Author: admin

Ingredients:

3 pounds fish fillets, skinned
1/2 cup prepared Italian dressing
1-1/2 cups finely crushed cheese crackers
2 tablespoons melted butter
Dash cayenne. Cut fillets into serving size pieces. Dip fish in dressing, then roll in crumbs. Roll and fasten with toothpick.

Instructions:

Place in well-greased shallow pan. Spoon butter over fish. Sprinkle lightly with cayenne. Bake in hot oven, 450° for 15 minutes. Serve with browned potatoes and broiled tomato halves. Serves 6 – 8.

Notes:

Servings Yield:

Ingredients:

6 medium catfish fillets
1 tsp. salt;., tsp. pepper
I (2–oz.) bottle bot sauce
2 cups self rising cornmeal vegetabl. e oil
(2-oz.) fresh parsley sprigs optional Fluted lemon halves optional

Instructions:

Sprinkle catfish with salt and pepper. Marinate in hot sauce for 2 hours in the refrigerator. Place cornmeal in a paper bag; drop in fish, one at a time, and shake untiJ completely coated. Fry in deep hot oil over high heat until fish float to the top and are golden brown; drain well. Serve hot. If desired, garnish with parsley and lemon halves. yields 6 servings.

Notes:

Tbsp. recipe won the nat, ionaJ prii. e in lhe Mississippi catfish cooking contest, and, we brought it home with us after touring the plantations and Civil War battle sites in the state. Tbsp. is the way Southern catfish was meant to be served.

Servings Yield:

Serve hot

Ingredients:

1 cup low-rat buttermilk
4 (6-oz.) catfish fillets
21/1 tsp. salt free Creole seasofting
1/2 tsp. salt
3 cups comffakes cereal, crushed Vegetable C(M>king spray Lemon wedges

Instructions:

Place 1 cup buttermilk in a large zip-top freezer bag; add 4 catfish fillets, turning to coat. Seal and chill 20 minutes, turning once. Remove fillets from buttermilk, discarding buttermilk. Sprinkle fillets evenly with 2 1/2 teaspoons Creole seasoning and 1/2 teaspoon. salt. Place 2 cups crushed cornflakes in shallow dish. Dredge fillets in cornflakes, pressing cornflakes gently onto each fillet. Place fillets on a rack coated with cooking spray in a roasting pan. Bake at 425° for 30 – 35 minut. es or until fish flakes with a fork. Serve immediately with lemon wedges. Serves 4.

Notes:

Servings Yield:

Serve immediately with lemon wedges

Ingredients:

3 cups thinly sliced potatoes
1 Tbsp. Worcestershire sauce l chopped onion
1/2 cup chopped parsley
1 (1 lb.) can tomatoes
I
1/3 pound fillet or bass, crappie, or salt water fish
2 Tbsp. butter or margarine paprika

Instructions:

Cook potatoes in 1 cup of boiling salted water for JO minutes (make sure they are sliced thin, before boiling); drain. Put into buttered casserole. Combine Worcestershire sauce, parsley, onion and tomatoes. Pour this mixture over potatoes. Arrange fish on top; dot with butter. Sprinkle with paprika Bake at 400° for approximately 30 minutes. Serves 4.

Notes:

Servings Yield:

Make sure they are sliced thin

Ingredients:

2 lbs. fish I lemon
I carrot
2 medium tomatoes
3 fresh potatoes chopped parsley
I small celery root
2 tsp. salt
2 medium size onions
2 tsp. sugar
5 cloves garlic
1/2 cup oli. ve oil

Instructions:

Cut onions lengthwise in thin sli. ces, brown them lightly in half of the olive oil Add potatoes and celery cut in medium size pieces, carrots in slices, garlic, I 112 tsp. salt and 3 cups wa’ler. Cover and cook on medium heat for 20 minutes. Add the fish, cleaned, washed and cut crosswise into thick. slices. Add 1/2 tsp. salt and the rest of the olive oil. Cover and cook for 15 minutes more. Tum heat off. Add lemon juice and chopped parsley. Let cool before serving. Serves 4.

Notes:

Tbsp. recipe originally came home with us from our cruise to the coast of Turkey. Tbsp. is a great tasting dish and is served in almost every restaurant in Turkey. We find that it is good with almost any kind of fish.

Servings Yield:

Serves 4

Ingredients:

4 cups coleslaw mix (from
a bag)
1/2 cup thinly sliced red onion

Instructions:

;., cup mayonnaise (light) 1 tsp. grated lime zest 3 Tbsp. fresh lime juice 2 tsp. granulated sugar 6 frozen or left over battered rash fillets 8 corn tortillas or taco shells (flour tortillas optional) Toss coleslaw mix, onion, mayo, lime zest and juice and sugar in bowl. Leave at room temperature. Heat oven to 375°. Line a rimmed baking sheet with foil for easy cleanup. Place fish fillets at one end of pan. Bake 25 minutes or until hot. Place taco shells at other end. Bake last 4-5 minutes or until shells are warm. Place fish in medium bowl and break into chunks with a fork. Spoon into tacoshells; top with coleslaw. Serves 4.

Notes:

Our son Scott, loves to make these when be and family are at the lake house. They are easy, fasdelicious, and nutritious. We always try to fry up more fish than we can eat on the on night before. so we can enjoy these for breakfast the next morning. These are also excellent served on warm flour tortillas.

Servings Yield:

Serves 4

Ingredients:

I pound fih fillets
3 medium potatoes. choppt!d
I large onion, chopped
2 I-lb. cans stewed tomatoes
1-1/2?tablespoons Worctershire sauce
Salt and pepper to taste
2 tablespoons lemon juice
2 tablespoons butter
Cut fi!>h into pieces.

Instructions:

Combine chopped potatoes and onion in a small amount of salted water and cook until tender. (I would do this in microwave to save time). Add stewed tomatoes and fish. Stir in Worcestershire sauce, salt and pep()!r. Cook 15 minutes or until fish will flake when tested with work. Pour into bowl. stir in lemon juice and top with butter. Serves 6.

Notes:

Servings Yield:

Ingredients:

1 pint fresh oysters or scallops
2 cups flou, r
1⁄2 cup corn meal (optional)
1 egg beaten
1 cup fine dry bread crumbs salt and pepper to tast. e cooking oil or olive oil

Instructions:

Get the oysters fresh from your store or from a trustworthy vendor on the side of the road who has brought them straight from the coas on ice. Drain oysters and dry between paper towels; dredge or coat oysters in paper bag with flour and meal seasoned with salt and pepper, dip into mixture of 1 beaten egg and a little water, then into the fine dry bread crumbs. Fry golden in deep hot oil for about 2 minutes. Do not over cook. They will coo. k very quickly, so cook them just till meal starts to brown. Drain on paper towels. Serve hot with Tartar Sauce, Red Sauce, or ketchup if you prefer. Serves 2.

Notes:

I used to think that I did not like oysters, until my husband prepared these one night for a special meal. I request them often, and think that you will also. They are very simple and easy to prepare.

Servings Yield:

Serve hot with Tartar Sauce

Ingredients:

1/2 cup butter or margarine

Instructions:

melted juice of 1 lemon 112tsp. salt 1 tsp. l1/2ile pepper 4 (I” thick) salmon steaks (about 1 1/2 lbs.) I 1/1 tsp. chopped fresh dill weed Combine first 4 ingredients, stirring well. Set buner mixture aside. Rinse fish thoroughly incold water, pat dry, and place in lightly greased wire grilling basket. Grill over medium coals IO minutes per side or until flaky. Baste frequently with half of butter mixture. Add dill weed to remaining butter mixture, stining well. Serve fish with Dill Butter Sauce, Tartar Sauce or Yogurt Sauce. Yields 4 servings. (When grilling fish, I recommend cooking 5 minutes on each side per inch of thickness. Before grilling, rub with oil to seal in moisture.)

Notes:

South Texas rancher and banker Fred Erck has mastered this recipe as well as anyone I know. He does not use a grilling basket, but cooks the salmon directly on the grill. Whether dining at their place in Caramel, California, or at their ranch on the banks of the Llano River outside Junction, the results are aJways the same… simply magnificenL

Servings Yield:

Serve fish with Dill Butter Sauce

Ingredients:

2 lbs. unpeeled, large fresh shrimp
1/2 cups crushed buttery round crackers (about
26 crackers)
1/2 cup all-purpose flour
lf.
a tsp. pepper divided
1/2 tsp. salt
1/2 cup buttermilk
2 to
3 drops hot sauce l large egg Vegetable oil

Instructions:

Peel shrimp, leaving tails intact, anddevein, if desired. Combine crushed crackers, flour, 1⁄2 t. pepper, and salt in shallow dish. Stir together buttennil hot sauce, egg, and remaining 11.. t pepper in a bowl until blended. Dip shrimp in buttermilk mixture; dredge in cracker mixture. Pour oil to a depth of 21⁄2″ into a large, deep cast-iron or heavy skillet; heat to 375°. Fry shrimp, in batches, 1 to 2 minutes or till golden; drain on wire racks over paper towels. Makes 6 servings.

Notes:

Coarsely crushed crackers work best for this recipe. Place crack-ers in a zip-top plastic bag, and crush with a rolling pin. Always choose cookware that’s large enough to leave at least 3″ between the surface of the oil and the top of the skillet or Dutch oven.

Servings Yield:

Makes 6 servings