Julie Soefer
Crispy Whole Gulf Bycatch with Masala Vegetables from Chris Shepherd.
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Crispy Whole Gulf Bycatch with Masala Vegetables

Chris Shepherd, Underbelly, Houston / January 2013

For 4 servings

  • 2 Tbsps. canola oil plus more for frying
  • 1/2 cup rice flour
  • salt
  • black pepper, freshly ground
  • 2 1/2 lbs. assorted whole Gulf bycatch (triggerfish, scorpion fish, and porgies)
  • 2 Tbsps. unsalted butter
  • 1 eggplant, cut into sm. dice
  • 2 cups pole beans
  • 1 cup whole cherry tomatoes
  • 1 Tbsp. chopped cilantro
  • 1 Tbsp. masala
  1. Heat oil in deep fryer to 350°F.

  2. Place flour in shallow bowl; season fish; dredge in flour; fry until cooked through, brown, and crispy (about 10 minutes); remove with a spider; place on a rack; reserve (keep warm).

  3. Heat butter and 2 Tbsps. oil in sauté pan; add eggplant, beans, and tomatoes; cook, stirring occasionally, until softened; stir in cilantro and masala; season; remove from heat; reserve (keep warm).

  4. To serve, divide vegetables evenly among serving plates; top with fish.

What to drink: Heidi Schröck Weissburgunder Qualitätswein Trocken Burgenland