Frying Fish from a Box!

Fish FryFrying Fish…with McCormick

Frying Fish as it turns out is not so easy; the process and steps yes but the end result with the flavor you want and expect, not so much.  I have yet to discover and unlock the secrets behind the batter of a fine fish frying recipe.  I know several that I think that most people would settle for and quite honestly, probably use in their homes every time they fry fish.  But I’ve got a particular taste in mind that I’m searching for and I’m pretty sure it goes beyond Butter Milk and seasoning in a box.  Not that there’s anything wrong with that, in fact I’m about to demonstrate a quick fix frying fish with a premade box recipe right now.  Just understand that this isn’t my normal practice and that I am currently in the works of a recipe that doesn’t have a name brand posted on the box of the recipe.  In the meantime here’s proof positive that the box recipe works and works well.  I recommend McCormick’s Cajun Fish Fry only because I think it delivers more of the flavor people want from their fish.  But keep your eyes peeled because I’m on the verge of success with the Frying Fish recipe I’ve got in the works, and it’s going to be fantastic.

55893Frying Fish Box Directions:

All you need: 1/2 cup fry mix, 1 lb. Fish fillets, water or milk & vegetable oil. 1. poor fry mix into shallow dish or large plastic bag. Moisten fish, cut into serving-size pieces, with water or milk. Shake off excess. 2. Coat fish, several pieces at a time, evenly with fry mix. Let stand 5 minutes. Discard any remaining fry mix. Fry as directed below. Do not use if inner pouch has been opened.

 

My Hobbie My Headache!

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I love to cook.  I love to eat.  I absolutely love food.  But!  I don’t eat drink and sleep recipes.  I can’t stand all day in a kitchen preparing meals for others that I’m simply not going to be able to sit down and enjoy for myself.  Though I love the critics, and I enjoy the compliments, if I’m going to endure a full day stand in the kitchen I’m going to inherit a headache.

Moderation is the key for good cooking I think; at least it is for me.  I’ve got to resonate after I take in a good meal and process what I can do better next time.  Putting it down on paper doesn’t seem to help.  In fact it’s actually something I avoid wholeheartedly.  Doing the blog, the facebook page and the Youtube channel weren’t even things that I originally wanted to do, like, at all.  My brother talked me into it.  And the problem I find myself repeating constantly is making the time to write down these recipes that I’m constantly perfecting on a daily basis.

As you can see here, I’m clearly cooking.  There’s the evidence right in front of you.  But, I ask myself, “Is this something others want to be cooking?”, “Are these secrets that I even want to be giving away?!  It’s really tough to swallow sometimes.  A ton of hard work goes into making a dish something that everyone wants and loves to eat, then just hand over the recipes.

Why do others do it?  We see it all over the web these days right?  What’s the payoff?  Advertising!  Commercials, product placement and pay per clicks.  Guess what though.  You’ve got to be getting hundreds if not thousands of ad clicks a day to see any results from that kind of gig before you even see a dime.  I haven’t.  not even one red cent.  Not that I’m complaining, I just want you to recognize that some people just love what they do so much they feel like keeping things to themselves.  That way our hobbies don’t become headaches and we don’t become slaves to the pills that stop the pain.

I don’t want that for me; headaches that kill the passion I have for my hobbies.  As long as I can share the things that I’ve learned through my education and experimentation, I’ll keep cranking out recipes for Poor Mans Gourmet Kitchen.  But like any true artist out there, sometimes you’ve got to wait for the release of a masterpiece! ;-)

On a lighter note, here are a few concoctions I’ve been thinking about writing about.  If any of these recipes catch your attention I’d like to know about it.  There’s a Lo mein noodle that is as good as any restaurant or fast food I’ve ever had; grilled Salmon smothered in a sweet and sour sauce with veggies; Nachos… baked; Ceviche Tilapia; fresh Chicken Tequitos; and last but not least, a Chicken Wrap with a Peanut Lime sauce!

Steamed Smothered Salmon

Why should you learn How to cook Salmon?

If you are going to cook fish you better know How to cook Salmon. That’s what I decided anyway.  It seems to be a real crowd pleaser and anyone that likes fish seems to love a good Salmon. So why not learn a great way that’s easy to do and not only keeps the fish real moist and succulent, but also has an everlasting burst of flavor from the first bite to the last.

Now, How to Cook Salmon

My preparation for this dish is actually ironic.  A few simple things that are done in this recipe are very commonly used for other recipes similar to this one but I have since found that one of the main things I feel really sets this fish off is considered a huge faux pas amongst many other chefs.  What others consider a No-No I throw down a Hell Yeah when I cover my Salmon with CHEESE!  That’s right I said it…Mozzarella Cheese tops off this Salmon recipe after it’s steamed in a puddle of Onions, Bell Peppers, white wine and butter!  Then I add some fresh chopped Parsley, Bacon bits and then I broil it in the oven for 2 minutes to give it that blow torched burnt marshmallow look before I splash it with Balsamic Vinegar and cold sliced tomatoes.  Once that’s all done, it’s time to serve the best damn fish to my loving wife who can’t ever seem to get enough of me and my finger lickin’ cookin’!  Now if you feel like you can handle all that, then watch my do it yourself video below so you can learn How to cook Salmon yourself!

How to Cook Salmon Recipe

1 Salmon Fillet
1/2 Bell Pepper
1/2 Onion
1/2 cube butter
1/2 cup Mozzarella Cheese
1/4 cup white wine
1 tbsp fresh or dried Parsley
2 tsp minced garlic
1 to 2 tbsp chopped Bacon or bits
Balsamic Vinegar
Salt and Pepper Salmon to taste
Pinch of ceyenne pepper if you can stand it