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RIPTIDE CERAMICS

@riptideceramics_

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Made very slow and entirely by hand in San Diego, CA

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Everything is slowly coming back. Your missing deliveries are going out and if you’ve been waiting patiently or if I kept you waiting you can expect some very nice treats in the weeks to come. Porcelain has officially entered the conversation. by @riptideceramics_

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a month ago

We’re back. by @riptideceramics_

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a month ago

We’re so back. Cc @clairemont.kiln.firing by @riptideceramics_

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a month ago

When mom is on omelette duty 😜. by @riptideceramics_

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5 months ago

Fresh cut roses, new cookbooks for reading in bed. Yogurt, strawberry and dark chocolate chip muffins. Black and white cartoons in the kitchen. by @riptideceramics_

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5 months ago

Fresh cut garden roses, a flash of surprise lilacs, buttermilk blueberry muffins, iced oatmeal cookies, baby bunnies everywhere and cozy chocolate chip cookies from the 90s. by @riptideceramics_

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5 months ago

The vibe I bring to the function. If you asked for a jar of garden roses this is what you can expect. Grown with so much love. by @riptideceramics_

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6 months ago

I have four ten inchers here for $60 each. Message me to claim. by @riptideceramics_

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6 months ago

8.5 inchers are $45 each. I have four all day. Message me to grab em. by @riptideceramics_

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6 months ago

Frying a whole fish is one of those easy and impressive methods that wows diners with very minimal effort. A hot crispy, perfectly-salted skin yields to a sweet, moist and flaky flesh. In this recipe a zesty, herby sauce cuts through the richness of the fried fish. Use this method for just about any whole, local fish you can get your hands on.

Serves 2-4

Ingredients:
1 whole fish such as rockfish (cleaned, scaled, gilled & gutted)
4-6 cups avocado oil for frying
Salt

Zesty Lemon Dressing :
1 small handful parsley, finely chopped
1 small handful cilantro, finely chopped
1-3 garlic cloves, minced
Zest and juice of 1-2 lemons
1 jalapeno, minced (optional)
Olive oil
Salt

Method:
Heat the oil over medium heat in a large wide skillet or roasting pan (something large enough for the fish). While the oil heats, pat the fish completely dry, then use a sharp knife to cut 3–4 deep slits down to the bone on each side.

The oil is hot enough when a drop of water sizzles when dropped in. Carefully lower the fish into the hot oil, leaving to fry undisturbed for about 3-4 minutes or until the skin is a delightful crispy golden color and the flesh is cooked through to opaque and flaky. Use tongs to carefully flip and cook the other side for a few more minutes.

Transfer the fish to drain on a rack or a paper towel lined plate. While still hot, season with salt.

While the fish cooks, stir together chopped herbs, lemon juice, olive oil, and salt. Season to taste. Transfer fish to a platter, top with the dressing, and serve immediately.

Recipe by @riptideceramics_
Bank Perch provided by @fv_veronica_b at @tunaharbordocksidemkt

Check out our resources for more recipes!

#localrecipes #sandiegofish #localfish #sustainableseafood by @riptideceramics_

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6 months ago

New things coming with @clairemont.kiln.firing by @riptideceramics_

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6 months ago

NEW RECIPE!

Savory Osaka-style pancakes loaded with sweet local rock crab, topped with Kewpie, bonito flakes, and a drizzle of sauce!

Save the shells for crab butter, oil, or stock. Add an extra crab dollop for max indulgence.

Link in bio for full recipe.

Recipe by @riptideceramics_

#Okonomiyaki #RockCrab #JapaneseFood #SeafoodLovers #SavoryPancakes by @riptideceramics_

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7 months ago