How to Make Faux Smoked Wild Red Rock Cod

How to Make Faux Smoked Wild Red Rock Cod Okay. Well, the first thing I want tell you is we’re not doing grilled salmons today. Sorry, I know it that’s looks delicious but .why I've shown that grilled salmon. Why do people like to grow fish over charcoal because of that beautiful slightly smoky flavor in parts and it’s wonderful with things like grilled tuna and grilled salmon. You know, meaty pieces of fish that don’t fall through the cracks in the grilled and plus you're going to build the fire. So I had some beautiful red rock cod that I would love to taste grilled but you just can't do it. So I came up with the trick that I think you’re going to like, okay. So this is some really nice red rock cod, more commonly referred to in many supermarkets as red snap or even though it’s not, alright. So what we’re going to do here. We’re going to use another technique I showed you on earlier clips called Sole Dore, alright, which is an egg and flour buttered fish but I get a little – I got a little twist on here. What we’re going to do is we’re going to takes some salt and pepper, alright, that’s a table spoon of each, and I have this delicious Spanish smoked paprika. So here’s my theory, if we take a smoked paprika added to our spice mix, coat the fish in that, then sauté it in our Dore butter the egg and the flour. We’re going to have a real nice subtle smoked flavor as if we grilled it but we didn’t, alright. So what I'm trying to do here is get that same flavor profile with a thinner much flaky, much more delicate fish that would be almost impossible to actually put in charcoal grilled, okay. So, we made are spice mix there. I’m going to beat three eggs and a little shallow dish here. Now, you really got to mix this good, if you have any egg white the thing get mixed in when you see me sauté this in a butter and the olive oil. You know you going to see the egg white which is not really attractive. So that’s beaten really well and there are my four beautiful red rock cod fillets. I got my smoked paprika, salt and pepper mixture and that’s plain just regular all purpose flour. So here we go. Now you can do as cup way, you can just sprinkle your smoked paprika, salt and pepper mixture on your fish with your fingers from way up high. So its sprinkle evenly but what I like to do is take one this really fine mess strainers, alright. Put a cup of pinches of your spice mix in there and then just tap that against your hand, and just go around, and it will coat everything really nicely. And that way you know your given an even distribution, and it’s a kind fun, alright. So anyway which way you want to do it. Make sure you coat both sides and again I had like a tablespoon of salt, the tablespoon of pepper, and a couple spoons of that paprika mix and I didn’t use at all here, I’ll see that for another time but there we go. So those are coated. Now after their coated, the spice now is stock the fish, I want to really thick layer of flour on both sides. Now during the sole video, the sole Dore clip, I explained I don’t like to dredge my fish in a pan a flour because I going to throw away the whole pan of flour. I sprinkle on both sides really liberally, alright, really heavily and I just pad it in and kind of move it around and basically, I’m just looking for everything to be coated with the flour. Again, I like to go to this order that way I know that’s spice, that beautiful smoked paprika is stuck to the fish, and now the flour is coated in the outside. And again, I could use the bigger plate I guess would have been a good idea but what the heck it work and there we go. So there all coated with flour and again, just like the sole clip you going to put those in your egg. I’m using the wet hand-dry hand method. One hand, I’m using for the fish, the hand stays dry and the other hand is already eggy. I'm using the terms those round and make sure I’ll coated with egg and that can go into fridge until you're ready to sauté, okay. Give a couple minutes because you can pretty much do right away. You can leave that fridge you know, hour so if you want to get your -- dinner ready. Alright, I’m going to half butter half olive oil, so got a cup of tablespoon of each. Now, egg get bitter if you cook it to high of the heat. Anyone who had an omelet that’s been too brown who knows what I’m talking about. So, I’m going to on medium to medium low heat here, just wait for that butter to foam and then you going to take your fish out the egg mixture and again, that flour and egg is kind of adhere to each other and form a little bit of butter. We have our lovely Spanish smoked paprika and again, I’ll give details about that on the site. But again, when this is done we’re going to have just a real nice saddle smoky flavor, its going to taste very so much something that was you know cook over charcoal grill but such a way more easy method and just about full proof. Also this nice egg and flour butter really keeps the fish moist, so I’m go on medium to medium low heat. I don’t know I want to about 3 minutes on one side those wrongly about a barely half inch stick so you flip him over. Now again, those look like you get kind a brown but that really is that paprika beautiful rust color paprika color coming to the flour. So again, you don’t want to cook the egg to much. In fact, you see the egg on the right side there, the round that one fillet, I want you to take your spatula for presentation and just makes some nice neat cuts surround the fish with your spatula, and give her any extra egg and I give out on the pan because its really happens it was start to brown and might just give off flavor to the fish. So trim around those real nice and two minutes later on the other side I was done, I want some sweet potatoes fries, a little fresh lemon and a big giant dial up of our home made, remoulade sauce that demo will be on the site soon also known as tartar sauce but why so much because I’m going to deep my fries in it too, alright. So again to recap, our strategy here was is we wanted to taste of the grilled fish and where using a thin flaky white fish that will falling apart, foam through our grill, we would ended it up having hotdogs for dinner. So what we did is a little Spanish paprika, smoked paprika, there's many kinds of paprika and I’m again, I’m going to review that on the site but a little bit of fresh paprika on that fish, the Smokey flavor of that then our classic Dore egg flour butter sauté, Remoulade sauce man that looks good, okay. So anyway, I hope you give that a try and I know you’re going to enjoy it and it just a much safer easier way to enjoy those same flavors as grilled fish without all the fuzz all the mass, enjoy!