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.
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.
