Mucho Mojo

The Country Club’s Chef Chris Barbato shares its Crispy Gulf Fish with Avocado Salad, Smashed Sweet Potatoes and Roasted Red Pepper Mojo

Crispy Fish

4 5-6 ounce yellowtail, skin on and scales off

1 cup corn flour

1 teaspoon paprika

½ teaspoon black pepper

½ teaspoon salt

½ teaspoon garlic powder

½ teaspoon cayenne pepper

Oil for frying

In a bowl, whisk together the corn flour, paprika, salt and pepper, garlic powder and cayenne pepper. Set aside.

Season fish filets with salt and pepper and drudge through the seasoned corn flour until completely covered. Heat oil in a cast iron skillet until about 350 degrees. Place breaded fish in skillet and fry until golden brown on both sides. Remove from oil and lightly season with salt and pepper.

Avocado Salad

1 sweet potato, cubed

2 avocados, chopped

2 tomatoes, seeded

¼ cup chopped cilantro

2 garlic cloves, minced

¼ cup olive oil

Salt & pepper to taste

Place the cubed sweet potatoes in a sauce pan. Cover with water and boil until soft but not mushy. Place in a medium bowl and add remaining ingredients and toss. Check for seasoning.

Smashed Sweet Potatoes

4 sweet potatoes, peeled

½ cup butter

½ cup milk

Salt & pepper to taste

Cut sweet potatoes into large cubes. Place in cold water and cover with water. Bring to a boil and let simmer until tender, about 20-30 minutes. Drain and place back in pot. Add remaining ingredients and mash with a potato masher until the desired smoothness is reached.

Roasted Red Pepper Mojo

4 red bell peppers

4 garlic cloves, chopped

¼ teaspoon cumin

2 teaspoons red pepper flakes

½ teaspoon paprika

½ teaspoon salt

1 cup extra virgin olive oil

Place bell peppers over the flame of a gas burner. Rotate over flame until charred on all sides. Remove from heat. Place in a bowl and cover with plastic wrap. Let rest for 5 minutes.

Peel as much of the charred skin off as you can (don’t worry if some remains, this will only add flavor). Deseed peppers and place in the bowl of a food processor or a high-power blender. Add the remaining ingredients and blend until completely combined.

To Plate 

Place the Sweet Potato Mash in the center of a plate. Place fish on top of mash and top with Avocado Salad. Drizzle Mojo Sauce around plate.

Serves 4


The Country Club
634 Louisa St., 945-0742, TheCountryClubNewOrleans.com


 

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