In the early 1900′s a famous chef named Paul Prudhomme was looking for a dish that would be easy to prepare but still had a lot of flavor. He came up with a recipe for what he called “Poor man’s lobster.” The name stuck and today we call this delicious fish buttery whitefish.
It is very popular in Canada, the United States, Mexico, Puerto Rico, Cuba, Venezuela, Colombia, Peru, Chile, Argentina, Brazil, Ecuador, Paraguay, Uruguay, Nicaragua, Costa Rica, Panama, Dominican Republic, St.
Ingredients
To make this delicious Wisconsin classic, you’ll need:
- Cod fillets
- Sugar
- Water
- Salt
- Lemon pepper seasoning
- Paprika
- Fresh lemon
- Melted butter
How to Make Poor Man’s Lobster
- Begin by covering a broiling pan with aluminum foil. Shape the foil to the grooves of your pan to catch the excess liquid and spray with foil with nonstick spray.
- Add 6 cups of water to a mixing bowl and add in a cup of sugar.
- Add 2 tablespoons of salt to the sugar-water mixture and stir well.
- Place the cod fillets in a large saucepan and pour the water-mixture over the fish. The water-mixture should fully cover the fish, if it doesn’t add more water. Bring the water to a boil over a medium-high heat and boil for 3 to 5 minutes depending on the thickness of the cod fillet.
- Remove the cod from the water with tongs taking care not to break the fillets in half. Place the cod fillets on the foil-lined broiler pan.
If you use something other than a broiler pan (like a cookie sheet) make sure to blot the excess water off of the fish. Using a broiler pan prevents the fish from sitting in the excess liquid when in the oven. - Brush some melted butter on the tops of the fillets.
- Sprinkle on some lemon pepper seasoning and paprika.
- Squeeze some lemon juice over all of the fillets and put under the broiler on low for about 7 minutes or until fish flakes with a fork. Now you can enjoy a Wisconsin supper club classic right from the comfort of your own home!
