Potato Chip Crusted Fish Filet

Check out this simple recipe for potato chip crusted fish filets. You can use any white flakey fish you like. I really enjoy tilapia or cod because they are inexpensive, taste great and can be used in lots of recipes. This This recipe calls for coating the fish filets in ranch dressing. You can also use mayo, italian and light varieties of dressing. This light coating help the potato chips to stick to the fish, keeps the filets from drying out and adds great flavor. The chips can be any flavor you like (BBQ, Old Bay, Salt and Vinegar), bake up golden brown and add great crunch to your dish. You can also use some crushed tortilla chips or even Funyuns. Serve this up with some veggies, raw or sautéed and some fresh tarter sauce and you have your self a great meal.

Potato Chip Crusted Tilapia

  • 4 Tilapia or Cod Filets, 6 oz.
  • 1/4 C Ranch Dressing or Mayonaise
  • 2 C Potato Chips, Crushed
  • Pre heat the oven to 425 F. Place the fish filets on a plate and spread ranch dressing evenly over both sides of the filet. Cover with the crushed potato chips and press in to make them stick. Place the filets on a greased baking sheet and cook for 15 minutes or until golden brown. Serve with tarter sauce and lemon wedges.

    Fresh Tarter Sauce

  • ½ C Mayonnaise
  • 1 tsp. Mustard
  • 2 tbsp. Relish
  • 2 tbsp. Green Onion, Chopped
  • 1/2 Lemon, Juiced
  • ¼ C Fresh Parsley, Chopped
  • Salt and Pepper, To Taste
  • Place all of the ingredients into a bowl and stir to combine. Keep refrigerated until service.

    How To Make Moist Salmon


    How to Make Deliciously Moist Salmon -- powered by ehow

    Check out this new video that myself and the fine folks at Bad Ferret Films produced. The goal of this video is to teach you how to make deliciously moist salmon every time. For this method we lightly season the fish then sear it on both sides to seal in moisture and increase flavor. Once we form a flavorful crust, pop the filet into the oven to finish cooking through. This only takes a couple of minutes to cook through with perfect results every time. This style of cooking is typical of how restaurants cook all sorts of meats and seafood.

    For this method of cooking you can season the salmon with all types dry rubs. Sauces and wet marinades can be used after the cooking is done to glaze the fish. Do not use sugary marinades to pan sear your food because the marinade will burn your food and pan. I like to top the filet with tomato and basil for any easy topping. To change up the flavors feel free to top the salmon with salsa, chopped grilled veggies, olives, beans, pesto or grilled fruits.

    Now Get Crackin' Chef Egg

    Salmon with Tomato and Basil

  • 1 lb. Salmon
  • 2 tbsp. Olive Oil
  • 1 tsp. Salt and Pepper
  • 1 tbsp. Italian Dried Herbs
  • 1 Tomato, Diced
  • 2 tbsp. Red Onion or Shallots
  • 2 tbsp. Basil, Chopped
  • Pre heat a skillet over medium heat and season the salmon with salt, pepper and herbs. Add half of the oil to the pan, when it smokes place the salmon in the pan and allow it to cook for 4 minutes. Turn the salmon* over and then place in a 350 F oven for 5 minutes to cook through. While the salmon is cooking place the tomato, basil, onion and the rest of the oil into a bowl and toss to combine. Remove the salmon from the oven, place on a platter and top with the tomato mixture to garnish.

    * The video does not show me turning the salmon over, but this is very important for even cooking. Keeping the skin on while cooking protects the salmon filet and increases the flavor and moisture in the filet.

    Horseradish and Bacon Baked Oysters

    Horseradish and Bacon Baked Oysters

  • 12 Oysters, on the half shell
  • 3 tbsp. Prepared Horseradish
  • 3 Bacon Strips, cooked and chopped
  • 1 tbsp. Olive Oil
  • Pre heat your broiler on high heat. Place the oysters on a baking sheet lined with rock salt, top with a little horseradish and chopped bacon. Drizzle the oysters with olive oil and top with fresh pepper. Broil the oysters for 3-5 minutes or until the oysters curl at the edges.

    Classic Baked Oysters

    During the holiday season there is one recipe that really gets me in the festive mood, and that is baked oysters. Oysters are at there most sweet and plump in December and can be topped and baked in a million different ways. Check out this recipe below for a simple and classic version of baked oysters. The cheese, bread crumbs and herbs get golden brown under the broiler as the oyster gets plump and curls at the edges.

    Have a great holiday season and Get Crackin'! Chef Egg

    Classic Baked Oysters

  • 12 Oysters, on the half shell
  • ¼ C Parmesan Cheese
  • ¼ C Bread Crumbs
  • 1 tbsp. Dried Herbs
  • 3 tbsp. Olive Oil or Melted Butter
  • Pre heat your broiler on high heat. Place the oysters on a baking sheet lined with rock salt, top with cheese, breadcrumbs and dried herbs. Drizzle the oysters with olive oil and top with fresh pepper. Broil the oysters for 3-5 minutes or until the oysters curl at the edges and the cheese and breadcrumbs are golden brown.

    The Best BBQ Dry Rub

    This is a recipe for a fantastic dry rub that I have been using for the past couple of years. It is unbelievably tasty on chicken, beef, pork, lamb, seafood and veggies. This rub is so awesome, it actually taste like a BBQ potato chip.

    It starts of with a simple sweet and salty combo of brown sugar and kosher salt. Then it gets bold flavor from Jamaican allspice and cumin. Next, paprika adds a smoky sweet flavor and deep crimson color. The addition of garlic, mustard, oregano and black pepper round out the flavor spectrum to give you classic BBQ flavor.

    I like to make large batches of this rub to store for the whole grilling season (which goes all year for me) and to share friends. This rub can be used by itself to give you a great flavorful crust on your grilled foods. It can also be topped with sauces at the end of cooking to create a dry rubbed/saucy combo that cannot be beat!

    Classic BBQ Dry Rub

    • 2 tbsp. Brown Sugar
    • 2 tbsp. Kosher Salt
    • 2 tbsp. Smoked Paprika
    • 2 tbsp. Garlic Powder
    • 1tbsp. Allspice
    • 1tbsp. Oregano
    • 1tbsp. Ground Black Pepper
    • 1tsp. Cumin
    • 1tsp. Dry Mustard
    • Combine ingredients in a small bowl and seal in an airtight container to keep fresh

    Grocery Shopping for College Students

    Grocery Shopping for College Students

    Starting a new school year away from home cooking can lead to tons of fast food, convenience foods and a bad case of the dining hall bubble guts. In this post I am going to teach you how to stock your kitchen with fresh foods, new flavors and endless possibilities, all within a small budget.

    The first step in grasping your culinary freedom is to go to the grocery store with your friends and roommates. Combining funds on basic kitchen staples will save you time and money while increasing options and flavor combinations. Start with a list of essential items, a budget, a solid plan and most importantly, NEVER SHOP with THE MUNCHIES!!!

    I am going to walk you through the grocery store with one mission at hand: To buy food that is fresh, on the cheap, that provides good energy and can be switched up for different combinations all week long.

    How To Cook Perfect Shrimp

    I always say if you want to have a swanky party, you've got to have shrimp. From cool jumbo shrimp cocktail, to hot and spicy popcorn shrimp, it seems like shrimp is big favorite with most crowds around the world. Shrimp are widely available, can be budget friendly and can be cooked so many different and exciting ways. In this post I am going to let you know why shrimp don't always turn out great and drop a couple tips on how to cook shrimp perfectly every time.

    There are 3 reason why shrimp can be pretty bad.

    1. The shrimp are overcooked, undercooked or cooked improperly causing them to be chewey and rubbery.

    2. Shrimp are tasteless and waterlogged because they have been frozen, defrosted, frozen and defrosted again.

    3. Shrimp smell and taste bad because they are no longer fresh. Either they are old or have been left out in the temperature danger zone (40-140° F) too long.

    Here are some tips to make sure your shrimps turn out great every time.

    1. Buy fresh shrimp the day you need them. If you have to, store shrimp in the fridge, place them in the bottom shelf of your fridge covered in ice.

    2. Before you cook shrimp make sure you dry them well with paper towels. If you dry your shrimp of all moisture before cooking it will increase the browning effect and overall flavor.

    3. Season your shrimp with a pinch of salt and pepper to enhance the natural flavor. After you season the shrimp add spices like paprika, assorted chili powders, curry powder and jerk seasonings. Fresh and dried herbs like basil, oregano, thyme, dill and tarragon add nice fresh flavors. Lastly you can add ingredients like fresh garlic, ginger and citrus zest to give your shrimp a big flavor boost. Remember that a little goes a long way.

    4. Do not overcrowd the pan when cooking your shrimp. If you put too many shrimp in the pan it will not get hot enough and your shrimp will release water. If you have water in the pan, they will never get brown and delicious.

    5. Cook the shrimp in a hot skillet for a very short amount of time, tossing them once every 2 minutes. Once the shrimp curl up completely they are done. Remove and serve them right away.

    Check out the video below to learn how make my world class Spicy Garlic Shrimp. It's a really easy recipe that will impress all of your friends and family.

    Now get Crackin'! Chef Egg

    Lemon and Basil Fish Kabobs

    Skewers and kabobs are a great way to make a splash at a summer time party. Threading vegetables and meats on wooden, bamboo, sugarcane or metal skewers makes a great presentation, is easy to cook and can be prepared ahead of time for maximum party fun.

    Almost every culture in the world has some type of skewered food that is cooked over a hot fire to seal in the juices and flavor. From the Middle Eastern shish kabob to Thai chicken satay and Brazilian churrasco, skewers seem to be a common staple throughout the world.

    This recipe for Lemon and Basil Swordfish Kabobs has Mediterranean roots with bright flavors coming from basil, garlic and lemon. It is a great base recipe and can be changed to suite your tastes and most importantly, your budget. Any mixture of dried or fresh herbs and citrus can be used to suit your tastes. I especially like lime and cilantro as well as orange and tarragon.

    Meaty swordfish is a great tasting firm fleshed fish that works really well on kabobs but can often be pricey. Think about switching up swordfish for other firm fleshed fishies like salmon, tuna (if you got it like that) and shrimp. You can also thread chicken, beef, lamb, tofu and veggies in this marinade with awesome results.

    Now Get Crackin'! Chef Egg

    Lemon and Basil Fish Kabobs

  • 2 C Basil
  • 3 tbsp. Olive Oil
  • 2 Lemons, juice and zest
  • 4 Garlic Cloves, minced
  • 1 tsp. Salt and Pepper
  • 1.5 lb. Swordfish, cubed
  • 2 Zucchini, medium dice
  • Soak the skewers in hot water for 30 minutes to prevent them from burning. Place the first 5 ingredients into a blender and pulse until smooth. Marinate the swordfish with half of the mixture for 2 hours. Thread the fish and vegetables onto soaked skewers and grill the skewer until the vegetables are charred and the fish has cooked through. Baste with the remaining marinade while cooking.

    Fat Tuesday Etoufee and Creole Seasoning!!!

    Happy Fat Tuesday Everyone!

    Mardi Gras has begun and the week long celebration in New Orleans represents total debauchery before the holy time of lent leading up to Easter. I have been to New Orleans and let me tell you this place is rockin' on any given Tuesday night, let alone Fat Tuesday. The music plays out of every bar and venue, the drinks are poured with a loose hand, the people love to smile and share and the food is second to none. This recipe for Shrimp Etouffee was inspired by Chef Emeril Lagasse who I had the pleasure to work with a couple of your ago. I worked with the chef while he was filming his show "Emeril Green" at a Whole Foods Market in Virginia. He was gracious to everyone he met and a real professional. As an aspiring TV host he was great example of how it's done. I even got several on air opportunities with him, which was a dream come true.

    Back to the food, the word "Etouffee" actually means "to smother" and is generally a thick, spiced gravy with shellfish and served over rice. As with most Louisiana cuisine this recipe has been influenced by the French, Spanish, Native American and West Indian Cultures. If you are thinking of making this at home, you need to give yourself some time, trust me it is definitely worth it. Below is a great recipe for etouffee as well as a dry Creole spice mix that can be used in gumbos and to spice chicken, pork, beef and fish.

    Now Get Crackin'! Chef Egg

    Emeril's Shrimp Étouffée

  • 6 tbsp. Unsalted Butter
  • 1/2 C All-Purpose Flour
  • 4 C Onions, chopped
  • 2 C Green Bell Peppers, chopped
  • 2 C Celery, chopped
  • 2 tbsp. Garlic, minced
  • 1 (14.5-ounce) Canned Tomatoes, diced
  • 2 Bay Leaves
  • 2 tsp. Salt
  • 1/2 tsp. Cayenne Pepper
  • 2 tbsp. Creole Seasoning, recipe follows
  • 1 qt. Seafood Stock
  • 3 lbs. Medium Shrimp, peeled and deveined
  • 1/2 C Parsley, chopped
  • 1/2 C Green Onion, thinly sliced for garnish
  • Steamed white rice, for serving
  • First you have to make a roux. This is a mixture of fat and flower that helps to thicken, flavor and add color to the dish. Take your time with this step because it is the base for the whole dish. Melt the butter in a large Dutch oven set over medium/low heat. Add the flour and stir continuously over medium/low heat until the roux is the color of peanut butter, about 25-30 minutes.

    Next, add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes. Add the tomatoes to the pot and season with the bay leaves, salt, cayenne, and 1 tablespoon of the Essence. Cook the tomatoes for 2 to 3 minutes and then whisk in the cold shrimp stock.

    Bring the mixture to a boil, and reduce to a low simmer. Cook the etouffee, stirring occasionally, for 45 minutes. Season the shrimp with the remaining tablespoon of the seasoning mixture and add them to the pot, stirring to evenly distribute. Cook the shrimp for 5 to 7 minutes, or until they are curled up and cooked through. Add the chopped parsley to the pot and stir to combine.

    Serve immediately over steamed white rice and garnish with sliced green onion tops.

    Creole Seasoning

  • 2.5 tbsp. Paprika
  • 2 tbsp. Salt
  • 2 tbsp. Garlic Powder
  • 1 tbsp. Black Pepper
  • 1 tbsp. Onion Powder
  • 1 tsp. Cayenne Pepper
  • 1 tbsp. Dried Oregano
  • 1 tbsp. Dried Thyme
  • Place the ingredients into a bowl and mix to combine. Store the seasoning in an airtight container.

    Fish Tacos w/ Unity Salsa and Chipotle Cream

    I am proud to announce the release of my new "Fish Tacos" video. In this production I make one of my favorite meals, Fish Tacos and serve it with a healthy, colorful and flavorful bean and corn salsa. I finish off this dish with a cool and spicy chipotle cream, crispy shredded cabbage and a squeeze of lime.

    This video was produced by myself and the very talented videographer and director Wanakhavi Wakhisi in Silver Spring MD. We were assisted by Joseph Neigh on second camera and Ms. Amanda Schmidt on culinary production. I found a super talented video editor named Brian Morrison of Wood Room Cinema out of Baltimore. He has ushered in a new contemporary style to the show and has really brought the Cooking with Egg TV production to the next level.

    I hope you enjoy this video clip and cant wait to bust out more!

    Now Get Crackin'! Chef Egg

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