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Friday, April 12, 2013

Crispy Cajun Fish and Prawn Open Sandwich with Remoulade and Fried Capers recipe

Crispy Cajun Fish and Prawn Open Sandwich with Remoulade and Fried Capers
Crispy Cajun Fish and Prawn Open Sandwich with Remoulade and Fried Capers

Polenta is a great alternative to breadcrurnbs. Combined with Cajun spices it gives a very crisp, spicy casing for tender fish and prawns

Series 4

Crispy Cajun Fish and Prawn Open Sandwich with Remoulade and Fried Capers ingredients
Fish and Praws: 4 x 150 gram fillets firm white fish (I used Terakihi). 16 raw prawns, peeled with tail on. 2 eggs. 2 tablespoons Cajun spice mix, divided. 1/2 cup instant polenta. 1/4 cup plain flour. sea salt. olive oil and butter for cooking

Capers: 2 tablespoons capers. 1 tablespoon olive oil

Remoulade: 1/2 cup mayonnaise. 1 clove garlic, crushed. 2 tablespoons finely chopped gherkins. 1 tablespoon wholegrain mustard. Tabasco sauce

To Serve: 4 long slices bread, grilled. 1-2 tomatoes, sliced. salad leaves. lemon wedges. flat-leaf parsley


Crispy Cajun Fish and Prawn recipe
Remoulade: Combine the ingredients in a bowl, adding Tabasco sauce to taste

Capers: Heat the oil in a small saucepan and when hot add the capers Cook for 1 minute, stirring constantly and taking care as they will spit furiously. Drain on kitchen towels
Fish: Whisk the eggs, a pinch of salt and half the Cajun spice mix in a shallow dish. Combine the polenta, flour, remaining spice mix and a little salt in a separate shallow dish. Dip the Ash in the egg mixture, letting the excess drip off, then coat in the polenta, pressing it on to coat well. Heat a little oil and butter in a sauté pan and cook the fish on both sides until golden and just cooked through. Drain on kitchen towels and keep warm in a low oven. Wipe out the saute pan and add a little more oil and butter Toss the prawns in the egg mixture and then the polenta and cook until golden and just cooked through

To Serve: Spread a little remoulade on the bread. Top with salad leaves, sliced tomato and a fillet of fish Top with dollops of remoulade and place 4 prawns along the top of fish. Scatter with the capers and serve with lemon wedges and garnish with parsley. By then, the crispy cajun fish and prawn is ready
 
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