Still trying to hold on to summer vibes? Right! Me too. Pineapple always does it for me. They’re sweet and tropical and remind me of somebody’s beach. So, I figured let’s use them as a condiments over some perfectly fried seafood. Great for a quick lunch, a girls’ night, or a Friday evening! You have to give it a try.
1 pound of shrimp
2 Lobster tails, split in half
4 fillets of trout
1 teaspoon of Complete seasoning
1 teaspoon of Old Bay
1/2 teaspoon of Onion powder
1/2 teaspoon of Garlic powder
1/2 teaspoon of Cajun seasoning
1 cup Buttermilk
4 cups of Vegetable oil
2 cups of cornmeal
2 cups of flour
1/2 cup of old bay
1/2 cup of cajun seasoning
For the pico:
2 cups of pineapple
1 cup of tomato
3 cloves of garlic
1/4 cup of lime juice
1/2 cup fo olive oil
1 1/2 teaspoons of sugar
1/2 teaspoon of salt
1/2 teaspoon of black pepper
1 jalapeno, chopped
1 cup of chopped cilantro
Preheat the oil in a skillet.
Meanwhile, combine all fo the seafood except the shrimp with the seasonings. Then, toss in the shrimp with the buttermilk and set aside.
In another bowl, combine the cornstarch, flour, and remainder seasonings. Dredge all of the seafood and shake off the excess. Fry on both sides until golden brown.
For the pineapple pico de Gallo, combine all of the ingredients in a bowl. Mix well and chill in the fridge until you’re ready to use.
Serve while the seafood is still warm.
