In the kitchen: mouth-watering seafood dishes

Just got back from a fun trip to the beach where I cooked seafood most nights. Fresh seafood makes all the difference when it comes to the end product, so look for a good source.

My favorite fish market is Kathleen’s Catch in Johns Creek. There is also a location in Milton. Kathleen is an amazing fishmonger – trust me when I say she knows her seafood. The knowledgeable staff can tell you where every fish and shellfish comes from. I have been going there for years and have never been disappointed. It is really worth the detour. Here are some seafood recipes that I know you will enjoy.

It would be delicious with rice or pasta and crusty bread to soak up the flavorful juices. A simple green salad or steamed broccoli would complete the meal perfectly.

White fish with herbs

1 ½ pounds firm white fish, such as grouper, cod, halibut, or sea bass

2 tablespoons olive oil

2 green onions, sliced

2 garlic cloves, minced

1/3 cup parsley, chopped

1/3 cup mixed chopped herbs of your choice (tarragon, rosemary, sage, etc.)

1/2 teaspoon of salt

1 ½ teaspoons Cajun seasoning, such as Old Bay

3 tablespoons of butter

3 tablespoons dry white wine

Lemon wedges for serving

Preheat the oven to 400 degrees. Drizzle a pot with olive oil. Place the fish on the olive oil. Sprinkle with green onions, garlic, parsley, mixed herbs, salt and Cajun seasoning.

Garnish with butter and pour in the white wine. Cover tightly and cook 10 to 15 minutes, depending on the thickness of the fish.

Uncover and grill until the fish flakes easily, a few more minutes.

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I generally try not to fry food often, but once in a while a craving needs to be satisfied. These beer-battered fish and chips are a great way to satisfy a deep-fried craving.

Fish and chips with beer

1 ½ pounds russet potatoes, peeled and cut into long, thin matchsticks

1 cup mayonnaise

2 tablespoons chopped pickles

1 tablespoon capers, drained and chopped

1 teaspoon of Dijon

1/2 teaspoon of salt

pinch of cayenne

2 cups flour

1 ½ teaspoons baking powder

1 egg, lightly beaten

1 cup of beer

Oil for frying (I like to use avocado oil)

1 ½ pounds firm white fish, such as cod, sea bass, or halibut

Malt vinegar

Soak the potato sticks in plenty of water, changing the water several times to remove as much starch as possible. In a small bowl, combine mayonnaise, pickles, capers, Dijon, salt and pepper. Cover and refrigerate.

Put a cup of flour with the baking powder in a bowl. Add the egg and beer and a pinch of salt and pepper, stirring to combine. In another shallow bowl, add 1 cup remaining flour. Heat the oven to 200 degrees.

Put 3 inches of oil in a large saucepan and heat to 300 degrees. Drain and dry the potatoes and dry them until very dry. Fry the potatoes in batches for 5-10 minutes until lightly browned.

Remove to a dish lined with paper towel. Increase the heat of the oil to 375 degrees. Cut the fish into 3 to 4 inch lengths. Dip fish in flour and shake off excess. Fry fish sticks in hot oil until golden brown, about 3-5 minutes. Remove to a baking dish and sprinkle with salt. Keep warm in the oven while you finish frying the fish.

Once the fish is cooked, keep the oil at 350 degrees and sauté the potatoes until golden brown, about 2-3 minutes. Remove to a dish and sprinkle with salt. Serve the fish and chips with the tartar sauce and the malt vinegar.

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New Orleans Shrimp Boil

12 oz bottle of beer

1 ½ pounds red potatoes, cut into chunks

1 onion, cut into pieces

1 head garlic, halved horizontally

4 bay leaves

2 tablespoons whole peppercorns

1/2 teaspoon cayenne pepper

2 teaspoons of salt

1 tablespoon Cajun seasoning, such as Old Bay

1 ½ pounds large shrimp, peeled and deveined

4 cobs of corn, shelled and broken in half

Hot sauce

lemon wedges

Put the beer plus 8 cups of water in a large saucepan. Add potatoes, onion, garlic, bay leaves, peppercorns, cayenne pepper, salt and Cajun seasoning. Bring to a boil, then lower the heat a bit and continue cooking until the potatoes are tender but not falling apart, about 10-15 minutes.

Add shrimp and corn, return to boil. Turn off the heat and cover and let stand 1-2 minutes. Drain, reserving half of the liquid for serving. Add more salt to taste. Serve with hot sauce and lemon wedges.

Forsyth County resident and author Adlen Robinson showcases the best of her recipes every Friday for “In the kitchen.” Please email him at [email protected]

Dino S. Williams