Best 2 Sweet And Salty Fish Collars Recipes

Craving a unique and flavorful seafood dish? Look no further than sweet and salty fish collars! These delectable treats, also known as jowls, cheeks, or heads, are often overlooked but offer a delightful culinary experience. Typically grilled, roasted, or fried, fish collars boast a tender, succulent texture and a rich, savory taste.

In this article, we present a collection of mouthwatering sweet and salty fish collar recipes that will tantalize your taste buds. From a classic grilled version to an Asian-inspired glazed dish, these recipes cater to diverse preferences. Discover the art of preparing fish collars and embark on a culinary adventure that will leave you wanting more.

Here are our top 2 tried and tested recipes!

CRISPY FISH WITH SWEET-AND-SOUR SAUCE

Crispy Fish with Sweet-and-Sour Sauce image

Categories Fish Ginger Fry Bon Appétit

Yield Serves 4

Number Of Ingredients 16

Ingredients

1 pound sea bass fillets, cut into 3/4-inch-wide slices
3 tablespoons cornstarch
1 cup all purpose flour
4 tablespoons vegetable oil
2 teaspoons baking powder
1/2 teaspoon salt
1 cup water
1 cup pineapple juice
6 tablespoons sugar
1/4 cup red wine vinegar
1/4 teaspoon hot pepper sauce (such as Tabasco)
1/8 teaspoon salt
1 teaspoon grated peeled fresh ginger
1 teaspoon grated lemon peel
1 red bell pepper, cut into matchstick-size strips
4 cups vegetable oil (for deep frying)

Steps:

Toss fish pieces with 2 tablespoons cornstarch in medium bowl to coat. Mix flour, 3 tablespoons oil, baking powder and 1/2 teaspoon salt in small bowl. gradually add water, whisking until batter is smooth. Pour batter over fish and stir to coat. Let stand 15 minutes.
Whisk remaining 1 tablespoon cornstarch, pineapple juice, sugar, vinegar, hot pepper sauce and 1/8 teaspoon salt in small bowl to blend. Heat remaining 1 tablespoon oil in heavy medium skillet over medium-high heat. Add ginger and lemon peel and stir-fry until fragrant, about 30 seconds. Add bell pepper and stir-fry just to heat through, about 30 seconds. Add pineapple juice mixture and cook until sauce is thick and clear, stirring constantly, about 1 minute.
Heat 4 cups oil in wok or deep medium saucepan to 375°F. Add batter-coated fish pieces to oil in batches and fry until crisp and golden, about 4 minutes. Using slotted spoon, transfer fish to paper towel-lined dish and drain. Reheat oil if necessary between batches.
Arrange fish on platter. Reheat sauce briefly, spoon over fish and serve.

SWEET AND SALTY FISH COLLARS

Sweet and Salty Fish Collars image

The collar of a large fish is the part between the head and the body; it has a (healthy omega-3) richness. Baste with a naturally sweet and salty sauce.

Provided by Mads Refslund

Categories Fish Prune Cod Grill/Barbecue Broil

Yield Serves 4

Number Of Ingredients 3

Ingredients

3 cups prunes (dried up from old ugly plums or hardened in the pantry is fine)
3 (8 × 3-inch) pieces (about ½ sheet) dried kombu
4 to 8 collars from cod, bass, or other large fish collars, about 3 pounds (see headnote)

Steps:

Fill a large pot with 6 cups water and bring to a boil. Add the prunes and kombu and cook over medium heat for 45 minutes. Strain and return the liquid to the pot. (Discard the prunes and kombu, or reserve for other use. Keep in mind that the prunes might have a slightly briny taste.) Turn the heat to low and simmer for another 30 minutes, until the sauce thickens and reduces to a deeper flavored syrup. You should have about 2 cups.
Heat a grill (preferably with hickory) until the grate is at high heat. (Alternatively you can set the oven to broil and cook them the same way on aluminum foil.) Brush the collars with the sauce. Grill (or broil), basting frequently with the sauce, for 2-3 minutes, checking to make sure the collar is seared and golden on one side and then flipping and searing on the other side for another 1-2 minutes, until just cooked. Remove immediately and serve with sauce on the side.

Tips:

Choose fresh fish collars. Look for fish collars that are plump and have a bright red color. Avoid any fish collars that are slimy or have a fishy smell.
Clean the fish collars thoroughly. Rinse the fish collars under cold water and remove any scales or debris. Pat the fish collars dry with a paper towel.
Marinate the fish collars for at least 30 minutes. This will help to infuse the fish collars with flavor. You can use a variety of marinades, such as a simple mixture of olive oil, lemon juice, and herbs, or a more complex marinade made with soy sauce, honey, and ginger.
Cook the fish collars over medium heat. This will help to prevent the fish collars from becoming overcooked and dry. Cook the fish collars for 5-7 minutes per side, or until they are cooked through.
Serve the fish collars immediately. Fish collars are best served hot, with a squeeze of lemon juice and a sprinkle of fresh herbs.

Conclusion:

Sweet and salty fish collars are a delicious and easy-to-make dish that is perfect for a weeknight meal. The fish collars are marinated in a sweet and savory sauce and then baked until they are cooked through. The result is a dish that is both flavorful and satisfying. Serve the fish collars with rice or vegetables for a complete meal.