Tales of Puff Pastry and a Fish Fry

This weekend I made puff pastry.  Yes, I know, I made it at school so big whoop … but just wait.

First, I have not made puff at home in at least a year.  Maybe longer.  I have made blitz puff pastry, a sort of extra flaky pie dough, many times but not regular puff. Second, the last time I did any real laminated dough at home I was out to prove I was not laminated dough impaired.  This time I was making it because I wanted to.  So, with nothing to prove I set to work. 

For Christmas this year my husband got me a marble block for the kitchen and it was PERFECT for making my laminated dough.  The cool marble and proper rests between turns meant that I had a soft, supple, easy to work with dough that had thousands of layers after baking. 

This weekend I also had a seafood fry with my family.  I cooked shrimp, tilapia fillets, and macaroni and cheese while my mom made onion rings and carrot salad.  It was SO good, and everyone seemed to enjoy it.  Below is my recipe for tartar sauce as well as the coating for the shrimp and fish.  So simple and so good!

Tartar Sauce

1 cup canola mayonnaise
1/4 cup minced sweet gherkins
1 tsp yellow onion, minced
1/4 tsp Wosterchester sauce
1 tablespoon chopped fresh parsley

Combine all the ingredients in a bowl and allow to chill, covered, for at least two hours before serving.

Fish and Shrimp Coating

1 sleeve saltine crackers, finely crushed
1/2 teaspoon paprika
1/2 cup buttermilk
1 egg
Hot pepper sauce, to taste
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon pepper

Combine the crackers and paprika in a large bag, set aside.

In a bowl combine the buttermilk, hot sauce and egg, set aside.

In a large bag combine the flour, salt and pepper, set aside.

First dredge the seafood in the flour, then dip in the buttermilk, and then coat well in cracker crumbs.  Allow to sit, on a tray or rack for 10 min. to allow the coating to set. 

Fry at 350F until cooked through and golden.

Author: Kelly

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