The EVOLUTION Magazine September 2022 | Page 44

COOKING with CANNABIS

Infused

Fish Fry

The Taste of Summer for All Seasons ! by Chef Dana Howard

I hope everyone had a fabulous summer . I am so excited to bring you this recipe because I made it on the fly ( made to order ) all summer . It ’ s a handy recipe to keep in your back pocket because you never know when you want to whip up a tasty dinner !

I am pairing it with a fish fry because this is the time of year that I mostly use this sauce , but you can use it anytime you have fish , and it will be amazing . We go fishing all summer . If we are not busy ( ha , very rarely nowadays ), we are on the lake catching fish ! We usually catch crappie around the Kansas City area .
So , what do to do with this tasty fish ? We usually get about 30-60 fish in a day , depending on how many people we have on the boat . Crappie is perfect for a fish fry . We fillet it up and bring it home ! Sometimes we freeze small portions of it and save it for the wintertime . It is nice to have fresh crappie in the winter when we are summer dreaming . Most of the time , we bring it right home and put it directly in the fryer . Other times , we cook it on the campfire or bake it in our convection oven . There are multiple ways to cook this tasty white fish . Just be super careful if you are cooking over a campfire because the oil can splash out , cause a huge fire , and burn you badly . Obviously , we want to avoid that !
Let ’ s talk about the sauce ! The sauce is where the infusion will happen because we don ’ t want to subject our medicine to hot fryer oil . That will kill off all the important stuff . I like to make it with whatever I have on hand . I am kind of a “ foodie ,” so I keep things in my refrigerator that some won ’ t . I have staple refrigerator items that might not be the norm . LOL , I always keep pickles , lemon , capers , onion , garlic , and mayo stocked up . That ’ s going to be the basis for the sauce . I also always have fresh herbs growing for cooking — parsley , thyme , oregano , and basil . We won ’ t use all of those in this recipe , but I love to have them available when I need them . It tastes so much better when your herbs are freshly cut . If you don ’ t have fresh herbs for this recipe , that ’ s okay ! Just use whatever dried herbs you have on hand . Your sauce will be just fine .
This is a “ whip it together ” sauce for a reason . Not everyone plans their fish fries in advance ! At least we don ’ t . So , let ’ s go through our fridge and pantry and put together an amazing fish fry sauce that I like to call an Aioli .
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Find the following items or something similar . If you don ’ t have these , that is okay , the sauce will still taste good , but with all the ingredients listed , it will pop !
For the Fish : ; Grab a pack of your favorite fish fry seasoning at the store ; 1 lb . of Crappie or Cod
The Method : 1 . On a plate , dust the fish fillets with your favorite seasoning so that it ’ s completely covered
2 . Get a skillet with vegetable oil hot on medium heat . When it is hot , place the fish in the skillet and fry for up to 7 minutes , turning halfway through .
For the Sauce Ingredients : 1 cup of mayo ½ cup of parsley chopped 2 tablespoons of capers 1 teaspoon of granulated garlic 2 lemons juiced ¼ cup of pickle juice 2 tablespoons of sweet onion diced small ¼ cup of fresh oregano chopped 1 tablespoon of infused MCT oil
The Method _ Add all ingredients into a bowl and stir well ! _ Dip your fried fish in this amazing sauce . I like to put this sauce on about everything until it is gone !
Have fun , friends , and Enjoy !
Chef Dana Howard is a Kansas City native and 15-year catering professional . Woman-owner and operator of Infused KC , a new catering concept that infuses world-class menus with CBD . Dana loves to cater anything and everything , including weddings ! Visit www . infusedkc . com or email dana @ infusedkc . com .