This time, I decided to break down the recipes by the type of seafood that is involved ... crab, lobster, shrimp, fish, etc.
Don't be intimidated by cooking seafood. Give it a try, and in no time at all, you'll become a pro at it! The key to really good seafood cooking is to make sure it's cooked through so that the middle is done, and always serve it HOT (unless it's supposed to be a cold dish, such as a shrimp cocktail).
I hope you'll come to love this healthy, hearty way of eating, too!
Crab au Gratin
8 T. butter 1/2 c. onion, minced 2 T. flour 1 c. milk, scalded 1/2 tsp. salt 1 dash white pepper 1/4 c. sherry 12 oz crab meat 1 c. crackers, finely crumbled 1/2 c. cheddar cheese, finely grated
Crumble crackers between waxed paper with a rolling pin. Reserve just
enough crumbs and cheese to top the casserole. Melt 4 tablespoons of
the butter in a large heavy skillet. Add onion and saut for about 5
minutes or until golden. Slowly add flour, stirring constantly over
low heat. When flour is blended, gradually add hot milk (scalded)
and blend with a whip.
Continue stirring over low heat until the sauce begins to thicken. Add salt, pepper, and sherry, and continue stirring in a bowl. Mix crab meat, sauce, and the extra cracker crumbs and cheese. Place in a lightly greased baking dish. Sprinkle reserved cracker crumbs and cheese on the top of the casserole. Dot the top with the remaining 4 tablespoons butter. Bake uncovered at 350� for about 15 minutes or until the top is golden brown. Serves 4.
Crab Chesapeake
4 c. crabmeat, in chunks
1 T. dry mustard
1 c. mayonnaise
2 tsp. salt
1/2 tsp. pepper
1 T. Worcestershire sauce
1/2 c. almonds
2 stalks celery, diced
Grated Parmesan cheese
In a bowl, mix all of the ingredients except the Parmesan cheese. Pour into a buttered baking dish, sprinkle with the grated cheese and bake for 25 minutes at 375�.
Crab Rangoon
1 pkg. imitation crab meat
1 (8 oz) pkg. cream cheese
1 pkg. wonton wraps
Oil for frying
In a bowl, combine cream cheese and crab meat. Place a teaspoon of this mixture in the middle of wonton wrapper. Fold the corners of the wrapper together and pinch the top closed. Deep fry in fryer until lightly brown.
Hot Crab Dip
1 lb, Crabmeat
8 oz Cream Cheese, softened
1 Onion, finely diced
2 tsp. Horseradish
1 T. Milk
2 T. Worcestershire Sauce (opt.)
Salt and Pepper
Almonds, sliced
Mix all ingredients except Almonds with fork. Place in uncovered casserole dish and bake at 350� until bubbly, 20 to 30 minutes. Sliced Almonds may be sprinkled on top before baking. Serve with crackers. Serves 8
Maryland Crab Cakes
1/2 tsp. garlic minced
1 T. onion minced
1 T. celery diced
2 T. mayonnaise
1 whole egg
1/8 tsp. salt
1/8 tsp. black pepper
1 tsp. Dijon mustard
1 tsp. Old Bay Seasoning
1/4 c. bread crumbs
1 lb. lump crab meat
2 T. oil for saut�ing
In a large stainless-steel bowl, combine all ingredients except crab meat and bread crumbs. Wearing gloves, gently mix in crab meat, then add bread crumbs.
Spread a thin layer of plain bread crumbs on your work surface. Form crab mixture into equal balls, approximately two-inches in diameter. Place on crumbs. Gently flatten the ball of crab mixture and round the edges. Form cakes about one-half inch thick and three-inches round. Refrigerate.
In a saut� pan, melt 2 tbsp. of oil until hot. Gently slide in crab cakes 2 at a time. Brown on one side approximately two-to-three minutes. Turn and brown on the other side. Turn down heat to simmer and cook crab cakes another 5-8 minutes.
Chef's Tip: While you may be tempted to increase the amount of bread crumbs used, you�ll receive the best saut� results with the thin layer as described above.
Broiled Lemony Lobster Tails
4 lobster tails
1 stick butter, melted
2 cloves chopped garlic
1 tsp. lemon zest
Seasoned bread crumbs & grated parmesan cheese
Butterfly the fish in its tail by splitting the meat up the middle lengthwise. Spread out the fish. Place the tails on a pan meat side up.
Mix the melted butter, garlic and lemon zest together. Brush over the meat and broil 2 minutes. Brush with more butter and broil until the meat is opaque, about 2 more minutes.
Brush with butter mixture and sprinkle with bread crumbs, spices and parmesan cheese. Broil until golden brown.
Grilled Rock Lobster Tails
1 tsp. salt
1 tsp. paprika
1/8 tsp. white pepper
1/8 tsp. garlic powder
1/2 c. olive oil
1 T. lemon juice
2 (10 oz) rock lobster tails, thawed
Split rock tails lengthwise with a large knife. Mix seasoning with oil and lemon juice. Brush meat side of tail with marinade.
Pre-heat grill and place rock tails meat side down and grill five to six minutes until well scored. Turn over lobster and cook another six minutes, brushing often with remaining marinade. Lobster is done when it is opaque and firm to the touch.
Serve with drawn butter and fresh lemon, or for an interesting twist, roasted garlic can be added to butter.
Lobster de Jonghe
4 (1-1/4 lb.) Fresh Lobsters
1/2 c. Bread Crumbs
2 T. Scallions, diced
1 T. Lemon Juice
1/2 c. Butter, melted
1/2 c. Parmesan Cheese, grated
1/4 c. Butter, melted
Cook and pick your lobsters. In a small bowl, mix together bread crumbs, cheese, green onions, 1/4 cup melted margarine and lemon juice. Set aside. Cut lobster into bite size pieces; place meat into 6 ramekins or other oven-safe dish. Pour 1/2 cup melted butter or margarine over lobster, top with bread crumb mixture. 4 Bake at 350� for 25 minutes, or until topping is browned. Serves 6
Oysters Casino
3 dozen oysters, freshly shucked & drained
18 half shells
3 slices bacon
4 green onions, with green, finely chopped
1/4 c. green bell pepper, finely chopped
1/4 c. celery, finely chopped
1 tps. lemon juice
1 tsp. Worcestershire sauce
2-3 drops Tabasco sauce
Place two oysters on the deepest half of an oyster shell. Repeat until all oysters are used (about 18 shells). Arrange shells on a layer of rock salt in a large baking pan. You might have to use 2 pans to fit all shells. In a skillet cook the bacon until crisp, remove to paper towels to drain then crumble. To the bacon drippings in skillet add the green onion, bell pepper, and celery; cook until just tender.
Stir in lemon juice, Worcestershire sauce and Tabasco. Spoon onion mixture on the oysters in the shells then sprinkle with the crumbled bacon. Bake at 400� for 10 minutes.
Bacon-Wrapped Scallops
24 large sea scallops (about 2 lbs)
12 slices partiallycooked bacon
Seasoned Pepper
Cook bacon gently until partially cooked but not crisp and still very flexible. Rinse scallops with running cold water, pat dry with paper towels. Cut each bacon slice crosswise in half; wrap each half around a scallop, securing with a toothpick.
Sprinkle scallops lightly with seasoned pepper. Preheat broiler. Place scallops on rack in broiling pan. Broil 4 to 5 inches from heat for 8 to 10 minutes, or until scallops turn opaque throughout, using tongs to turn scallops frequently so bacon will brown evenly on all sides.
Fried Scallops
2 c. scallops, cut to about 3/4-inch cubes, if large
1 c. flour
1 tsp. salt
1 tsp. paprika
2 eggs
2 T. water
Fine dry bread crumbs
If scallops are large, cut into 3/4-inch cubes. Dry completely with paper toweling or clean towels. In a bowl, combine flour, salt and paprika. In another bowl, whisk eggs with water. Put bread crumbs in a third bowl.
Dip scallops in the flour mixture, then dip in egg, then in the bread crumbs. Fry in hot oil at about 370 degrees until nicely browned, about 2 minutes. Serves 6.
Scallops Garlic
1-1/2 lb. bay scallops
1/2 cup all-purpose flour
3 to 4 tablespoons olive oil
2 garlic cloves, minced
Salt and Pepper to taste
Lemon wedges
Sprigs of parsley for garnish (opt)
Wash scallops and pat dry. Put flour in a shallow bowl; roll scallops in flour. Heat olive oil over medium low heat; add scallops and cook for 3 to 4 minutes, stirring occasionally. Halfway through cooking, stir in minced garlic. Stir in parsley; serve w/lemon wedges. Garnish with parsley if desired. Serve with pasta or rice. Serves 4.
Scallops with Lemon & Butter
1-1/2 lbs. sea scallops
3/4 c. fine dry unseasoned bread crumbs
1/2 c. butter
1/4 tsp. salt
1/8 tsp. ground black pepper
1 T. fresh chopped parsleyv
3 T. fresh lemon juice
Roll scallops in bread crumbs. Melt half of butter in skillet over medium low heat. Add salt, pepper, and paprika. Add scallops and saut slowly for 7 to 9 minutes, or until golden brown. Turn to brown evenly.
Remove scallops to heated serving dish and keep hot. Put remaining butter, parsley, and lemon juice in skillet; heat and pour over scallops. Serve with rice or vegetables. Serves 4.
Bacon-Wrapped Shrimp
8 oz (12 slices) Canadian bacon
12 medium Shrimp, shelled
1 Red bell pepper, cut into 12 strips
1-1/2 T. Teriyaki sauce
1-1/2 T. Chili sauce
1 T. Hoisin sauce
Place bacon on rack; cover with paper towel. Microwave on High 1 minute; pat dry on paper towel. Let cool slightly. Wrap one shrimp and one pepper strip in each piece of bacon; secure with wooden pick. Place in 11x7" baking dish.
In small bowl, combine the teriyaki, chili & hoisin sauces with 2 T. water; pour over shrimp. Cover; refrigerate 2 hours, turning once.
Uncover and microwave on High 3-4 minutes, until shrimp is cooked through. Let stand 5 minutes before serving. Makes 6 servings.
Batter-Fried Shrimp
1-1/2 lbs. shrimp, peeled & deveined
1/2 c. oil
1 egg, beaten
1 c. flour
1/2 c. milk
1/4 tsp. seasoned salt
1/4 tsp. salt
Oil for deep frying
Preheat oil to 350 degrees Combine 1/2 cup oil and egg; beat well. Add remaining ingredients except oil for frying and stir until well blended.
Dip shrimp into batter to coat. Drop shrimp into hot oil and fry for 30-60 seconds or until golden brown. Remove with slotted spoon; drain on paper towel.
Chef's Tip: Add a 1/2 tsp. baking powder to batter to make a much lighter crust.
Coconut Shrimp
1 lb large fresh Shrimp (cleaned, shelled & butterflied)
2 Eggs
1/4 c. Water
2/3 c. Corn Starch
7 oz flaked Coconut
1 T. Sugar
1 tsp. Salt
1/2 c. flour
Mix eggs and water. Set aside. Place 1/3 cup of corn starch in bowl for dusting of shrimp. Mix in separate bowl 1/3 cup (the remainder) of corn starch, coconut, sugar, salt, and flour, blend well. Heat oil for deep frying. Roll shrimp in corn starch, then in egg wash, then finally roll in coconut mixture. Place shrimp in hot oil and deep fry until done. Shrimp will float to the top when cooked. Take care not to overcook shrimp. Serve with Pineapple and/or Pina Colada dipping sauce.
Pineapple Dipping Sauce . . .
1 (8 oz) can Crushed Pineapple in Juice (do not drain)
1/2 c. Sugar
1/4 c. Red Plum Preserves
1/2 c. Kraft Sweet & Sour Sauce (yellow, not the red sauce)
Place all in a sauce pan and simmer on medium low to low heat for 20-25 minutes stirring frequently until mixture thickens slightly. Great with Coconut Shrimp and it goes well with Chicken Nuggets.
Pina Colada Dipping Sauce ...
1 c. Pina Colada Mix
1/4 c. Water
2 T. Crush Pineapple, drained
1 T. plus 1 tsp. Sweetened Flaked Coconut
3 T. plus 1 tsp. Powder Sugar
1-1/2 tsp. Corn Starch
3 tsp. Cold Water
Mix Pina Colada, water, crush pineapple, coconut, and powder sugar in a sauce pan. Heat on medium low temperature until sauce begins to simmer, stirring frequently. Let mixture simmer slowly 10-12 minutes. Mix corn starch and water together, add to sauce and blend well. Let mixture simmer for 3-5 minutes longer while stirring during and after adding cornstarch. Remove from heat and bring to room temperature. Serve sauce at room temperature.
Shrimp Scampi
1 c. White Wine
1/2 c. unsalted Butter (NOT Margarine)
3 tsp. minced Garlic
1 lb. Shrimp, peeled and deveined
Bake at 350 degrees degree oven for about 6 to 7 minutes. Be careful not to overcook the Shrimp. The shrimp is done when it has turned pink. Serves 2.
Shrimp Scampi without the Wine
1/2 c. butter
2 T. dried parsley flakes
2 T. lemon juice
1 large clove garlic
1/2 tsp. salt
1 lb. jumbo raw shrimp, peeled & deveined
Paprika
1 c. hot cooked rice
In a microwave-safe 2-quart casserole, place in butter and cook until melted. Remove and stir in parsley flakes, lemon juice, garlic and salt. Add shrimp, toss to coat. Cover and Microwave at high for 3 to 5 minutes. Cooking time will vary with the size of shrimp. When cooked shrimp will appear pink. Serve over hot cooked rice and sprinkle with paprika.
Baked Lemon Haddock
2 lb. Haddock fillets
1 c. seasoned breadcrumbs
1 c. butter, melted
2 T. dried parsley
2 tsp. grated lemon peel
1/2 tsp. garlic powder
Spray an 11x7-inch baking dish with nonstick cooking spray. Cut fish into serving-size pieces, and place in the prepared dish.
Combine remaining ingredients; sprinkle over fish. Bake at 350 degrees for 25 minutes, until fish flakes easily with a fork.
Broiled Asian Halibut
1 lb. halibut steaks or fillets
1/4 c. canola oil
2 T. fresh lemon juice
1 teaspoon dried tarragon
2 teaspoons soy sauce
Fresh ground black pepper
Preheat broiler. Put a layer of aluminum foil over your broiler pan; spray with vegetable oil spray. Put Halibut on foil. Combine other ingredients and brush(*) over Halibut. Broil 5 to 6 minutes. Turn Halibut over and brush(*) the mixture over Halibut. Broil another 5 to 6 minutes until flaky. Serves 4.
(*) Brush this on; pouring over the fish could result in an oven fire.
Buttermilk Fry Batter
2 c. Buttermilk
3 Eggs, lightly beaten
Several dashes of Tabasco Sauce
3 shakes Worchestershire Sauce
1/4 tsp. Garlic salt
1 tsp. Salt
Lots of pepper (to taste)
Self-rising flour
Combine all ingredients except flour; blend well. Dip fish or seafood, (bass, crappie, oysters, frog legs, shrimp, etc) in egg batter, then roll in flour. Fry in moderately hot oil until golden. If oil is too hot, batter will burn.
Strip fish into thin strips before dipping in batter. Makes enough batter for approximately 6 servings.
Chinese Tuna Casserole
1 canned solid white tuna in water, drained
1 (16 oz) can peas and carrots, drained
3 oz chow mein noodles
1 c. thin-sliced celery
1 (11 oz) can cream of mushroom soup
1/3 c. milk, or chicken broth
1/4 c. minced onion
Salt & Pepper
1/3 c. salted cashews
In a saucepan, put the soup, broth, 1 cup of noodles, peas & carrots, celery, cashews, onion, salt and pepper. Heat and stir in the broken-up tuna. Pour into a quart casserole dish and bake 20 minutes in a 350 degree oven. Sprinkle the remaining noodles on top and bake 5 minutes more. Serves 4.
Coconut Fried Fish
4 (6 oz) tuna steaks, skinned
3 oz flour
salt and black pepper
2 eggs, beaten
3 oz shredded coconut
3 T. oil
Cut the fish into 2-inch cubes. Mix the flour and seasoning together and coat the fish. Dip into the egg and coat with the coconut.
Heat the oil in a shallow pan. Cook the fish for 3-4 minutes on each side, or until golden brown. Serve with barbecue sauce lemon wedges and a salad. Serves 4
Crispy Fried Frog Legs
2 to 2 1/2 pounds small frog legs
1/3 cup lemon juice
crushed ice
1/3 cup milk
2 eggs, separated
2 teaspoons vegetable oil
Salt & Pepper
Dash of Cayenne pepper (opt)
2 c. all-purpose flour
Vegetable oil for deep-frying
Wash frog legs thoroughly. Place in a large bowl; sprinkle with lemon juice, and cover with crushed ice. Refrigerate 1 to 3 hours. In a small bowl, whisk together milk, egg yolks, and 2 teaspoons oil.
Beat egg whites until stiff; fold into milk and egg yolk mixture. Sprinkle frog legs with salt and pepper, and a little cayenne, if using; dip each in milk-egg mixture, then dredge in flour. Heat vegetable oil in a deep-fryer or skillet to 375 degrees Fry frog legs until golden brown. With a slotted spoon, transfer to paper towels to drain. Serves 4 to 6.
English Fish 'n Chips
4 cod fish fillets (or haddock)
6 oz. flour
1 tsp. bicarbonate of soda
1 (8 oz) bottle beer
Juice of 1/2 lemon
Salt & Pepper
Extra Flour
3 lbs. potatoes, peeled & chipped
Fat or oil for frying
Heat fat up in a deep-fryer. Peel the potatoes and cut into
chunky-size chips. Rinse and dry thoroughly. Fry chips for about
3 minutes until soft, but NOT colored. Drain and shake well; set
aside.
Put some flour on a plate. Dredge the fish fillets in the flour thoroughly. Leave the fish fillets in the flour while you make the batter.
Put flour, bicarbonate of soda, salt & pepper into a large, roomy bowl. Gradually add the beer; stop when you have a thick coating-type of batter. Whisk thoroughly until it is smooth and there are no lumps. Add the lemon juice, or a splash of malt vinegar, if desired. Mix thoroughly again. Have our plates, newspaper or whatever ready for eating!
Take one fillet of fish at a time and holding it by the tail or thin end, swirl it around the batter until well-coated; plunge into hot fat immediately. As soon as it has crisped up and set, add your other fillets one at a time, taking out the first ones as they cook, about 6 to 10 minutes, depending on thickness. Place onto a tray and keep warm in the oven.
Re-adjust heat setting again and cook chips until golden and crisp. Serve on plates or newspaper with salt & malt vinegar.
Flounder with Florida Blue Crab Stuffing
1 (4-pound) Florida flounder
1/4 c. vegetable oil
Florida Blue Crab Stuffing (recipe follows)
Remove scales, head and viscera from flounder. Rinse then cut flounder, using a sharp knife, lengthways down the middle of it's dark side. (A flounder has one dark side and one light side and the backbone goes down the middle of the flat side.) The cut should be as deep as the back bone will allow. Tilt knife sideways and cut horizontally along each side of the backbone to make two pockets.
Place fish on an oiled baking pan and loosely fill both pockets with Blue Crab Stuffing. Brush flounder with oil, making sure the fins are well coated. Bake at 350 degrees for 30 to 40 minutes or until the fish flakes easily.
Florida Blue Crab Stuffing ...
1 lb. Florida blue crab meat
1/2 c. chopped onion
1 cup chopped celery
1 chopped green pepper
2 cloves garlic, minced
1 c. butter
2 c. soft bread crumbs
3 eggs, beaten
1 T. chopped parsley
1/2 tsp. pepper
Remove pieces of shell or cartilage from crab meat. Cook onion, celery, green pepper and garlic in butter until tender, but not brown. Add remaining ingredients; mix well. Stuffing for six 3/4-pound flounder or one 4-pound flounder. Yield: 6 servings
Fried Halibut Sandwiches
12 oz. Fillet of Flounder
Buttermilk, enough to cover fish in pan
2 Buns
Coating Mix ...
1/3 c. Corn Meal
2 T. Flour
1/4 tsp. Black Pepper
1/2 tsp. Garlic Powder
1/2 tsp. Paprika (optional)
1 tsp. baking powder
Marinate the fillets in Buttermilk for at least a half hour.
Dip the fish into the coating mix and cook in a frying pan with about 1/2 inch of Vegetable Oil at 400 degrees Cover with a paper towel to avoid splattering. You may add Lettuce, a slice of cheese and Tartar Sauce.
Orange Roughy in Citrus Sauce
1 lb. orange roughy
1/4 c. frozen orange juice concentrate
2 T. lemon juice
1 tsp. dried dill weed
1 tsp. paprika
2 T. fresh parsley, minced (or 1 T. dried)
1/2 c. water
6 T. orange marmalade, divided
1 tsp. arrowroot
Place fish in shallow non-metal dish. Combine remaining ingredients (except marmalade and arrowroot) and mix . Reserve 1/2 cup for sauce, pour remaining mixture over fish. Cover fish and marinate in refrigerator 45 minutes or longer, turning at least once.
Preheat broiler. Remove fish from marinade and place on broiler pan. Add 3 Tbs marmalade to marinade and heat. Broil fish 4 inches from heat about 8 to 10 minutes, until fish flakes, basting several times during cooking.
Also while fish is broiling, heat reserved 1/2 cup orange sauce in small saucepan with arrowroot and 3 T. marmalade until sauce begins to thicken. Transfer fish to plate. Pour thickened sauce on fish. If desired, decorate the plate with orange slices and sprig of parsley. Serves 2.
Quick 'n Tasty Fish Fillets
2 T. Worcestershire sauce
2 T. lemon juice
1 lb. fish fillets, cut up
Salt and pepper
1/2 c. dry bread crumbs
Lemon wedges or tartar sauce
In a small bowl, combine Worcestershire sauce and lemon juice. Cut fish fillets in serving size pieces. Dip pieces in the lemon juice mixture.
Season with salt and pepper. Dip in dry bread crumbs. Bake in greased, shallow pan at 400 to 500 degrees for about 15 minutes, or until flaky and golden brown.
Serve with a bowl of lemon wedges and/or tartar sauce.
Seafood Casserole
2 T. butter
2 T. flour
1 c. milk
1/4 tsp. salt
1/2 c. shredded sharp Cheddar cheese
1/2 c. sour cream
4 Roughy or Haddock fillets, cut into large chunks
1 c. crabmeat or medium cleaned & peeled shrimp
1 c. scallops, bay or cut up sea scallops
Hot cooked rice for 4 to 6 people
1/4 c. toasted pecan pieces (*)
Melt butter in saucepan over medium-low heat; blend in flour, then gradually stir in milk. Cook, stirring constantly, until thickened. Add salt and shredded cheese; stir until cheese melts. Set aside.
When cooled, add sour cream. Place fish pieces on bottom of buttered 1 1/2 to 2-quart baking dish. Add crabmeat and scallops to the cream sauce; pour over fish. Can be refrigerated at this point until ready to bake. Bake at 325 degrees for about 20 to 30 minutes, until fish is cooked through. Serve over cooked rice or noodles. Sprinkle with toasted pecan pieces. Serves 4.
(*) To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350 degree oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.
Seattle Baked Halibut
2 lbs. Halibut Fillets
1 T. Salt
2 T. Butter
1/4 lb. Fresh Mushrooms
1 c. Sour Cream
1/4 c. Sherry
Paprika, for garnish
Place halibut Fillets in a buttered, shallow, baking dish. sprinkle with salt. Bake at 425 degrees for 10 minutes. Meanwhile, Melt Butter in a sauce pan, and Saute' Mushrooms until golden brown. Remove from heat, adding sour cream and sherry. Pour sauce over Halibut, then sprinkle with Paprika.
Return Halibut to oven, baking an additional 10 minutes at 375 degrees, or until Halibut flakes easily. Serves 4 to 6 people.
Shanghai Flounder
4 flounder filets, about 1 lb.
1 T. soy sauce
1 T. rice wine vinegar
2 T. oil
3 T. chopped scallions
2 tsp. chopped garlic
Freshly grated ginger (optional)
2 c. cooked rice
Place fish on a microwave-safe plate and microwave, covered, on HIGH for 5 minutes. In the meantime, whisk together the remaining ingredients to make the sauce. Let the fish rest for 2 minutes after cooking. Divide the rice on 4 serving plates. Pour sauce on top and serve.
Trout Almondine
2 Rainbow Trout, filleted
1 c. milk
1 c. flour
1/4 c. almonds, sliced
1 tsp. salt
Pepper to taste
1 stick butter (NOT margarine)
In a bowl, soak the boneless trout fillets in milk for 5 minutes. Combine the flour, almonds, salt and pepper, and dredge the fillets in this mixture. Melt the butter on medium heat. Fry the fillets in the butter until the fillets flake. Serve with rice and a salad.
This section has lots of things to make that go right along
with a wonderful fish dinner. Hush puppies, corn-on-the-cob,
cheese biscuits, THE WORKS! I hope you'll find some fun things
to try at YOUR next fish-fry!
Baked Macaroni 'n Cheese
1 (16 oz) box Elbow Macaroni
1-1/2 lb. shredded Cheddar Cheese
1 c Milk
1 stick Butter, Unsalted and Softened
Pinch Of Salt
Pepper, to Taste
Preheat oven to 350 degrees Soften butter in microwave on low for about 60 seconds. You only want to soften the butter, so check the butter every 10 to 15 seconds to ensure it doesn't melt. Boil the macaroni as directed on package.
Place cooked, drained macaroni in casserole dish. Add softened butter, milk, pinch of salt, pepper to taste and 1 lb. shredded cheddar cheese. Gently mix to blend the ingredients. Layer the top of macaroni with the remaining 1/2 lb. cheese. Bake for about 1 hour. The top layer will turn golden brown when the macaroni is ready. Do not allow your mac and cheese to dry out.
Cheddar Bay Biscuits
2 c. Bisquick baking mix
2/3 c. milk
1/2 c. shredded mild (or sharp) cheddar cheese
1/4 c. butter OR margarine, meltedv
1/4 tsp. garlic powder
Combine Bisquick, milk & cheddar; beat with a wooden spoon for about 30 seconds. Spoon onto a lightly greased cookie sheet. Bake at 450 degrees for 8-10 minutes. Combine butter and garlic powder and pour over hot biscuits. Makes 8.
Fried Okra
1 lb. fresh okra
2 eggs, beaten
4 to 6 dashes hot pepper sauce
1 c. cornmeal
1/2 tsp. salt
1/2 tsp. ground cayenne pepper
oil for deep frying
Wash okra and drain well; cut off ends and discard. Cut okra crosswise into 1/2-inch slices. In a bowl, combine beaten eggs and hot sauce; add okra and stir to coat all pieces well. In a shallow dish, combine cornmeal, salt and cayenne.
Dip okra pieces into cornmeal mixture to coat well. Heat oil in the deep fryer to 375 degrees Fry okra in batches until browned, about 4 to 6 minutes for each batch. Drain on paper towels and serve immediately. Serves 4.
Fried Onion Rings
1 c. of flour 1 c. beer 3-4 c. of shortening for frying purposes 2-3 T. sugar 2 tps. salt or seasoning salt 1/4 tsp. paprika to insure a golden color
Combine flour and beer in a large bowl, blending thoroughly. Cover and allow batter to sit at room temperature at least 3 hours (optional). Afterwards gently stir in the sugar and salt.
Cut onions into one-fourth inch slices. Separate slices into rings. Heat shortening to 375 degrees (Teest this temperature by dropping a sample ring into the hot grease -- it should begin to immediately sizzle and quickly rise to the top.) Dry onion rings thoroughly and roll in flour before dipping into batter. Fry until delicate golden brown. For crispier onion rings add more beer to the batter; for a thicker crust add more flour to the batter. Drain on paper towels.
Grilled Corn-on-the-Cob
6 ears of corn, shucked
1 stick of butter or margarine, softened
1 package of cream cheese, softened
Take the softened butter and cream cheese and blend together well. Slather each ear of corn with this mixture and wrap in heavy foil. Wrap it so it will seal. Cook on the grill or on the coals for about 20 minutes turning occasionally.
Hush Puppies
1 c. cornmeal
1/2 c. flour
1 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1/2 tsp. garlic powder
1/2 tsp. onion salt v
1 egg, beaten
1/4-1/2 c. finely chopped green onion (including the green part)
3/4- 1 c. buttermilk (add slowly so batter doesn't get too runny)
vegetable oil (for frying)
Combine all dry ingredients. Add egg, buttermilk and onions. Mix well.
Drop in deep hot oil by spoonsful and brown on all sides.
Quick, Easy Lemonade
4 Lemons
1/2 c. Sugar
2 Quarts Water
Honey To Taste
Ice
Rinse lemons thoroughly. Next prepare the lemons for squeezing. Roll whole lemons with the palm of your hands on the kitchen counter top to break up the pulp and produce more juice.
Cut lemons in half and squeeze out the juice. If you have a juicer, use it, if not just squeeze your juice into a bowl. Strain the lemon juice through a fine strainer to remove seeds.
Pour lemon juice into a two quart pitcher. Add sugar and water, then stir vigorously until sugar is completely dissolved. Add you favorite honey to taste. Serve lemonade with ice.
Sweet Tea
6 c. water
3 tea bags, regular sized
Sugar to taste
4 trays ice cubes
Pour 6 cups of fresh cold water into pot and add tea bags. Bring water to a boil. Remove pot from heat and let the tea bags steep in the water for 10-15 minutes.
Pour tea into an empty pitcher. Add sugar to taste and stir until sugar is dissolved. Start off with about 4 ounces of sugar and adjust to taste. Fill the remaining pitcher with about 4 trays of ice. Makes around 10 cups of tea.
Tartar Sauce
1 c. mayonnaise
2 T. sweet pickle relish
1 T. finely chopped onion
In a small bowl, combine the tartar sauce ingredients. Serve with fish.