1 lb. fish fillets
1/3 c. sour cream
1 tbs. lemon juice
1/2 tsp. chili powder
3/4 c. finely crushed corn
chips
2 tbs. margarine or butter,
melted
If fish fillets are
large,
cut into 5 serving pieces.
Mix sour cream, lemon juice
and chili powder. Dip fish into
sour cream mixture; coat
with
chips. Place in generously
greased 13 x 9 x 2 inch
baking
dish. Pour margarine over fish.
Place dish on oven rack that
is slightly above middle position
of oven. Cook, uncovered,
in 500 ° oven until fish flakes
easily with fork, 10 to 12
minutes. Serve with sliced avocado
and tomatoes if desired.
fish
1 tsp. baking soda
1 tsp. salt
Clean and/or fillet fish
and
put in cold water, adding
baking soda and salt; leave
in water 1 to 2 hours.
Batter:
4 heaping tbs.. corn meal
1 c. flour
3/4 can beer
Mix and then dip fish pieces
into it. Deep fry in hot
fat.
1/2 c. chopped onion
1/2 c. chopped celery
1/4 c. butter or margarine
2 c. cornbread stuffing mix
1/4 c. snipped parsley
1/2 tsp. salt (optional)
1/4 tsp. pepper
1/4 tsp. ground sage
1 egg, slightly beaten
4 fish steaks (about 2
lb.),1
inch thick
1/2 tsp. salt (optional)
2 tbs. lemon juice
paprika
Cook and stir onions and celery in butter or margarine in 2 quart saucepan over medium heat until tender; remove from heat. Stir in cornbread stuffing mix, parsley, salt, pepper,ground sage and egg. Place fish steaks in greased jelly roll pan (15 1/2 x 1 inch); sprinkle with 1/2 teaspoon salt, 2 tablespoons lemon juice and a bit of paprika. Spoon stuffing around fish steaks. Cook uncovered in 350 ° oven until fish flakes easily with fork, 35 to 40 minutes. Cut fish steaks into halves. Yield: 8 servings.
Yield: 8 servings
2 c salmon, boned
1 md egg
1 c bread cubes,
soft
1/2 c milk
1 tsp. lemon juice
1/8 tsp. pepper
1/2 tsp. salt
paprika
1 md egg
cracker crumbs
Combine salmon, egg,
bread
crumbs, milk, lemon juice, pepper and salt
together in a bowl..Mix well
until salmon mixture can be molded. Let stand in refrigerator for
about 15 minutes. Remove from refrigerator and form patties from
salmon mixture. Dip patties into beaten egg and then into crushed
saltine
cracker crumbs. Fry in hot oil until browned. Sprinkle with
paprika
for color and serve with lemon wedges.
This is an old recipe .
6 to 8 fillets of fish
fillets
1 to 1 1/2 cup water
1/4 cup white sauce (I use
flour & water base)
1 tbs. dried parsley
2 tbs. finely minced fresh
onion
1 tsp. paprika
1/2 tsp. salt
1 tsp. black pepper
1/4 to 1/2 cup fine bread
crumbs
Parboiled the fillets in
in
large pan with approx. 1 to 1 1/2
cup water. for 5 to 6
mins.
Set aside fillets, to cool and then crumble them with your clean
fingers
and put in med. size bowl.
Mix gently all ingredients,
form into round cakes. If mix seems too moist, put cakes into a
small
amount of bread crumbs for coating, place in preheated fry pan with
either
100% pure virgin olive oil or safflower oil, and brown until golden on
each side. Drain onto paper towels.
Yield: 8 servings
1 pk cornbread mix,
prepared
1 red
onion,
small
1 red bell
pepper, small
1 green
bell pepper, small
2 garlic
cloves
2 tsp. olive oil
1 lb lump crabmeat
1/2 lb shrimp
1/2 lb flounder fillets
1/4 lb scallops
1/2 c mayonnaise
2 tsp. lime juice
1/8 tsp. cayenne
salt to taste
white pepper to taste
6 tsp. clarified butter
Well in advance, prepare
cornbread
according to package directions. Cool and process in food processor or
blender to make fine crumbs. et aside. Finely chop onion.Remove seeds
and
veins from peppers and chop into approximately 1/2 inch pieces.
Peel,
chop, and finely crush garlic. Saute onion in 10 inch frying pan in hot
olive oil until soft, about 4 minutes. Add peppers and garlic and
continue cooking until peppers are almost tender.
Meanwhile, peel shrimp.
Coarsely
chop shrimp, scallops and flounder. Remove onion/pepper mixture
from
heat and add seafood, mayonnaise and lime juice.
Stir gently to prevent
breaking
up crab. Season to taste with salt, pepper and cayenne. Shape
into
patties and coat both sides with cornbread crumbs. (May now be placed
in
a plate and refrigerated for up to an hour) .
When ready to serve, heat
2 tablespoons of the clarified butter in the frying pan over a
moderately
high flame.Saute 3 cakes at a time until golden on both ides, about 2
minutes.Add
more butter as necessary.
2 eggs
1/2 c. milk
2 c. butter flavored cracker
crumbs
1/2 tsp. garlic salt
1/4 tsp. dried oregano
1/4 tsp. dried tarragon
1/4 tsp. pepper
l lb. lake perch fillets
cooking oil
In a shallow bowl, beat
eggs
& milk. In another shallow bowl, combine
cracker crumbs, garlic salt,
oregano, tarragon & pepper. Cut perch in
serving size pieces; dip in
egg mixture, then coat with crumbs. Heat oil in
skillet over medium heat.
Fry fish to several min. on each side or until it
flakes easily with a fork.
Yield: 4 servings.
Betty G.
1 pound
fish
fillets -- 1/2 inch thick(fresh or frozen, white fish)
1/4 cup
all-purpose
flour
1/4 tsp. lemon pepper
1 egg white
1/4 cup fine dry
bread crumbs
1/4 cup cornmeal
1 1/2 tsp. lemon peel
-- finely shredded
1/2 tsp. dried basil
-- crushed
nonstick cooking spray
Preheat oven to
450°.
Cut fish into serving size pieces. Mix flour, lemon
pepper, and 1/4 tsp. salt
in a shallow dish. Beat egg white until frothy;
place in another shallow
dish.
Combine bread crumbs, cornmeal, lemon peel, and basil in a third
shallow
dish. Dip top of fillets into flour mixture; Shake off any
excess. Dip tops into egg white; coat with crumb mixture.
Spray
a shallow baking pan with nonstick cooking spray. Place fillets
in
pan, coating side up; tuck under thin edges. Bake for 6 to 12
minutes
or until fish flakes easily with a fork.
6 / 5-7 oz. whole
catfish,
cleaned with tails and fins on
2 cups dry breading
2tbs Cajun seasoning mix
oil to cook
Score to the bone on both
sides
Dust fish with 1 tbs. Cajun
seasoning, inside and out.
Toss fish in bag with the
dry breading, shake of excess, place on rack to
dry for 15 minutes at room
temp. Heat oil in deep fryer to 375°. Add the fish, do not crowd.
Cook
until they float high, remove, drain and keep warm while cooking the
rest.
Serve with tartar sauce, lemon and parsley.
3 pounds fish fillets
(boneless)
1 cup milk or water
2 cups all-purpose flour
3 cups pancake mix
3 cups club soda
1 tbs. onion powder
1 tbs. seasoned salt
1 tsp. black pepper
1 tsp. garlic powder
Dip moistened (milk or
water
moistened) fish pieces evenly but lightly
in the flour. Dust off
any excess flour and allow pieces to air dry
on waxed paper,about 5
minutes.
Whip the pancake mix with
the
club soda to the consistency of
buttermilk-pourable, but not
too thin and not too thick. Beat in the
onion powder, seasoned salt,
black pepper and garlic powder.
Dip floured fillets into
batter
and drop into 425 °oil in heavy
frying pan, using meat
thermometer.
Brown about 4 minutes per side.
Arrange on cooked fish
filets
on a cookie sheet in a 325 ° oven
until all fish pieces have
been cooked in oil.
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