Tag: Lingcod recipes

Coconut-Crusted Lingcod with Sweet Chili Sauce

By Capt. Andy Martin – The satisfying crunch of panko bread crumbs combined with the sweetness of coconut flakes and sweet chili sauce makes for a surprisingly delicious fried fish treat that will have you coming back for a second and third helping. Coconut-crusted lingcod, which is also great with halibut or rockfish, is a simple spin on coconut shrimp often featured on seafood and steak restaurant menus. The sweet chili sauce is a great alternative to traditional tarter and cocktail sauces, and perfectly complements the sweet crunch of this easy-to-make recipe.

When we prepare Coconut-Crusted Lingcod at my house, we also cook up a heaping serving of shrimp to go with it. Combined with fries, it’s a great way to enjoy the catch of the day on our charter boats, or to use up some of the fillets in the freezer from earlier trips.

Coconut-Crusted Lingcod and Shrimp with sweet chili sauce is a sweet and crunchy treat.

Panko, and coconut, cook to an appetizing golden brown color quickly, so smaller portions of fish work best with this recipe. If the fish pieces are too thick, the crust will burn, while the fish in the middle is undercooked. This recipe works well pan fried or deep fried. I often cook up several pieces in my deep frier, then place on a baking sheet with a wire screen and put in a warm oven to finish off while I fry another batch of fish.

Start by cutting lingcod, halibut or rockfish fillets in small pieces. The tail section of a halibut or lingcod is best if the fish is large. Generally, two- to three-inch portions work best with this recipe. If the fillets are thick, cut into smaller pieces to quickly cook and avoid burning the panko. Season the fish with a small amount of salt and pepper.

Coating the fish and shrimp in egg wash and then panko and coconut can be messy. To make cleanup easier, I often place three bowls on a large baking sheet, and coat each piece of fish before frying, placing all of the coated fish on a plate. After dredging the fish in flour and dipping in egg wash, gently roll the fish and shrimp pieces, one at a time, in the panko mix, pressing the panko crumbs into the fish. The large baking sheet will catch most of the mess the coating process can create.

As a general rule, I’ll fry the fish in 350-degree oil for 1 to 2 minutes per side, or approximately 3 minutes if submerged in a deep frier. Cook just until the breading is golden brown, then transfer to the baking sheet in the oven to finish while the next batch fries up. Avoid over-filling the deep frier, just cook three or four pieces of fish, or half a dozen shrimp/prawns, at a time.

Start by cutting the fish into small portions, and removing the shells from the shrimp.
Set up three bowls to bread the fish and shrimp, one with seasoned flour, one with egg wash, and a third with a combination of coconut flakes and panko bread crumbs.

In the oven, at 300 degrees, the center of the fish will continue to cook without overcooking the fish. The hot oven and wire screen also allows the oil on the outside of the fish to drain off onto the baking sheet.

Dredge the fish and shrimp in the seasoned flour before dipping in egg wash and then in the panko mixture.
After completely submerging the fish in the egg wash, allow the excess egg wash to drip back into the bowl. This will prevent large clumps of egg wash from accumulating in the panko mixture.
Preparing all of the fish and shrimp before frying allows the oil to heat up to 350-400 degrees, and makes cleanup easier.
Deep fry for approximately 3 minutes, or shallow fry in a pan 1-2 minutes per side. Too long and the coating will burn. Fry just until the panko coating is golden brown.
After frying each batch, place on a wire rack and baking sheet in the oven at 300 degrees.
The finished product, perfectly combined with sweet chili sauce.
Capt. Andy with a limit of lingcod caught aboard the Miss Brooke.

To catch a limit or rockfish or lingcod to enjoy Coconut-Crusted Lingcod with Sweet Chili Sauce, take a trip with Brookings Fishing Charters. Learn more at www.brookingsfishing.com, or call (541) 813-1082 to book.

Coconut-Crusted Lingcod with Sweet Chili Sauce

1 pound fish fillets (lingcod, halibut or rockfish), cut into small pieces

1/2 pound large shrimp or prawns, back shells removed

salt and pepper to taste

1/4 cup flour

1/4 tsp garlic powder

1/4 tsp paprika

3 eggs

1 1/4 cups sweet coconut flakes

3/4 cup panko breadcrumbs

Peanut or vegetable oil

1 lemon, cut into wedges

Sweet chili sauce

Instructions

Heat oil to 350-400 degrees in deep frier or in a large skillet.

Pre-heat oven to 300 degrees.

Remove shells from shrimp. Cut fish fillets into small pieces, no longer than 3 inches. For thicker fillets, cut into smaller portions.

Lightly season fish with salt and pepper.

Set up three bowls to coat fish and shrimp. Combine flour, garlic powder and paprika in first bowl, beat three eggs in second bowl, combine coconut flakes and panko in third bowl.

One piece at a time, dredge fish/shrimp in flour, completely coat with egg wash and allow excess egg wash to drip back into bowl. Gently press fish or shrimp into panko mixture, turn over and repeat, completely coating fish/shrimp with panko and coconut.

Set each piece of panko-coated fish and shrimp on a plate, and repeat until all the fish is coated.

If shallow frying, place four to five pieces of fish in a skillet with just enough oil to fry bottom half. Fry for 1-2 minutes, then turn over and fry for another 1-2 minutes, just until panko is golden brown. Place fish on baking sheet in oven and cook another batch. For shrimp, fry 1 minute per side, or until panko is golden brown.

If deep frying, submerge 3-4 pieces of fish in hot oil and fry just until golden brown, generally 2-3 minutes. Place fish on baking sheet in oven and cook another batch. For shrimp, cook until golden brown, generally 2 minutes.

Serve with lemon wedges, sweet chili sauce, and fries, coleslaw or pasta salad.

Creamy Lingcod and Shrimp Pasta

By Capt. Andy Martin – While most people prepare lingcod, rockfish or halibut as fish and chips, or fish tacos, the mild white fillets of these abundant Oregon Coast species also taste great when added to pasta recipes. Creamy Lingcod and Shrimp Pasta with Mushrooms combines the bounty of the Oregon Coast with an easy, creamy pasta sauce made with Mozzarella and Parmesan cheese, crushed red pepper flakes, basil, garlic and paprika. A great way to prepare local seafood for date night, or a big family dinner.

Creamy Lingcod and Shrimp Pasta is perfect for date night, or a large family gathering.

This recipe tastes great with lingcod, rockfish or halibut. It is delicious with grocery store-bought mushrooms, or if you get the chance, wild mushrooms, such as chanterelle, black trumpet or hedgehog mushrooms found along timbered areas of the Oregon Coast.

The homemade alfredo sauce is surprisingly simple and easy to prepare, and is sure to become a favorite way to enjoy pasta – with and without seafood!

Lingcod are fun to catch, and delicious. Try this Creamy Lingcod and Shrimp Pasta after your next fishing charter on the Oregon Coast.

Creamy Lingcod and Shrimp Pasta

Ingredients

2 to 4 fillets from Rockfish, Lingcod or Halibut, cut into smaller pieces (fillets cut into 3-inch pieces – If fillets are from a larger fish, slice them in half, lengthwise to fully cook).

1 lb. large shrimp, deveined and shells removed

12 oz. pasta (fettuccine works best, spaghetti also could be used)

8 oz. sliced mushrooms

1/2 cup cooked pasta water

1/2 cup Parmesan cheese

1/2 cup Mozzarella cheese

1 cup half and half, or heavy cream

3 tbs olive oil, or butter

2 garlic cloves, minced

1/4 tsp red pepper flakes

1/4 tsp paprika

1/4 tsp salt

1/4 tsp black pepper

1/4 tsp basil flakes

Boil pasta as directed on package. Reserve 1/2 cup of the pasta water before draining. Set pasta aside.

Shrimp and lingcod, a delicious combination.
Cut fish into smaller pieces, and cook on one side, then add shrimp after flipping fish.

Cook fish and shrimp. Heat a large skillet, add 3 tablespoons of olive oil or butter. Add garlic. Add Lingcod or Rockfish fillets (cut into smaller pieces approx. 3 inches long). Cook fish for 3 minutes on medium-high heat, and flip. Add shrimp, sprinkle with salt, pepper, basil, crushed red pepper flake and paprika. Cook for 2 minutes, and flip again. Cook for 1-2 more minutes, and then remove and set aside. Fish may be slightly undercooked, but will finish when added back to sauce.

The fish and shrimp is removed from the skillet and set aside, then later added back to sauce.

In the same skillet, add the sliced mushrooms, and more butter/olive oil if needed. Cook on medium high for 2-3 minutes, stirring occasionally. Salt and pepper to taste. Cook until mushrooms are tender.

You may need to add a slight amount of olive oil or butter to skillet before adding mushrooms.
Cook mushrooms until tender.

To make the alfredo sauce, add 1 cup of half-and-half or heavy cream to the mushrooms, and bring to a boil, stirring constantly. Add half of the cheese mixture, bring to boil, and then reduce heat to simmer. Cook until cheese is melted, constantly stirring. Once cheese is melted, gradually add the remaining cheese.

The shrimp can be added back to mushrooms when making sauce, but since the fish fillets are more fragile, don’t add them until sauce and pasta are already mixed together.
The alfredo sauce is a combination of half-and-half or cream, Parmesan cheese and Mozzarella cheese.

Once all of the cheese is melted, add the drained pasta, and a portion of the held over pasta water, and mix together with sauce. Add shrimp and fish on top of the pasta and sauce, and heat over medium-low until pasta is hot again. (Don’t stir once fish is added, as the fillets will break into smaller pieces.)

Add the fish and shrimp to the pasta and sauce as the pasta reheats.

Season to taste with more salt, pepper, crushed red pepper and basil. If fish is still slightly undercooked, cover until fish is fully cooked.

To catch a limit of rockfish, lingcod or halibut to enjoy with your favorite seafood recipes, book a charter at www.brookingsfishing.com.