Friday, July 27, 2012

Cookin' Our Catch

After our awesome day on the boat catching a million fish (that's right we were reelin' 'em in one after the other!) it was time to cook what we had caught. After we brought in the mackerel our captain said the best way to cook thta would be on the grill with a simple marinade and one that would be absolutely delicious, so we took his advice and assembled our ingredients:

Grilled Mackerel
Orange Juice
Soy Sauce
Honey
Italian Dressing
Combine the basting ingredients and brush the fish. 
Grill over medium heat, skin side down, basting occassionally until fish are done and flaky.
After we had figured out what to do with the mackerel it was time to figure out what to do with the shark. I think we all went into that one with a pretty skeptical mind...I thought it would be tough, fishy, bland, but since we caught it I was determined to cook it. Oh and we caught two so we had a ton of shark meat to eat! 

When we asked our captain how best to cook the shark he nonchalantly said to just fry it. Well that I knew how to do. I did a little research to figure out what type of batter I would need and then set out to make some good ole fried fish.

I must admit, it was my favorite. The mackerel is delicious and falls more along the lines of fish you would find in the grocery and on a restaurant menu, but the shark was pretty amazing in it's own right. The mackerel tends to be a more oil fish while shark falls more under the sturdy, almost steak-like fish.

Battered Fried Shark
2 lbs. shark fillets or other fish
1 cup flour
1 1/2 teaspoons salt
1 teaspoon baking powder
1 tablespoon white vinegar
Oil for frying

Cut fillets into 1 inch chunks. 
Combine flour, salt and baking powder. Slowly add 1 cup water and vinegar. Mix well. Dip fish cubes into batter and drop into hot oil, 365 degrees. 
If you don't have a candy thermometer to measure the oil temp simply place one shark chunk in there to see how quickly it fries. 
Cook 3 to 4 minutes or until golden brown. You will want to fry the strips in small batches otherwise the batter from each strip will stick together and you will end up with one really large fried shark chunk!  I would recommend frying 4 or 5 pieces at a time.
Drain on absorbent paper. 
Serve with Tartar Sauce.
I knew from the get-go that I wanted to make a tartar sauce for the shark because what goes better with fried fish than a good homemade tartar sauce, right? Well that is what I think so that is what I did and I am pretty sure that I would have eaten this sauce with a spoon!

Tartar Sauce
as adapted from Ina Garten's recipe
1/2 cup mayonnaise
2 tablespoons french pickle relish
1 tablespoon Champagne or white wine vinegar
1 tablespoon capers
1 teaspoon dijon mustard
Pinch kosher salt
Pinch freshly ground black pepper
Place all the ingredients in a food processor or mini chopper fitted with a steel blade and pulse several times until the pickles are finely chopped and all the ingredients are well mixed but not pureed.
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