Snapper Fingers and Rice Puppies

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Flaky snapper pieces beg to be dunked in a homemade tartar sauce that carries a peppery kick. Find our Cornmeal Dredge recipe here

Snapper Fingers
Serves: 4-6 servings
 
Ingredients
  • Vegetable oil, for frying
  • 2 cups whole buttermilk
  • 1 large egg
  • Cornmeal Dredge
  • 3 pounds skinless red snapper fillets, cut into 3½×1-inch strips
  • Kosher salt and ground black pepper, to taste
  • Spicy Tartar Sauce (recipe follows), to serve
Spicy Tartar Sauce
  • 1½ cups mayonnaise
  • 6 tablespoons spicy relish*
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped green onion
  • ¼ teaspoon ground red pepper
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon kosher salt
Instructions
  1. Fill a large cast-iron Dutch oven or fish fry pan halfway with oil, and heat over medium heat until a deep-fry thermometer registers 350°. Spray a large wire rack with cooking spray.
  2. In a shallow dish, whisk together buttermilk and egg. In another shallow dish, place Cornmeal Dredge. Dip fish in buttermilk mixture, letting excess drip off. Place in Cornmeal Dredge, turning to coat, pressing gently to adhere. Shake off excess coating. Place on prepared rack.
  3. Working in batches, fry fish, turning occasionally, until golden brown, 2 to 3 minutes. Let drain on paper towels. Sprinkle with salt and pepper. Serve with Spicy Tartar Sauce.
Spicy Tartar Sauce
  1. In a small bowl, stir together all ingredients. Cover and refrigerate for at least 1 hour before serving or overnight.
Notes
*We used Wickles Spicy Red Sandwich Spread.

 

 

Rice Puppies
Serves: Makes about 21
 
A classic dish in Arkansas, these crispy nuggets highlight one of the state’s top commodity crops.
Ingredients
  • 2 cups long-grain rice (not instant), cooked according to package directions and cooled
  • ½ cup fresh yellow corn kernels (about 1 ear of corn)
  • ⅓ cup all-purpose flour
  • 2 tablespoons finely chopped celery
  • 2 tablespoons chopped green onion
  • ¾ teaspoon kosher salt
  • ½ teaspoon baking powder
  • ¼ teaspoon ground black pepper
  • 1 large egg, lightly beaten
  • ½ cup Italian-seasoned bread crumbs
  • Vegetable oil, for frying
Instructions
  1. Spray a small baking sheet with cooking spray.
  2. In a medium bowl, stir together cooked rice, corn, flour, celery, green onion, salt, baking powder, and pepper. Add egg, stirring to combine. Let stand for 5 minutes.
  3. Place bread crumbs in a small bowl. Using dampened hands, roll rice mixture into 1-inch balls, and roll balls in bread crumbs. Place on prepared pan. Cover and refrigerate until ready to cook.
  4. Fill a cast-iron Dutch oven or fish fry pan halfway with oil, and heat over medium heat until a deep-fry thermometer registers 350°.
  5. Working in batches, fry rice balls, turning occasionally, until golden brown, about 2 minutes. Let drain on paper towels. Serve immediately.

 

 

 

 

 

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