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Breaded Deep Fried Striper (submitted by Alan Fong)
Take one to two pounds of Striper filets and remove all the red meat. Cut into strips (1/4” thick x 4” long) and place into a mixing bowl to marinade.
Salt
Pepper
Garlic Salt or Crushed Garlic
Season All Salt
1 tbls. Soy Sauce
1 tbls. Vegetable Oil
1 tbls. Cooking Wine
1 Egg
Take Contadina or Progresso Italian Bread Crumbs and mix 1/8 part of flour with the breadcrumbs. Roll Striper filets in breadcrumbs.
Put oil 1/8” high into a skillet at 350 degrees. Let the oil heat up to 350* and place the Striper into the skillet. Turn over after about three minutes or when the strips float up. Remove after the strips turn light brown.
Beer Batter Striper (submitted by Alan Fong)
Take one to two pounds of Striper filets and remove all the red meat. Cut Striper into small chunks (1/2” thick x 3” long). Place into mixing bowl and season lightly with salt, pepper and garlic salt.
Mix ¼ cup of Flour
¼ cup Cornstarch
1 Egg
1 tsp. Veg oil
¼ cup of Beer
Dash of Salt
Mix the batter up and it should be pretty thick. Put into icebox for ½ hour and let it set. Take it out and put the Striper chunks in and mix it up well.
Put vegetable oil into skillet about 1” deep and heat up to 350* Place Striper into hot oil and wait until it floats up. Turn the chunks over and wait until it browns.
FRIED CATFISH
FILLETS
Catfish fillets
Yellow corn meal
Salt and pepper
Oil
Put catfish fillets in cold water. Season corn meal with salt and pepper. Put fillets in
corn meal and coat thoroughly. Fry in hot oil. Turn fish once. Drain on paper towels or
brown bags. Serve with french fries, slaw, hushpuppies, lots of ketchup, tartar
sauce, and lemons!
Note: Fry whole catfish with corn meal and
seasoning. Delicious!
HUSHPUPPIES
1/2 cup flour
2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
2 cups corn meal
1 small onion, finely chopped
1 beaten egg
3/4 cup milk
Sift together dry ingredients. Add onion.. Add beaten egg and milk to dry ingredients,
stirring lightly. Drop a tablespoon of batter into hot deep fat, frying only a few at a
time until golden brown. Drain on paper towels.
SMOKED CATFISH
Season catfish fillets with creole seasoning. Cook on hot grill, that has been sprayed
with no stick cooking spray, until the fish are firm and flakes easily with a fork.
Serve with Cocktail Sauce or Horseradish Sauce.
(select new recipe)
COCKTAIL SAUCE
Mix together the following:
1 cup ketchup
1/4 cup freshly squeezed lemon juice
1 tablespoon horseradish
1/4 teaspoon black pepper
Refrigerate until ready to use.
(select new recipe)
HORSERADISH SAUCE
Mix together the following:
1 (8 ounce) carton sour cream
1 1/2 tablespoons horseradish
1 teaspoon freshly squeezed lemon juice
1 teaspoon seasoned pepper
Refrigerate.
CATFISH
PARMESAN
2/3 cup freshly grated Parmesan cheese
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon paprika
1 egg, beaten
1/4 cup milk
5 to 6 small catfish fillets (about 2 pounds)
1/4 cup margarine, melted
1/3 cup sliced almonds
Combine first 5 ingredients; stir well. Combine egg and milk; stir well. Dip fillets in
egg mixture; dredge in flour mixture.
Arrange in a lightly greased 13x9x2-inch baking dish; drizzle with butter. Sprinkle
almonds over top.
Bake at 350 for 35 to 40 minutes or until fish flakes easily when tested with a fork.
1 pound cooked, peeled, deveined rock
shrimp
1/2 pound fresh whole mushrooms, cut in half
1 can (8 1/2 ounces) artichoke hearts, drained, cut in half
1 cup 1-inch carrot sticks
1 medium onion, thinly sliced and separated into rings
3/4 cup 1-inch celery sticks
1 jar (2 ounces) pimiento
3 small cloves garlic, minced
1 1/4 cups white distilled vinegar
3/4 cup water
1/4 cup salad oil
1 teaspoon lime juice
2 packages (.6 ounces each) dry Italian Salad Dressing mix
1 teaspoon salt
In a 3 1/2-quart mixing bowl, combine all ingredients; mix well. Cover tightly. Chill 4 to 6 hours (for best results stir after 2 hours). Serve with Melba Toast. Makes 6 servings
1 pound scallops, fresh or frozen
3 tablespoons lime juice
2 tablespoons vegetable oil
1 tablespoon honey
1 tablespoon soy sauce
1/4 teaspoon ground ginger
1/4 cup sesame seeds toasted (optional)
Thaw scallops if frozen. Rinse
scallops to remove any remaining shell particles. In a 2-quart mixing bowl, combine lime
juice, oil, honey, soy sauce, and ginger. Add scallops and mix until well coated. Cover
and chill 3 to 6 hours, stirring frequently. Remove scallops from marinade, reserving
marinade.Thread scallops evenly on 4 skewers. Broil 4 inches from source of heat, turning
occasionally and basting with reserved marinade, 3 to 5 minutes or until opaque
throughout. If desired, place sesame seeds on wax paper and roll each skewer of the seeds
to evenly coat scallops. Serve immediately. Makes 4 servings.
Note: Scallops may also be broiled on wooden picks and served as an appetizer.
Marinated Shrimp and Vegetables
3/4 pound cooked, peeled and deveined
shrimp, fresh or frozen
3/4 cup water
2 teaspoons salt
2 large carrots, cut into 2-inch Julienne strips
1 small head cauliflower, broken into flowerets
1 package (10 ounces) frozen green beans, thawed
1/2 cup thinly sliced celery
1/4 cup cup sliced green onion
3/4 cup reduced-calorie Italian salad dressing
Lettuce leaves
Thaw shrimp if frozen. Combine water and 1 teaspoon salt in a covered 2-quart saucepan; bring to a boil. Add carrots, cauliflower, and green beans. Cover and reduce temperature to medium heat. Cook 10 to 13 minutes, or until vegetables are tender-crisp; drain. In a 2-quart mixing bowl, combine cooked vegetables, celery, green onion, and remaining 1 teaspoon salt. Add shrimp and dressing. Toss lightly. Cover and chill. Serve on lettuce leaves. Makes 4 servings.
3/4 pound cooked, peeled, deveined
shrimp, fresh or frozen
1 cup fresh pineapple chunks or canned in natural juice, drained (reserving 1/4 cup juice)
1 cup fresh orange segments, drained (reserving 1/4 cup juice), seeded and membrane
removed
1 cup seedless grapes
1 small red apple, unpared, cored and cut into 1-inch chunks
1 teaspoon lemon juice
1/2 teaspoon arrow root or cornstarch
1/4 cup raisins
Lettuce leaves
Thaw shrimp if frozen. In a 2-quart mixing bowl, combine shrimp, pineapple, orange segments, grapes and apple. Cover and chill. Place reserved pineapple, orange, and lemon juices in a 1-quart saucepan. Bring to a gentle boil and stir in arrow root. Cook until thickened, stirring constantly. Remove from heat and stir in 1/4 cup raisins; cool. Serve salad on a bed of lettuce. Spoon 1 tablespoon raisin dressing over each serving. Makes 4 servings.
Sumptuous Fillets En Curry Sauce
2 pounds trout fillets or other lean
fish fillets, fresh or frozen
1 teaspoon salt
1/4 teaspoon white pepper
1 cup chopped (1-inch pieces) peeled, seeded tomatoes
1/2 cup sliced green onion
1 cup skimmed milk
2 teaspoons arrow root, or cornstarch
2 teaspoons finely chopped, fresh parsley
2 cloves fresh garlic, minced
2 teaspoon curry powder
1/2 teaspoon dry basil leaves
Thaw fish, if frozen. Place in a baking dish, 10 by 10 by 2 inches. Sprinkle salt and pepper over fish. Arrange tomatoes and green onion evenly over fish. In a 1-quart mixing bowl, combine milk and arrow root, stirring until dissolved. Add remaining ingredients; mix well. Pour mixture over fish. Bake covered at 400 degrees F., 20-25 minutes, or until fish flakes easily when tested with a fork. Makes 6 servings.
1 1/2 pounds seatrout fillets or
other lean fish, fresh or frozen
1/2 teaspoon instant chicken broth
1 teaspoon garlic salt
1/2 teaspoon lemon pepper
1/2 cup boiling water
2 tablespoons vegetable oil
1/4 cup tomato sauce
1 teaspoon capers
1/2 medium green pepper, cut into rings
1 medium red pepper, cut into rings
Thaw fish if frozen. Cut fish into 4-inch pieces. Dissolve instant chicken broth in water. Sprinkle fish with garlic salt and lemon pepper. Cook fish in oil in a 12-inch non-stick frypan over moderate heat for 5 minutes, turning often. Add broth, tomato sauce, and capers to fish. Reduce heat; cover and simmer 10 minutes. Top with pepper rings and cook 5 minutes longer or until fish flakes easily when tested with a fork and peppers are tender. Makes 4 servings.
3/4 pound blue crabmeat, fresh or
pasteurized
1 package (10 ounces) frozen asparagus spears
6 lettuce cups
3 hard-cooked eggs, sliced
Paprika
Lemon-Caper Dressing
Remove any remaining shell particles or cartilage. Flake the crabmeat. Cook asparagus spears according to directions on package. Drain and chill. Place 3 asparagus spears in each lettuce cup. Place about 1/3 cup crabmeat on asparagus. Cover with approximately 2 tablespoons Lemon-Caper Dressing. Top with 3 slices hard-cooked egg. Sprinkle with Paprika. Makes 6 servings.
1/2 cup low calorie salad dressing
(mayonnaise type)
1 tablespoon drained capers
1 tablespoon lemon juice
1/2 teaspoon prepared mustard
1/2 teaspoon Worcestershire sauce
2 drops liquid hot pepper sauce
Combine all ingredients. Chill. Makes approximately 2/3 cup salad dressing.
2 pounds raw,
headless, unpeeled shrimp, fresh or frozen
5 cups water
1/4 cup salt
Thaw shrimp if frozen. Add salt to water and bring to a boil. Add shrimp and reduce heat. Cover and simmer 3 to 5 minutes, depending on size of shrimp. (Shrimp is cooked when opaque in center when tested by cutting in half.) Drain shrimp. Rinse shrimp thoroughly under cold running water.
Note: If shrimp has been peeled, reduce salt to 2 tablespoons and cooking time to 2 to 3 minutes depending on size of shrimp.
Broil
Shrimp may be cooked by the direct heat of broiling, but are even more likely than fish to dry out and become tough if overcooked, so take care not to overcook and baste frequently during cooking.
2 pounds raw, peeled,
deviened shrimp, fresh or frozen
3 cloves garlic, minced
1/2 cup butter or margarine, melted
2 tablespoons lime juice
1/2 teaspoon salt
Dash freshly ground pepper
Chopped parsley (optional)
Thaw shrimp if frozen. Cook garlic in butter until tender. Remove from heat. Add lime juice, salt and pepper. Arrange shrimp in a single layer on a baking pan, 15 by 10 by 1 inches. Pour sauce over shrimp. Broil about 4 inches from source of heat for 8 to 10 minutes or until shrimp are pink and tender. Sprinkle with parsley. Makes 6 servings.
Fry
Shrimp can be breaded or battered and pan-fried or deep-fat fried. Most people prefer to deep-fat fry, since a large quantity of shrimp can be cooked quicker and still served hot.
1 1/2 pounds raw, peeled, deveined
shrimp, fresh or frozen
2 eggs, beaten
1 teaspoon salt
1/2 cup all-purpose flour
1/2 cup dry bread crumbs
1/2 teaspoon paprika
Fat for deep frying
Thaw shrimp if frozen. Combine eggs and salt. Combine flour, dry bread crumbs and paprika. Dip each shrimp in egg, then roll in crumb mixture. Fry in a basket in deep fat, 350 degrees F., for 2 to 3 minutes or until golden brown. Drain on absorbent paper. Makes 6 servings.
1 1/2 pounds raw, peeled, deveined
shrimp, fresh or frozen
1/2 cup cooking oil
1 egg, beaten
1 cup all-purpose flour
1/2 cup milk
3/4 teaspoon seasoned salt
1/4 teaspoon salt
Fat for deep frying
Thaw shrimp if frozen. Combine cooking oil and egg; beat well. Add remaining ingredients and stir until well blended. Dip each shrimp in the batter. Drop shrimp in hot deep fat, 350 degrees F., and fry for 1/2 to 1 minute or until golden brown. Remove with slotted spoon; drain on absorbent paper. Serve immediately. Makes 6 servings.
Steam
Shrimp Pilau ( pronounced pi-lou or pi-lo) is colloquially referred to as Shrimp "Perlo" and is simply a dish consisting of rice, spices and meat or seafood, in this case shrimp. Since most of the liquid is absorbed before the shrimp are added, the shrimp are cooked by conduction of heat and the steam produced from the hot rice. This is a little different from the more common method of steaming food. Nevertheless, this is an unusually delicious recipe, which is sure to please.
1 pound raw, peeled
deveined shrimp, fresh or frozen
3 slices bacon, cut into small pieces
1 cup chopped green pepper
1/4 cup chopped onion
1 can (16 ounces) whole tomatoes
3/4 cup water
3/4 cup uncooked rice
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon thyme
Thaw shrimp if frozen. Cut large shrimp in half. In a 2-quart saucepan, cook bacon until crisp. Remove bacon. Cook green pepper and onion in bacon fat until tender. Break tomatoes into small pieces removing tough centers. Add tomatoes and water and bring to a boil. Stir in rice and seasonings. Reduce heat. Cover and cook rice mixture over low heat for 18 to 20 minutes. Mix in shrimp, cover and continue cooking for 10 to 12 minutes or until shrimp are tender. Garnish with bacon. Makes 6 servings.
VARIATION: Substitute on 5-ounce package of yellow rice with seasonings for 3/4 cup of uncooked rice.
3/4 pound of cooked shrimp
1/4 cup margarine or butter
2 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon nutmeg
1 1/2 cups half-and-half
2 egg yokes, beaten
2 tablespoons sherry
Toast points
Cut large shrimp in half. Melt margarine; blend in flour and seasonings. Add half-and-half gradually and cook until thick and smooth, stirring constantly. Stir a little of the hot sauce into egg yolks; add to sauce, stirring constantly. Add shrimp; heat. Remove from heat and slowly stir in sherry. Serve immediately on toast points. Makes 6 servings.
1 pound raw, peeled and deveined shrimp,
fresh or frozen
1/4 cup all-purpose flour
1/3 cup cooking oil
1 cup hot water
1 can (8 ounces) tomato sauce
1/2 cup chopped green onions and tops
1/2 cup chopped parsley
1/4 cup chopped green pepper
4 small cloves garlic, finely chopped
1 1/2 teaspoon salt
1/2 teaspoon crushed whole thyme
1/8 teaspoon cayenne pepper
2 whole bay leaves
1 lemon slice
2 cups cooked rice
Thaw shrimp if frozen. Cut large shrimp in half. Blend flour into oil and brown, stirring constantly. Add water gradually and cook until thick and smooth, stirring constantly. Add remaining ingredients except rice. Cover and simmer 20 minutes. Remove bay leaves. Serve over rice. Makes 6 servings.
1/2 cup chili sauce
1/2 cup catsup
1 tablespoon lemon juice
2 teaspoons horseradish
Combine all ingredients. Chill. Makes approximately 1 cup sauce. This sauce is delicious with either boiled or fried shrimp.
Cleaning Raw or Cooked Shrimp
The cleaning method is the same for raw or cooked shrimp, but it is simple to do when raw. (1) To peel hold the tail of the shrimp in one hand; slip thumb of other hand under shell between swimmerets and lift off several segments of shell. Repeat, if necessary, removing all but the tail section. (2) If tail section is to be removed, hold the tail section and squeeze with the thumb and forefinger. Pull the shrimp meat with the other hand until it is released from the shell. (3) the vein (usually black) located along the upper curve is commonly referred to as the "sand vein." Most people prefer to remove it to prevent any sand or "grit" in the cooked shrimp. It can be removed before or after cooking, but is much easier to remove before cooking. The vein which is located on the under curve is part of the circulatory system and need not be removed. To remove the "sand vein," make a cut with a sharp knife about 1/8 inch deep along the upper curve of the shrimp; then rinse away the sand vein under cold water.
One 4-6 lb. grouper (two 1-2 lb. fillets)
1 stick of butter/margarine
3 oz. olive oil
1 oz. lemon or lime juice (I prefer the lemon)
Cavender's Greek Seasoning
Cayenne Pepper (1 or 2 pinches)
Pace or some other type of salsa (not sauce)
Parmesan Cheese
Grill
Oven
Tin Foil
2 lb. of crabmeat (fresh cooked) or canned
(drained)
I have mine cooked, cleaned, and frozen. Ready to use anytime.
2 tablespoons of olive oil
2 teaspoons of butter
1 medium onion (chopped)
3/4 tablespoon of crushed garlic
2 teaspoons of basil crushed
1 lb. of Angel Hair pasta
salt and pepper to taste
White wine chilled
2 candles
Place olive oil and butter in a large skillet add onions and garlic and simmer until onions are opaque. Add crabmeat, basil, salt and pepper and mix well. Add can of New England clam chowder mix in 1 can of milk or (add Manhattan Clam Chowder with 1 can of water), stir well heat on medium until soup begins to bubble, then stir as required, let simmer 15 minutes for flavor action. While waiting, cook Angel Hair as directed on package - Do Not Over Cook. Rinse and drain well. Add Angel Hair to skillet and toss until coated. Serve with garlic bread and glass of white wine. Light the candles!
Tip:
Have containers ready when dishing out dinner. Place known leftovers in containers and
place in refrigerator to stop the heating process of the Angle Hair. Do not over fill. I
place mine in the freezer, and when finished eating, I move them to the refrigerator. To
reheat, add a little milk and heat in microwave. Delightful all over again.
Baked Fish in Florida Citrus Sauce
2 pounds of fillets
2 tbsp. orange liqueur (Triple Sec, Cointreau, etc.)
5 tbsp. butter (melted)
1/4 tsp. ground pepper
3 tbsp. orange juice
1 tsp. lime juice
1/4 tsp. salt
1/4 tsp. nutmeg
Grease a baking dish with olive oil or butter. Take a glass and fill it with crushed ice, pour 2 oz. of the liqueur in the glass and sip it while cooking. Place the fillets in a dish. Combine remaining ingredients; pour over fish. Bake at 350 degrees for 30 minutes or until fish flakes easily with a fork. Place on a warm serving dish, pour the pan sauces over fish. Garnish with fresh orange slices and parsley if you want to maik it as pretty as it tastes. Supposed to serve four - the two of us usually eat it all and finish up the sauce with bread. It's that good!
2 eggs
3/4 cup freshly grated parmesan cheese
2 tbsp. flour
4 fish filets (4 to 6 oz. ea.)
3 tbsp. oil
3 tbsp. margarine
1/2 cup finely chopped nuts
Place a 10 x 15 baking pan in oven as it preheats to 425 degrees. Beat eggs until blended in a shallow dish. On wax paper combine flour and cheese. Rinse fish and pat dry. Dip each filet in egg to coat, drain briefly. Then coat with cheese mixture. Place fish in a single layer on wax paper. Remove pan from oven, add oil and margarine and swirl until margarine is melted. Lay a filet in pan, turning to coat with oil mixture. Repeat with remaining filets arranging pieces slightly apart in pan. Sprinkle with nuts and any remaining flour-cheese left over. Bake uncovered in a 425 degree oven 7 to 10 minutes or until fish is done. Broil for one minute to brown slightly before serving. Serves 4.
Grind up a handful of saltine crackers into a fine meal-like consistency. This is best done with a food processor, but may also be done inside a paper bag, using a hammer. Soak fresh bass fillets in a mixture of eggs, milk, and cayenne pepper for at least one hour. Adjust the amount of pepper to your taste and love for spicy foods. Coat the fillets in the cracker meal and place in a frying pan of hot oil. For best results, use a light oil such as sunflower oil. Do NOT deep fry the fillets. For best results, use only about 1/4" to 1/2" of oil. Serve with lemon wedges and a cocktail sauce
Cut fresh shark fillets into finger-like pieces.
Marinate them overnight in your favorite hot
sauce. Shake excess sauce off of each piece, then coat in a simple mixture of corn meal
and flour. Any common coating will work for this recipe. Fry each piece until firm and
serve. Makes a great appetizer.
Tuna with Capers, Parsley and Oregano
2 pounds tuna, cut into steaks
1/4 cup extra-virgin olive oil
juice of 2 lemons
3 tablespoons chopped fresh oregano
3 tablespoons chopped fresh Italian parsley
1 tablespoon capers
Heat a charcoal or gas grill until hot. Place the tuna in a non-aluminum pan large enough to hold it in one layer. Pour the oil and lemon juice over the fish, and sprinkle with chopped herbs and capers. Set the fish aside for 5-10 minutes to absorb the flavors. Place the fish on the grill or under the broiler and cook, turning once, until done to taste, approximately 10 minutes per inch of thickness. Serve immediately. Yield: 4 servings.
Steamed Clams with Wine and Herbs
4 quarts soft shelled clams,scrubbed
1 cup of dry white wine
1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
1 clove garlic
1. Place clams in a clam steamer or large pot or kettle fitted with a colander. Pour in wine and 1 cup of water. Sprinkle thyme, rosemary,and garlic over clams. Cover pot tightly and steam over medium heat until opened, about 10 minutes.
2. Place clams in a large bowl, discarding any that have not opened. Spoon out individual servings with broth, leaving any sand or dirt at bottom of pan.
Prep: 1 minute Cook: 10 minutes Serves: 4
From filets, cut fish into strips about 2" wide, then from that cut into 1" cubes (I usually use seatrout and sheepshead).
Dip the cubed fish into a mixture of 2 eggs and a splash of half & half beaten well.
From the egg mix, dip the cubes into italian bread crumbs and drop into a frying pan about 1/8 full of hot Canola oil. Flip the cubes when they turn golden brown (about 3 minutes) and cook other side and remove when both sides are golden brown.
Place into a large bowl with a papertowel on the bottom (to absorb some oil) and salt medium-heavy with garlic salt.
Repeat until all fish has been cooked.
Curried Shrimp with Hot Marmalade Soy Dip
2 pounds large shrimp, fresh or frozen
1 egg beaten
1 tablespoon water
1 cup dry bread crumbs, toasted
2 teaspoons curry powder
1/2 teaspoon salt
1/8 teaspoon pepper
Hot Marmalade Soy Dip (recipe follows)
Thaw shrimp if frozen. Peel shrimp; remove sand veins and wash. Combine egg and water. Combine crumbs, curry powder, salt and pepper. Dip shrimp in egg, and roll in crumbs. Place on a well-greased cookie sheet, 15 by 12 inches. Drizzle oil over shrimp. Bake in an extremely hot oven, 500 degrees F, for 10 to 15 minutes or until golden brown. Serve with Hot Marmalade Soy Dip.
1/3 cup orange marmalade
1/4 cup lemon juice
1/4 cup soy sauce
1 clove garlic, finely minced
Dash ginger
1 teaspoon cornstarch
1 tablespoon cold water
Combine marmalade, lemon juice, soy sauce, garlic, and ginger; bring just to boiling. Dissolve cornstarch in water. Add to hot sauce and cook until thickened, stirring constantly. Serve hot. Makes approximately 3/4 cup sauce.
1 pint oysters, fresh or frozen
1 pint cherry tomatoes
6 ounces fresh whole mushrooms
6 green onions, cut into 2-inch lengths
1/4 cup chopped pimiento
1 cup cider vinegar
1/2 cup salad or olive oil
1/2 cup water
2 cloves garlic, minced
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon dried oregano leaves, crumbled
1/4 teaspoon pepper
Salad greens
Thaw oysters if frozen. Drain oysters. Remove any remaining shell particles. Rinse cherry tomatoes in cold water. Clean mushrooms thoroughly with a damp cloth. Cut large mushrooms in half. In a 2-quart bowl combine oysters, cherry tomatoes, mushrooms, green onion and pimiento. In a 1-quart bowl, combine vinegar, salad oil, water, garlic, sugar, salt, oregano and pepper; mix thoroughly until sugar is dissolved. Pour marinade over oysters and vegetables. Cover loosely and marinate in the refrigerator at least 12 hours. Drain. Serve on salad greens. Makes approximately 1 and 1/2 quarts.
1 pint oysters, fresh or frozen
8 ounces port wine cheese
36 round sesame crackers
Thaw oysters if frozen. Drain oysters. Remove any remaining shell particles. Place oysters in a single layer in a well-greased baking dish, approximately 12 by 8 by 2 inches. Dot oysters with cheese. Bake in moderate oven, 350 degrees F, for 15 to 20 minutes or until edges of oysters curl and cheese melts. Remove each cheese-topped oyster with a fork from the baking dish and place on a sesame cracker. Makes approximately 36 canapés.
1 cup cooked, flaked redfish or other
flaked fish
1/3 cup mayonnaise or salad dressing
2 tablespoons finely chopped green pepper
1 1/2 teaspoons prepared mustard
1 1/2 teaspoons grated onion
1/4 teaspoon Worcestershire sauce
24 cherry tomatoes, each sliced into thirds
1 1/2 cups shredded sharp Cheddar cheese
6 tablespoons mayonnaise or salad dressing
Party bread
In a 1-quart mixing bowl, combine fish, 1/3 cup mayonnaise, green pepper, mustard, onion and Worcestershire sauce; mix well. Place party bread on a baking pan, 15 by 10 by 1 inches. Spread 1 rounded teaspoonful fish mixture on each slice of bread. Top with 2 cherry tomato slices. Combine cheese and 6 tablespoons mayonnaise; mix well. Place 1 teaspoonful cheese mixture on top of each slice. Broil 5 to 6 inches from source of heat until cheese melts. Makes 36 hors d' oeuvres.
1/2 pound blue crabmeat, fresh or
pasteurized
1 package (8 ounces) chive cream cheese, whipped
2 tablespoons chopped parsley
1 tablespoon minced onion
15 slices white bread
1 pound bacon
Remove any remaining pieces of shell or cartilage from crabmeat. Combine crabmeat, cram cheese, parsley and onion in a 2-quart mixing bowl. Mix well. Trim crusts from bread. Spread each slice of bread with a heaping tablespoon of crab mixture and roll bread in jelly roll fashion. Cut roll into thirds. Cut bacon slices in half. Roll one piece of bacon around each bread roll. Secure with wooden pick. Place on baking sheet. Bake at 350 degrees F, for 25 minutes, turning once during baking. Makes 45 hors d' oeuvres.
1 1/2 pounds cooked, peeled,
deveined shrimp, fresh or frozen*
1 can (10 3/4 ounces) condensed tomato soup
1 package (8 ounces) cream cheese
2 tablespoons unflavored gelatin
1 cup mayonnaise or salad dressing
3/4 cup finely chopped celery
1/2 cup finely chopped green onion
1/2 cup finely chopped green pepper
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
Rich rectangular buttery wafers
Thaw shrimp if frozen. Chop shrimp. Heat tomato soup
and cream cheese in the top of double boiler until cream cheese melts. Cool slightly. Stir
in gelatin; mix well. Add shrimp, mayonnaise, celery, green onion, green pepper,
Worcestershire sauce, and lemon juice; mix well. Pour into a well-greased 1 1/2-quart
mold. Cover and refrigerate at least 8 hours. Unmold onto platter. Serve with wafers.
Makes approximately 5 1/2 cups.
*Lobster may be substituted for the shrimp in this recipe.
Shrimply Delicious Fish Spread
1/2 pound cooked flaked sea trout or
other flaked fish
1 can (10 3/4 ounces) cream of shrimp soup, undiluted
1 package (8-ounces) cream cheese, softened
2 tablespoons chopped parsley
1 teaspoon salt
1 teaspoon horseradish
Crackers
Combine soup and cream cheese in 1-quart mixing bowl. Beat with electric mixer until smooth. Stir in fish, parsley, salt, and horseradish; chill overnight. Serve with crackers. Makes 3 cups spread.
3/4 pound blue crabmeat, fresh or
pasteurized
12 ounces sharp Cheddar cheese, grated
8 ounces Monterey Jack cheese, grated
1/3 cup half and half
1/2 cup white wine
1/8 teaspoon crushed rosemary leaves
Sesame sticks
Remove any remaining pieces of shell or cartilage from crabmeat. Combine cheeses and milk in top of a double boiler; place over hot water, stirring until cheese melts. Add crabmeat, wine, and rosemary leaves, stirring until well combined. Transfer to a chafing dish set on low heat. Serve with sesame sticks or toasted bread cubes. Makes 3 cups dip.
1/2 pound cooked, peeled, deveined rock
shrimp tails
2 packages (3 ounces each) cream cheese, softened
1/2 cup chopped pecans
1/2 cup drained crushed pineapple
1/4 cup chopped ripe olives
1 tablespoon lemon juice
12 slices buttered white bread
Chop rock shrimp. Combine all ingredients except bread. Spread 6 slices bread with approximately 1/3 cup mixture per slice. Cover with remaining 6 slices bread. Cut each sandwich diagonally into 4 triangles. Makes 24 hors d' oeuvres.
1/2 pound cooked, peeled and
deveined shrimp, fresh or frozen
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
1 package (8-ounces) cream cheese, softened
1/4 cup catsup
1/4 cup finely chopped onion
Crackers or party bread
Thaw shrimp if frozen. Chop shrimp. Combine soup, cream cheese and catsup in a 1-quart mixing bowl. Beat with electric mixer until well blended. Add shrimp and onion. Mix well; cover and chill overnight. May be served with crackers or on party bread. Makes 3 1/2 cups spread.
Smoking Fish
Tips For Smoking Fish
Wood chips from apple, oak, hickory and cherry provide excellent smoke flavor to fish.
Soak 1 pound of hardwood chips in 2 quarts of water for several hours or overnight.
Excellent smoked fish can be produced in (hooded or covered) electric, gas, or charcoal grills. Adjust the temperatures according to recipes used. If available, use oven thermometer with a charcoal grill. The procedure is the same for all types of grills.
When smoking fish, keep the heat low. If using a charcoal grill, fewer briquettes than with an average broiling fire are necessary. Evenly spread 1/3 of the wet chips over the briquettes. The wet chips produce smoke and lower the temperature.
Very low temperatures, 150 degrees F.-175 degrees F. are not absolutely essential in smoke fish cookery, but give the fish a stronger smoke flavor. Good results may be accomplished by using higher temperatures, up to 300 degrees F., reducing cooking time. Fish takes on a smoky flavor quickly.
Cooking times for outdoor grilling and smoke cooking will vary according to the type of equipment you use, the heat of the fire, and the distance of the seafood from the source of the heat.
Storage
Smoked fish can be held in the refrigerator at 35 degrees F - 40 degrees F, with no loss of quality, loosely wrapped for three days.
To freeze smoked fish, wrap loosely and allow to cool in refrigerator. Then rewrap in moisture-vapor proof wrapping and place in freezer. Smoked fish can be held up to 3 months in the freezer. To use, remove freezer paper, wrap in aluminum foil and heat for 20 to 30 minutes at 300 degrees F.
Type of Fish
Fat fish such as mullet, mackerel, or blue fish are best for smoking. Lean fish such as grouper, snapper, flounder, red fish and trout can be smoked with good results if basted frequently with cooking oil during smoking process. Baste fat fish only near the end of cooking time. Close hood on grill and open vent slightly to keep smoke and air circulating.
Smoked Fish and Olive Sandwiches
1 cup smoked flaked
fish
1 tablespoon finely chopped pimento-stuffed green olives
1 cup grated sharp Cheddar cheese
1/3 cup mayonnaise or salad dressing
1/4 teaspoon Worcestershire sauce
1/4 teaspoon garlic salt
1/8 teaspoon pepper
4 onion rolls Whole pimento-stuffed green olives (garnish)
In a 2-quart bowl, combine all ingredients except onion rolls and garnish. Portion approximately 1/3 cup of fish mixture on bottom half of each roll. Cover with top half of roll. Wrap each sandwich in heavy-duty aluminum foil; place on grill about 5 inches from moderately hot coals. Heat 10 to 15 minutes or until cheese melts. Garnish with olive on a wooden pick. Makes 4 servings.
1 1/2 pounds smoked fish
1 1/4 cups mayonnaise or salad dressing
2 tablespoons finely chopped sweet pickle
2 tablespoons chopped parsley
1 tablespoon mustard
2 teaspoons minced onion
2 teaspoons finely chopped celery
1 clove garlic minced
1/8 teaspoon Worcestershire sauce
Remove skin and bones from fish. Flake the fish well. Combine all ingredients and mix well. Chill at least one hour. Makes approximately 3 1/2 cups spread.
4 pounds mullet butterfly fillets, or
other butterflied fish fillets, fresh or frozen
OR
2 pounds Spanish mackerel fillets, fresh or frozen
1 gallon water
1 cup salt
1 box (3 ounces) crab boil (in bag)
1 pound hickory chips
2 quarts
TO PREPARE HICKORY CHIPS: Cover hickory chips with water and soak in a cool place for several hors or overnight.
TO PREPARE FOR SMOKING: To smoke fish, use a hooded or covered charcoal, electric or gas grill. The heat must be kept low. If using charcoal, fewer briquettes are necessary than for regular grilling. Cover charcoal or ceramic briquettes with approximately 1/3 of the wet chips to lower the temperature and create smoke, which flavors the fish. Remaining chips are added as needed throughout the cooking process.
Thaw fish if frozen. Clean and rinse in cold water. In a 2-gallon bowl, combine salt and 1 gallon water; add bag of crab boil. Add fish and marinate in refrigerator for 30 minutes, stirring occasionally. Remove fish from brine; rinse thoroughly and pat dry. Place the fish fillets, skin side down, on a well-greased grill approximately 4 to 6 inches from smoking chips. Close hood on grill and open vent slightly to keep smoke and air circulating. Smoke fish approximately 1 hour at 150 degrees F. to 175 degrees F., or for 30 to 45 minutes at 200 degrees F. Baste fish with cooking oil near the end of cooking time. The fish is done when the cut surface is golden brown and the flesh flakes easily when tested with a fork. Makes 6 servings.
2 cups smoked flaked fish
1/4 cup mayonnaise or salad dressing
1/2 teaspoon onion powder
2 tablespoons chopped parsley
Assorted chips, crackers, or raw vegetables
Chopped parsley (garnish)
In a 1-quart bowl, combine all ingredient except crackers and garnish; chill. Garnish with chopped parsley. Serve with chips, crackers, or vegetables. Makes approximately 2 cups dip.
3/4 cup mayonnaise or salad dressing
1 egg
3 tablespoons lemon juice
1 teaspoon salt
1 teaspoon sugar
1 teaspoon instant minced onion
1 teaspoon mustard
2 drops liquid hot pepper sauce
1/8 teaspoon pepper
3/4 cup salad oil
1/3 cup chopped parsley
1 tablespoon horseradish
1 clove garlic, minced
Place first nine ingredients in blender. Cover, blend a few seconds; add oil gradually and continue to blend until thick and smooth. Add parsley, horseradish and garlic and blend until smooth. Serve with smoked fish. Makes approximately 2 1/4 cups sauce.
1/2 cup honey
1/2 cup prepared mustard
1/2 cup cider vinegar
1/4 cup Worcestershire sauce
1 tablespoon chopped parsley
2 teaspoons liquid hot pepper sauce
1 teaspoon salt
In a 1-quart saucepan, blend honey and mustard; stir remaining ingredients. Bring to a boil. Serve with smoked fish or shrimp. Makes approximately 1 1/2 cups sauce.
1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon sugar
1 teaspoon salt
1/8 teaspoon cayenne pepper
3/4 cup milk
2 eggs, beaten
1/2 cup chopped onion
1/4 cup melted margarine or cooking oil
Sift dry ingredients together. Add remaining ingredients and stir only until well blended. Place approximately 1 tablespoon batter into well-greased small muffin tin wells. Place muffin pans on sheets of aluminum foil the size of the pan to prevent over-browning. Bake at 425 degrees F., for 15 to 20 minutes or until done. Makes approximately 4 dozen hushpuppies.
1/2 pound bay or calico
scallops, fresh or frozen
12 lime slices
4 slices Canadian bacon, cut in half
1/4 cup lime juice
1/4 cup margarine or butter, melted
1/4 Parmesan cheese
1/2 teaspoon salt
1/4 cup chopped parsley
Parsley (garnish)
Thaw scallops if frozen. Rinse with cold water to remove any shell. Using four 10-inch skewers, alternate scallops, lime slices, and Canadian bacon. Combine lime juice and margarine; baste scallops. Combine cheese, salt, and parsley; sprinkle on scallops. Place skewers on well-greased grill in smoke oven, about 4 inches from warm coals and wet hickory chips. Cook 4 to 6 minutes longer or until scallops are tender. Garnish with parsley. Makes 4 servings.
12 shell oysters
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup margarine or butter, softened
2 tablespoons chopped green onion
2 tablespoons chopped parsley
1/4 cup cornflakes
1/4 cup Parmesan cheese
Rock salt
Parsley (garnish)
Shuck and drain oysters. Place on deep half of shell; sprinkle with salt and pepper. Combine margarine, onion, and parsley; dot each oyster with margarine mixture. Combine cornflake crumbs with cheese and sprinkle over margarine mixture. In a foil pan, 11 5/8 by 9 1/4 by 1 1/2 inches, pour a layer of rock salt one inch deep; place the 12 shells with oysters on top of the rock salt. Place pan on grill in smoke oven, about 4 inches from hot coals and wet hickory chips. Cook 15 to 20 minutes or until crumbs are brown and the edges or oysters curl. Garnish with parsley. Makes 4 appetizer servings.
1 1/2 pounds fish fillets. fresh
or frozen
3/4 teaspoon salt
1/4 teaspoon pepper
Ginger Sauce
Parsley (garnish)
Thaw fish if frozen. Cut into serving-size portions; sprinkle with salt and pepper. Brush both sides of fillets with Ginger Sauce. Place fillets on well-greased grill in smoke oven, about 4 inches from moderately hot coals and wet hickory chips. Cook 10 to 15 minutes longer or until fish flakes easily when tested with a fork. Garnish with parsley. Makes 4 servings.
1/2 cup catsup
1/4 cup chicken broth
2 tablespoons soy sauce
1 tablespoon honey
2 teaspoons fresh grated ginger
Combine all ingredients. Makes approximately 1 cup sauce.
| Size 'n' Shape | How much to serve 4 | How long to marinate in brine* | Cook at one of these temperatures | How long |
| Butterfly fillets (including bone, 1 pound each) | 4 pound | 30 minutes | 150 degrees -175 degrees F. 200 degrees F. 250 degrees F. |
1 hr. + 30 min. 45 min. 30 min. |
| Fillets or steaks (1/2 inch thick) | 1 1/2 pounds | 30 minutes | 150 degrees -175 degrees F. 200 degrees F. 250 degrees F. |
1 hr. 30 min 20 min |
| Fillets or steaks (3/4 inch thick) | 1 1/2 pounds | 45 minutes | 150 degrees -175 degrees F. 200 degrees F. 250 degrees F. |
1 hr. + 30 min 30-40 min. 30 min. |
| Fillets or steaks (1 inch thick) | 1 1/2 pounds | 45 minutes | 150 degrees -175 degrees F. 200 degrees F. 250 degrees F |
1 hr. + 45 min. 30-40 min. 30 min. |
| Fillets or steak (1 1/2 inch thick) | 1 1/2 pounds | 1 hour | 150 degrees -175 degrees F. 200 degrees F. 250 degrees F |
2 hours 1 hr. + 15 min. 30 min. |
| Pan-dressed | 2 1/2 pounds | 30 minutes | 150 degrees -175 degrees F. 200 degrees F. 250 degrees F |
2 hours 1 hr. + 15 min. 45-50 min. |
This is the ticket to the best tarter sauce I think you'll ever find. Ingredients are as follows:
1 small onion
2 to 3 small sweet pickles (not pickle relish)
1.5 table spoons capers
1 cup of a good mayonnaise (not salad dressing, I recommend Hellmann's)
cider vinegar
salt and pepper
To prepare this right you need to grate about 1/2 of the onion into a bowl. Next grate the pickles into the same bowl as the onion both should be grated using the smallest holes of the grater. After this the capers should be placed on a chopping board and chopped until they look kind of pulpy then added to the onions and pickles. Next add the mayo and mix all the ingredients well. Lastly add the vinegar and salt and pepper to taste (not more than 1 tsp. of vinegar and not too heavy on the salt and pepper).
This should be made hours ahead and placed in the refrigerator for the flavors to blend.
If your taste is not for the sweet tarter, then you can substitute dill pickles for the sweet ones and about 1 clove of pressed garlic.