Anglers are often looking for a different side dish to go with their fresh caught fish. Zucchini are coming on strong, in our gardens, along with other fresh vegetables. It is always fun, coming up with different ways, to put the tasty produce to work.
ZUC FILETS
Take a 12–16-inch Zucchini and trim off the ends. Now slice the Zuc lengthwise, about a1/ 2 inch thick.
Use a meat mallet to tenderize both sides of the Zuc filet. Just break the surface, do not pulverize the soft veggie. Salt and pepper both sides.
Take 4 eggs, Paprika, salt and pepper to taste, and whisk together. Grate parmesan cheese to taste into the bath.
Use a side bowl of panko or breadcrumbs for the breading. I once used crushed Ritz crackers since that was what I had.
Dredge the Zuc filets into the egg bath then the breading. I let the filets set for 10 -15 minutes. This helps the breading stay on the Zuc.
Fry in olive oil until golden brown. The burnt Orange infused olive oil is my favorite. Place fried filets onto a grate for draining. Fresh tartar sauce goes nicely with the fish and Zucchini. I just use more sour cream and less mayo. Garnish with fresh parsley.
This recipe works well with sliced, unbeaten, tomatoes, and any squash. Later in the fall, try using this idea with green sliced tomatoes. You can also dredge the fish filets in the same mixture. I also use Old Bay seasoning instead of just paprika. For a different spice blend, try the All-Purpose Greek seasoning called Cavender’s.
You can also fry the zucchini flowers for a fun garnish. Using an air fryer works well for the zuc’s or fish filets.
These zuc and fish filets make a nice sandwich when added to a fresh hoagie roll or bun. Add a fresh slice of tomato to top it off. The tenderized zucchini will melt in your mouth.
Zuc until you puke!
Montana Grant
