ROCKFISH BITES RECIPES

Name: Fried (Chik-Fil-A Style) Rock-fish Nuggets
Total time: 3 min
Yield: 4-6 Servings
Ingredients: 2 lbs filleted (to be cubed) (The nuggets can also be strips); 1 Cup Whole Milk; 1 1/4 Cup Flour; 2 tbsp Confectoners Surgar; 1/2 tsp Paprika; 1 tsp garlic powder ((make sure its fresh)); 1 tsp Salt; 2 tsp Black Peper; 2 qt Coconut Oil ((Can also use peanut oil))

ROCKFISH NUGGETS – THE NATURAL

Frying cubed nuggets of rock-fish with a very similar recipe that Chik-Fil-A uses to prepare and cook chicken nuggets. Our kids love these, and of course we also use chicken. They really do taste just like Chick-Fil-A chicken nuggets. You can use any oil to fry with but we prefer coconut or peanut oil. This same recipe can be use for any fish. We also make mahi fingers using this recipe and sometimes add finely diced jalapeno to our breading mix.

Provided by Admin2

Total Time 3 minutes

Yield 4-6 Servings

Number Of Ingredients 9

Ingredients

2 lbs filleted (to be cubed) (The nuggets can also be strips)
1 Cup Whole Milk
1 1/4 Cup Flour
2 tbsp Confectoners Surgar
1/2 tsp Paprika
1 tsp garlic powder ((make sure its fresh))
1 tsp Salt
2 tsp Black Peper
2 qt Coconut Oil ((Can also use peanut oil))

Steps:

Take your filleted rock-fish (stripped bass) and cut it into 1 inch nuggets and set them aside in a bowl.
Mix the four, sugar, paprika, garlic, salt, and pepper in another bowl. Take your nuggets and roll them in the mix and set them aside for frying.
Using a deep fryer and coconut oil fry the nuggets for 3-5 minutes. Serve with cocktail sauce or lemon.

ROCKFISH BITES - GALLEY PIRATE

Rockfish Bites - Galley Pirate image

A little fresh fish can go a long way in the "appetizer with a bite."

Provided by GalleyPirate

Number Of Ingredients 15

Ingredients

1 Rockfish filet
2 tbsp Canola oil
2 Belgian Endive bulbs
3 Garlic cloves
2 Habañero peppers ((AKA Scotch Bonnets))
2 tsp Lemongrass, (minced)
2 tbsp Minced ginger
2 Limes
1 tsp Soy sauce
2 tbsp Oyster sauce
1 tsp Salt
2 tsp Sugar
Minced scallions
Minced habañero
Minced fresh mint

Steps:

Slice the habañeros in half, careful not to touch the inside of the peppers with your bare hands. (Best advice is to use gloves) Seed the peppers and sliver the peppers into the tiniest strip you can get them into.
Zest the limes until you get 2 tsp of lime zest
Mince the garlic, ginger and lemongrass. Put the above 4 herbs together and continue mincing until very fine. Set aside
Salt and pepper the fish filet(s). Dust with flour on each side.
Heat up the Canola oil in a large sauté pan until very hot. Sauté the fish on one side for 4-5 minutes. Gently turn over and sauté the other side for another 4 minutes until golden on each side. Remove from the pan, and lay on a paper towel to absorb the oil.
In the same pan, with the remaining oil, sauté the minced garlic, ginger pepper, zest and lemongrass for 2 minutes until aromatic.
Add the soy sauce, oyster sauce, salt and sugar. Add a squeeze of half a lime. Adjust seasonings as needed.
Slice the fish filet into "fingers" about 1/2 inch wide by 2-3" long.
Tear off 12-18 of the largest Belgian Endive leaves and place on a platter
Place a spoonful of sauce into each leaf. Place a piece of fish on top of the sauce.
Squeeze a little lime on top. Garnish with minced scallions, Habaneros and fresh mint.
These can be served warm or at room temperature.

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