Merry Christmas, Happy Holidays, and right around the corner is Happy New Year. After running yourselves ragged buying the most perfect gifts, decorating the home inside and out, and making sure that every card sent had a personal message written, bet you forgot something? What? Forgot what? No, no, like Santa, the lists were checked twice, thrice, nothing forgotten! Oh, so, what are you making for the holiday meals then?
That’s when it hits, the food! Yes, baked goods were made, as they were included on the gift giving lists, but now what to serve when family and friends gather around the dining table? Aren’t you happy that Miss Mary has some ideas that you might find quite tempting? Now wait, you might not like (shocking, I know) what I am going to write about now, basically fish, but if you go through the archives of both newspaper and food blog, you will find other holiday related meals in the beef, pork and poultry genres. Fish, of course, is an important feature in feasting, religiously, culturally, and for health reasons.
Religiously, Jesus Christ and fish are deeply connected through biblical miracles, such as the feeding of the masses (multiplying loaves and fishes) and the humongous catches that called disciples to be "fishers of men,". The early Christian symbol, the Ichthys (fish), which spells out "Jesus Christ, Son of God, Savior" in Greek, served as a secret identifier during persecution. Fish symbolize divine provision, the call to ministry, and the identity of Christ, appearing in stories from his ministry, resurrection, and parables.
Culturally, eating fish in winter symbolizes prosperity, hope for the future, and continuity. For the Chinese New Year coins symbolize the scales of a fish, and moving forward. In Italian households, the Feast of the Seven Fishes is celebrated on Christmas Eve, and symbolizes abstinence from eating warm-blooded animals. For many cultures located in colder climates, frozen water (ponds, lakes, creeks, rivers) make catching fish a symbol of devotion or resourcefulness, representing endurance and provision.
Healthwise:
Boosts Mood: Omega-3s in fatty fish (salmon, mackerel) help combat Seasonal Affective Disorder (SAD) and depression.
Strengthens Immunity: Fish provides Vitamin D (often lacking in winter due to lesser hours of sunlight), zinc, and selenium to fight off seasonal colds and flu.
Heart & Lung Health: Omega-3s support cardiovascular health and increase airflow to the lungs.
Lean Protein: A high-quality protein source, essential for winter nourishment.
Of course, how the fish is prepared makes a huge difference in the benefits towards health. Broiled, baked or fried, using a limited, or none, of a healthy oil is better than high in fat oils, such as butter. Lemon, white wine, dill and ground black pepper add, but also bring out the natural flavor of the fish itself.
…and this is where I contradict myself, and give you recipes that are far from healthy, but will delight all those sitting at your holiday table.
First up is Crab Imperial which originated in late 19th-century Baltimore, Maryland, at Thompson's Sea Girt House. It is a rich, baked crab dish featuring backfin crabmeat in a creamy sauce with mayonnaise, bell peppers, and spices. It evolved from an older European crab cake recipe featured Old Bay seasoning and breadcrumbs. Crab Imperial is often referred to as an elegant cousin to the crab cake, highlighting the famous Chesapeake blue crab.
Crab Imperial
Ingredients:
1 lb. crab meat (claw and/or lump, picked clean), or imitation crab, flaked
½ cup mayonnaise
3 Tbsp. Worcestershire sauce
2 Tbsp. each roasted red bell peppers and green onion, minced
¼ tsp. each dry mustard and paprika
1/8 tsp. ground black pepper
½ cup heavy whipping cream
½ cup Italian flavored bread crumbs
Preparation:
Preheat oven to 400F. Spray a one-quart baking dish with nonstick spray.
In a medium bowl, mix together thoroughly all ingredients, except bread crumbs. Place mixture into baking dish; sprinkle bread crumbs evenly over top.
Bake 20-25 minutes; or until bubbly and topping is golden brown.
Makes 4 servings.
The second recipe is my take on Southern Fried Catfish; but any firm white fish (cod, sablefish, tilapia, flounder) will work with this recipe.
Instead of coating the fish in an egg wash, I used plain milk. The use of crushed red pepper flakes, instead of ground cayenne and paprika, aren't as hot in spice temperature, due to the difference in bulk, and add a bit of "decor" to the dry mixture. Technically, serving hush puppies up would make this a more southern dish, but I made my grandmother’s potatoes to remember her at this season. The potatoes are basically her version of what is typically called "German potato salad". The recipe is simply boiled potatoes (red or golden are best) cut into chunks or slices (your choice - leave the skin on!), mix in a bowl with olive oil, red wine vinegar, ground black pepper and salt. I'm not putting any measurements here because it is all according to taste. I like the tang of the vinegar and snap of sea salt, so add more than someone else might.
Southern Fried Catfish
Ingredients:
4(8 oz.) catfish fillets
1 cup milk
2 cups cornmeal
¾ cup sifted flour
2 tsp. fine sea salt
2 tsp. crushed red pepper flakes
1 tsp. each ground black pepper, garlic powder and onion powder
2 cups canola oil
Preparation:
Place fillets in shallow container and pour milk over them; turn fillets over twice to fully coat with milk.
In a second shallow container, mix together the cornmeal, flour and seasonings.
One fillet at a time, remove from milk and coat both sides with the dry mix. Shake off excess and set on plate until all are done; lay side by side, do not overlap coated fillets.
In a deep skillet, heat oil on medium-high heat until temperature of 350F is reached. Place two fillets into oil; let them fry for 4-5 minutes before turning over; let fry for additional 4-5 minutes; until golden brown. Remove from oil and drain on paper towels.
Makes 4 servings.
Note: a sauce made of 1 cup ketchup, ½ cup mayonnaise, two tablespoons grated horseradish mixed together thoroughly can be served as a condiment for this dish.
Happy, Happy, Joy, Joy, and eat your fish!
Mary Cokenour
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