Best Pan Seared Wild Rockfish And Soft Shell Crab Tempura With Ginger And Yuzu Glaze Cucumber And Toasted Nori Recipes
13 BEST WAYS TO COOK ROCKFISH
Try these rockfish recipes for tasty meals any night of the week! From pan-seared to tacos to grilled and steamed, this flaky white fish can't be beat.
Provided by insanelygood
Categories Recipe Roundup Seafood
Number Of Ingredients 13
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a rockfish recipe in 30 minutes or less!
Nutrition Facts :
SOFT SHELL CRAB WITH TEMPURA BATTER AND DIPPING SAUCES
Steps:
- For Tempura Batter: Whisk together ingredients. Can be used for up to 1 hour. Keep cold!
- For Crabs: Heat 1/4-inch of corn or peanut oil in a heavy skillet until very hot but not smoking. Fry the crabs in batches for about 2 minutes on the first side, then turn and fry for another minute. The crust should be golden. Be prepared the crabs will split when you fry them; a splatter screen will come in handy.
- Drain on paper towels and serve with dipping sauces.
- For Balsamic Syrup: Put all ingredients together and reduce over medium heat, down to 1/4 of its liquid. Strain and discard onion.
- For Red Pepper Syrup: Combine all ingredients in a saucepan. Reduce down to 3/4 of a cup. Thicken with the arrowroot.
- For Wasabi Cream: Dissolve Wasabi in water. Whisk in creme fraiche and lemon juice. Season with salt.
PAN-FRIED SOFT-SHELL CRABS
Ask your fishmonger to clean soft-shell crabs for you. Crabs should be cooked no more than six hours after they are cleaned.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- Whisk flour, salt, and pepper; place on a dinner plate. Dredge 2 soft-shell crabs in flour mixture, shaking off excess (make sure crabs are completely coated).
- Heat 2 tablespoons oil in a medium sauté pan over medium-high heat. The oil should be very hot but not smoking. Place flour-coated crabs, back side down, in sauté pan; reduce heat to medium if pan starts to smoke. Sauté crabs until golden and crisp, about 3 minutes (do not stand too close to pan; crabs tend to spatter during cooking). Turn crabs over, and cook 2 minutes more.
- Add 1 tablespoon butter and a large pinch of parsley to skillet. Squeeze the juice of half a lemon over crabs. Keep warm in a low oven. Repeat process until all the crabs are cooked.
TEMPURA SOFT-SHELL CRAB
From Coastal Living. Meant to be served with crab dipping sauce and asian slaw. I do not use whole crabs, I make this in a kind of "crab cake" like patty by just using lump crab meat and battering that and then frying. But if you do this, make sure you fry the meat for less time than the crabs. I also cut this down, the only tricky part is the egg yolk. I just save the white, and then use what I estimate to be 1/4 of the egg yolk, then scramble the remainder to give to my dogs, or course you could throw it away too! :D I also often leave out the asian pear. If you decide to make the trio, make the slaw first since it has to chill 2 hours.
Provided by SarahBeth
Categories Crab
Time 1h
Yield 8 crabs, 4 serving(s)
Number Of Ingredients 7
Steps:
- Pour oil to a depth of 1 inch into a large Dutch oven, and heat to 350°.
- In a medium bowl, combine flour and salt.
- Stir yolk into soda water in a 2-cup measure until blended; pour over flour mixture, and, using a large fork, gently combine (the batter should remain slightly lumpy and should have the consistency of heavy cream).
- Dip 2 crabs into batter, letting excess batter drip back into bowl, and carefully slip into the hot oil, top-side down. Fry 1 1/2 minutes per side, until golden brown and crisp. Drain on paper towels, then transfer to a baking sheet, and keep warm in a 200° oven. Repeat with remaining oil and crabs.
- Garnish with toasted sesame seeds and serve with Asian Slaw and Crab Dipping Sauce.
Nutrition Facts : Calories 236.2, Fat 2, SaturatedFat 0.6, Cholesterol 85.2, Sodium 577.7, Carbohydrate 40.3, Fiber 0.9, Sugar 0.2, Protein 12.5
TEMPURA OF SOFT-SHELL CRABS
Steps:
- Lay crabs backside down on a cutting board, and cut in half lengthwise, so that each half has a claw.
- Stir about 1 1/4 cups water into the flour to make a smooth, thick batter. Add baking soda and ice cubes.
- Pour enough oil into a deep pot to fill it halfway, and heat to 375 degrees. (To test, carefully sprinkle a drop or two of water into the pot. If the oil rumbles, it's not hot enough. If it crackles, it is.)
- Dip crab pieces, four at a time, into batter, and immediately drop into hot oil. Stir after several seconds to separate the pieces, then cook until golden brown, 30 to 45 seconds. Drain on paper towels. Repeat with remaining crab pieces. Salt to taste, and serve immediately.
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