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.
Ingredients:
1/2 cup mayonnaise
1/2 cup milk
2 large eggs
2 Tbsp. flour
1/2 lb. refrigerated lump crabmeat or
1 (6 oz.) can lump crabmeat, drc1ined
1/1 lb. cooked peeled. med. shrimp, chopped (or two -1 oz. cans tiny shrimp, drclined
(8-oz.)
2 cups, shredded S”N cheese
1/3 cup chopped. green onio
1 unbaked
9″ frozen pie shell
Instructions:
Preheat oven to 350°. Combine mayo. milk. egg and flour in large bowl; whisk until smooth. Stir in cr. ib, shrimp cheese. and onions. Pour into pie shell; place pie pan on baking sheet. Bake 30-35 minutes or until quiche is golden brown. Cool l0 minutes before slicing. Makes 6 servings.
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.
Ingredients:
8 lbs. fresh cra”‘fish, washed (Shrimp may be substituted)
8 Tbsp. butter
6 medium chopped onions
1/2 cup chopped lery
1/1 tsp. tomato paste
1/2 cup water
1/2 tsp. cornstarch
salt, pepper, cayenne to taste
2 Tbsp. chopped green onion tips
1bsp. minced parsley
Instructions:
Place crawfish in large container of boiling water. Remove from heat and let stand for 5 minutes. Drain, remove heads, peel and devein. In large saucepan, melt butter; add onions, cel. ery and tomato paste. Cook until tender. Add crawfish tails. In small bowl combine water and cornstarch. Add to onion mixture, stirring constantly. Add salt, pepper and cayenne. Bring to boil and cook 15 minutes. Add onion tops and parsley. Serve over rice. Serves 4.
Ingredients:
8 corn tortillas
3-5 Tbs corn oil
1 cup whipping cream
1 cup green onions, minced
1 (12-oz.) crabmeat, frozen and thawed
1 (4-oz.) can chopped green chiles
1 (3-oz.) package cream
1 (IO-oz.) can red enchilada sauce
1/2 cup cheese, gr4lted
Instructions:
Dip tortillas in oil. Transfer tortillas to a large baking pan and pour on whipping cream (or half-and-halt). Allow to soak 5 minutes. l’lean-while, saute remaining oil. Add crabmeat, chiles, and cream cheese and stir until cheese melts. Mix. until blended. Remove tortillas from cream and reserve cream for later use. Place U8 of cr.. ibmeat mixture down center of each tortilla. Roll and place seam side down intogreased or sprayed pan. Bake 350° for 30 minutes or until heated thoroughly.
Ingredients:
1112 lbs. raw whole cleaned shrimp
1 cup diced ham
2 Thsp. butter
1/2 cup chopped onion
1/2acup green pepper
2 garlic clov, es chopped;., cup chopped celery
2 cups canned tomatoes-chopped, drain and reserve liquid
1 cup raw rice
3 bay leaves
1 cup water including tomato liquid salt, cayenne pepper
Instructions:
Saute onion, green pepper, celery, garlic in melted butter. Add shrimp and ham, fry about 5 minutes. Stir in tomatoes and cook JO minutes. Stir in rice, add seasonings and liquid. Bring to boil. Cover, simmer until rice is done, about 30 minutes. Serves 4.
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.
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.
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.
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.