Cajun fish in beer sauce

Cajun fish in beer sauce

By
From
At Home with Ben
Serves
4
Photographer
Mark Roper

This recipe works really well with flaky fish. When I was an apprentice we used to cook it with cobbler, which is like catfish but better. It’s getting harder and harder to find cobbler these days, and you don’t see it on the east coast of Australia at all, so try using some nice big flathead fillets instead. Crispy fried onions and garlic can be bought from Asian food stores, but it’s a good idea to dry your own thyme. Simply tie a bunch of thyme with string and hang it up until it’s dry and crisp. The spice mix can be stored in an airtight container.

Ingredients

Quantity Ingredient
70g butter
1 tablespoon sunflower oil
4 x 180g flathead fillets
1 green chilli, chopped
100ml beer
salt
freshly ground black pepper
200g canned diced tomatoes
1/2 cup chopped coriander leaves, to garnish

Spice mix

Quantity Ingredient
1 teaspoon cayenne pepper
1 teaspoon smoked paprika
1 teaspoon crispy fried onions
1 teaspoon crispy fried garlic
1 teaspoon Celery salt
1 teaspoon dried thyme

Method

  1. To make the spice mix, combine all the ingredients in a food processor and pulse. Place in a large bowl.
  2. Place 20 g of butter and the sunflower oil in a non-stick frying pan, and heat over medium heat until the butter starts to foam.
  3. Dredge the fish fillets in the spice mix, then carefully place them in the foaming butter. Cook for 2 minutes on each side. Before the fillets are cooked, remove them to a plate.
  4. Add the chopped chilli and 1 teaspoon of spice mix to the pan, and fry for 1 minute. Deglaze with the beer, then cook until the liquid has almost completely reduced. Season with salt and pepper, then add the tomatoes and the remaining butter. Continue cooking until it is reduced by half, then add the fish to finish cooking.
  5. Garnish the fish with chopped coriander and spoon on some sauce.
Tags:
At Home with Ben
family
simple
easy
home
weeknight
midweek
mid-week
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