White Gull Inn Whitefish Parmesan Recipes

PARMESAN WHITEFISH

Steps:

• 1. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder, and garlic salt. Mix well and set aside.
• 2. Arrange fillets in a single layer on a cookie sheet. Bake for 30 minutes or until fish flakes.

WHITE FISH WITH PARMESAN CRUST

Steps:

• Preheat oven to 200c.
• Rinse fish in cold water and pat dry.
• Season the flour with the pepper and place on a shallow dish or plate, do the same with the egg and the cheese so you have a little assembly line!
• Place the fish, a fillet at a time, on the flour dish. Give each side of the fillet a light dusting of flour.
• Dip each fillet into the egg plate, again coating each side.
• Press the fish into the parmesan plate, ensuring each side has a nice covering all over.
• Line a baking tray with parchment paper and splash a thin coating of oil and pop in the oven to warm slightly.
• Then place the fish on the parchment and roast for 15 minutes or until golden and cooked through. You could also pan fry the fish but this might break the nice crust off!

BAKED WHITEFISH PARMESAN

Steps:

• Preheat oven to 450°F
• Combine sour cream and soup mix in a bowl.
• Combine next 4 ingredients in a shallow dish.
• Dip fish into sour cream mixture, then lightly coat with breadcrumb mixture.
• Arrange fish in a lightly oiled baking dish
• Drizzle oil over top.
• Bake about 8 minutes, until fish is lightly browned.
• Turn and bake another 5 minutes or until golden.
• *Wine Pairing: Riesling, White Zinfandel, or Chablis*.

WHITE GULL INN TRADITIONAL FISH BOIL

Steps:

• Wash the potatoes well and cut a thin slice off each end (this allows for better flavor penetration).
• Set them aside.
• Pour the water into a 5-gallon pot and bring it to a rolling boil.
• Keep it boiling as much as possible during the cooking procedure.
• Add 1 cup of the salt and the potatoes to the pot.
• Cook until the poatoes are nearly done (test with a fork), 20 minutes.
• Add the remaining 1 cup salt and the whitefish.
• Cook until the fish is still firm but beginning to pull away from the bone when lifted with a fork, 8 to 10 minutes.
• While the fish is cooking, skim the oil off the surface of the water with a spoon.
• Lift the cooked potatoes and fish from the water and drain well.
• Arrange the fish and potatoes on a large platter and sprinkle with the parsley.
• Serve immediately with the Tartar sauce, melted butter for dipping or spooning over, and the lemons alongside.
• NOTE: The amount of salt is based on the amount of water.
• If you're increasing the amount of water, add 1 cup of salt for each additional gallon of water.