FISH

SIX WAYS TO FRY FISH

 

                        2. For a tasty change, spread mustard on fish before dipping in mix. Fry
                            as directed above.

                        3. Soak in milk for 1 hour. Drain, add to bag of mix and shake. Remove
                            and fry as above.

                        4. Soak fish in beer (Lone Star preferably) for 10 minutes before placing
                            in mix.Remove and fry as above.

                        5. The way I cook fish: Cut slit lengthwise of fish and place in large pan.
                            Season all over with Creole Seasoning, and dash Worcestershire  sauce
                            and Louisiana Red Hot Sauce (rub all over fish  inside and out). Dip in
                            a mixture of 2 cups corn meal, 1 cup flour-shake, and fry as above.

                       6. Instead of dipping in corn meal and flour, try pancake batter (add milk
                           to soften). Dip seasoned fish and fry as above.

                                      * 4 lbs red snapper                        * 1 tsp sugar
                                      * 2 sticks margarine                       * 1 tbsp Worcestershire
                                      * 1 cup chopped onions                 * 1/4 cup dry white wine
                                      * 1 cup chopped celery                  * 1 can tomato sauce
                                      * 1/2 cup chopped green                * 4 cloves garlic, minced
                                          bell pepper

                              Season fish inside and out, place in open baking pan. Make a sauce
                              with margarine,tomato sauce, sugar and vegetables; cook over low
                              heat for 1 hour. Pour wine over red snapper (take glass for yourself)
                              followed by the sauce.Place in 300 degree oven; cook for 1 hour,
                              basting occasionally.
                              Serve with mashed Irish potatoes. (Serves 8)
                              NOTE: Stuff red snapper with crab meat and shrimp for a still better dish!
 
 

                             * 2 medium size flounder                   * 1 cup diced celery
                             * 1/2 lb fresh crab meat                      * 1 cup onion tops and bottoms,
                             * 7 slices bread                                      (chopped)
                             * 1/4 cup butter                                  * 1/2 cup chopped parsley
                             * small onion                                      * Creole Seasoning (or salt and pepper)
                             * medium green bell pepper                * Paprika
                                (chopped)                                          * juice of 1 lemon

                                Slit a pocket in the flounders to start, cutting by fins and as close to bone
                                as possible. Season inside and out with Creole Seasoning. Melt butter in
                                skillet, add onions, bell pepper and celery; simmer until wilted. Soak bread
                                in water, squeeze water from bread, break up in pieces and add to skillet.
                                Add green onions, parsley, crab meat, and seasoning. Cover skillet and cook
                                on low heat for about 15 minutes, stirring occasionally. Fill flounder with
                                bread stuffing, place in shallow buttered baking pan. Dot flounders with
                                butter, pour lemon juice over and bake in 350 degree oven for 40 to 45
                                minutes. Baste occasionally with drippings in pan. (Serves 2)

                              * 4 medium size pompano                      * 1 tbsp chopped green onion tops
                              * 1 can mushroom soup                             (scallions)
                              * 1 sm can mushrooms                           * 1 pint water
                              * 1 cup broiled, seasoned shrimp            * Creole Seasoning to taste
                              * 1/2 sliced lemon

                                Skin, clean and remove eyes, but leave head on. Place in skillet with
                                lemon slices and water. Poach for 5 minutes or until tender. Make a
                                thick sauce of mushroom soup, mushrooms, onion tops, broiled shrimp
                                and Seasoning. Simmer fish in sauce a few minutes. Then put fish and
                                sauce in oiled paper bag or aluminum foil and place in oven on greased
                                pan. Bake in moderate oven for 15 minutes. (Serves 4)
                                NOTE: Pompano may be broiled with butter and lime juice or
                                barbequed. Cajuns believe pompano has the finest flavor of all fish!

                                    * 6 filets of walleye                * 1/2 cup finely chopped parsley
                                    * Creole Seasoning                * 1 lemon
                                    * 1 cup flour                          * Cream or milk
                                    * 1 lb butter

                                  Season filets with Creole Seasoning or salt and pepper. Soak in cream
                                  or milk for 1 hour. Remove, dip in flour and fry in butter until brown.
                                  Turn over and brown the other side. Place filets on hot serving dish
                                  and put slice of lemon on each filet. To pan juices add parsley and
                                  cook for 1 minute. Pour over the filets and serve with French Bread.
                                  green salad and Brabant potatoes. (Serves 6)

                                                                 * 6 Irish potatoes, medium
                                                                 * 1 large onion
                                                                 * 1 stick margarine
                                                                 * Creole Seasoning

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