Cast iron cookware is renowned for the perfect finish it produces on fried foods. Many top chefs swear by their cast iron cookware to prepare meats and fish with a juicy interior and crispy crust on the outside. Below is a wonderful recipe for Pan Broiled Redfish, prepared in a ten or twelve inch cast iron frying pan or cast iron grill.
PAN BROILED REDFISH (Snapper or Perch) (Serves 2)
2 Redfish filets, (about one to one and a half pounds cleaned fish)
1 cup milk
2 Tablespoons Louisiana Hot Sauce
2 Tablespoons butter
Creole seasoning mix (Tony Chachere's or Zatarain's are good brands)
1 fresh lemon, halved, remove seeds
1/4 cup fresh parsley, chopped fine
Place the fish fillets in a shallow pan, skin side down. Mix together the milk and hot sauce and pour over the fish until the fish is just covered. (This may require a little more milk if the filets are very thick.) Allow fish filets to soak in this mixture for thirty minutes. Remove the fish onto a plate, skin side down covered with two or three paper towels. Discard the milk and hot sauce. Using a couple more paper towels, dab the fish until it is dry. Sprinkle the fillets with Creole seasoning mix.
Using a ten or twelve inch seasoned cast iron frying pan or flat grill, heat the pan over medium heat. Add the butter and allow it to melt, watching carefully, as the butter will burn quickly and easily. When the butter starts to turn slightly brown, place the filets in the pan skin side up. Cook the fillets for three to five minutes. Using a spatula, gently lift up the fish to check the bottom and see if it is browned. When the fish is browned and crispy, turn the fillets over with the spatula to finish cooking. Finish cooking the skin side of the fish, which may take only one to two minutes, until it is browned and crispy. Remove the fish to a platter with the skin side down.
Squeeze the half lemon generously over the fish fillets. Garnish with fresh chopped parsley to taste. Serve immediately. This is excellent served with buttered grits or rice. Any remaining juices from the pan may be drizzled over the grits or rice for a memorable dinner treat!
Here is a quick and easy pancake recipe which your family will crave. These pancakes actually come out more like a crepe, thin and very rich and soft. Any type of filling may be placed on these cakes and then rolled to form delicious blintzes. Fruit fillings, such as cherry, strawberry, or blueberry as well as sweetened ricotta cheese are mouthwatering. But they are equally delicious simply served with real maple syrup; the butter is in the pancake, so no need to add extra in the pan or at the table!
GRANDMA'S SWEDISH PANCAKES
3 large eggs
1/2 teaspoon salt
2 cups milk
6 Tablespoons butter, melted
1 cup flour
Using a wire whisk, beat the eggs, one half cup of the milk and the flour until light, smooth and fluffy. Add the remaining milk, melted butter, and salt, and beat in thoroughly.
Using Chasseur's enamel coated cast iron fry pan, heat the pan over medium heat. Test the pan by pouring one or two drops of water on the pan surface. If the drop sizzles and bounces the pan is hot enough. If it immediately evaporates, it is too hot. Use approximately one tablespoon of batter per pancake. As small bubbles form on the surface of the pancake, watch carefully as they begin to pop. When most of them have popped, it is time to flip the pancake over. Cook for approximately one more minute on this side, then remove pancakes to platter.
Enjoy!
