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Batters

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Sauces

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Batters            (Top)

FISH BREADING

Breadcrumbs in a can or make them yourself using salted crackers, cereals, stale bread, graham crackers, and whatever your imagination wants.  You can also add sesame seeds, poppy seeds, herbs and many other ingredients to flavor the breading.

BREADING FISH

Extra fine white cracker crumbs or store bought cracker meal
4 lbs fish
2 beaten eggs
3 T milk
Vegetable oil or shortening

Put crumbs in a shallow dish or plastic bag.  Combine the eggs and milk in a shallow bowl.  Dip the fish into the mixture and shake off the excess.  Roll or shake the fish in the crumbs a few pieces at a time, until evenly coated.  Let stand several minutes for coating to adhere.  For extra crispy coating, repeat the steps above.

CORNMEAL COATING (a less concentrated cornmeal coating)

 

1 egg
1 T water
1/2 c flour
1/2 c cornmeal
dash salt and pepper

 COUNTRY-FRIED (a thin crunchy coating)
 
1 lb fish fillets
1/3 c evaporated milk, undiluted
3/4 c fine cracker crumbs
oil
 
Pat dry with paper towels.  Cut fillets crosswise into 3" pieces.  In shallow dish, dip into evaporated milk, then in another dish dip in cracker crumbs.  Carefully drop into hot oil and fry about 1 1/2 to 2 minutes until golden.  Serve hot.
 
CRACKER-COATED (a crispy coating with golden color)
 
1/2 c flour
dash salt and pepper
1/2 c milk
3/4 c finely crushed cracker crumbs or 20 saltine crackers
 
In shallow dishes, dip fillets in seasoned flour, then in milk, then in cracker crumbs.
 
CRISPY BEER-BATTER (a beautiful golden batter that's crispy on the outside)
 
1 c flour
1 t baking powder
1 t salt
1 T cooking oil
1 c flat beer
 
ENGLISH-STYLE
 
1 lb fillets
1/4 c flour
dash salt and pepper
1/4 c flour
1 egg slightly beaten
1/3 c milk
1/3 c flour
oil
 
Soak if not freshly caught in your choice of soaks.  I use soda, beer, milk or anything.  Soak for about 20 minutes.  Cut into serving size pieces.  Pat dry with paper towels.  Sprinkle fish with salt and pepper and dip in only 1/4 flour.  In another dish mix egg - 1/3 c flour.  Dip fish into batter and fry for 3 minutes or until done.  Drain and serve hot.

SANDY'S BEER BATTER

1st bowl
1 c flour
t seasoned salt

2nd bowl
1 egg
1 c flat beer
1 c Bisquick
1 c milk

Dip fish into the 1st bowl then the second bowl and deep fry in oil.  Sandy says, "It works good for me!"

This recipe is submitted from Sandy Greif, my sister- in-law. Thanks, Sandy!

TEMPURA BATTER

 
1 egg yolk
2 c ice water
1/8 t baking soda
1 2/3 c flour
 
In medium bowl, combine egg yolk - soda.  Stir in flour and mix well with wooden spoon.  (Ice water gives this batter a lacy effect.  Use this batter as soon as it is mixed.)
 
 
WALNUT-CRUSTED FISH
 
1/2 c soft bread crumbs
1/2 c walnuts
1/2 c flour
1/2 t salt
1 egg
2 T milk
 
Combine crumbs and walnuts in blender; turn on high speed and blend until mixture resembles
fine crumbs.

Sauces            (Top)
 
CREAMY CAPER SAUCE
 
1/2 cups mayo
1/2 c dairy sour cream
2 t lemon juice
2 t Dijon-style mustard
1/4 c celery, finely chopped
2 T capers, drained
2 T pimiento, chopped
2 T parsley, snipped
1 T chives, snipped
 
Combine mayo -mustard and mix well.  Fold in celery - chives.  Cover and refrigerate until serving tie.  Serve with hot or cold fish dishes.

CURRY SAUCE
3/4 c sour cream
1 T lemon juice
1 T soy sauce
1 t curry powder

Combine all ingredients.  Chill.

HOT LEMONY DILL SAUCE
 
1/2 c butter
2 T all-purpose flour
1 t instant chicken bouillon
1/2 t dill weed
1/2 t salt
1 c chicken broth
2 T lemon juice
 
Microwave Instructions:  In 2 cup glass measure, melt butter on high about 1 1/2 minutes.  Blend in flour - salt.  Briskly stir in broth and mix until blended.  Cook on high 2-3 minutes, or until mixture boils and is thickened, stirring twice during cooking.  Stir in lemon juice.

 

GARLIC-BUTTER SAUCE

 

1/4 c butter
1/4 t crushed garlic
1 1/2 t lemon juice
4-5 drops hot pepper sauce

 
QUICK HORSERADISH-DILL
 
1/3 c mayonnaise
1/4 c minced dill pickle
1 T horseradish
 
Combine and enjoy (adds zip to fried fish or scallops)!

HOISIN SAUCE

2 oz. Hoisin Sauce available at Oriental food section
1 T Tamari sauce
1 t grated fresh ginger
½ t minced garlic
juice from 1 lime
4 T peanut oil
1 t sesame oil

Puree all ingredients in blender, heat over medium heat in pan.  Put on low and reserve.

HORSERADISH YOGURT SAUCE
 
1 c unflavored yogurt
2 T prepared horseradish
1/4 c sliced green onions
1 t dry mustard
1/4 t salt
 
In small bowl, combine ingredients and refrigerate at least 1 hour to blend flavors.  A quick, spicy sauce superb with shrimp.

 
LEMON BUTTER SAUCE
 
Yield: 2/3 c
 
Microwave Cooking Time: 1-1/2 minutes
 
2 T lemon juice
1/2 c butter
dash salt and pepper
 
Combine all ingredients in 2 c glass measure. Cook uncovered on
HI for 1 1/2 minutes or until hot and butter is melted.

 

LOBSTER BUTTER DIP
 
 ½ c melted butter
1 t lemon
pepper
seasoning salt

 

LOBSTER SAUCE

Yield: 4 – 6 servings

2 t dry sherry wine
2 T cornstarch

 

LOUIS DRESSING

Serves 6

1/2 c mayo
2 T chili sauce
1 T green onion and tops, chopped
2 T green pepper, chopped
1 hard boiled egg, chopped
1 T pimiento-stuffed olives, chopped
1/2 t lemon juice
dashes of salt and pepper

** Great served with the Scallop Salad in this website. Check it out.

 
MAYONNAISE SAUCE with HERBS
 
*Excellent with hot or cold shellfish
 
2 egg yolks
2 T lemon juice
2 T parsley
1 T chives
1 t dry mustard
1 t salt
1 t thyme
1 t tarragon
dash pepper
1 cup salad oil
 
Combine in blender yolks - pepper. Blend at high speed adding 1 c salad oil a few drops at a time, until mixture thickens.

 

MUSTARD SAUCE

Serves 2/3 cup

1/2 c sour cream
1/2 T prepared mustard
2 t melted butter
1/2 t parsley flakes
1/8 t salt

Combine all ingredients. Heat at a very low temperature, just until
warm, stirring occasionally. Do not boil.

 

OLIVE SAUCE
 
1/4 c white wine
1 shallot, finely chopped
1 T heavy cream
1/2 c unsalted butter, cubed and chilled
1 t lemon juice, fresh
1 T flat-leaf parsley, chopped
1/4 c green olives, sliced
3 T capers, drained
4 strips bacon, cooked and crumbled
 
Add the wine and shallot to saucepan. Bring to a boil over medium heat and cook until reduced by 1/2. Add the cream and cook sauce until just thickened. Reduce heat to low; add cubed butter little at a time whisking until blended into a smooth sauce. Stir in lemon juice - bacon. 
 
This sauce works with Grouper. Give it a try!

 
ORIENTAL SWEET-SOUR SAUCE
 
* A treat with fish
 
Yield: 3 c
 
2 T cooking oil
1 clove garlic, crushed
2 carrots, thinly sliced
1 c chicken both or bouillon
1/2 c sugar
1/2 c red-wine vinegar
2 t soy sauce
2 T cornstarch
1/4 c water
1 c fresh Chinese pa pods, opt.
 
Heat cooking oil and garlic. Add carrots and stir fry several minutes.
Stir in chicken broth - soy sauce. Dissolve cornstarch in water and add
to mixture in skillet. Cook over low heat, stirring constantly until thick
and translucent. Add pea pods, if desired and serve hot over fried fish.

 

 
 
QUICK CHINESE-PLUM SAUCE
 
Yield: 1 1/2 c
 
1/2 c chutney
1 c plum preserves
1 T wine vinegar
1 T brown sugar
 
Chop large pieces of chutney. In small saucepan, combine chutney - brown sugar and heat to boiling. Serve warm over fried shrimp or won tons. 

 

 
REMOULADE SAUCE
 
1 c mayonnaise
1 1/2 T minced onion flakes
2 T celery, finely chopped
1/4 c horseradish
1 T lemon juice
3 T catsup
1/2 t salt
Tabasco red pepper sauce to taste
 
Combine and chill thoroughly.

 

  
EASY SEAFOOD SAUCE
 
Yield:  1/2 c
 
1/2 c catsup
1 T prepared horseradish
1 t Worcestershire sauce
1 t minced instant dry onion
1 t lemon juice
 
Combine and refrigerate at least 1 hour to blend flavors.

 

SEAFOOD SAUCE FOR BAKED FILLETS

1 can mushroom soup
1/2 t Worcestershire sauce
T lemon juice
1/4 t mustard
dash black pepper
3 - 4 drops hot sauce
2 T milk
shallots, chopped
1 t chopped parsley
2 T white wine
6 or 8 shrimp
1 c crab meat

Mix all ingredients and pour over fillet of fish.
Bake at 375 degrees about 1/2 hour.

 

SHRIMP COCKTAIL SAUCES

1 c Heinz prepared cocktail sauce
2 T Worcestershire sauce
juice of 1 lemon
½ t horseradish or hot pepper sauce

Mix well and chill.
II

1 c sour cream
½ c chili sauce
1 t catsup
2 t onion juice or powder
½ t horseradish
4 t lemon juice

III

1 ½ c catsup
1 T lemon juice
1 T Worcestershire sauce
2 T horseradish
1 ½ t sugar
generous dash of liquid hot pepper sauce
salt and pepper to taste

Combine all ingredients and chill.

IV   
 
Yield:  2 cups
 
1 c chili sauce
1 c catsup
1/2 c horseradish
1/2 c fresh parsley, chopped
1 juice of one lemon
1/2 t salt
dash of cayenne or hot sauce (opt)
 
Mix chili sauce - lemon juice. Then add the salt and hots.
 
Place the cooked shrimp in a stemmed cocktail glass and pour the sauce over.
 

V   ZESTY

1/2 c chili sauce
2 T horseradish, prepared
2 T onion, finely chopped
2 t lemon juice
1 t Worcestershire sauce
1/4 - 1/2 t hot pepper sauce

 
Combine all ingredients and mix well. Cover and refrigerate
until serving time. Serve with chilled seafood dishes.



SHRIMP with LOBSTER SAUCE

Yield: 4 – 6 servings

**There is no lobster in this dish, but it is the same kind of sauce the Cantonese use to cook with lobster.

1# raw shrimp
2 t dry sherry wine
2 T cornstarch
¼ c cold water + 1 cup water
4 T cooking oil
2 slices ginger root
2 cloves garlic, crushed
1 ½ T black beans, minced
½ c ground pork (1/4 c)
½ t salt
2 T soy sauce
¼ t sugar
1 egg beaten

Rinse and shell shrimp and remove the veins. Mix shrimp with sherry and 1/2 T cornstarch. Mix the remaining 1 ½ T cornstarch in ¼ c cold water. Heat oil in stir fry pan or wok over medium high heat. Add shrimp mixture and stir constantly for 2 minutes. Remove shrimp and leave as much oil as you can in the pan. Return pan to heat. Add ginger – beans. After a few stirrings put in pork – 1 cup water. Bring to a boil. Cover and simmer for 2 minutes. Mix in well-stirred cornstarch and shrimp. Add egg with one or two stirrings, then serve with

 
SOUR CREAM SAUCE
 
1/2 c dairy sour cream
1 T parsley, minced
1 t lemon juice
1/2 t dill weed
pinch white pepper
 
To prepare sauce, mix all ingredients in 2 c glass measure.
Cook on 50 (simmer) for 3-4 minutes or until hot. Drain fish
and serve with heated sauce.



 TARTAR SAUCES

I

¾ c mayo
3 T grated pickles
2 T grated olives or capers
1 T finely chopped parsley
1 T grated onion or chives
1 t horseradish, opt.

II
Yields: 1-1/4 c

1 T capers
1 T chopped pickle
1 T " olives
1/2 T minced parsley
1/2 t grated onion
1 c mayo

III
 
Yield:  3/4 c
 
1/2 c mayonnaise
1/4 c sweet-pickle relish, well drained
1 t instant minced onion
1/2 t Worcestershire sauce
1 t minced parsley
 
In small bowl, combine and cover. Refrigerate at least 1 hour to blend flavors.
 

IV TANGY TARTAR SAUCE

Yield:  1-1/2 cups

 
1/2 c plain yogurt
1/2 c may
1/2 c dill pickle, chopped
1/2 c pimiento-stuffed green olives, sliced
1/4 t onion powder
1/4 t freshly ground pepper
 
Combine all ingredients and mix well. Cover and refrigerate
until serving time. Serve with hot or cold fish dishes.

 
SPICY TOMATO SAUCE
 
3/4 c chili sauce
1 T horseradish
1 T lemon juice
1 t Worcestershire sauce
dash of hot pepper sauce

 

 
Micro-waved ZUCCHINI SAUCE
 
Yield:  3 1/2 cups
 
1/4 c oleo
2 c zucchini, coarsely chopped
1/2 c green onion, sliced
1/2 c pimiento, chopped
1/4 c all-purpose flour
1 t celery salt
3/4 t pepper
1-3/4  milk
 
Combine oleo - green onion in 2 qt casserole. MV on High 3 - 5 minutes or until barely tender. Stir in pimiento. Blend in flour - pepper. MV High 30 seconds. Whisk in milk. MV High 5 -7 minutes or until mixture thickens and bubbles, stirring three times. Mixture should be thick and smooth.
 

 

 

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Last modified: 06/30/11