UBS Virtual Cooking Class: Cajun Fried Fish & Southern Slaw at UBS Cooking School – Weehawken, NJ

NOTE: This event is for UBS employees only. Be sure to register using your ubs.com email address. One registration per employee please.

This event is optional and not firm-mandated.

Please note our attendance policies:

• Sign Ups: Eventbrite sign-ups are limited to one in-person class sign up per week per person.
• No-Shows: Please cancel if you are unable to attend or you will be marked as a ‘no show’. After five no-shows without notification, access to further classes will be paused for 30 days.

Recipes by Jerome Grant from Sweet Home Café Cookbook

Creole Fried Fish

Serves 4

1½ cups all-purpose flour

4 tablespoons Creole spice blend, below

½ teaspoon kosher salt, plus more for seasoning fish

1 pinch cayenne pepper

4 (1-pound) croaker, porgy, spot, or other panfish, heads cut off, scaled, gutted, and gills removed

1½ cups vegetable oil, for frying

Lemon wedges, for serving

1. In a medium baking dish, mix the flour, Creole Spice Blend, salt, and cayenne until well blended.

With a few paper towels, dry the cavities of the fish. Pat the skin dry as well, and season the cavity and exterior of each fish with salt. Dredge the exterior of each fish in the seasoned flour to coat well.

2. Pour the vegetable oil into a large cast iron skillet and heat to 350°F on a deep-frying thermometer (or use a tabletop deep fryer).

3. Fry the fish in the hot oil turning once, until crisp, and the flesh flakes and is opaque, 4 to 5 minutes. Transfer to a platter lined with paper towels to drain off excess oil. Serve hot with lemon wedges.

Creole Spice

Makes 1 cup

2 tablespoons sweet Hungarian paprika

¼ cup celery salt

2 tablespoons fine sea salt

2 tablespoons ground black pepper

2 tablespoons garlic powder

2 tablespoons onion powder

1 tablespoon ground allspice

4 teaspoons cayenne pepper

1. Warm a nonstick skillet over low heat. Add the paprika and lightly toast to develop its full flavor. Actively stir the paprika for 3 minutes, making sure not to allow the spice to burn. Transfer the paprika to a small bowl and let cool.

2. Once the paprika has cooled to room temperature, whisk in all the remaining ingredients until well mixed.

3. Transfer to an airtight container. The blend will keep for up to 3 months.

Coleslaw

Serves 4 – 6

1 head green cabbage, about 2½ pounds, core and ribs removed, julienned

1 cup carrot, julienned

½ cup Vidalia or other sweet onion, julienned

¼ cup cider vinegar

¼ cup sugar

½ teaspoon celery salt

¼ teaspoon kosher salt

1 cup mayonnaise, preferably Duke’s

⅓ cup sweet pickle relish

1 ½ tablespoons Creole mustard (such as Zatarain’s) or Dijon mustard

2 dashes Tabasco sauce

Freshly ground black pepper

1. Combine the cabbage, carrot, and onion in a large bowl and set aside.

2. In a small bowl, combine the vinegar, sugar, celery salt, and kosher salt and whisk until the sugar and salts are dissolved. Add the mayonnaise, relish, mustard, Tabasco sauce, and pepper to taste, whisking until well blended.

3. With a rubber spatula, fold the mayonnaise mixture into the cabbage mixture, mixing until the cabbage is evenly coated. Cover and refrigerate for a minimum of 3 hours prior to serving. It will keep for up to one day.