it to cool some before serving.
Dave
http://i216.photobucket.com/albums/cc188/djerhart/CrispyBakedWahoo00120Aug09.jpg
http://i216.photobucket.com/albums/cc188/djerhart/CrispyBakedWahoo00220Aug09.jpg
http://i216.photobucket.com/albums/cc188/djerhart/PeachCobbler00120Aug09.jpg
http://i216.photobucket.com/albums/cc188/djerhart/PeachCobbler00220Aug09.jpg
I removed the skin, trimmed off the center bones and the little bit of dark meat that was present, resulting in serving sized pieces of about 1 inch thick.
Ingredients:
2 pounds Wahoo filet's, prepared as indicated above
Black Pepper (I used fresh cracked pepper)
Salt (I used fresh ground sea salt)
All Purpose Flour
Egg Wash (1 large egg + 2 Tbls milk)
PANKO (Japanese Bread Crumbs)
Butter (about half a stick)
1/4 cup vegetable oil
These fillets were chilled from the refrigerator and I did not rinse them before preparing. If you rinse your fillets, or if they are wet, they will pick up to much flour. In that case, just pat them dry with paper towels.
Select a glass or SS (shallow rimmed) pan of suitable size and preheat oven to 350 degrees.
With the fillets on a plate, sprinkle both sides with salt and pepper (the salt will draw out some moisture in a very few minutes... just enough to allow a light coating of flour to stick to the flesh).
In the first bowl, ready your egg wash by beating with a fork or wire whisk until it is well mixed, so that the egg is of a liquid consistency. Into the second bowl, dump a cup or so of flour. The third bowl gets about the same amount of bread crumbs.
Pour the vegetable oil into the bottom of the pan and spread it around.
One fillet at a time, dip into the egg wash and raise to allow it to drain for a few seconds, then into the flour, shaking off the excess flour, then into the bread crumbs. Roll and press in the bread crumbs and then place the fillet into the baking pan. Repeat until all fillets are in the pan.
From a cold stick of butter, place slices of the butter on top of the fillets... I used a little mechanical butter dispenser to draw out butter in long ribbons.
Place in the center of the pre-heated oven and bake for 20 minutes. Remove from the oven and carefully turn each fillet then return to the oven and crank it up to 375. 5 minutes later, remove from oven and turn again, then back in for another 5 minutes at 400 degrees. Turning up the oven as directed is to brown and crisp the coating without drying out the fillets. Turning the pieces twice presents the original (buttered) top side to the top for faster browning. You have to be a little bit attendant on this, since all fillets (depending on their type, thickness, and even the initial temperature of the fillets when they enter the oven) all will determine the best time and oven temperatures for the desired results. You can also shorten the baking time and use the broiler to hasten outside browning, without losing excess internal moisture. ALWAYS watch the progress of the fish when using a broiler... once the browning starts (especially with butter) the coating will burn much quicker than you may think.
We added steamed broccoli and baked potatoes with this dinner. For desert, I baked a peach cobbler earlier in the afternoon... to allow it to cool some before serving.
Dave
http://i216.photobucket.com/albums/cc188/djerhart/CrispyBakedWahoo00120Aug09.jpg
http://i216.photobucket.com/albums/cc188/djerhart/CrispyBakedWahoo00220Aug09.jpg
http://i216.photobucket.com/albums/cc188/djerhart/PeachCobbler00120Aug09.jpg
http://i216.photobucket.com/albums/cc188/djerhart/PeachCobbler00220Aug09.jpg