Tuesday, November 16, 2010

Louisiana Pan Fried Bluegill and Remoulade

Hooo lawdy mama!!!!  This is some down home cookin'!  Remoulade sauce in Louisiana is made several different ways.  There are four major versions of remoulade in that region.  This remoulade recipe is the orange colored version and it is very complex in flavor.  Remoulade is served with seafood, fried food, chilled beef, crab and is also spread on bread to make Poor Boy Sandwiches.
     Louisiana Remoulade Recipe:  Place a 1/4 cup mayonnaise and 1/4 cup ketchup together in a mixing bowl. 
     Add a little bit of sweet pickle relish.
     Add a spoonful of horseradish.
     Stir the mixture till blended.  The mixture should have an orange color. 
     Add a little bit each of fine chopped celery, minced garlic and minced onion. 
     Add a splash of worcestershire sauce.
     Add a dab of creole mustard.
     Add a small squeeze of lemon juice.
     Add a few chopped capers.  
     Add a pinch each of these herbs:  dried basil, chopped parsley, cayenne pepper, sea salt, black pepper and paprika.
     Add a chopped hard boiled egg.
     Add a dash of Louisiana Cayenne Pepper Sauce. 
     Mix the ingredients together to make the orange colored remoulade. 
     Chill the sauce before serving.
     Pan Fried Bluegill Recipe:  Mix 2 parts flour, 1 part corn meal together in a mixing bowl.
     Season the breading mixture with sea salt, black pepper and cayenne pepper.
     Mix the ingredient together for the fish breading mix.
     Dredge the bluegill filets (with the skin on) in milk. 
     Place one filet at a time in the breading mix and shake the mixing bowl  till the filet is coated.
     Heat about a 1/4 inch of vegetable oil in a skillet to 360 degrees (medium high heat). 
     Fry both sides of each filet till they turn a golden color. 
     Set the filets on a dry towel to drain off the excess oil.
     Assembly:  Place some romaine leaves and chopped romaine on a plate. 
     Set some sliced tomato on the center of the lettuce. 
     Place lemon half slices around the lettuce. 
     Set the bluegill filets around on the lettuce. 
     Spoon the remoulade generously over the bluegill filets. 
     Sprinkle some sliced green onion on the tomato slices. 
     Garnish the center of the plate with flat parsley leaves and a half of a boiled egg.  (In Louisiana, the regular folks like the egg yoke fully cooked on a boiled egg!) 
     Sprinkle a little pinch of cayenne pepper on the egg.
     The crispy fried bluegill filets are delicious with this spicy, piquant Louisiana Remoulade!  The flavor is out of this world!  When making this remoulade, the mayonnaise and ketchup are equal proportions.  All the other ingredients are used to flavor the remoulade.  A personal touch is the best guide on the amount of each flavoring ingredient but they all must be included.  This recipe is great for lunch or dinner.  Its easier to catch bluegill in any fishing pond, rather than to purchase them.  Bream and Sunnies are similar kinds of pan fish.  Ain't nuthin' like Louisiana cookin' when it comes to flavor!  Yummy!  ... Shawna

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