Cook’s Galley

DORADO COUJONS

I think one of our favourite eating fish is the Dorado or Mahe Mahe.  Not only is it the most attractive and brightly coloured fish, it is the most delicate white fish meat to eat this side of the Indian Ocean.  We have often called it “the chicken of the sea” as it has a mild fish flavour with a firm flesh making this particular fish popular for a variety of fish dishes.

We frequently find large numbers of Dorado along our coastline during the months of March and April.  They are, however, evident on and off throughout the fishing season often found under the weed lines or some floating debris such as pieces of wood, etc.  Aggressive with their approach to baits and giving the angler a good fight on light tackle, they are one of the all time great small game fish. Dorado are not considered a “threatened species” in Kenyan waters but when they are around in big numbers, we release them.

Top of our favourite dishes is Howard’s fish coujons, which he has cooked many times for our family and friends over the years. The Dorado is our choice of fish for this recipe.  It’s a great hit with the grand children also especially served with chips. We hope that you will enjoy this recipe.

These can be served as a starter or as a main meal, with rice or chips, onion rings and a good colourful mixed green salad.  We work on about 8 fish pieces per person as a main meal and then some for extra helpings.  Prep time is about 20 mins and cooking time about the same time.

Ingredients:

½ - 1 inch thick cut slices of Dorado fillet by 3 inches long (or thereabouts), lightly sprinkle with a little salt and pepper

 Corn flour 50 %

Wheat flour 50%

Milk to mix

A good pinch of salt must be added to the flour mixture

Good quality vegetable cooking oil

1 or 2 eggs depending on your quantity of fish coujons

Tartar sauce and lemon or lime quarters

2 White onions, cut into thin rings

Method:

Heat  vegetable oil until just  smoking.  Important to keep the oil hot throughout cooking the coujons so that the flour mixture becomes crispy and the fish thoroughly cooked.  The hotter the oil, the less likely the batter becomes oily.

Mix together corn flour, wheat flour and egg yokes with a little milk and salt .  Beat into a liquid batter.  Whisk the egg whites until fluffy and not at the “peak stage”. Take the whisked egg whites and fold into the batter and add salt mixture.

Dip the fish coujons into the batter mixture and then straight into the hot oil and deep fry till golden brown for no more than 30 seconds.

Remove and drain.  Keep in a warm oven.

Take the onion rings and dip into the same batter, and deep fry. 

Prawns and Kalamari ( squid rings) can also be done with the same flour mixture and makes a great mix of seafood and onions. ENJOY!