If you’re looking for Texas fish recipes that will tempt even someone who hates its taste, you’ve stumbled upon a great selection which will impress your guests and spoil their senses. These dishes are mainly directed towards the exotic fish that can be found in the rich waters of Texas, usually caught by experts with premium saltwater fly fishing rods, but a great deal of them are universal and can adapt to any type of fish you like. Just change the seasoning accordingly.
There seems to be a debate about removing the skin of the species you decide to use for the recipes, so if you are undecided, maybe these suggestions will be of great use. First of all, if you’re going to fry, plank bake or smoke the fish, you should leave the skin on.
Why? Because it will keep the fish moist while you prepare it. You can always remove it after cooking if necessary. Most experts say you should leave the skin on if it’s not hard, as it can provide many nutrients. More importantly, make sure the fish is fresh and that it comes from environmentally friendly sources and that is caught with a quality fishing rod and reel combo which doesn’t damage its meat.
Basic Grilled Texas
This is a universal recipe. The first thing you as a chef have to do is fillet the fish. We suggest you leave the skin on before and after preparing it, and also make diagonal cuts on both sides to let the heat cook the meat evenly.
Lightly brush olive oil on the skin, season it with salt, red pepper, garlic, oregano, and a touch of cayenne pepper. You can also add more of your favorite seasoning to the mix, as this recipe is very permissive. Do not forget to rub everything thoroughly.
The last thing the enchanting recipe requires you to do is toss the fillets on a preheated and greased grill, skin side down, then cook on both sides for about 6 or 7 minutes, until the skin is flaky and crisp.
Remove from the grill if you think it’s done, and let the sizzling meat rest for 5 minutes. Now, you can serve it with some slices of lemon and salad.
For this recipe, you can either use a quality deep fryer or a seven-quart deep pan with a non-stick surface, in which you should add oil to fill it until you reach the halfway point. This prevents it from spilling as you add the fish in the pan.
Here is what you’ll need to make the batter: one cup of flour and one of cornstarch, two tablespoons of oil and two of baking powder, salt, and one egg. Additionally, you will need water, to thin out the batter if you’ve added too much flour.
Whisk these light ingredients together in a large bowl and set aside for a minute or so. Then cut your preferred fish in the desired size, and as you do that, put the pieces on a thick paper towel so that it can absorb the moisture – this way, you won’t get oil burns.
Salt the fish and add some green herbs, and let it sit like that for about twenty-five minutes. Gently pat dry the Texas fish with a paper towel, remove the excess salt and then place it in the batter. Make sure you cover all the sides well.
Drop the battered fish in the hot pan, and be careful of splashed oil – you can get severe burns so maybe use a kitchen tool like a spatula to help you with this process. Cook the fish until the batter appears to be golden brown, or you can test it with a fork. You can then go on and eat it with any side dish you like.
For this last one, you are going to have to buy one whole flounder, one lemon, ground pepper to taste, about two tablespoons of fresh dill and one of olive oil. Make sure the ingredients are of a high quality, and that you make no compromise, as that is going to affect the taste of the fish.
The first step is to preheat a smoker at high settings, at a heat of 350 degrees F. Or if you do not own a smoker, you can use your grill if you have the right accessories. If you own or have borrowed a gas grill, then you should know that you can’t prepare this recipe with its help.
Make sure the fish is clean and scaled, afterward try to make 3 or 4 diagonal lines on the body, preferably with a sharp knife, big enough for the lemon slices to fit inside them. Rub a light and even coating of olive oil over the meat, then squeeze lemon over it, if you have any left over.
Add the seasoning and place the flounder on an aluminum foil so that you can wrap it around it.
Place the wrapped fish onto the smoker, and throw a couple of soaked wood chips directly on top of the coal. Close the lid of the tool and let the smoke do its thing for about 10 minutes. Enjoy!