The Gourmet Nut: Tilapia Fish Bites made with the Himalayan Pink and Hiwa Kai Hawaiian Sea Salt #Recipe #Review

With fish prices rising and myself still craving fish, I have pretty much made every fish readily available in a manner of ways. Nothing satisfies a dual craving of seafood and fried food like the recipe below. The combination of salts brings a unique flavor to the dish as do the flours, which create a perfect thin crust that is super crunchy but remains light. You can make the dish using pretty much any fish (that is not ultra oily)or even use shrimps….po’ boys style or just bites to enjoy. You can also make “Devil Fish” bites by adding Sriracha to the buttermilk soak. Great for fish tacos too because the batter is crunchy but not heavy!

Himalayan Pink Salt

Salt Crystals are a nice size!

Hiwa Kai Hawaiian Sea Salt

Nothing in the salts I have tasted is like this one. Unique and delicious!

The combination of salts is what makes the impact because the salinity in the Himalayan Pink Salt is great in the buttermilk soak but does not “pickle” the meat. The Hiwa Kai Hawaiian Salt brings those earthy notes that is almost like a truffle but so unique that is difficult to pin point. In the end, you just end up with a flavor combination that is perfect and better than anything you can buy. It’s also quick to make!

Let’s get started……

I start the night before to allow the fish soak up all the flavors and I like making meals that allow me to prep the evening before, so I get less mess but the benefit of capturing every flavor note without doing a thing.

 

I purchased Frozen this time and just defrosted the fillets.

I use 3 Tilapia Fillets.

You cut the fish into bite sizes

• Start with 3 Tilapia Fish Fillets and cut them into finger size pieces and I usually try to make bites in size that take one to two bites each to eat.

Buttermilk Soak:

• 1/8 of teaspoon of each (Dried Herbs)- Thyme, Oregano, Parsley, Dill Weed, Marjoram, Garlic Powder, Onion Powder, Black Pepper, and the Gourmet Nut’s Himalayan Pink Salt.
• Optional- You may add 1/8 of a teaspoon of Cayenne Pepper or more to suit your taste. I have added Sriracha in the past to create “Devil Bites” but again this is to your own discretion. You can also make 1/2 normal and 1/2 deviled to get different bites out of one dish.
• 1/2 cup of Buttermilk

Combine the dry ingredients

Then add fish and coat evenly

You add the dry ingredients and the fish to a bowl and mix to combine and cover everything evenly.

Allow the fish to soak at least 4 hours but best overnight.

You will see the buttermilk level just lower to the point very little is left.

Then add the buttermilk and allow the fish to soak over night. I like to give it at least 4 hours but the more you give it, the more the fish absorbs and the better the flavor.

The following day, take the fish out and allow it to lower in temperature for about 20 minutes and then begin making the coating/batter.

Batter/Coating:

• 1/4 cup of Corn Flour
• 1/4 cup of Rice Flour
• 1/2 cup of All Purpose Flour
• 1/2 teaspoon of Gourmet Nut’s Hiwa Kai Hawaiian Sea Salt
• Cracked Black Pepper to taste
• Optional- Cayenne Pepper to taste

Add all flours

Then ingredients and combine

Batter fish until evenly coated and usually set mine on a plate as I go

Combine the batter and no egg needed bath is needed as the buttermilk serves as a great “glue” to make the coating stick. You simply drop each bite and coat evenly, repeat until finished.

 

Frying:
I use Peanut Oil to produce a nice crisp outside and a clean taste when frying but you may use any oil you desire. I heat up the oil between 370 and 395 degrees because I find this heat point perfect for less spatter and spitting, even though my chicken tends to cause more than the fish does. Simply drop the bites and because this is a light batter, the fish coating will remain light in color and you will achieve a light golden tone. The fish literally stops making noise when they are done. You will see within the oil the bubbling starts to subside and it takes only a few minutes to fry in small batches. It’s quick and self telling when it’s done, so that works for me.

Heat oil and I use Peanut

Fry in small batches to not over crowd

Color is a light golden just like the batter’s texture. It only takes a few minutes to fry.

 

 

Serving:
You can make fish tacos or serve the fish as-is with a side of tartar sauce. I made shrimps and crab cakes that evening, plus fries because I wanted to nip my fried food craving. I also like to grind a little finishing salt of the Hiwa Kai Hawaiian Sea Salt when serving because it gives it touch of extra flavor and the color against the white meat of the fish is just gorgeous! Enjoy!

 

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The Spice Lab: Ghost Pepper Crispy Oven Fries

The myth. The legend. The Ghost Pepper.

I have heard about the Ghost Pepper and even seen people taste it but their reaction was always to the intense heat with very little to report on taste. Scary stuff. I’m a girl that loves heat and spice but I want flavor too. My best description is that this pepper tastes like a non-latin red pepper, but with attitude. The notes are actually good and intense but end with a touch of smokiness. Not like a chipotle or a poblano, so there is where I come off with the “non-latin” description. It’s good……like, really good. After I tasted the salt as-is, I not only respected Mr. Ghost Pepper but could not wait to try it in a recipe. But wait for me to get some more water 🙂

Potatoes are usually bland so I felt they were the perfect pairing, plus I am always in that race to use up every Russet potato I purchased in the bag because then what I paid is not a super bargain. These fries are simple to make and only take 25-30 minutes to cook. You are left with crispy and I mean extra crispy fries from the oven. I am not overstating that here, because I have tried so many oven fries recipes and ended up with floppy sticks….no flop here.

Let’s get started…..

• 3 to 4 Russet Potatoes (washed but with peel….I said this was easy)
• 1/8 cup of Pecorino & Romano cheese blend (grated and if you just have Parm, that will do)
• 1/8 cup of All-Purpose Flour
• 1/4 cup of White Rice Flour
• 1/8 teaspoon of Onion Powder
• 1/8 teaspoon of Granulated Garlic
• 1/4 teaspoon of Oregano (dry)
• 1/4 teaspoon of Parsley (dry)
• 1/8 teaspoon of Dill Weed (dry)
• 1/8 teaspoon of The Spice Labs Ghost Pepper Infused Salt (or more if you dare 🙂 )
• Smoked Salt (to taste) and I used The Spice Labs Applewood Smoked Salt
• Black Pepper (to taste)

 

• Baste- 1/4 cup of Buttermilk and 1 tablespoon of Peanut Oil (or a oil with a high heat point of your choosing). I find Peanut Oil gives me the perfect crisp!

Cut your potatoes into fries and soak them in cold water for an hour, just make sure to change the water about 3 times. Removing the starch helps aid with the crisp factor.

Take a bowl and just add all the above dry ingredients and mix, then set aside.

Once the hour passes of your fries swimming in water, I spin them in a salad spinner to dry them. Patting them with paper-towels until completely dry works too.

 

Place the fries in a bowl and allow them to bathe in the 1/4 cup of Buttermilk. You will think a 1/4 cup is too little but as long as you come by and give them a stir, you will see that it covers nicely without waste. If you feel your bowl needs more Buttermilk, feel free to add more because this is just for the fries to soak in it for 30 minutes. Once the fries have been basting in the Buttermilk for 30 minutes or so, add the Peanut Oil and toss making sure to coat the potatoes well.

Turn on oven to 425 degrees. I used the convection setting.

Then comes the dunk! I take the fries by the handful (leaving whatever Buttermilk/Peanut Oil that did not soak up behind) and dump them in the batter. I make sure each fry gets a nice crust adhered to it and then place it on parchment paper.

It took me two pizza pans (the ones with holes) to get all my 3 potatoes to fit. I spaced them enough and in the oven they went for 25 to 30 minutes. At the half-way point, I made sure to get them out and give each fry a flip, so it would cook evenly. If you cut your fries bigger, they may need a little more time to finish but always taste-test to know if they are done.

 

These fries are crisp and have heat, so I paired them with a dip and chose a Caesar dressing! It’s yogurt based and went really well with them, plus saves you from the heat when needed.

 

Get Your Ghost Pepper kick and many others at:

• The Spice Lab On-line– http://shop.thespicelab.com/
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Don’t forget to pick-up their wonderful Applewood Smoked Salt too and they carry so much, you will get lost in Spice Lab’s World!

I received the above products free of charge from The Spice Lab.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.