New whitie recipe

[TubeDude]

[cool][#0000ff]We gonna be gettin' a lot more white bass soon, and lotsa perch not long after. I'm always messin' with new ways to fix 'em up. No bad ways, but some ways is better than others.[/#0000ff]
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[#0000ff]This recipe...Coconut Shrimp Scampi...is a hybrid of several different ways I like to fix the small fillets from whities, perch and other panfish. Using butter and coconut you can be sure it is not heart-healthy. But it is soooooo good.[/#0000ff]
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[#0000ff]Most of the ingredients should be in your cabinet. But the shrimp bouillon cubes have to be bought at either a Mexican food store or along with soup mixes in other markets. It is Knorr "Caldo de Camaron"...shrimp soup. I grate it up and sprinkle it on fish before baking...or mix it in melted butter for dipping. In this recipe I mix it with the cooking oil and other ingredients during the saute process.[/#0000ff]
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[#0000ff]Here is a picture of all the ingredients...fish, butter, olive oil, shrimp powder, garlic powder, sugar and coconut. By the way, the sugar is optional. It helps add a bit of caramelized crust. All other ingredients are flexible...use more, less or not at all as per your tastes. You can also add spices and other seasonings...but don't add salt until after you taste it. The shrimp cubes are pretty salty.[/#0000ff]
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[#0000ff]Melt the butter and mix in the olive oil. The oil raises the "smoke point" of the butter so it can cook at higher temps. Then stir in the dry ingredients.[/#0000ff]
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[#0000ff]Once the mix begins to simmer lay in the fillets and cook them until you can see them browning around the edged and the coconut developing a bit of a toasty color.[/#0000ff]
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[#0000ff]Now gently turn the fillets to avoid breaking them apart. They cook quickly and are fragile if you flip them too hard.[/#0000ff]
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[#0000ff]The fillets cook more quickly on the second side so as soon as they are done scoop them onto a plate, scoop out the toasted coconut on top of them and maybe dribble on a bit of the oil-butter mix. This is the best time to add seasonings...like fresh pepper, a bit of cayenne or your favorite spice mix.[/#0000ff]
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[fishjon]

I can't wait to try it. What sides do you like to serve with it.
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[CoyoteSpinner]

Still haven't found the de Camaron, but I did come across number of other mexican buillions - tomatoe, cilantro, pork, beef, chicken - of course. Guess I'll have to look farther for the shrimpy kind.

Looks great. Hafta give it a try, just probably won't be white bass for me. Bet some slab-crappy would do the trick!

You gonna slap that into yet another handy-dandy PDF?

[TubeDude]

[cool][#0000ff]Goes good with corn, green beans or mixed veggies...after a nice dinner salad before. We also enjoy opening a can of jalapeno ranch beans.. But the number one side dish is hot soft fresh bread...to soak up the leftover drippins.[/#0000ff]
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[#0000ff]If you are into sandwiches you can put the freshly cooked fillets onto a good roll, along with lettuce, tomatoes and some jack cheese...and maybe some aioli sauce. Great po-boy sammich.[/#0000ff]
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[#0000ff]If you cook enough for leftovers it can be crumbled into a salad right out of the refrigerator. Squint your eyes a little and pretend it is high priced shrimp.[/#0000ff]
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[TubeDude]

You gonna slap that into yet another handy-dandy PDF?

[cool][#0000ff]I did the photos so that I would have them for just such a production...and I planned to do that first. But I had a request for the recipe after telling someone about it so I just did a quick post.[/#0000ff]
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[#0000ff]Coming soon...to a PDF file near you...[/#0000ff]
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