Fish Wings
I’ve been thinking hard for the right recipe for this week’s issue, and the reason I’ve been thinking so hard is because there are simply too many choices right now. The fishing in our area is in full swing, and people are catching any number of species, whether it be inshore, nearshore, or offshore.
There’s just too much going on for a recipe that targets just one species. So I decided this issue to use a simple idea I came up with just last year, one that can apply to a wide variety of fresh seafood.
This recipe involves any white fish you catch, like king mackerel, wahoo, dolphin, grouper, shrimp, lobster, etc.
Basically you prepare your fish like you would chicken wings.
I like to skin and de-bone the fish, and then cut into large nuggets. When frying, keep it simple and just use your favorite seafood breader and frying oil (like canola or peanut oil). You may also pan fry your fish for this recipe.
Once you’re finished frying, then toss the fish in the wing sauce. And like with chicken wings, serve with celery sticks and “Carolina Ketchup” (Ranch salad dressing). The Ranch is used as a dipping sauce, or blue cheese may also be used.
You will need:
2 lbs. of any white fish fillets (skinned and de-boned)
3 tablespoons Texas Pete hot sauce
3 tablespoons butter
1 tablespoon brown sugar
I like to heat the Texas Pete hot sauce, and then add the brown sugar. Last, I’ll add the butter, and then whisk till the consistency is smooth.
Take the hot sauce mixture and toss in the fresh fried fish. Then all you do is serve.
This recipe makes for a good dinner with french fries and/or a big garden salad.
Eat fish twice a week,
Chef Danny H.
Danny Hieronymus was born and raised in Wrightsville Beach into a commercial fishing family and has been catching fish throughout NC all his life. He has also been cooking with his mother since he was 8 years old in the family restaurant. He can be reached at capefearcookin@yahoo.com.
