Smoked King Fish
1 ½ lb king fish
2 tablespoons sea salt
1 1/2 tablespoons garlic powder
½ cup brown sugar
½ cup dark rum
Place fish in a shallow dish top with the next four ingredients and add water until the fish is fully covered. Cover and refrigerate 24 hours. Drain all of the liquid and pat dry the fish. Add to your smoker and follow cooking instructions your smoker come with. Serve warm with lemon wedges or make into a smoked fish spread.
Prep time: 15 minutes Cook time: 11 minutes
1 pound Tilapia filet chopped very small (I use local caught white grunts)
1/4 cup green or red sweet pepper chopped small
1/4 cup celery chopped fine
1/4 cup(s) of onion chopped fine
2 tablespoon cilantro chopped
1 tablespoon yellow mustard
½ teaspoon sea salt
½ teaspoon pepper
2 teaspoon Old bay seasoning
3/4 cup Ritz crackers crushed fine
1/2 cup flour
2 cups canola oil
Put oil in a pan and heat to 375 degrees.
In a separate bowl add flour and the remaining 1 tsp of old bay seasoning mix.
Chopped fish, celery, pepper, onion and cilantro add to a mixing bowl., Next add mustard, egg, sea salt, pepper, remaining teaspoon old bay seasoning and the Ritz crushed crackers mix all well.
With a cookie scoop form 16 cakes. Pat each down to a patty gently coating each with flour mixture and place in oil and fry 6 minutes turn and fry an additional 5 minutes they will be a golden color. On a plate with lined with paper towel put fried fish cakes to drain some of the excess oil. Serve with your favorite ramoulade, tartar sauce or mango salsa.Bon Appetit!
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