Battery Fried Fish With Peanut Sauce and Stuffed Ok

Name: Battery Fried Fish With Peanut Sauce and Stuffed Okra
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons peanut oil; 1 tablespoon bacon fat; 1 ounce raw shelled peanuts, blanched 10 seconds in boiling water to remove skins; 1/2 cup chopped onion; 1/4 cup chopped celery; 2 tablespoons instant flour (Wondra); 1 medium tomato, peeled, seeded and chopped; 3 medium cloves garlic, chopped; 1 1/2 cups fish stock (or half water and half chicken stock); 2 2-inch sprigs fresh thyme; 2 2-inch sprigs fresh tarragon; ⅛ teaspoon red pepper flakes; 1/2 teaspoon sugar; 12 to 24 drops Tabasco (optional); 1 medium tomato, peeled, seeded and finely chopped; 2 tablespoons chopped fresh parsley; 1 1/2 tablespoons chopped fresh mint; 1 tablespoon very finely chopped hot green or jalapeno pepper; 2 tablespoons peanut oil; 1/2 teaspoon salt; 1 1/2 teaspoons cider vinegar; 1/4 cup finely chopped scallions; 24 fresh okra pods, about 2 1/2 inches long (about 1/2 pound); 24 thin strips fresh hot green or jalapeno pepper; 3 ounces sharp white Cheddar cheese, cut into 24 strips, 1 1/4 by 1/4 by 1/4 inch each; 8 tablespoons flour; 10 tablespoons cold water; 1 tablespoon salt; Flour for dusting; Peanut oil for frying

Servings: persons

1 1/2 tablespoons peanut oil
1 tablespoon bacon fat
1 ounce raw shelled peanuts, blanched 10 seconds in boiling water to remove skins
1/2 cup chopped onion
1/4 cup chopped celery
2 tablespoons instant flour (Wondra)
1 medium tomato, peeled, seeded and chopped
3 medium cloves garlic, chopped
1 1/2 cups fish stock (or half water and half chicken stock)
2 2-inch sprigs fresh thyme
2 2-inch sprigs fresh tarragon
⅛ teaspoon red pepper flakes
1/2 teaspoon sugar
12 to 24 drops Tabasco (optional)
1 medium tomato, peeled, seeded and finely chopped
2 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped fresh mint
1 tablespoon very finely chopped hot green or jalapeno pepper
2 tablespoons peanut oil
1/2 teaspoon salt
1 1/2 teaspoons cider vinegar
1/4 cup finely chopped scallions
24 fresh okra pods, about 2 1/2 inches long (about 1/2 pound)
24 thin strips fresh hot green or jalapeno pepper
3 ounces sharp white Cheddar cheese, cut into 24 strips, 1 1/4 by 1/4 by 1/4 inch each
8 tablespoons flour
10 tablespoons cold water
1 tablespoon salt
Flour for dusting
Peanut oil for frying
1/2 cup instant flour
1 teaspoon dry mustard
1/2 teaspoon salt
4 6-ounce trimmed, skinless fillets of catfish, red snapper or striped bass
Peanut oil for frying

1
Heat peanut oil and bacon fat in a medium saucepan.
2
Add blanched peanuts and cook gently over medium low heat, stirring peanuts frequently until they are a deep golden brown.
3
Add chopped onion and celery, and saute 5 to 8 minutes over low heat.
4
Add flour and continue cooking until flour and vegetables are golden brown.
5
Add tomato, garlic, stock, thyme, tarragon, pepper flakes and sugar.
6
Simmer over medium-low heat for 20 minutes.
7
Remove herb sprigs and discard.
8
Puree sauce until smooth.
9
Strain through a sieve, rubbing solids through.
10
Taste for salt and add Tabasco, if desired.

772

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 35 ingredients. The key ingredients include: 1 1/2 tablespoons peanut oil, 1 tablespoon bacon fat, 1 ounce raw shelled peanuts, blanched 10 seconds in boiling water to remove skins, 1/2 cup chopped onion, and more.

Yes, Battery Fried Fish With Peanut Sauce and Stuffed Okra falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Battery Fried Fish With Peanut Sauce and Stuffed Okra

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions