Do you like Tabasco sauce? I do. Actually, I like anything that tastes mildly buffalo-esque and is spicy and tangy and red. Brand has no bearing on my enjoyment, though I know a lot of you probably have a favorite hot sauce.
You can use that one for this recipe. 🙂
This is a fabulous method for cooking fish, and it’s expandable to make as much as you need! You can use any kind of fish you’d like, but I recommend a white fish that goes well with the flavor of the sauce.
Here’s what you need!
- fish (one piece per person)
- Old Bay or other seafood seasoning
- hot sauce
- chicken stock
- lemon or lime juice (not a ton, half a lemon or 1 tablespoon-ish if you’re using bottled juice)
- oil, for frying
First, heat a large frying pan to medium-high heat. Let the pan heat up for several minutes while you prepare the fish!
Meanwhile, make the dredge for the fish. Add 1 teaspoon seafood seasoning for every 1/4 cup flour, and lightly mix it together with a fork.
There’s the okra we made to go with it! You can read about that here.
Your pan should be hot by now! Add some canola (or vegetable, or whatever) oil to the bottom of the pan, just a thin layer, to let it heat up.
Now, pat the fish dry with paper towels and dip it lightly on both sides in the flour mixture.
Perfect! Add the fish to the hot oil. The fish should sizzle when you drop it in! Dip a corner of the fish in the oil and if no sizzling happens turn up the heat and wait three more minutes. It’s worth it!
Important: save the flour here! We’re going to use it again later to make the gravy.
After another two minutes remove the fish from the pan. You can put it on plates if everything else is ready (the sauce just takes a few minutes), or you can put it in a pan in the oven at 200F to stay warm while you get the rest of the meal ready. Whatever works for you!
Now, for the sauce. Add equal parts butter and flour mixture to the pan, then whisk together with at least 1 tablespoon of hot sauce.
Nice! Let the butter/flour/hot sauce paste cook for about 2 minutes, then splash in your citrus juice. Turn the heat down if the sauce is bubbling too much!
This was too much. I turned down the heat as instructed.
Now, add chicken stock 1/4 cup at a time until you have the amount of gravy you want. I like it to be pretty thin, but you can use less stock and make a thicker gravy!
Now, taste the gravy and add more hot sauce as you see fit, or another pat of butter if you’d like to thicken things up a bit! Let the sauce bubble gently for a minute or two, then drizzle it over the fish!
That’s glorious. Comforting, fast, and an exciting combination of flavors!
Make it a meal! Serve this with:
You can’t go wrong with a great meal like this – enjoy!