Pumpkin Seed Crusted Fish with Juniper Tartar Sauce
Pumpkin Seed Crusted Fish with Juniper Tartar Sauce
Mouth watering crusted fish with a delicious tartar sauce. The best thing about it is that you can use walleye, bluegill, catfish. Any white-fleshed panfish would work well on this recipe.
Ingredients
- 1 lb. boneless skinless fish fillets
- Deep frying oil such as peanut oil
- ⅓ cup pumpkin seeds
- ¼ cup yellow cornmeal
- ¼ cup all-purpose flour
- 1½ tsp. Lawry’s Seasoned Salt
- ¼ tsp. celery seed
- ¼ tsp. cayenne pepper
- 1 tsp. juniper berries about 12 berries
- ⅓ cup Kewpie mayonnaise
- ½ tsp. coarse ground Dijon mustard
- 1 tsp. apple cider vinegar
- 1 tsp. capers drained and minced
Instructions
- Grind juniper berries as finely as possible with a mortar and pestle. Next, combine ground juniper with the remaining tartar sauce ingredients. Cover and chill until ready to eat.
- In a food processor, pulse pumpkin seeds into a coarse grind. Pour out the ground pumpkin seed in a wide, shallow bowl and combine with cornmeal, flour, seasoned salt, celery seed, and cayenne pepper. Then submerge fish filets in a bowl with water; the fish needs to be wet so the coating can stick.
- In a frying pan, heat about an inch of oil to 325° to 350°F, and watch the oil temperature carefully so it doesn’t get too hot. Before oil approaches the target temperature, take a piece of fish out of the water and coat it well in the pumpkin-seed coating. Carefully add fish to the hot oil and repeat with remaining fillets; do not crowd the pan, and fry in batches. Fry fish until golden on both sides, adjusting the heat as needed. Serve fish immediately with juniper tartar sauce on the side.
Sources: Themeateater
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