Today, Matt Swaim, Sonrise Morning Show/Sacred Heart Radio host, and I chatted about seafood. Yes, it was abundant during Bible Days!
Matthew 15:34-36: The story of the loaves and fishes, when Jesus took several loaves of bread and a few small fish and miraculously fed 4,000 men, plus women and children, with leftovers.
Luke’s gospel also mentions that Jesus ate fish. Seafood was an important part of the Biblical diet.
When you consider the geography, the Sea of Gallilee, the Nile River, Jordan River and Mediterranean sea, this part of the world was surrounded by water abounding with fish. And the disciples, many of whom were fisherman, were called “fishers of men”.
Any fish caught for sale were counted. Counting was necessary for tax purposes and in order to ensure that each party received his due. Fish had to be sold while the water still remained on them.
Fried Fish with Pretzel Crust
Wow! is all I have to say about this recipe. We had some for dinner with a side of broccoli and slaw. This recipe makes excellent fish for sandwiches, too. Soo good! The pretzels make the fish extra crunchy.12-16 oz. filets, thawed and patted dry if frozen – I used cod filets (I cut them into sticks), then cut into thick sticksMix together and place in shallow plate:3/4 cup flour1 teaspoon seasoning salt or regular salt – I used Lawry’s seasoning saltFreshly ground black pepper to taste – I used several grindsIn separate bowl, beat lightly:2 eggsIn another bowl put:1/2 generous cup crushed pretzels – I used pretzel sticks but your favorite will work (I’m thinking next time I might try the spicy flavored pretzels)Neutral oil, like Canola or Corn oil, for frying heated to 350 degrees ***- I used a 10″ saute pan and filled it with 1/2″ oilDry fish with paper towels. Then dredge all over in flour, then dip all over in egg and then place in crushed pretzels, coating very well all over.Fry unti golden brown on both sides – in my skillet it took about 5 minutes total, but my fish was not real cold. You’ll know it’s done when it flakes with a fork.Serve with tartar sauce.*** At 350 degrees, a little cube of bread will turn golden very quickly.
LEMON BUTTER PAN FRIED FISH
Lighter than most pan fried fish recipes.
Ingredients
4 firm white fish fillets,1-inch thickness – I used cod
1/4 cup melted butter
Juice and zest from 1 large lemon
Favorite seafood seasoning
Extra lemon slices for serving
Instructions
Pat dry excess moisture from fish. This is necessary for fish to brown. Otherwise, it will steam instead of cooking golden brown.
Lemon Butter Sauce
In a bowl, combine melted butter, lemon juice and zest, and 1/2 tsp salt. Stir to combine well. Taste and add a bit more salt, if desired.
Prepare Fish
Sprinkle seafood seasoning on each piece of fish, both sides, pressing spice mixture into fish as you go.
Heat olive oil in skillet over medium high heat until oil starts shimmering. Cook filets on each side just until fish becomes opaque, feels somewhat firm in the center, and is browned, about 2-3 minutes per side. As the fish cooks, drizzle some lemon butter sauce on, reserving the rest for serving. Take care not to over-cook, as that will result in a tougher texture.
Season with a bit more seafood seasoning if needed.
Serve fish with remaining lemon butter sauce, basil or parsley, and lemon wedges.
Gilding the lily: Along with the lemon butter sauce, pass a bowl of Frisch’s (my fave) or other tartar sauce to dollop on top of fish.
About Eating 