This dish was created for a local fiery food show. It happened to be Lent at the time, so we figured fish would be a good seasonal choice. Then someone reminded us that the bacon was an unholy partner. With apologies to the Pope, we served it anyway because it was that sinfully good.
Fennel, sometimes called anise, is a bulbous vegetable with strings like celery and stalky tops tipped with feathery, aromatic leaves. It has a sweet licorice flavor that accents fish and poultry perfectly. The stalks are always removed, leaving just the bulbous bottom. Often you’ll need to pull off the outer ribs if they look tough and fibrous. Then cut the bulb lengthwise in quarters. Wash well because sometimes sand gets lodged between the ribs. Cut out the core and discard; then sliver or slice the fennel.
Recipe information
Yield
feeds 4
Ingredients
The Sauce
The Fish
The Garnish
Preparation
Step 1
Make up a batch of sauce. Fry the bacon over medium-high heat just til crisp and brown. Pull it out of the pan, drain it on paper towels, crumble, and set aside.
Step 2
Pour off all but 3 to 4 tablespoons of the bacon fat in the pan. Dump in the onions and fennel, seasoning with a pinch of salt and pepper. Sizzle over medium heat til brown and caramelized. Stir in the Mutha Sauce and lemon juice. Keep warm.
Step 3
Toss the flour, Creole Seasoning, and a pinch of salt together. Dredge the fish in the mixture til the pieces are well coated.
Step 4
Swirl the oil into a heavy skillet and heat it til hot but not smoking. Knock the excess flour off the fish pieces, and slip them into the skillet. Cook for 2 to 3 minutes, til lightly browned. Flip the pieces over and cook another 2 to 3 minutes, til cooked through. With a slotted spatula, transfer the fish to a platter.
Step 5
Top each portion with a spoonful of sauce, some bacon crumbles, and some sliced scallions. Serve it right away.
