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Anchovies marinated with spices and deep fried in oil to perfection. Crispy, crunchy and flavorful nethili meen fry recipe. It serves as a perfect appetizer and good for side dish too.

Nethili aka Anchovy fry is a very popular dish in South India, be it at home or at restaurant menu. It’s the favourite dish of many. It is prepared by marinating the fish with spices like chilli powder, turmeric powder, pepper powder, coriander powder, ginger garlic paste, rice flour, cornstarch and then deep fried until brown and crispy.

Nethili fish fry is a simple and super easy recipe prepared with handful ingredients which are easily available in our pantry. So now you can make this restaurant style anchovies fry at home and serve it as a starter, snack or side dish with meal.

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Anchovies fish fry is an amazing fish fry which is loved by all age groups. It is ridiculously delicious and so crispy which will make you ask for more.

This restaurant style nethili fish fry is one of my personal favourite among the many fishes and sea food I love. Even my husband and my kiddo love this as much as I do so we can say its a family favourite dish.

Anchovy is also called nethili or chooda or netholi in different parts of India. Anchovies is a small fish variant. It has tiny bones which are soft. The center bone is not hard as in other big fishes. We need not remove the bones while eating because when fried the bones become crispy and can be eaten as such.

Nethili meen fry aka nethili varuval is a quick fish fry using anchovies. You can also called this nethili meen fry as nethili 65, it is just like the Tamil Nadu’s  famous chicken 65 and prawn 65 recipe. The fish tastes heavenly and spicy which a fish lover should definitely try. This fish fry is so addictive that you can’t stop with few. I am sure you going to love this one!

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WHY YOU’LL LOVE THIS RECIPE
● Quick and easy
● Needs handful of pantry staples
● Crispy and crunchy
● Can be served as a starter, party appetizer, snacks or side dish with meal.
● Perfectly golden fried under 10 minutes.
● Flavorful
● Ideal for all age groups including kids.

Coming to the recipe, I have used fresh large size anchovies aka nethili fish. I have cleaned the fish well and removed the head and tail too. You can keep the head and tail intact if you wish. Fresh fish taste much better than frozen one. Along with spice masala powders I have used ginger garlic paste and combination of rice flour and cornstarch/cornflour for adding crispness and crunch to the fish. The fish is marinated with the spice mix and kept marinated for a minimum of 30 minutes. Then the fish is deep-fried. You can shallow fry as well.

You can use other small fish for this recipe. The dish tastes best when served with a side combo of steamed rice or as a starter with onion rings, lemon wedges, green chillies and fried curry leaves.

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PRO TIPS
● Marinate the fish for longer duration. This will allow the spices to penetrate nicely into the fish and make it more flavorful.
● You can fry the fish ahead of time to avoid rushing at the end moment for any party or gatherings. Just fry the fish for few minutes. You dont need to make them brown and crisp. Just before serving heat oil and drop the previously fried fishes and fry them for a minute. You will get a crisp and crunchy fish.
● Fry the fish on medium flame, just increase the flame to high just few seconds before taking off. Be sure to stir constantly. This will brown evenly and make it crisp.

I made a simple recipe video of this amazing anchovies fry recipe for my readers which I have shared below. Please do watch and SUBSCRIBE to my channel if you haven’t yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!

NETHILI MEEN FRY VIDEO TUTORIAL

I hope you’ll try this authentic South Indian nethili meen fry recipe and do share your thoughts about the recipe with me here.

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FEW FISH RECIPES YOU MIGHT LIKE
● Rohu Fish Curry
● Shallow Fried King Fish
● Pan Grilled Green Masala Fish
● Fish Fingers
● Pan Seared Pepper Fish With Mashed Potato
● Green Chilly Masala Fish
● Karimeen Pollichathu ( Pearl spot in Banana Leaf)
● Fish And Prawn Tandoori Platter
● Garlic & Herbs Prawn With Chili Garlic Yogurt Dip
● Easy Pan Fried Fish
● Easy Fish Fry
● Fish With Spinach (Zero Oil)
● Fish With Fermented Bamboo Shoot (Naga Fish)
● Masor Tenga
● Fish Head With Cauliflower & Potato

All of these recipes are super easy to prepare, ready in no time, and will never disappoint you.

Here’s how I made the amazing anchovies fry.

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Preparation time: 5 minutes
Cooking time: 7 minutes
Serves: 4

Ingredients to make anchovies fry:

500 gms anchovies fish/nethili meen
1 tbsp ginger garlic paste
2 tsp coriander powder
2 tbsp kashmiri red chilly powder
1 tsp turmeric powder
1 tsp pepper powder
2 tbsp rice flour
2 tbsp corn flour
Juice of half lemon
Salt as per taste
Oil for frying

For Garnishing
Few curry leaves
Green chillies
Onion rings
Lemon slices

Step by step pictorial instructions to make anchovies fry:

In a mixing bowl add in the ginger garlic paste, coriander powder, chilly powder, turmeric powder, pepper powder, rice flour, corn flour, lemon juice and salt. Mix well and make a thick paste. Please do not add water.

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Now add in the cleaned anchovies. Mix well together the masala paste and the fish. Marinated for atleast 30 minutes.

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Heat oil in a frying pan. When the oil is heated, reduce the flame to low and frist fry some curry leaves until crisp. Remove and keep aside.

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Now carefully drop the fish one by one onto the hot oil. Do not over crowd it.

Fry the fish on medium flame for about 3-4 minutes. Then flip over and fry for 2-3 minutes or until golden and crisp. It will take totally approximately 6-7 minutes. Flip over in between for evening cooking.

Remove them and continue the same process with the remaining fish.

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Serve hot with fried curry leaves, green chillies, onion rings and squeeze of lemon juice.

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NOTES:
● This recipe can be used in other small fish varieties also.
● You can also use egg white of one egg.
● Adjust the chilly powder according to your heat preference.
● You can skip the cornstarch and increase the rice flour a bit if it is not available.
● If you don’t have much time for marination, you can keep marinated for few minutes and fry it. But the longer marination the better in taste.

Well, if you make this nethili meen fry, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum

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Disclosure: At My Kitchen is an Amazon Affiliate, which simply means that if you make a purchase through these links, I will earn a very small commission at no additional cost to you!

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Rui Macher Kosha refers to Rohu Fish Curry in Bengali. This Bengali fish curry is an every day dish in the Bengali household. Fried golden brown pieces of succulent rui aka rohu (Indian carp) in a spicy and thick tomato based gravy is a truly delightful fish curry that all of us relish at home.

Rui macher rosha or rohu fish curry is a kind of spicy fish preparation with tomato base gravy. Here the rohu fish is marinated in turmeric powder and salt, then golden fried in mustard oil. The fried fish is then cooked in a spiced tomato onion based gravy. Thus, resulting in a tender fish having absorbed the wonderful flavors of the gravy. This fish curry is best served with a piping hot steamed rice.

Rohu or Rui is freshwater carp very popular in Bengal. There are many varieties of bengali fish curry using different kinds of fish. Amongst the many, this rohu fish curry is one of the simplest and common one.

In Bengali cuisine, curries are named differently based on the spices used and also based on the different veggies used in the curry. The term ‘Rosha’ refers to something that has a thick gravy base. Rosha is a spicy curry preparation that can be vegetarian or non-vegetarian. In the fish version of rosha potatoes are added and some even add cauliflower aka phool gobi along with the basic Bengali spices.

Like in most Bengali cooking, whether fish, meat or vegetables, this too is prepared in mustard oil. Mustard oil gives a lovely pungent flavor to any dish. If it’s not available near you or you don’t want to use it, you can use your choice of vegetable oil or any cooking oil instead.

When one is craving to have something spicy, then this is the perfect recipe. You can use ‘rohu fish’ or ‘katla fish’ or any other fresh water carp. You can make this curry in the same way with your other favourite fish too.

I love this dish because of its simplicity. To make this Bengali fish curry we dont need any fancy ingredients and techniques. It is prepared with basic and limited ingredients which we use in everyday cooking. Nevertheless the brilliant flavor and colour of the dish will amaze you and the taste is finger licking good and so delectable.

This rohu fish curry is one fish curry which we make back home whenever we feel like making something Indian style with masalas and spices and not the traditional naga fish dish. Little did I know that time that I am making a Bengali style fish curry. We nagas dont use much of these Indian spices. The dishes are mostly zero oil which may be steamed or boiled. The food are rarely fried and very rarely we use these spices in a naga kitchen.

This rui macher rosha recipe is moderately high on chillies as we prefer spicy food which is nicely counter balanced by the sourness of the tomatoes, as well as the sweetness from the onions. Nevertheless one can adjust the spice level as per their heat preference.

VARIATIONS

● You may even add potatoes and cauliflower to the gravy.

● You can add a dash of sugar or raisins to the recipe.

● Whole spices like cardamom, cinnamon, cloves etc can also be added to this fish curry.

● You can also use pureed the tomatoes. Just roughly chopped them and puree them in in a mixie or blender.

I made a simple recipe video of this lip-smacking authentic bengali fish curry for my readers which I have shared below. Do watch and please SUBSCRIBE to my channel if you haven’t yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!

ROHU FISH CURRY VIDEO TUTORIAL

Looking for seafood recipes? Try this favourite and popular seafood recipes

● Tin Fish Curry

● Indian Crab Curry
● Crab Masala South Indian

● Spicy Carb Masala

● Shallow Fried King Fish
● Pan Grilled Green Masala Fish
● Fish Fingers
● Pan Seared Pepper Fish With Mashed Potato
● Green Chilly Masala Fish
● Karimeen Pollichathu ( Pearl spot in Banana Leaf)
● Fish And Prawn Tandoori Platter
● Garlic & Herbs Prawn With Chili Garlic Yogurt Dip
● Prawn 65
● Easy Pan Fried Fish
● Easy Fish Fry
● Restaurant Style Fish Fingers
● Fish With Bamboo Shoot
● Fish With Spinach (Zero Oil)
● Fish With Fermented Bamboo Shoot (Naga Fish)
● Masor Tenga
● Fish Head With Cauliflower & Potato

All of these recipes are super easy to prepare, ready in no time, and will never disappoint you.

This Bengali style fish curry is so rich in texture and absolutely flavorful to the taste buds. I bet this dish will never fail to impress you.I hope you’ll try this authentic bengali fish curry and do share your thoughts about the recipe with me here.

Here’s how I made the traditional bengali fish curry.

Preparation time: 10 minutes
Cooking time: 25 minutes
Serves: 4-5

Ingredients to make rohu fish curry:

For marination:
500 gms rohu fish
½ tsp turmeric powder
1 tsp salt

For the gravy:
¼ cup mustard oil (4 tbsp)
½ tsp cumin/jeera seeds
1 bay leaf
2 dry red chillies broken
2 medium onion chopped
2 tsp ginger garlic paste
2 medium tomato chopped
Green chilly slits per taste (optional)
½ tsp turmeric powder
1 tsp red chilly powder
½ tsp cumin/jeera powder
1 tsp coriander powder
Salt to taste
½ tsp garam masala powder (optional)
1 cup warm water or as required
Few coriander leaves chopped
Juice of half lemon

Step by step pictorial instructions to make rohu fish curry:

Take the marination ingredients and rub the fish pieces with turmeric powder and salt well. Keep aside for few minutes while you make the ingredients ready for the curry.

Heat mustard oil in a pan. Add the fish and shallow fry the fish pieces in batches for 3-5 minutes. Remove from the pan and keep aside.

In the same oil add cumin seeds, bay leaf, dry red chillies. Allow to splutter.

Add onion and saute until it turns soft and translucent.

Add ginger garlic paste and stir until the raw smell of ginger and garlic goes off completely.

Add the tomatoes and saute until it turns soft and mushy.

Add the turmeric powder, coriander powder, cumin powder, red chilli powder and salt as required. Stir on low-medium flame and cook for 1 minute.

Add warm water and give a quick mix. Cover and cook the mixture on medium flame for about 2-3 minutes.

Add the fish pieces and give a gentle mix. Cover the pan with lid and cook on low to medium flame for about 5 minutes.

Add the garam masala powder at this stage if using. Give a quick gentle mix, cover the pan and let it cook for 1 minute and turn off the flame.

Sprinkle some chopped coriander leaves and add the slit green chilly.

Your rui macher rosha is ready to be served now.

Squeeze the lemon juice over the fish curry while serving.

Serve with piping hot steamed rice. Enjoy!

NOTES:

● You can use some other variety of fish or any fresh water carp.
● You can use Kashmiri red chilly powder instead of red chilly powder for mild spicy and also this will give a beautiful colour to the dish.
● Recommend to use mustard oil for authentic taste but if not available you can use other cooking oil.
● Garam masala powder is optional
● Squeeze lemon juice while serving the dish.
● You can add potato or cauliflower to the curry.
● Use the chilly powder and green chilly as per your heat preference.

Well, if you make this fish curry, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy cooking!

Love Akum

Disclosure:

At My Kitchen is an Amazon Affiliate, which simply means that if you make a purchase through these links, I will earn a very small commission at no additional cost to you!

Please click on the image if you wish to purchase these products from Amazon.

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This Naga style fish is an authentic and traditional naga fish recipe. It is a flavor pack dish and extremely delicious. This naga style fish is zero oil aka no oil fish recipe. Enjoy it with piping hot rice.

It is packed with bamboo shoot flavor, well spiced and flavored with green chilli, ginger, garlic and coriander leaves. This naga fish is one of the best fish delicacies found in Naga cuisine. Rohu fish is cooked with fermented bamboo shoots, fermented bamboo shoots extract and some basic ingredients.

This naga fish delicacy is very common in a Naga household. Naga style fish is a straightforward recipe. The cooking process is also very easy peasy. You just add all the ingredients and cook until it is done. The water is evaporated completely and then take off the stove. Allow to cool down completely before serving.Isn’t it that super easy and simple?!

The ingredients for Naga style fish are also basic ingredients which are readily available locally. But if you’re staying away from home especially in cities then sourcing the bamboo shoot might be a problem because it is an exotic ingredient and not readily available everywhere. In that case you can skip the bamboo shoot and follow the recipe.

In Naga Cuisine most of the dishes are zero oil. Though non-vegetarian is common and loved by the community, a variety of vegetables,  green leafy vegetables and herbs are also part of the daily meal. The Naga meal mainly consists of rice which is the staple food, meat, fish, spicy chutneys, boiled vegetables etc.

This naga style fish recipe does not use even a drop of oil and that’s the beauty of the Naga Cuisine. The final dishes are nutritious,  guilt free, very tasty, flavorful, exotic and healthy as well. It is a simple and easy recipe with a simple process.

This is an excellent side dish perfect with piping hot steam rice along with curries or dal and other side dishes. This naga style fish is served after completely cooling down. It is best when served the next day.

I would definitely recommend you to try the recipe and please do share your thoughts about the recipe with me.

INGREDIENTS TO MAKE NAGA  STYLE  FISH:

This section explains what all ingredients are used in making the Naga style fish, how to use or choose certain ingredients and substitution options. For measurements, see the recipe card below.

The ingredients used to make this naga style fish are rohu fish, fermented bamboo shoots, bamboo shoot extract, green chillies, ginger, garlic, tomato, coriander leaves, salt and water.

FISH –  The recipe uses Rohu fish.
SUBSTITUTE AND VARIATION – You can use other varieties of fishes like katla, lady fish, roopchand (river pomfret), pangasius (Indian basa) or other local river or pond fishes.

BAMBOO SHOOTS  – I have used fermented bamboo shoots as well as fermented bamboo shoot extract.
SUBSTITUTE AND VARIATION – There is no substitute for fermented bamboo shoots. If fermented bamboo shoot is not available to you, you can skip it and make it without fermented bamboo shoot. Or make a variation with fresh bamboo shoot or dry bamboo shoot.

GREEN CHILLI – Used the large and spicy variety of green chilli. You can also add 1 or 2 naga king chilli (raja mircha) for the extra heat and flavor.
SUBSTITUTE AND VARIATION – You can use dry red chilli or ground red chilli powder (local chilli powder)

GINGER – I have used normal ginger.
SUBSTITUTE AND VARIATION – You can use the local variety also called naga ginger. That will add extra flavor and punch or make a variation by using ginger buds and leaves instead of ginger.

GARLIC – Regular variety of garlic is used. You can make a variation by using the Naga lasoon (garlic) also called as khuvie.

TOMATO – Normal tomatoes are used here. SUBSTITUTE – You can use local cherry tomatoes.

CORIANDER LEAVES – I have used coriander leaves  along with the stems which adds a nice flavor to the fish.
SUBSTITUTE – You can use the local herb culantro / burmese coriander. You can also make a variation by adding palak saak aka spinach.

SALT  – Salt as per your taste

WATER – Water as required

HOW TO MAKE  NAGA STYLE FISH:

This section shows how to make naga style fish with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of this naga style fish recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always I’m looking forward to your feedback!

Naga Style Fish Recipe Video Tutorial

STEP BY STEP PICTORIAL INSTRUCTIONS TO MAKE NAGA STYLE FISH

In a hand chopper add in the garlic, ginger and green chillies. Chop them onto a coarse mixture.

Roughly chop or slice the tomato and keep aside.

Add in the fish in a pan. Add in the fermented bamboo shoot, bamboo shoot extract, sliced tomatoes, chilli garlic ginger mixture and salt.

Add in water up to the fish level and give a quick gentle mix or simply tilt the pan to incorporate all the ingredients together.

Put on the lid and cook until the water is completely evaporated for approximately 20-25 minutes.

We will not stir the fish in the cooking process.

Once the water is almost evaporated add in the chopped coriander and take off the heat.

Remove the lid and allow the fish to cool down completely before serving. (This naga fish is not served hot unlike other dishes).

Your naga style fish is ready. Let it cool down completely before serving. Enjoy with steamed rice.

NOTES:

● If one cannot source bamboo shoot or bamboo shoot extract you can skip it and cook with tomato.
● Adding coriander leaves is optional but it adds a nice flavor and freshness.
● Do not use store bought ginger garlic paste. I highly recommend using freshly ground ginger garlic.
● Do not stir the fish in the cooking process.
● You can also use cherry tomato instead of regular tomato or can totally skip the tomatoes if you don’t want to add.
● This dish is served best the next day.
● Raja Mircha lovers can add in chopped king chilly as per your heat preference for the extra heat and flavor.

RECIPE CARD

INTERESTED FOR MORE NAGA RECIPES THEN YOU CAN CHECK IT OUT  NAGA CUISINE

Well, if you make this naga style fish recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum 

Why Shrimp Is America’s Favorite Shellfish

Quick: what’s America’s favorite shellfish?

Lobster? Maybe if you live in New England. Oysters? Yeah, we love them raw on the half-shell, but grilled they’re still pretty niche.

No, it turns out that our most consumed shellfish is the smallest in size. Shrimp.

By dollar and poundage, this diminutive crustacean remains our hands-down favorite. We Americans eat an average of 5.9 pounds per person per year.

Shrimp Around the World

We’re not alone. South Africans prize their piri-piri prawns, spiced up with fiery malagueta chiles. The Spanish pay exorbitant sums for carabinieros, briny crimson shrimp fished from the cold deep waters of the Bay of Biscay. Venetians thread their gamberoni onto skewers to be dusted with breadcrumbs and grilled kabab style. No Indian feast would be complete without yogurt- and spice-marinated tandoori shrimp.

Regional Shrimp Varieties in the U.S.

But which shrimp? If you live on the southeastern seaboard, you eat delicate Carolina shrimp. If you come from Down East, you raise your fork for sweet white Maine shrimp. Down my way, in south Florida, we grill succulent Key West pinks. Californians and Hawaiians eat spot prawns (so named for the black eye-like carapace on the side of the shell.

Quite miraculously, in this age of global supply chains, shrimp remain mercifully regional, and each variety has its own distinct texture and flavor.

Buying Shrimp: Fresh, Farmed, or Imported?

But what if you don’t live near the coast? Seafood farms from around the globe (especially Southeast Asia) provide shrimp in all sizes as prices so modest, you wonder how they can do it.

The short answer is don’t ask. The longer answer requires uncomfortable questions about dubious labor and environment practices. Whenever food comes cheap, you pay the price in other ways. But ask to sniff the shrimp before buying it: if it smells like bleach, don’t buy it.

For this reason, I always try to buy fresh local domestic shrimp. When in doubt, I buy from a store merchant that vets the provenance of its seafood, like Whole Foods, or I check with the Marine Stewardship Counsel.

Why Shrimp Is Perfect for Grilling

But my main job is to whet your appetite, not suppress it, and shrimp possesses many qualities that endear it to us grillers.

First, it’s quick to grill, delivering pure protein and superb taste in a matter of minutes. It readily absorbs spice, marinade, and smoke flavors, without losing its briny uniqueness. Speaking of taste, it has one of those flavors that seems to appeal to everyone—without the squeamishness often associated with sea urchin, oysters, or other shellfish.
Did we mention that it’s available everywhere and as seafood goes, mercifully affordable?

Five Key Questions Before Grilling Shrimp

But before you fire up your grill, you need to ask 5 key questions.

Does size matter? As in the bedroom, not really. Shrimp range in size from the diminutive Dutch garnall (so tiny you can fit a dozen in a tablespoon) to the Kenyan King (a single shellfish tips the scales at 3 pounds—split and grill as you would lobster). Here in the U.S., shrimp are sold by the “U” size—for example a U-16 means that there are 16 headless shrimp to a pound. When making kebabs, I use extra-large shrimp (U 16s). When grilling individual shrimp, I use U8s or U10s—also sold as “colossal.”

Head on or head off? In much of the world, people grill whole shrimp (that is with heads on). I’m down with that. Head on shrimp look cool and there’s a lot of flavor in the head. To paraphrase how Louisianans eat crawfish: suck the heads and pinch the tails.

Shell on or shell off? Both. I like grilling shrimp in the shell. Fire-charred shells add flavor and keep the meat moist. I like grilling peeled shrimp because they’re quicker and easier to eat. There’s time and occasion for both.

Tails on or off? Toss up here. A lot of restaurants leave the tails on (perhaps to remind you that the creature you’re about to heat once swam in the ocean). That fire charred tail adds a bit of flavor. But it also adds another step come time to eat the shrimp, so you can omit it with a clean conscience.

Should shrimp be deveined? Large ones yes. A visible black vein in a cooked shrimp is unsightly and can taste acrid. With smaller shrimp (or shrimp with no visible vein), I don’t bother peeling. Unless my wife is watching. Then I always peel shrimp.

How to Devein Shrimp (3 Easy Methods)

Tip: There are three ways to devein shrimp.

1. Get yourself a shrimp peeler and deveiner. Insert the deveiner in the fat end of the shrimp and push. Vein removed QED.
2. Butterfly the shrimp, that is make a V-shaped cut along the back of the shrimp to cut out the vein and flesh immediately surrounding it. Advantage of this method: the shrimp curls into an attractive butterfly shape as it cooks.
3. The lazy way to devein a peeled shrimp: Insert the tine of a fork in the rounded part of the back under the vein and gently lift. Most of the time, the vein will pull right out.

How to Grill Shrimp

In a nutshell, direct grilled over high heat. I grill small shrimp kebab style (threaded on a bamboo or metal skewer). The skewer should pass through the head end and tail end so each shrimp lays flat on the grate. For the real monsters, I split them in half through the belly side, butterfly them open, and grill them as I would lobster.

Our 5 Favorite Shrimp Recipes

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You’ve eaten salmon grilled, roasted, blackened, planked, and pan-fried; perhaps you’ve even chopped it to make burgers.

But have you made salmon candy, also known as Indian candy? (We no longer call it “squaw candy” by reason of political correctness.) British Columbians snack on it and it’s a staple in Pacific Northwest gift shops. Think of it as jerky, only better. Burnished to an Old Master chiaroscuro by hours of exposure to fragrant wood smoke—usually alder. Glazed with pure maple syrup or honey. Salty and sweet at the same time. It has a nice chew, too—but nothing that will threaten your molars.

Salmon candy makes a great snack for a road trip, hike, or long day at the office. It’s addictive as all-get-out. Once you gnaw your last piece, you’ll instantly crave more.

Making a batch is a satisfying project for the waning days of winter. Yes, it requires some time—16 hours or more including brining and smoking—but very little actual work.

Before you get started, here are a few secrets for salmon candy success:

• Use wild-caught Pacific salmon if possible. You’ll recognize it by its deeper red-orange color and leaner appearance. If in doubt, verify its origin with your fishmonger. It is illegal to farm salmon from the state of Alaska, so salmon from there is always wild, while salmon from the East Coast, Chile, and Norway is likely to be farmed.
• A center-cut fillet will yield more uniform pieces of fish: It tapers and becomes sinewy the closer you get to the tail.
• Remove the skin before slicing the salmon into strips. If using a whole fillet, place the salmon skin-side down on a cutting board. Firmly hold the tail with one hand and run a sharp knife between the skin and the flesh, holding it parallel to and against the board. Slide the knife away from the tail the length of the fish, being careful not to cut the flesh or the skin. Remove the skin, but don’t discard it. Make Pac-Rim potato chips by brushing the skin with toasted sesame oil and season it with salt and pepper. Indirect grill at 400 degrees until crisp. Five to ten minutes will do it.
• You can cure salmon candy using either a dry or wet brine, but the ingredients are more uniformly distributed in a wet brine.
• If the salmon smells fishy, soak it in cheap vodka, rum, gin, or Scotch before brining. I often do this when I smoke salmon.
• Do not substitute table salt for kosher salt in the brine. Table salt contains iodine—a metal that “burns” the fish.
• To achieve the translucency characteristic of commercially-produced salmon candy and jerky, add curing salt (sometimes sold as pink salt, InstaCure #1, or Prague powder, all available online) to the brine strictly following the manufacturer’s recommended proportions.
• For the purest flavors, use spring water, not tap water, when making a wet brine.
• Use a charcoal grill or smoker. Gas grills do not work well for smoking.
• Store salmon candy in the refrigerator to prolong its shelf life. Refrigerated, it can be kept for at least 5 days—and likely much longer. (Both the salt and smoke act preservatives.)
• For lip tingling heat sprinkle the salmon lightly with cayenne before smoking. Coarsely ground black pepper makes a less fiery option.

FAQ For Salmon Candy

What exactly is salmon candy?

Salmon candy a traditional dish of the Pacific Northwest—salmon cut into bitesize chunks, cured with salt and brown sugar, smoked, then glazed with maple syrup or honey. It’s sweet, salty, and smoky, playing to virtually every tastebud in your mouth.

What kind of salmon is best for salmon candy?

The richest, fattiest salmon: king.

What’s the secret to getting the perfect glaze?

Use maple syrup or honey and brush it on while the salmon is smoking. Add one final coat at the end.

How do you keep salmon candy from drying out?

Because the salmon pieces are relatively small, keep the smoking time short—20 minutes or so.

Can you make salmon candy without a smoker?

You can make brined, maple syrup-glazed salmon. Cook it on your grill, on the griddle (there’s a great griddle recipe in Project Griddle, or even in the oven. It won’t be smoked, but it certainly will be delicious!

How long does salmon candy last in the fridge or freezer?

Up to 5 days in the fridge. Several months in freezer, but it will lose some of its pizzaz in the freezer.

Try these other salmon recipes:

• Salmon with Maple-Mustard Glaze
• Planked Salmon with Mustard-Dill Glaze
• Scotch Whiskey-Smoked Salmon

Check out our 1000+ Recipes section here on Barbecue Bible.Com

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The post Salmon Candy 101: Tips for Smoking It Right appeared first on Barbecuebible.com.

Amberjack fish is perfect for grilling, it’s a firm, white meat fish with a clean, mild flavor and a meaty texture that’s almost steak-like. It’s low in fat, high in protein, and holds up perfectly on the grill without falling apart like more delicate fish. I discovered amberjack at a local fish market a few […]

The post Grilled Amberjack with Soy Dijon Honey Marinade appeared first on Simply Meat Smoking.

There’s something magical about the aroma of fried fish wafting through my backyard  kitchen, especially when it’s mackerel marinated in spices and coated with gram flour. This dish is one of my absolute favourites, and today I’m sharing the recipe that turned out incredibly crispy and full of bold South Indian flavours. The secret lies …

Countless foods can be seen as a little decadent and luxurious. That makes them all the more worth trying. One of the more notable of these is lobster. It’s one of the tastiest types of food you can go for, and it’s easy to see why so many people want to try it.

As much as you’ll want to try lobster, there are one or two minor complications. One of the more notable of these is how you should crack a lobster before eating it. It’s an essential step in the process, and needs to be done. That doesn’t mean everyone knows how to do it.

Whether it’s your first time having a lobster or tenth, it can seem a little complicated. It shouldn’t have to be. As detailed in the infographic below, it could be relatively simple. You’ll just need to take the right steps. Once you do, you’ll be enjoying your lobster before you know it.

Practice makes perfect, but you first need to know what you’re actually practicing. With the right steps, you shouldn’t have a problem cracking your lobster and getting every last part of the meat out. There’s no need to struggle or need to spend ages figuring it out.

Instead, eight quick and easy steps are all you need. No matter whether you’re having Maine lobster or any other type, it’ll be easier than you’d think. Check out the infographic below and give it a go. You’ll be enjoying your lobster before you know it.

Check Out How To Crack A Lobster

______________________________________________________________________________

This is a contributed post

This Naga style fish is an authentic and traditional naga fish recipe. It is a flavor pack dish and extremely delicious. This naga style fish is zero oil aka no oil fish recipe. Enjoy it with piping hot rice.

It is packed with bamboo shoot flavor, well spiced and flavored with green chilli, ginger, garlic and coriander leaves. This naga fish is one of the best fish delicacies found in Naga cuisine. Rohu fish is cooked with fermented bamboo shoots, fermented bamboo shoots extract and some basic ingredients.

This naga fish delicacy is very common in a Naga household. Naga style fish is a straightforward recipe. The cooking process is also very easy peasy. You just add all the ingredients and cook until it is done. The water is evaporated completely and then take off the stove. Allow to cool down completely before serving.Isn’t it that super easy and simple?!

The ingredients for Naga style fish are also basic ingredients which are readily available locally. But if you’re staying away from home especially in cities then sourcing the bamboo shoot might be a problem because it is an exotic ingredient and not readily available everywhere. In that case you can skip the bamboo shoot and follow the recipe.

In Naga Cuisine most of the dishes are zero oil. Though non-vegetarian is common and loved by the community, a variety of vegetables,  green leafy vegetables and herbs are also part of the daily meal. The Naga meal mainly consists of rice which is the staple food, meat, fish, spicy chutneys, boiled vegetables etc.

This naga style fish recipe does not use even a drop of oil and that’s the beauty of the Naga Cuisine. The final dishes are nutritious,  guilt free, very tasty, flavorful, exotic and healthy as well. It is a simple and easy recipe with a simple process.

This is an excellent side dish perfect with piping hot steam rice along with curries or dal and other side dishes. This naga style fish is served after completely cooling down. It is best when served the next day.

I would definitely recommend you to try the recipe and please do share your thoughts about the recipe with me.

INGREDIENTS TO MAKE NAGA  STYLE  FISH:

This section explains what all ingredients are used in making the Naga style fish, how to use or choose certain ingredients and substitution options. For measurements, see the recipe card below.

The ingredients used to make this naga style fish are rohu fish, fermented bamboo shoots, bamboo shoot extract, green chillies, ginger, garlic, tomato, coriander leaves, salt and water.

FISH –  The recipe uses Rohu fish.
SUBSTITUTE AND VARIATION – You can use other varieties of fishes like katla, lady fish, roopchand (river pomfret), pangasius (Indian basa) or other local river or pond fishes.

BAMBOO SHOOTS  – I have used fermented bamboo shoots as well as fermented bamboo shoot extract.
SUBSTITUTE AND VARIATION – There is no substitute for fermented bamboo shoots. If fermented bamboo shoot is not available to you, you can skip it and make it without fermented bamboo shoot. Or make a variation with fresh bamboo shoot or dry bamboo shoot.

GREEN CHILLI – Used the large and spicy variety of green chilli. You can also add 1 or 2 naga king chilli (raja mircha) for the extra heat and flavor.
SUBSTITUTE AND VARIATION – You can use dry red chilli or ground red chilli powder (local chilli powder)

GINGER – I have used normal ginger.
SUBSTITUTE AND VARIATION – You can use the local variety also called naga ginger. That will add extra flavor and punch or make a variation by using ginger buds and leaves instead of ginger.

GARLIC – Regular variety of garlic is used. You can make a variation by using the Naga lasoon (garlic) also called as khuvie.

TOMATO – Normal tomatoes are used here. SUBSTITUTE – You can use local cherry tomatoes.

CORIANDER LEAVES – I have used coriander leaves  along with the stems which adds a nice flavor to the fish.
SUBSTITUTE – You can use the local herb culantro / burmese coriander. You can also make a variation by adding palak saak aka spinach.

SALT  – Salt as per your taste

WATER – Water as required

HOW TO MAKE  NAGA STYLE FISH:

This section shows how to make naga style fish with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of this naga style fish recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always I’m looking forward to your feedback!

Naga Style Fish Recipe Video Tutorial

STEP BY STEP PICTORIAL INSTRUCTIONS TO MAKE NAGA STYLE FISH

In a hand chopper add in the garlic, ginger and green chillies. Chop them onto a coarse mixture.

Roughly chop or slice the tomato and keep aside.

Add in the fish in a pan. Add in the fermented bamboo shoot, bamboo shoot extract, sliced tomatoes, chilli garlic ginger mixture and salt.

Add in water up to the fish level and give a quick gentle mix or simply tilt the pan to incorporate all the ingredients together.

Put on the lid and cook until the water is completely evaporated for approximately 20-25 minutes.

We will not stir the fish in the cooking process.

Once the water is almost evaporated add in the chopped coriander and take off the heat.

Remove the lid and allow the fish to cool down completely before serving. (This naga fish is not served hot unlike other dishes).

Your naga style fish is ready. Let it cool down completely before serving. Enjoy with steamed rice.

NOTES:

● If one cannot source bamboo shoot or bamboo shoot extract you can skip it and cook with tomato.
● Adding coriander leaves is optional but it adds a nice flavor and freshness.
● Do not use store bought ginger garlic paste. I highly recommend using freshly ground ginger garlic.
● Do not stir the fish in the cooking process.
● You can also use cherry tomato instead of regular tomato or can totally skip the tomatoes if you don’t want to add.
● This dish is served best the next day.
● Raja Mircha lovers can add in chopped king chilly as per your heat preference for the extra heat and flavor.

RECIPE CARD

INTERESTED FOR MORE NAGA RECIPES THEN YOU CAN CHECK IT OUT  NAGA CUISINE

Well, if you make this naga style fish recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum 

Tawa prawns are flavorful and juicy prawns which are super easy to make with just a few simple steps. Tandoori Prawns is a famous dish that every non-vegetarian would love to relish. These smoky and juicy prawns satisfy the cravings of a tandoori dish within minutes. It is a perfect party appetizer or side dish for your meal.

Tandoori tawa prawns have tandoori marination and are cooked over a tawa aka griddle. The prawns are marinated in a spiced yoghurt marination and cooked over tawa (griddle) till crisp and charred on the outside.

This super easy tawa tandoori prawn recipe yields delicious end results, I am sure you’ll end up making them over again! If you love shrimps or prawns, this prawn recipe is ready within minutes. You can make these tawa tandoori prawns in a charcoal tandoor, electric tandoor, oven, air fryer or over stove top.

The tandoori marinade is made using simple Indian spices (tandoori masala). This easy prawn snack recipe is ideal for get-togethers, potlucks or dinner parties. If you love prawns and tandoori dishes, do give this easy prawn recipe a try for your next party or weakened dinner.

The authentic and traditional way for making tandoori is in charcoal tandoor. But nowadays since most of us do not have a traditional tandoor at home, an electric tandoor also works great if you have that. Apart from this the other method is the oven method and gas top method if we don’t have tandoor at home.

If like me, you also don’t own a tandoor then simply use a tawa or grill pan over a stove top like I did. Any which way, these tandoori prawns will always leave you craving for more.

These perfectly marinated tawa tandoori prawns, bursting with amazing flavors, can easily be one of the most loved party appetizer recipes with very little effort.

WHAT IS TANDOORI PRAWNS?

Tandoori Prawn is a popular prawn dish known for their juicy, bold and flavorful taste. Cleaned deveined prawns or shrimps are marinated in yoghurt based marination known as tandoori masala. These marinated prawns are then cooked in a tandoor, a cylindrical clay oven resulting in an aromatic and smoky flavored prawns.

The dish originated from the Indian subcontinent and is popular in many other parts of the world. It is also one of the most ordered dishes in fine dining restaurants, fast food corners and tops on the restaurant menu.

Nowadays many use oven or electric tandoor or gas top method to cook any tandoori recipe. These juicy and  crisp charred prawns are served with green chutney along with onion and lemon slices.

You can cook this prawn recipe in an oven, air fryer or on a gas top over tawa/griddle as well just like I did in this recipe.

INGREDIENTS TO MAKE TAWA TANDOORI PRAWNS

This section explains what all ingredients are used in making tawa tandoori prawns, how to use or choose certain ingredients and substitution options. For measurements, see the recipe card below.

PRAWNS – We have used large tiger prawns in the recipe. You can use medium, large or jumbo prawns as per available and taste buds.

OIL – The recipe uses mustard oil. For tandoori mustard is the best and gives a bold and authentic tandoori flavor. You can use butter or ghee (clarified butter)

CURD/YOGURT  – Hung curd is used here. If your curd is watery put them in a muslin cloth and allow them to drain the water. By doing so you will get thick curd which is best for tandoori recipes  Do not use sout curd, try using fresh curd.

BESAN –  Besan (grams flour) is used for binding the masala well with the prawns. This allows the masala to bind nicely with the prawns and gives an even finished result

HERBS – Herbs like ginger, garlic, lemon juice and kasuri methi (dry fenugreek leaves) are used.

MASALA – Tandoori marinade is made with a mélange of Indian spices. The masala powders used are turmeric powder, red chilli powder, kashmiri red chilli powder, coriander powder, garam masala powder, pepper powder and amchur powder (dry mango powder).

SALT as per taste.

HOW TO CLEAN PRAWNS LIKE A PRO.

Here’s a simple instruction in how to clean prawns if you’re buying directly from the fish market.

First wash the prawns in water before starting to clean them.

Peel the shell of the prawns and remove the head, legs and tail simultaneously.

The head, legs and tail can be easily removed with your finger. You can even remove the tail by squeezing it.

Using a small sharp knife make a slit along the middle of the back of the prawns to expose the black colour vein.

Now pull and remove the vein gently. Wash the prawns nicely under running water.

Remove them from water and pat them dry completely using a kitchen napkin or clean kitchen towel.

Your prawns are ready to use for any recipe that calls for prawns.

HOW TO MAKE TAWA TANDOORI PRAWNS?

This section shows how to make tawa tandoori prawns with step-by-step photos and details about the technique. For full ingredients measurements, see the recipe card below.

STEP BY STEP PICTORIAL INSTRUCTIONS TO MAKE TAWA TANDOORI PRAWNS

PREPARING THE PRAWNS:

Remove the head and peel the prawns leaving the tail. Devein the prawns and wash them nicely. Pat them dry completely with a napkin or clean kitchen towel.

FIRST MARINATION:

In a bowl add in the cleaned prawns.

Add in all the ingredients mentioned in the first marination list.

Mix well and keep aside for a few minutes while we make the second marinade.

SECOND MARINATION:

In a bowl add in all the ingredients mentioned in the second marination list (reserve 1 tablespoon oil for later use).

Mix well to combine everything together nicely.

Add in the prawns and mix well. Coat the marinade well with the prawns. Keep aside for 10 minutes or more if you have time

COOKING THE PRAWNS:

Place the tawa (griddle) over high flame and heat it for about 1 minute to make it non-sticky. Add in the reserved mustard oil and allow to heat up.

When the oil becomes hot reduce the flame to low and place the marinated prawns in a single layer.

Cook for about a  minute. After that flip the prawns to another side and cook for another 1 minute.

Reduce the flame and add in the marinated prawns in a single layer.

Cook over low-medium heat for about 2 minutes. Flip the prawns to the other side and cook again for about 2 minutes.

Now increase the flame and cook for 1 minute on both the sides until the prawns are crisp and you get a charred patch on the prawns. Turn off the heat.

GIVING A SMOKY FLAVOR: (OPTIONAL STEP)

Heat a small piece of charcoal. Place it in the middle of the tawa. Add a few drops of mustard oil or ghee/butter onto the heat charcoal and immediately cover the tawa with a lid. Keep it covered for about 1-2 minutes. This method is called dhungar method which gives a smoky flavor to the dish.

NOTES:

* Use fresh prawns.
* Use tiger prawns or jumbo prawns
* You can use butter or ghee if mustard oil is unavailable to you.
*Use fresh curd or yogurt.

RECIPE CARD

HOW TO MAKE TANDOORI PRAWNS IN CHARCOAL TANDOOR

Take an iron skewer and thread the marinated prawns into the skewer one by one leaving small gaps in between them.

Now place the skewered prawns inside the preheated tandoor and cook for about 6-7 minutes. Apply some butter while cooking the prawns at regular intervals to keep them moist if necessary.

When the prawns become crisp, charred and cooked through from all sides remove them from the tandoor and remove the prawns from the skewer and serve hot.

HOW TO MAKE TANDOORI PRAWNS IN AN OVEN

Here’s how I made tandoori chicken in an oven. Please do check it out and give it a try.

Preheat the oven at 220° C for 10 minutes.

Brush marinated prawns with oil and grill/bake for 10 minutes. The baking or grilling time may vary depending on the size of prawns you are using.

Brush them with melted butter after cooking for that extra flavor if you like that, or serve them hot as it is.

Make this tandoori prawn recipe easily at home. You can grill or bake them in the oven or make them over a stove top on a tawa (griddle) or grill pan. This prawn recipe is easy to make whichever way.

SERVING SUGGESTIONS:

Serve the tawa tandoori prawns with green chutney along with raw onion and lemon slices

You can also serve it with lachha pyaaz (spiced onion salad). Take some onion slices, add in red chilli powder, salt, squeeze in some lemon juice, mix well and it’s ready to be served.

You can also serve it with salsa like I did. Mix together some diced onion, tomato, cucumber, green chilli, salt, crushed pepper, coriander leaves and lemon juice. Mix well and serve.

Serve it as an appetizer or snacks. You can also serve it along with your main course as a side dish.  It goes well with rice and any curry or dal as a side dish.

HOW LONG CAN YOU MARINATE PRAWNS FOR ?

Generally for any tandoori recipe it is best to marinate them for at least 3 to 4 hours to absorb all the flavors and especially for meat to tenderise the meat. As the prawns and other seafood doesn’t take much time to get cooked you can marinate for a shorter duration or for at least 20-30 minutes.

HOW LONG DO I NEED TO COOK PRAWNS ?

Cooking prawns is super easy and quick. It doesn’t take much time to cook. In charcoal tandoor it takes approximately 7 to 8 minutes to get cooked and in the oven also a maximum of 10 to 12 minutes is sufficient for cooking the prawns. Similarly in the pan it will take approximately 6 to 7 minutes.

CAN I USE FROZEN PRAWNS FOR THE RECIPE?

Yes, you can use frozen prawns for this recipe. But I would highly recommend fresh prawns for the best flavour and texture. If you are using frozen prawns make sure to thaw them properly and pat them dry nicely with a kitchen towel before marinating.

HOW TO THAW FROZEN PRAWNS?

There are 2 ways in which you can thaw frozen prawns. First one is If you are in a  hurry, take out the frozen prawns from the freezer and keep them in a bowl of water. Within a few minutes the frozen prawns will defrost and will be ready to use. The second way is to take out the frozen prawns from the freezer and just keep them in the refrigerator for sometime or overnight. This will thaw the prawns for using them the next day.

FEW SEAFOOD RECIPES FROM THE BLOG

Prawn 65
Butter Sauteed Garlic & Herbs Prawns
Prawn Bajji
Mackerel Tawa Fry
Crab Pepper Masala
Indian Style Crab Curry
Indian Basa With Bamboo Shoot
Rohu Fish Curry
Shallow Fried King Fish
Pan Grilled Green Masala Fish
Fish Fingers
Pan Seared Pepper Fish With Mashed Potato
Green Chilly Masala Fish
Karimeen Pollichathu ( Pearl spot in Banana Leaf)
Fish And Prawn Tandoori Platter
Fish With Spinach (Zero Oil)
Nethili Meen Fry / Anchovies Fry
Masor Tenga
Fish Head With Cauliflower & Potato
Pomfret Tawa Fry

Coconut Cashew Curried Prawns is my son’s favorite and a hit at my home.

All of these recipes are super easy to prepare, ready in no time, and will never disappoint you.

Well, if you make this tawa tandoori prawns recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum

To come to New Orleans without eating a po’boy would be like visiting Paris and missing the Eifel Tower. What could be better than fried seafood on a soft pillowy French roll? There are oyster po’ boys and shrimp po’boys, of course, and even roast beef po’boys. And the best place to try one might well be NOLA Poboys on Bourbon St. in the heart of the French Quarter.

A Brief History of the Po’Boy

Local legend dates the po’boy to the 1929 streetcar strike in New Orleans. Two ex-streetcar conductors, Benjamin and Clovis Martin, opened a restaurant, Martin Brothers’ French Market and Coffee Stand, offering free sandwiches to the striking workers. The sandwiches harbored leftover roast beef with fried potatoes and gravy. (Seafood would come later.). The poor boys (striking workers) tasted. The poor boys liked, and the po’boy sandwich was born. While the Martin Brothers’ restaurant is now closed, Parkway Bakery and Tavern is a popular alternative known for its po-boys.

Rethinking the Classic: Grilled, Not Fried

Much as we love the traditional version, I find fried seafood rather heavy. In my recent blog on Italian beef, I reimagined Chicago’s classic sandwich using the flavor-blasting powers of a smoker.

I wondered how you could reinvent the shrimp po’boy using the fire power of—get ready for it—the grill.

Building a Better Po’Boy

The Raichlen po’boy gets a triple blast of flavor: first from Cajun seasoning, then from homemade remoulade sauce, and finally from the smoky char of the grill. For extra flavor, of course you’ll butter and grill the bread.

Grilled instead of fried, this Shrimp Po’Boy recipe keeps the spirit of the New Orleans classic but lightens things up without losing any flavor. It’s got heat, crunch, and just the right amount of sauce—all wrapped in a toasted roll. Give it a try next time you fire up the grill. You might never go back to the deep fryer.

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The post A Better Shrimp Po’Boy? Fire Up Your Grill! appeared first on Barbecuebible.com.

You can actually use any fish roe in this spicy breakfast seafood recipe, so ask your local fishmonger what is available.

The post Hot Sauced Shad Roe with Green Chile & Pepper Cheese Scrambled Eggs first appeared on Burn Blog.

Tuna steaks, swordfish, shark or any firm fish could be substituted for grilled mahi-mahi if desired. The pineapple salsa is an excellent contrast in flavor.

The post Grilled Mahi-Mahi with Pineapple-Jalapeño Salsa first appeared on Burn Blog.

For all you meat smokers out there, if you haven’t tried smoked shrimp, yet, what are you waiting for? It doesn’t take long from preparing to enjoying, so grab some shrimp, preheat the smoker, and get ready to enjoy that rich, smokey flavor in less than an hour.

Whether you like to eat shrimp alone as an appetizer or use it with other recipes, Smoked Shrimp is a great choice. Using common spices you already have on-hand, as long as you have shrimp, you can toss it in your smoker any time you’re smoking other meats as well. You don’t even have to share, if you don’t want to. Eat these right out of the smoker and enjoy your reward for smoking some other meat for dinner.

Smoked Shrimp Ingredients

Below is an overview, so be sure to check the recipe card at the end for exact measurements.

• Raw Shell-On Shrimp – You don’t need jumbo shrimp, but you could use them. Just be sure to check the internal temp and adjust the cook time, if needed.
• Vegetable Oil – To help the seasoning stick as well as encouraging that smokey flavor you love.

Good Shrimp Seasoning

• Kosher Salt – A staple in cooking, salt is the flavor enhancer. Kosher salt also is a little larger and changes the texture some.
• Cracked Black Pepper – Also larger like the Kosher Salt, Cracked Black Pepper adds an even more robust flavor.
• Garlic Powder – Garlic is always a great flavor enhancer.
• Paprika – A great addition to any smoked meat, paprika will only compliment the smokey flavor.

How to Make Traeger Shrimp

To make Smoked Shrimp, start with preheating the smoker. It doesn’t take long to prep the shrimp, so it’s good to get it going so it’s ready when you are. To prep the shrimp, first peel and rinse them. Use a paper towel to blot off the excess water. Take a large bowl and toss the shrimp with all the other ingredients, making sure the shrimp is well coated.

Once your smoker is preheated, place the prepared shrimp onto the smoker grates and cook until they are done. Be ready, because they are best eaten straight out of the smoker. If you’re using them in a recipe rather than eating them as an appetizer, have everything else ready to go when the shrimp is finished.

How Much Shrimp Do I Need?

This recipe calls for 1-2 pounds. Each pound will probably give you about 13-15 shrimp, depending on the size of shrimp you purchase. Usually, a pound of shrimp can feed around 4 people, depending on how you plan to use the shrimp. Eating the shrimp alone as an appetizer may require more shrimp than including the shrimp in, say, a pasta dish. 

Keep in mind, not only the size of the shrimp will matter, but if the shrimp are raw, you’ll need more pounds and if they are peeled and deveined, you’ll need fewer pounds. It can be a confusing kind of math to do, but you’ll want to make sure you have plenty for everyone. 

Quick Tips for Smoked Shrimp

You may find that the shrimp are too small to place directly on your smoker grates. If this is the case, simply cover your smoker grate with some aluminum foil, taking care to poke small holes into the foil. The holes allow the smoke to flow through and still add the smokey flavor to your shrimp. 

If you’re smoking meat for a different meal and you have some room in your smoker, go ahead and toss these shrimp in with it! Even if you don’t make a ton, no one will ever say no to such a delicious pre-dinner snack. 

WHAT SIDES TO SERVE WITH SMOKED SHRIMP?

Smoked Vegetables – serving fresh vegetables is the perfect addition to Smoked Shrimp

Homemade Hush Puppies – seafood and hush puppies go hand in hand

Grilled Asparagus – a great way to keep the meal light

The post Traeger Smoked Shrimp Simple & Delicious appeared first on Recipes For Dads, LLC.

Often overlooked because of the intimidating thought of smoking them yourself, Smoked Oysters make a great appetizer, snack, or addition to a meal. With the options of tossing them in pasta, in a vignette, or simply served in the shell, Smoked Oysters are versatile and seriously tasty.

Don’t be put off by the idea of smoking oysters. Smoking fresh oysters in smaller batches is a completely different experience than eating industrial smoked or canned oysters. They are juicy, delicate, and the flavor is just barely smoky. In less than an hour you can have a delicious delicacy that can make dinner unique and fun.

Smoked Oysters Ingredients

Check the Smoked Oyster recipe card for the complete list of ingredients. The following is just an overview.

• Fresh Oysters – You’ll need two dozen of them to serve about six people. Don’t get anything other than fresh for this recipe. Trust me.
• Unsalted Butter – Oysters are already salty enough, so unsalted butter is essential. Since oysters pump salt water through themselves like it’s their job, they take on the salinity of the water around them. 
• Garlic – in case you didn’t know, everything’s better with garlic. Lots and lots of garlic.

How to cook Smoked Oysters

Start by preheating your smoker to 225 degrees Fahrenheit. While that heats up, melt the butter in a microwave-safe dish. Then mix the minced garlic into the melted butter. 

Next, shuck the oyster, reserving as much of the liquid as you can. Put the shucked oysters on a wire rack and add a tablespoon of the garlic and butter mixture into each oyster. 

Place the oyster laden wire racks into the smoker and smoke them until they are firm and have the correct texture. Be sure to serve them fresh from the smoker.

Is This Oyster Fresh?

How can you tell if an oyster is fresh? Here are a few things to check:

1. The oysters should be tightly closed. The muscle works hard to keep that shell together, so if it isn’t shucked, it should be locked up tight. Otherwise it is likely dead. Dead oysters aren’t fresh.
2. Live oysters don’t smell bad. They should smell like the sea, not fishy or gross. 
3. Once shucked, the inside should be moist and have lots of seawater and oyster liquor.
4. Poke it with a fork. Live oysters should move. So if you are uncertain, give it a good prod and see what happens.

How to Shuck an Oyster

In simple terms, shucking an oyster means removing the oyster from the shell. It’s the process of using careful knife work to get the meat out to eat or cook.

1. First grab the oyster with a tea towel on the rounded end and hold on tight. 
2. Using a shucking knife (consider one with a safeguard, if you’re a newbie), put the tip of the knife at the base of the hinge. 
3. Use a bit of pressure and slightly twist the knife, then once you have the tip inserted into the hinge, cease using pressure and twist the knife or use the leverage you created to pry the hinge apart. 
4. Then slide your knife under the top shell to release the oyster. Now you can remove the shell, taking care not to spill the liquid. It may take a bit of practice, but it will get easier. 

Smoked Oysters are something delicious and worth making a part of your cooking rotation. If this is your first time trying oysters, then you’ve picked an awesome recipe to get started. 

The post Smoked Oysters appeared first on Recipes For Dads, LLC.

I’m a firm believer that smoking meat only makes it better. Fish is no exception. This Smoked Rainbow Trout recipe is flavorful and smoky, whether you use freshly caught fish or buy filets from the store.

I love a simple, yet powerful recipe. The brine for smoking trout only takes three ingredients besides water. Not to mention, they are ingredients I always have in the kitchen anyway. This Smoked Rainbow Trout recipe also won’t take all day, which is also useful when you forget to get dinner going in the smoker first thing in the morning. From start to finish, your trout should be done and ready to serve in under three hours.

Smoked Rainbow Trout Ingredients

Check the recipe card for full instructions, this is just a preview.

Brine for Smoked Trout

• Water – A wet brine needs a liquid. This recipe calls for water.
• Coarse Sea Salt – Probably the most important ingredient in a brine. Not only does salt add amazing flavor, it also makes the texture perfect and keeps the fish moist.
• Brown Sugar – Brown sugar won’t be used in every smoked fish recipe, but it really helps make the Rainbow Trout flavor incredible. 
• Worcestershire sauce – Instead of adding tons of different spices, Worcestershire sauce covers all the extra flavors you need.

Extra Seasoning for Smoked Trout Recipe 

• Sea Salt – Once the brine is removed, you’ll need to add some more salt to keep the flavor profile up to snuff.
• Black Pepper – You can never go wrong adding pepper. It will give the fish that extra kick that blends so perfectly with the sweetness of the brown sugar.

Options for Serving

• Fresh Dill – Dill goes with almost anything. The flavor is always exactly what was missing and never too overpowering.
• Lemons – A common addition to a fish dish. The tartness will offset the salty and sweet of the brine and seasonings.
• Butter – You can never have too much butter.

Don’t forget the Rainbow Trout. If you love fishing and have fresh filets, that’s great. For those of you who don’t love the great outdoors, store bought filets work just as well.

How to Smoke Rainbow Trout

Start by making the brine. Grab a large bowl and add the water, salt, brown sugar, and Worcestershire sauce. Stir until completely dissolved. Toss the filets in, cover it all and put it in the refrigerator.

Once the brining is done, drain off the excess liquid and pat the filets dry with a paper towel. Season each filet with salt and pepper then set your smoker to 180°F.

The filets can be placed directly on the grates and smoked for at least an hour or until it’s flaky and 145°F inside. After the Trout reaches temperature, it’s ready to serve.

How Long to Smoke Trout

The length of smoking time depends mostly on the thickness of the Rainbow Trout filets. It should take at least one hour, if not 1 ½ to 2 hours to smoke them to perfection. You’ll know they are done when the meat is opaque and easily flakes or when the internal temperature is 145°F. If you don’t have a good meat thermometer, trust me it’s a good investment. Cooking to a temperature is always more accurate than cooking for a certain length of time.

What to Serve with this Smoked Trout

• Grilled Asparagus
• For Dessert try these Grilled Peaches
• Grilled Corn

 

The post Smoked Trout Recipe appeared first on Recipes For Dads, LLC.

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