Smokin' Seafood

Seafood should pop up on your menu every week if you choose wisely. Not easy if you don't live by the sea!

But be cautious of the frozen seafood in the supermarket as often cheap because it's from parts of the world where they lack sustainable fishing practises. The best option is to find your local fish monger who has caught it himself and you can ask where it came from - preferably somewhere near you!

Check out my "How to Cook Fish" post in the Helpful Hacks section.


I grew up by the sea and cooking seafood so I have a ripper instinct on if it's cooked or not. Trust your own instinct and think to how you cook chicken and beef. Fish is like chicken, a bit of a light weight so it cooks fairly quickly unless it's a deep sea variety that is more meaty like a piece of steak.

Most of the affordable fish that you may have as a family meal cooks well the way I have described here.

A tell tale that fish is cooked is that the segments start to separate or are easily pushed apart. Have a test piece to play with and check as you go. If you’re new to cooking seafood the trick is not to overcook it so test, test, test until you get a feel for how long it takes.

 

Smokin' Seafood

Smokin' Seafood

I leave a jar of this mix in the drawer ready to go. It's also great on chicken wings or nibbly bits if you fancy!

Ingredients

  • 1 kg of white fish or calamari rings
  • 1 cup Tapioca flour
  • 2 tablespoons Smokin’ Secret Spice
  • OR
  • 2 tspn each of ground cumin, paprika, oregano, garlic flakes/powder
  • 2 teaspoons Himalayan or unrefined sea salt
  • Coconut oil for frying

Instructions

  1. Combine the spice coating in a jar and shake it, shake it.
  2. Pop the seafood in a plastic bag
  3. Add 2-3 tablespoons of coating into the bag and shake it vigorously to coat it evenly
  4. If the seafood still looks damp then sprinkle a little more flour on
  5. Heat a shallow pan on a fairly high, but not burning hot temperature
  6. Add the coconut oil to leave a thin layer across the entire pan.
  7. Shake the excess flour off the seafood and pop it all in the pan as quickly as possibly
  8. Spread it out so it’s not crowded
  9. Add more oil if it dries up quickly
  10. Turn the calamari every 20 seconds or so until it contracts and whitens
  11. Taste a tester!
  12. Turn any fish once you see the white coming up the sides a little
  13. When the seafood turns white, it is ready to test.
  14. Serve with garlic mayo, sweet potato fries and a fresh green salad or steamed veg.

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