The Best Fried Catfish In Bed Stuy Brooklyn Is At Halsey Street Grill

Fried catfish is  a must have in  Southern cooking but  For people in the Bed Stuy area its only one way to cook it and that's deep fried. people argue all day about which oil to fry in, but we at Halsey Street Grill Mastered a recipe that has become the Best Fried Catfish in Bed Stuy.

Now tilapia is a great fish but nothings beats a good Catfish sandwich, order yours now from Halsey Street Grill. 347-365-5075   we delivery also try, our $6.00 mini meals all day 

Halsey Grill Pork Chop Sandwich Bed Stuy Brooklyn

 Halsey Grill Pork Chop Sandwich Bed Stuy Brooklyn
Ingredients
2 (8-ounce) 1-inch thick, boneless pork loin chops
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
2 teaspoons herbes de Provence
1/2 cup mayonnaise
1/4 cup packed chopped fresh basil leaves
2 teaspoons lemon zest
1 teaspoon lemon juice
1 (1 pound) loaf ciabatta or rustic bread, ends trimmed, cut in 1/2 horizontally
4 romaine lettuce leaves, halved lengthwise
4 ounces fontina cheese, cut into (1/4-inch thick) slices
Directions
Put a grill pan over medium-high heat or preheat a gas or charcoal grill.
Drizzle the pork chops on both sides with olive oil and season with salt and
pepper, to taste. Sprinkle both sides with the herbs de Provence and grill
for 10 minutes. Turn the chops over and cook until an instant-read thermometer
inserted into the thickest part of the meat registers 160 degrees F. Transfer
the chops to a cutting board and let them rest for 10 minutes. Slice each chop
into 6 (1/4-inch thick) slices.
In a small bowl, combine the mayonnaise, basil, lemon zest, and lemon juice
until smooth. Season with salt and pepper, to taste.
To assemble the sandwiches: Lay the bottom half of the bread on a work
surface and spread with 1/2 of the mayonnaise mixture. Add the lettuce
leaves, arrange the cheese slices on the lettuce and top with the pork
slices. Spread the top half of the bread with the remaining mayonnaise
mixture and cover the sandwiches. Slice the loaf into 4 pieces and serve.
Halsey Grill Pork Chop Sandwich Bed Stuy Brooklyn
http://Halsey-Grill.com
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Take Out or Delivery
347-365-5075

Halsey Street Grill Pan Fried Fish Recipe Bed Stuy Brooklyn

 Halsey Street Grill Pan Fried Fish Recipe Bed Stuy Brooklyn

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From simple pan-fried fish to Southern fried catfish, check out our best recipes, tips, and techniques for flavorful, crispy fillets.

Pan-fried fish uses just a thin layer of hot oil or shortening in a skillet and a light flour or cornmeal coating on the fish instead of a batter. It is a bit simpler, less messy, and more healthful than deep-frying.

Choose Your Fish, this will serve four servings, choose 1 pound of skinless fish fillets, about 1/2 to 3/4 inch thick. Any fillets will work, including mild-flavor whitefish, cod, flounder, red snapper, and orange roughy. If frozen, thaw the fillets in the refrigerator. A 1-pound package will thaw in 1 to 2 days.

Prep the Fish                                                                               

Rinse the fillets and pat dry with paper towels. Transfer fillets to a cutting board and cut them into four pieces using a sharp knife.

Make the Coating

In a shallow dish combine one beaten egg with 2 tablespoons water or milk. This wet mixture will help the coating stick to the fish.
In another shallow dish combine 2/3 cup cornmeal or fine dry bread crumbs with 1/2 teaspoon salt and a dash ground black pepper. Or substitute 1-1/3 cups crushed potato chips or saltine crackers for the cornmeal, omitting the salt. This dry mixture creates a crunchy coating on the fish when pan-fried.

Dip and Dredge the Fish 

1. Preheat the oven to 300 degrees F. This keeps the cooked fillets warm while cooking additional pieces.
2. Choose a large heavy skillet and add 1/4 inch vegetable oil or shortening. Heat the fat over medium-high heat.
3. Dip each fillet first into the egg mixture, coating each side. Next place each fillet in the cornmeal mixture and press gently to help the mixture adhere to the fish. Turn each fillet over and repeat until the whole fillet is covered with cornmeal mixture.

Pan-Fry the Fish

1. Add half of the coated fish fillets in a single layer to the hot oil in the skillet. The oil should be hot enough that it sizzles when you add the fish. Fry the fish until golden on the bottom. This will take about 3 to 4 minutes.
2. Once the first side is golden, flip the fish over using a large metal spatula and a fork to steady the fish. Take care to avoid splattering the fat. The fat should still be hot enough to sizzle when the fish is flipped.
3. Cook the second side until golden and the fish begins to flake when tested with a fork (3 to 4 minutes more).
4. Layer two or three paper towels on a dinner plate. With a spatula, carefully transfer each cooked piece of fish to the paper towels to drain. Flip the fish to drain both sides.
5. Keep the cooked fish warm on a baking sheet in the oven while cooking the remaining fish.

 If desired, serve the pan-fried fish with lemon wedges and tartar sauce. Source

 

Halsey Street Grill Pan Fried Fish Recipe Bed Stuy Brooklyn

http://Halsey-Grill.com

Take Out or Delivery

347-365-5075

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