Sue of Palatable Pastime is hosting. She wrote: "Let's cook up our favorite fish and other types of seafood in comfort food recipes that make you happy just thinking about. Fish and chips, chowders, fish pies, shrimp tacos, fried oysters and more. Whatever puts a smile on your face."
- Bourride from A Day in the Life on the Farm
- Cheesy Mixed Seafood Gratin from Food Lust People Love
- Crab and Rice Croquettes from Palatable Pastime
- Creamy Crab Soup from Karen's Kitchen Stories
- Creamed Salmon from Sid's Sea Palm Cooking
- East Indian Fried Dry Bombil Masala from Sneha's Recipe
- Fish Po' Boy Sandwich from Making Miracles
- Popcorn-Battered Fried Fish, Remembering Oklahoma, and Kids in the Kitchen from Culinary Adventures with Camilla
- 1 cup yellow cornmeal
- 1 cup pulverized popcorn
- 1 Tablespoon Cajun seasoning (a blend of smoked paprika, black pepper, white pepper, dried oregano, garlic powder, and cayenne), divided
- 2 large eggs
- 1-1/2 pounds fish fillets, cut into chunks
- Also needed: wire rack over a baking sheet; canola for frying; remoulade, lemon slices, and fresh herbs for serving
Place the wire rack over your baking sheet and set aside. In a mixing bowl, stir together the cornmeal, pulverized popcorn, and 1 teaspoon Cajun seasoning. In another bowl, beat the eggs with the remaining 2 teaspoons Cajun seasoning.
Dip each filet into beaten eggs so that both sides are nicely coated. Then dip the filet into the cornmeal-popcorn mixture. Place the filet on the wire rack. Repeat until all pieces are coated.
In a large pot (they used an enamel-covered cast iron pot), pour in about 2 inches of oil and heat over medium-high heat until the temperature reaches approximately 340 degrees. If you aren't using a thermometer, drop a pinch of the cornmeal mixture in the oil; it will bubble up.
Working in batches, fry fish until golden brown. Then remove and drain on racks or paper towels. Repeat until all the pieces are cooked.