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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I received the above product(s) free of charge from The Gourmet Nut.  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.

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Smoked Turkey Legs with Gourmet Nut’s Northwest Alderwood Smoked Sea Salt…Yes Please!!

I am very fortunate. Not only do I have my hubby who goes out of his way to make sure I never lack for “special” eats, I get to try awesome goodies from awesome companies. Companies like Gourmet Nut, who have lines of treats and seasonings that enhance ANY dish. Like hubby’s County Fair Smoked Turkey Legs.

 

See, we used to frequent the L.A. County Fair. Every year, without fail, we’d be in line opening day to be some of the first people through the gate. The food, the neat bric-a-brac, the food, the animals, the food. Did I mention the food? We even had season passes one year. Then, as is now the norm in Southern California, prices started jumping higher and higher. Not incremental increases mind you, but by leaps and bounds. Getting in and parking? Nearly $40. Footlong hotdog, fries and a drink? $25. Each. We were down nearly $100 by lunch. No thank you.

Hubby loved the BBQ. I liked it, he loved it. And it made us both sad to say “Buh-bye” to real, Southern style BBQ. So we bit the bullet, bought a smoker, and through much trial and error, duplicated (or improved on) everything we loved from the Fair. Hubby has become a regular pit master, and there’s not much he doesn’t do well on a grill. Prime rib for the holidays? Check. Steaks, chicken, burgers? Child’s play. Roasts, ribs, whole birds? Done and done. Whole smoked turkey for Thanksgiving? Oh, yes.

So when I decided I’d done without that old fair staple of stoked turkey legs long enough, I told hubby so. And sure enough, I got some fresh and beautiful turkey legs from Sprout’s Farmer’s Market. At less than $5 for two, it’s a no-brainer. And with summer right around the corner, and 100° heat coming, it feels like it’s time for summer grillin’. Normally my recipes are pretty involved and detailed, but as this is a hubby recipe, it’s simple, straightforward and easy.

Start with 4 total ingredients: Turkey legs, peanut oil, fresh cracked black pepper and the secret to a smokey, yummy turkey leg…….

 

Gourmet Nut’s Northwest Alderwood Smoked Sea Salt.  I was blown away by the taste and smell of this salt. We have smoked salts, a few actually. None so far blew us away like this one did. Just amazing. Hubby thought we could get away with doing them in the oven. But we didn’t. Rub the oil on the legs, add the pepper and salt, and you’re good to go.

 

 

Here’s another secret: Make use of your leftover heat. We have a little Weber Smokey Joe grill that sees a lot of use, since it’s just us two. And hubby uses mostly natural lump coal and real wood chunks and chips. But when you make a quick couple of steaks or burgers, you now have a grill full of heat and flavor…what’s a guy to do? Usually some hot links, or a roast. But today, it was turkey legs. Take your coals pile them up to one side, and put the legs on the other side, for what’s called “indirect cooking”. He threw a handful of hickory chips, covered it up, and we ate dinner. He snuck out a couple of times to turn and rotate for even cooking, but as he was told many years ago when it comes to “low & slow” cooking: “If you lookin’, you ain’t cookin'”.

Three hours or so later, and voila…Eat your heart out, LA County Fair. You are officially old and busted. Enter the new hotness: Smoked Turkey Legs featuring Gourmet Nut’s Northwest Alderwood Smoked Sea Salt. I’ve now used this sea salt on just about everything, and there’s no dish it hasn’t enhanced. I love the aroma once it hits warm food, it’s intoxicating! One of my favorite finishing salts, by far. If you don’t see it at your local grocery store, be sure to have them special order it or you! You won’t believe how you got by without it!

 

Get in touch with, or find out where to buy Gourmet Nut’s fantastic products by visiting them:

• Online
• On Facebook
• On Twitter
• On Pinterest
• And on Instagram
• Grab some Gourmet Nut goodies today at Amazon.com!

I received the above product(s) free of charge from Gourmet Nut.  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.