Feeling Blue

Crispy Bluefish with Spicy Udon Noodles:

I have extremely fond memories of fishing with my uncle off the waters of Nantucket. Even though I’ve been fishing since I was old enough to hold a rod and reel, and have experienced deep sea, reef fishing, and even river fly fishing, it wasn’t until much older that I actually experienced catching bluefish with my uncle. Blues live in loose groups and are fast swimmers, and when they’re feeding it’s usually a frenzy – meaning, if you catch one, more will follow. Especially adult bluefish which are strong and aggressive, making for an entertaining catch that is both exhausting and exhilarating. Most people despiseCrispy Bluefish with Spicy Udon Noodles bluefish to eat and describe it as overly fishy or bitter since it’s a fairly oily fish. However, they probably never caught them and ate them the same day, let alone with my uncle who is masterful when it comes to catching and preparing them. There are many ways to serve this fish – grill, skillet or baked – but we opted to crisp them with panko in a skillet and plate with spicy Asian noodles to go off the beaten path. The heat of ginger and red pepper flakes in the udon complimented the lime and mirin on the fish which was delicate and flaky. So if you have the means, or happen find fresh blues caught that day at your favorite fish market, you will find that being blue has never been so happy.

SECRET INGREDIENT:  Bluefish

TIP: Bluefish should be super fresh, meaning, caught that day cooked that day

Crispy Bluefish with Spicy Udon Noodles

  • Bluefish (1 lb, skin removed cut into 2 inch pieces)
  • Lavender sea salt
  • Freshly ground pepper
  • Coriander (2 tsp)
  • Mayonnaise (2 Tbsp)
  • Mirin (2 Tbsp)
  • Lime zest (1 tsp)
  • Panko (1 cup)
  • Garlic powder (1/2 tsp)
  • Cayenne (1/4 tsp)
  • Canola oil (2 Tbsp)
  1. Season fist with salt and fresh pepper.
  2. In a medium bowl, mix together the mayo, mirin, and lime zest.
  3. In a separate bowl, mix together the panko, garlic powder, cayenne.
  4. In a large non-stick skillet, heat oil over high heat.
  5. Dredge fish first in mayo mixture and then in panko mixture, pressing firmly on both sides.
  6. Gently add fish to hot pan, and cook until crisp on both sides, then remove from pan and set aside.

For Udon Noodles

  • Udon noodles (9 oz)
  • Shallot (1, thinly sliced)
  • Shiitake (4 oz, sliced)
  • Red Pepper flakes (1 tsp)
  • Olive oil (1 Tbsp)
  • Sesame oil (2 tsp)
  • Rice vinegar (1 Tbsp)
  • Mirin (2 Tbsp)
  • Sake (1 Tbsp)
  • Soy sauce (1 Tbsp)
  • Ginger (2 tsp, minced)
  • Broccoli (1 cup, florets)
  • Scallions (1/4 cup, large sliced at angle)
  • Parsley (2 Tbsp, chopped)
  1. Cook noodles in pot of boiling water until just done, then drain and rinse under cold water. Set aside.
  2. In a small bowl, combine rice vinegar, mirin, soy sauce, ginger and set aside.
  3. In same large non-stick skillet used for fish, heat olive oil over medium high heat. Add shallot slices and cook for 1 minute, then add mushrooms and red pepper flakes and continue cooking for 6 minutes until shallots are crisp and mushrooms are tender.
  4. Add cooked udon noodles, sesame oil, and toss to combine. Cook for 5 minutes. Then add the vinegar, mirin, sake, and soy mixture and toss to coat.
  5. Remove from heat and add scallions and parsley, and toss to combine.
  6. Serve noodles in bowl, with fish pieces, and top with pan sauce.

Crispy Bluefish with Spicy Udon Noodles

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