PAN-FRIED COD WITH BACON-FENNEL BBQ SAUCE
This dish was created for a local fiery food show. It happened to be Lent at the time, so we figured fish would be a good seasonal choice. Then someone reminded us that the bacon was an unholy partner. With apologies to the Pope, we served it anyway because it was that sinfully good.
Yield feeds 4
Number Of Ingredients 12
Steps:
- Make up a batch of sauce. Fry the bacon over medium-high heat just til crisp and brown. Pull it out of the pan, drain it on paper towels, crumble, and set aside.
- Pour off all but 3 to 4 tablespoons of the bacon fat in the pan. Dump in the onions and fennel, seasoning with a pinch of salt and pepper. Sizzle over medium heat til brown and caramelized. Stir in the Mutha Sauce and lemon juice. Keep warm.
- Toss the flour, Creole Seasoning, and a pinch of salt together. Dredge the fish in the mixture til the pieces are well coated.
- Swirl the oil into a heavy skillet and heat it til hot but not smoking. Knock the excess flour off the fish pieces, and slip them into the skillet. Cook for 2 to 3 minutes, til lightly browned. Flip the pieces over and cook another 2 to 3 minutes, til cooked through. With a slotted spatula, transfer the fish to a platter.
- Top each portion with a spoonful of sauce, some bacon crumbles, and some sliced scallions. Serve it right away.
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