Fresh Croaker Recipes
Most fisherman can remember with amusement the first time they landed a Croaker and figured out quickly how the Croaker got its name. Croaker is a light and flaky white fish and while most Carolina anglers fry their Croakers, our Croaker recipes will help you find new ways to enjoy your catch.
Curried Croaker Stew
Yield: 4 servings
- 2 lbs Croaker, de-boned, cut into 1-inch pieces
- 1/4 cup lemon juice
- 1 1/4 tsp salt
- 2 cloves garlic, minced
- 4 tsp chopped ginger
- 1 cup canned unsweetened coconut milk
- 1 TBSP coriander
- 1 tsp cumin
- 1 tsp brown sugar
- 1/2 tsp black pepper
- 1/4 tsp turmeric
- 1/8 tsp cayenne
- 3 TBSP cooking oil
- 1 onion, chopped
- 1 tomato, chopped
- 4 jalapeño peppers, seeds and ribs removed, finely chopped
- 3/4 cup water
1. In a glass or stainless-steel container, combine the sole, lemon juice, and 1/2 tsp of the salt. Let marinate at least 10 minutes.
2. In a blender, puree the garlic and ginger with the coconut milk, coriander, cumin, brown sugar, black pepper, turmeric, and cayenne.
3. In a large saucepan, heat the oil over moderate heat. Add the onion; cook, stirring occasionally, until golden, about 5 minutes. Add the tomato and cook, stirring occasionally, until soft, about 5 minutes. Add the coconut mixture, the jalapeños, the water, and the remaining 3/4 tsp salt and bring slowly almost to a simmer, stirring frequently.
4. Add the fish and 1 TBSP of the marinade. Bring to a simmer and continue simmering until the fish is done, 1 to 2 minutes.
Croaker and Corn Chowder
Yield: 4 servings
- 1/4 pound sliced bacon
- 1 TBSP butter
- 2 onions, chopped
- 2 cups water
- 1 cup bottled clam juice
- 3/4 pound boiling potatoes (about 3), peeled and cut into 3/4-inch pieces
- 1 celery stalk, chopped
- 1/4 tsp dried red pepper flakes
- 1 1/4 tsp salt
- 2 cups corn kernels
- 1 cup milk
- 1 cup heavy cream
- 1 1/2 pounds Croaker, de-boned and cut into 1-inch chunks
- 1/4 tsp black pepper
1. In a large pot, cook the bacon until crisp. Drain the bacon on paper towels and crumble when cooled.
2. Add the butter and onions to the pot. Cook over moderately low heat, stirring occasionally, until the onions are translucent, about 5 minutes.
3. Add the water, clam juice, potatoes, celery, red-pepper flakes, and salt and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 20 minutes.
4. Return the bacon to the pot. Add the corn, milk, and cream and simmer for 10 minutes. Stir in the cod and pepper. Bring back to a simmer and cook until just done, about 3 minutes longer.
