There is nothing as satisfying as kneading bread dough with your hands. I love it!!! Specifically, I love the part right in the middle of kneading, when the dough becomes all springy and smooth and it behaves exactly how you want it to behave. Also, I love the rhythmic, repetitive, motion of the whole process. It is not just arms and hands...you have to throw your whole body into it. It is so therapeutic; I think that is why bakers and pastry chefs seem like a happy bunch. I also love the whole rising and punching down step. It is very conducive to stress relief.
Kneading dough definitely makes me want to bake more....which is funny because I have a love/hate relationship with baking. Although, I am getting better at baking...ipso facto, I like it a lot more with each and every attempt.
As you might have guessed, I just got finished kneading dough for something. Whole wheat buns to serve with tonight's dinner, to be exact. We are having Cajun Fish Sandwiches and Cole Slaw (served on said whole wheat buns). This is one of my favorite dinners because I absolutely adore fish. I live in Arizona, so unfortunately, good fish is hard to get. Normally, I play it safe and get frozen Tilapia...but this week I lived a little dangerously and picked up some fresh Catfish instead. Once in a while, I get some frozen fish from Trader Joe's that is decent, but I don't make it over there very often. Sigh. Usually, affordable, good quality, fresh fish just isn't always realistic in Phoenix. (Not without paying a hefty sum and making a long commute to get it). If you live in an area with good, fresh, easy-to-come-by fish, please count your blessings!
Okay, I am off the fish soapbox...here are my dinner recipes. I think I will serve these sandwiches with some steamed veggies...maybe broccoli. The buns are so hearty, I really don't need a 'starch' element to balance the dish. All in all, this should be a really satisfying dinner!
Jen's Cajun Fish Sandwiches
1/4 cup of canola oil
4 Tilapia or Catfish fillets
1 Tablespoon of blackening seasoning (I use Paul Prudehomme's Blackened Steak Magic)
1 Tablespoon of Creole seasoning (I use Tony Chachere's Creole Seasoning)
Toasted buns of your choice
Cole Slaw for topping (see below)
Heat oil in a cast iron or heavy bottomed skillet on high. Meanwhile, pat fish dry with paper towel. Mix seasoning together in palm of your hand. Sprinkle on one side of fish fillets, in even coating. Place fish, seasoning side down in hot skillet and pan fry approximately 2-3 minutes on each side, flipping once. Fish is done when it is flaky and cooked all the way through (fish should cook fast; approximately 5-6 minutes total, depending on how thick your fillets are).
Top each toasted bun with cole slaw (see below for recipe) and a cooked fish fillet. Serve and enjoy!
Jen's Cole Slaw
1 bag of pre-shredded cole slaw salad mix
¾ cup of mayo
1 tablespoon of lemon juice
1 tablespoon of lime juice
1 tablespoon of white wine vinegar
Salt and pepper to taste
1 tablespoon of white sugar
1 teaspoon of Dijon mustard
Combine all dressing ingredients in a bowl, mixing thoroughly with a wire whisk. In a separate, large bowl place cole slaw salad mix. Pour dressing over cole slaw mix and toss to combine thoroughly. Use as a side dish or a sandwich topping.
Here is the previous link for my favorite buns...
Whole Wheat Hamburger Buns
This recipe makes about 12 buns total, and they freeze really well.
Fank-freakin'-tastic! Just as it should be...