Tag: Oregon seafood 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.

Secret to perfect beer-battered fish

By Capt. Andy Martin – Beer-battered fish and chips has long been a favorite way to enjoy the catch of the day on our charter boats. Fish coated in a mixture of beer and flour and fried to a crispy golden brown goes back to the 17th century, where immigrants to England would use the batter to prepare cod, haddock and pollock.

Perfect beer-battered fish has a crispy coating, with moist, evenly cooked fish inside.

The unique flavor, appetizing texture and sweet aroma of beer-battered fish make it one of the most popular coatings for preparing seafood throughout the United State, Canada and Europe. For years, I’ve enjoyed a simple beer batter recipe that generally makes good fish and chips, but, like most beer batter recipes, can produce soggy fish after its initial cool down.

Last year, while on a trip to Astoria to get equipment for one of my charter boats, I stopped at a very well know fish and chips stand for lunch. The deep fried albacore was worth the stop. I was immediately intrigued by the quality, texture and taste of the batter. Perfectly crispy, you could snap the fillet in half to reveal the white fish fillet with a durable yet light coating of batter. Maybe the best fish and chips I had ever had, up to that point.

Perfectly cooked beer-battered fish chunks. Use a wire rack to drain to prevent soggy fish.

I’ve had plenty of not-so-great fish and chips lunches at other restaurants throughout the coast. The fish looks good, but it’s a soggy, greasy mess. You grab a fillet and the fish plops out, leaving a clump of batter in your hand that looks like a wet tube sock. Gross.

Vodka, rice flour and turmeric are “secret” ingredients to perfect beer-battered fish.

How did the Astoria restaurant’s batter come out so good, clean and crisp? For the past year, I experimented with different beer-batter recipes, trying to figure out how to create a crispy, thin coating with perfectly cooked, moist fish inside. I heard about adding vodka to the beer batter, and that is a key to this recipe. The alcohol has a lower boiling point, so it evaporates quicker, drying out the batter to make a crispier crust.

A limit of lingcod from the Miss Brooke. Perfect for beer-battered fish!

I also found many restaurants with top-reviewed fish and chips use rice flour as part of their batter. Rice flour gives the fish a crispier crunch, and also results in a less greasy coating around the fish. A touch of turmeric powder, which is similar to ginger, gives the batter a hint of golden brown before it is even cooked, and is a secret of many restaurants that serve deep fried fish.

One of the most important steps for quality fish and chips is using cold beer, cold fish and cold batter, and hot oil (400 degrees). When the cold fish and batter is dropped in the hot oil, it helps instantly seal the fish for a crispier, less greasy serving. If the oil isn’t hot enough, you often end with a greasy mess. The vodka added to the beer also helps create the crisp, dry coating on the fish.

Capt. Andy with a halibut from the Miss Brooke of Brookings Fishing Charters.

A final vital step with fish and chips is drying the fillets on a screen or rack instead of a plate with paper towels. Setting the fish on a wire rack before serving allows them to drip and slightly cool without becoming soggy.

I like to cut the fish into smaller pieces so they cook quickly and evenly, pat dry with a paper towel, and season with sea salt and pepper. I’ll put three or four portions in the bowl of batter, gently stir around with a fork so they are completely submerged and covered with batter, and then carefully lift each fillet from the batter, one piece of a time, allowing the excess batter to drip off. The fillets can be gently rubbed along the inside of the bowl to remove excess batter. A thin coating is all that is needed.

A limit of lingcod from the Kraken with Capt. Sam Stover, perfect for beer-battered fish and chips.

Fry the fish for 3 to 5 minutes, depending on their thickness. Rockfish cook fast, halibut pieces take an extra minute or two to fully cook. Once the fish is removed from the hot oil, the middle of the fillet will continue to cook for a minute or two. I like to use an electric deep frier for the perfect 400-degree temperature. Otherwise, a cast iron skillet or Dutch oven can be used on the stove, but use a thermometer to reach that perfect 400 degrees. Peanut oil is my favorite oil for fish and chips.

Fish and chips go perfectly with fresh coleslaw, tarter sauce and cocktail sauce. Here are out favorite recipes for those sides and dipping sauces.

While this recipe is perfect for lingcod, rockfish or halibut, it also works great for albacore tuna, and isn’t bad for salmon, either.

Cut fish into smaller pieces, pat dry with paper towels, and season with salt and pepper.
Flour, rice flour, baking powder and turmeric.
Stir the dry ingredients, beer and vodka together until any large clumps are gone.
Fry with at 400 degrees for 3-5 minutes.
Drain on a wire rack over a baking sheet for crispy, not soggy, fish and chips.
Perfectly cook fish and chips.

Perfect Beer Batter

1-2 pounds fresh white fish (rockfish, lingcod or halibut)

Vegetable or peanut oil (enough to full cover the bottom of the pan and fish)

Salt and pepper, to taste

1 cup all-purpose flour

1 cup white rice flour

1 1/2 cups chilled beer

1/2 cup vodka

2 tsp baking power

1/2 tsp turmeric

Heat oil to 400 degrees.

Cut fish fillets into smaller pieces, pat dry with paper towels and season with sea salt and pepper.

In a large bowl, combine all-purpose and rice flour, turmeric and baking powder and whisk together. Stir in beer and vodka, stirring until any large clumps are gone.

Add three or four pieces of fish at a time to batter, stir to completely coat. Remove one piece of fish at a time from batter, making sure it is thinly coated. Allow excess batter to drip off, or gently scrape excess batter on the inside of the bowl.

Fry three to four pieces at a time in hot oil, until crispy and golden brown, usually 3 to 5 minutes. Remove fish from oil and place on wire rack placed over a baking sheet to drain.

Serve with cocktail and tarter sauce, and lemon wedges.

To catch a limit of rockfish or lingcod to try with this recipe, visit www.brookingsfishing.com, or call (541) 813-1082.

Deckhand Eric Howard with a nice lingcod.
A happy customer with a trophy vermillion rockfish.

Parmesan Rockfish tasty way to enjoy catch without frying

Fried fish and chips is a delicious way to enjoy a day’s catch of rockfish, lingcod or halibut, but baked fish is a tasty alternative to deep fried fillets. Aside from being healthier, baked fish, when cooked properly, tastes great, is easy to prepare and clean up, and adds variety for anglers who enjoy weekly servings of their catch. Parmesan Rockfish is also a lower sodium alternative to fish and chips, since it tastes great without adding salt.

Fish with white fillets, such as rockfish, lingcod and cabezon, like these caught last summer aboard the Kraken, taste great baked with a mixture of parmesan cheese and bread crumbs.

Parmesan Rockfish requires just a few ingredients, and since it’s baked, several portions may be cooked at once. Delicious when served with baked potatoes, rice, or pasta, along with coleslaw. This recipe tastes great with rockfish, lingcod, halibut, surfperch (which can sometimes flake apart when fried) or Pacific cod. Serve with lemon and tarter sauce.

Parmesan Rockfish

1-2 lbs. rockfish (or other white fish) fillets (works great with whole fillets, or fillets cut into smaller pieces)

1/3 cup bread crumbs or panko

1/3 cup grated parmesan cheese

1/2 tsp. dried thyme

1/4 tsp. dried basil

1/4 tsp. onion powder

1/4 tsp. black pepper

2 or 3 eggs, beaten

1 lemon, sliced into wedges

Preheat oven to 400 degrees. Combine parmesan cheese, bread crumbs or panko, basil, thyme, onion powder and black pepper. Dip fish in egg wash, and then coat with breading. Place on a baking sheet (use a nonstick cooking spray). Bake for 10 minutes, or until fish easily flakes with a fork.

Combine bread crumbs or panko, parmesan cheese, thyme, basil, onion powder and black pepper.
Dip fillets in egg wash and then coat with breading.
Place on a baking sheet coated with cooking spray. Bake 10 minutes at 400 degrees.
Serve with coleslaw, lemon and tarter sauce.

To catch a limit of rockfish or lingcod to enjoy this delicious recipe, contact Brookings Fishing Charters at (541) 813-1082 or visit www.brookingsfishing.com.

Mediterranean Baked Rockfish, Lingcod and Halibut

A fresh, delicious way to enjoy the Oregon Coast catch of the day, bursting with citrus flavor, easy to make, and a breeze to cleanup is Mediterranean Baked Rockfish, Lingcod and Halibut. This recipe is perfect for anyone seeking a healthy alternative to fish and chips, or those counting carbs. It is especially good after picking up fresh produce at the many farmers’ markets on the coast during the summer, or vegetables from your garden.

Mediterranean Baked Rockfish, Lingcod or Halibut is a great way to enjoy the catch of the day from the Oregon Coast.

Versatile, Mediterranean Baked Fish is equally good with rockfish, lingcod, halibut or even salmon, or a combination of them. The unique taste is worth baking up a few times each season, and may become a favorite way to enjoy the catch from our charter boats. Perfect with a side of rice, pasta salad or green salad.

Fresh vegetables make this a delicious and healthy alternative to fish and chips.

Mediterranean Sauce

Zest of 2 lemons

Juice from 2 lemons

1 cup extra virgin olive oil

1 1/2 tablespoons minced garlic

2 teaspoons dill weed

1 teaspoon oregano

1 teaspoon seasoned salt

1/2 teaspoon black pepper

3/4 teaspoon ground coriander

Fish and vegetables

1-2 pounds rockfish, lingcod or halibut fillets, sliced into thin pieces

1 pound cherry tomatoes

1 pound fresh green beans

1 large yellow onion, sliced into half moons

Also works well with sliced zucchini, sliced bell pepper and/or asparagus

  1. Preheat oven to 425 degrees.
  2. In a bowl, combine lemon zest, lemon juice, olive oil, garlic, dill weed, oregano, coriander, salt and pepper. Whisk the ingredients together.
  3. In a large bowl, add the vegetables, coat with sauce and stir. Use a slotted spoon to transfer the vegetables to a large baking sheet. Layer half the baking sheet with a thin layer of the vegetables.
  4. Add the fish fillets to the bowl, mix well with the sauce, and transfer the fillets to the other half of the baking sheet. Pour any remaining sauce on the fish fillets and vegetables.
  5. Lightly season the fish and vegetables with salt and pepper, or lemon pepper, or seasoned salt.
  6. Bake at 425 degrees for 15 minutes, then place on top rack of oven and broil for an additional 3 minutes, or until the cherry tomatoes begin to pop under the broiler.
Combine lemon juice and zest, olive oil, seasonings and herbs.
Add sliced vegetables to bowl, and stir in Mediterranean sauce.
After transferring vegetables to baking sheet, slice fish fillets, coat with sauce and add to baking sheet.
Pour remaining sauce over fish and vegetables. Bake for 15 minutes.
Finish off by broiling on top rack of oven for 3 minutes.
Mediterranean Baked Rockfish, Lingcod or Halibut.

To catch a limit of Oregon Coast rockfish or lingcod, book a charter with Brookings Fishing Charters, www.brookingsfishing.com

Manhattan clam chowder a tasty, low-carb altenative to traditional chowder

By Capt. Andy Martin – Growing up on the Oregon Coast, traditional New England clam chowder, and other seafood dishes, were readily available. We ate seafood several times a week. A dish my family never enjoyed is Manhattan clam chowder. The thought of a tomato-based clam chowder just wasn’t appealing.

I first made Manhattan clam chowder a few years ago while looking for a keto-friendly, low-carb version of clam chowder. The results were surprising. Manhattan clam chowder is delicious, easy to make, and much lower in carbs than cream- and potato-based chowders. The following recipe is more of a traditional Manhattan clam chowder – to reduce carbs, simply reduce or eliminate the potatoes, use less onion and forgo the carrots. Zucchini may also be substituted for potatoes.

Manhattan clam chowder is a simple, delicious alternative to New England clam chowder.

Ingredients

4-6 slices bacon

1 small onion, diced

1-2 carrots, chopped

2-4 medium potatoes, diced

2 garlic cloves, chopped, or 2 teaspoons minced garlic

1/2 cup white wine

3 tablespoons tomato paste

1/2 teaspoon dried thyme

2 bay leaves

2 cans (14.5 ounce each) chicken broth

2 cans (14.5 ounces each) diced tomatoes

1 bottle (8 ounces) clam juice

2 cans (6.5 ounces each) diced clams

1 can (6.5 ounces) minced clams

1 cube (8 tablespoons) butter

1/3 cub fresh parsley, chopped

salt and pepper to taste

Fresh potatoes, carrots, onion and celery makes this a wholesome meal.

Heat a large soup pot over medium heat, add a small amount of oil, and cook bacon. While bacon is cooking, chop the potatoes, onion, celery, garlic and carrots.

Remove cooked bacon. Lower heat to medium low and add potatoes, onion, carrots, garlic and celery to bacon grease. Chop bacon and add it to the vegetables. Cook for 7 minutes, stirring frequently.

Add the wine, cover with lid, and cook for 3 minutes, stirring occasionally. Add the tomato paste, bay leaves and thyme.

Add tomatoes with liquid, chicken broth and clam juice. Heat to a boil at medium high heat, then reduce heat to low and simmer for 20 minutes.

Return heat to medium high, add clams with juice, and bring to a boil. Reduce heat to simmer again, add stick of butter. Season with salt and pepper. Once butter is melted, stir in parsley. Serve.

(Capt. Andy Martin owns and operates Brookings Fishing Charters. When he is not running charters aboard the Nauti-Lady, Miss Brooke or Kraken, he enjoys cooking).