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fish seasoning recipe

Simple fish seasoning:


fish seasoning recipe


This might be “just” a simple recipe for a spice mix, but it’s excellent one to know because of its versatility and will serve you for years to come. It may even become THE fish seasoning that you use for years to come!

The components listed on tins of Old Bay Seasoning are the basis for this mixture. For over 70 years, Old Bay Seasoning has been a traditional American spice combination. Originally developed to season crab and prawns (shrimp), it has since become a versatile spice that may be used with a wide range of foods, including potatoes, shellfish, and maize.

Best seasoning for fish:

The main component of this spice mixture for fish is celery salt. It is flavored salt that is created by combining salt with ground celery seeds. It has glitter even though it doesn't taste or smell particularly good right out of the bottle! When combined with other seasonings, it creates a savory flavor that is slightly more intense.

Actually, one of the "secret ingredients" in products like Old Bay and KFC seasoning is celery salt. It's likely that you've encountered it in more meals than you realized whether dining out or enjoying snack items.

These days, it's widely available and can be purchased in grocery shops' spice section. Replace with regular salt, or prepare your own

These days, it's widely available and can be purchased in grocery shops' spice section. Use regular salt in its place or prepare homemade celery salt by combining celery leaves with water (see recipe notes);

Seasoning spices for Fish:

Mace: This spice appears in this recipe because it's used in Old Bay Seasoning! Its flavor is a combination of nutmeg and allspice, and it comes from the nutmeg tree. It's not a crucial component because we only use a small amount—1/8 tsp out of the entire 4 tsp of fish seasoning. Replace with allspice, nutmeg, or even pumpkin pie spice;


  1. 1/4 tsp of ginger powder with mustard powder;
  2.  smoked paprika with regular paprika;
  3. allspice with a mixture of spices;
  4. cloves with nutmeg or other blended spices;
  5. Ginger: Replace with more mustard powder;
  6. cayenne with unadulterated chili powder;
  7. ground cardamom with the same amounts of nutmeg and cinnamon.


How to Use Fish Seasoning :

In this recipe, I used flathead tomatoes. This fish seasoning is so versatile that it may be used on almost any kind of fish that can be pan-fried, which is its greatest quality. This comprises:

any kind of white fish fillets;

trout, swordfish, and salmon;

Cooked rare, like this tuna

Seasoning spices for Fish


Skinless and boneless fish fillets work best here. The seasoning is nice on fish skin but I just think it works better on the flesh;

Pan-frying is the best cooking method. The fish has beautiful caramelization from the direct fire, which also cooks and balances the seasonings;

Oven-roasting won’t really work. This is because you can’t leave fillets in long enough to cook the spices through. you end up with raw spice flavours which isn’t that pleasant;

If the fillets are thick, finish the fish in the oven. It's preferable to finish in the oven if your fish fillets are extremely thick—say, more than 2.5 cm / 1 inch. To ensure that they are cooked through, pan-fry them first to obtain a beautiful color on the outside, and then place the pan in an oven set at 180°C or 350°F for about 5 minutes.


How to use this Fish Seasoning

Armed with this seasoning at its best, you can let a little bit of butter find its way into the pan right at the end to melt in with the spices. have yourself a lovely-flavoured butter sauce drizzled over your fish! 

Combine all the ingredients in a small bowl to create the spice mix. Place it in an airtight container for two months. This recipe yields one batch of seasoning, enough to season fish for four people. 

That's really cool! The spice is so awesome that at the end you can even let a touch of butter follow into your pan so that it will combine with the spices. have yourself a lovely butter sauce glaze with your fish! 

Put everything in a little skillet together to make the spice mix. Place in an airtight container to last for 2 months. This recipe creates a single batch of seasoning to be used in not one, two, but four servings of fish,

Apply a light coating to fish fillets by sprinkling on both sides and using your fingers to gently work the coating in;

  1. Pan-fry: Cook fish in a small amount of butter until it turns golden brown on both sides.
  2. Fish should be rested for three minutes before to serving. 
  3. It is indeed a crucial step with all types of proteins that after cooking, there is a time when the juices redistribute and settle back to the meat. Thus, the juices end up in your mouth where they belong instead of spilling all over the plate when you cut into the fish. 

Here are spices to use to season fish.

Ingredients

Fish Seasoning (Note 1 for subs):

▢1/4 tsp salt, or 1 tsp celery salt

▢1/4 tsp black pepper

▢1 tsp smoked paprika

▢1/2 tsp mustard powder

▢1/4 tsp mace

▢1/4 tsp allspice

▢1/8 tsp ground clove

▢1/8 tsp ginger powder

▢1/8 teaspoon of cayenne (or pure powdered chili)

▢1/8 tsp ground cardamom

Fish:

▢1.5lb fish fillets , skinless, boneless 

▢45g / 3 tablespoon salted butter

▢30g  2 tablespoon Extra unsalted butter

Instructions

  1. Fish Seasoning: Combine all of the ingredients in a bowl and stir. If kept in an airtight container, it will last for months.. This quantity is enough for 750g / 1.5lb fish (serves 4 people)
  2. Seasoning and cooking fish:
  3. Fish Seasoning: Combine all of the ingredient in a bowl and stir. If kept in an airtight container it will last for months.. This quantity is enough for 750g / 1.5lb fish (serves 4 people)
  4. Seasoning and cooking fish:
  5. Fish should be seasoned by sprinkling seasoning on both sides. Lightly rub to spread Seasoning.
  6. Cook fish in two portions: In a large nonstick skillet over medium-high heat, melt 30g / 2tbsp butter.
  7.  Cook fish until golden on each side (see Cook times below). Remove to a plate.
  8. Cook the remaining fish by melting the butter in a skillet and cooking the fish.
  9. Let the fish rest for three minutes and then serve it with an additional butter sauce (see the following step).
  10. Extra butter sauce (optional): Add extra butter into pan over medium heat and melt until foaming. Drizzle over fish when serving


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