Tuesday, June 07, 2005

Small mouth Bass receipe

Slow Simmered Spicy Fillets

Serves Four to Six
2-3 pounds Smallmouth Bass fillets, or desired fish fillets
1-_ cups cooking sherry
1 cup milk
1 cup olive oil
_ cup soy sauce
_ cup honey
5-6 red hot chilly peppers, dried or fresh, diced
3 tomatoes, cubed
1 onion, cubed
1 clove garlic, diced
2 eggs
2 cups breadcrumbs, for coating

1. Place 2 eggs along with 1 cup of milk in bowl. Stir. Add fillets to mixture. Marinade 3 to 6 hours to dissolve any bone that may remain in fillets.

2. Coat the fillets with breadcrumbs. Put 1 cup olive oil in fry pan on high until oil comes to a high heat. Pan fry fillets for approximately 1 minute on each side in hot oil. Fillets do not need to be fully cooked. Only brown the breadcrumbs. Drain fillets of excess oil on paper towels.

3. Using an electric fry pan with cover, add the 1-_ cups cooking sherry, _ cup soy sauce, _ cup honey, 5 to 6 diced chilly peppers, 3 diced tomatoes, 1 cubed onion, and 1 diced clove of garlic.

4. Cook on low heat and simmer for 15 to 20 minutes.

5. Pull ingredients to one side to make room for fillets. Add fillets to mixture. Cover fillets with vegetables.

6. Ladle juices over fillets every half-hour. Total cooking time is 2 to 3 hours on low heat. Remove and serve. The longer they cook, the juicier they become.

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