val2525
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Post by val2525 on May 14, 2017 16:34:26 GMT
Feel free to post your favorite fish and seafood recipes here!
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Deleted
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Post by Deleted on May 22, 2017 2:44:31 GMT
I use this recipe for Beer Battered Cod. But I use peanut oil instead of vegetable oil. I also make sure the fish is dried thoroughly between paper towels. I then salt and pepper them, coat in light flour and then put them in the batter. I also don't drain on paper towels. I put them on a rack with a plate and paper towels underneath.
2 quarts vegetable oil for frying 8 (4 ounce) fillets cod salt and pepper to taste 1 cup all-purpose flour 2 tablespoons garlic powder 2 tablespoons paprika 2 teaspoons salt 2 teaspoons ground black pepper 1 egg, beaten 1 (12 fluid ounce) can or bottle beer Directions Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse fish, pat dry, and season with salt and pepper. Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped. Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm.
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Deleted
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Post by Deleted on May 22, 2017 2:48:11 GMT
If anyone is interested, I make a seafood soup and sometimes add monk fish. I just do it. So if someone is interested, then let me know.
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Post by Deleted on May 22, 2017 15:31:14 GMT
...Directions Heat oil in a deep fryer to 365 degrees F (185 degrees C)... What if you don't have a deep fryer? Any cooking alternatives that give the same - or close - results? Sounds soooo good!
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Post by Deleted on May 22, 2017 16:18:19 GMT
If anyone is interested, I make a seafood soup and sometimes add monk fish. I just do it. So if someone is interested, then let me know. I'd love it
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Post by Deleted on May 23, 2017 1:21:13 GMT
...Directions Heat oil in a deep fryer to 365 degrees F (185 degrees C)... What if you don't have a deep fryer? Any cooking alternatives that give the same - or close - results? Sounds soooo good! Just use a fry pan that's deep enough to cover most of the fish. You can always turn it. You just don't want the one side to stick to the bottom.
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Deleted
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Post by Deleted on May 23, 2017 1:28:47 GMT
If anyone is interested, I make a seafood soup and sometimes add monk fish. I just do it. So if someone is interested, then let me know. I'd love it Okay - I first use a few tablespoons of olive oil in a pot. I saute onion, green pepper and garlic. About one onion, 1/2 green pepper, and lots of chopped up garlic. Once that's done. Add about a quart or so of chicken broth. I then add about 1/4 cup of white wine, a splash of red, and a big squirt of ketchup. Then throw in a few diced up carrots, a few bay leaves, sprinkle some oregano, tarragon (some don't like that taste), and some basil. Then I beat an egg or two and temper it to add in to the broth. I want the broth to have just a hint of body - not really thick, but not watery. I either add shrimp, codfish or monkfish to the mix. Let it boil, then simmer it until the fish is cooked. I sometimes add mussels and a lot of red pepper with cayenne. Oh - if you order monkfish, save enough to throw on the grill in foil, and then give it a quick flame and take it off. Baste with butter - yum! The monkfish is a killer fish. Ugly as can be, but it's called - Poor man's lobster. Not sure why because it's expensive to order from the grocery store. If you have any Asian grocers in the are, then they may carry it or order it for you. Much less expensive through them. I leave the fish in big chunks in the soup. I think that's it.
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Deleted
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Post by Deleted on May 30, 2017 17:03:38 GMT
I completely forgot to add - use one or two packages of the seafood mix from the grocery store. That's what I use as a base and then add either shrimp, cod, or monkfish.
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Post by Deleted on May 30, 2017 17:59:03 GMT
Soup sounds good When you say "seafood mix" from the grocery store I'm assuming you mean actual fish and not a seasoning mix? DH developed a shrimp allergy which makes finding a mixed seafood option hard to find
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Post by Deleted on May 31, 2017 1:23:38 GMT
I purchase the frozen mix at the grocery store. It usually consists of stuff with tentacles in it. haha
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val2525
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Post by val2525 on Jun 1, 2017 3:34:48 GMT
...Directions Heat oil in a deep fryer to 365 degrees F (185 degrees C)... What if you don't have a deep fryer? Any cooking alternatives that give the same - or close - results? Sounds soooo good! Chicken fryer pan. Love mine, even though I've never fried chicken in it.
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Post by Deleted on Jun 1, 2017 12:25:40 GMT
What if you don't have a deep fryer? Any cooking alternatives that give the same - or close - results? Sounds soooo good! Chicken fryer pan. Love mine, even though I've never fried chicken in it. Thanks Val. But I've never heard of a chicken fryer pan. Maybe we call it something else here in the Northeast? Off to google it...
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Post by Deleted on Jun 1, 2017 12:30:05 GMT
Ok, learned something new. It looks like a deep cast iron skillet. I have a deep skillet with cover, but it's not cast iron, which would probably make all the difference.
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val2525
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Post by val2525 on Jun 1, 2017 20:16:31 GMT
It doesn't have to be cast iron, mine is stainless. It's deep though. REALLY nice for simmering soups/chili. Someday I may actually deep fry something in it.
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Post by Deleted on Jul 15, 2017 4:52:45 GMT
This is easy and tastes good. You can change up the stuffing by adding raisins and nuts too or just plain with lemon. Its about 20 minutes cooking time. So it goes like this: Involtini 5-6 filets of your choice such as flounder, sole, etc. about 1/2 cup each plain bread crumb and grated cheese zest of one lemon Don't throw out that lemon - juice 1/2 of it and then slice the other half into 6 thin slices a cup of white wine a small handful chopped fresh parsley (maybe 2-3 tsp) about 2 tsp dry oregano about 2 tbsp capers rinsed from salt pack or from brine About 6 tbsp olive oil a little bit of butter Heat the oven to about 350 First lightly butter the bottom of a baking dish or pan and place the lemon slices inside the dish. You need one slice for each filet. You will put the rolls on top of these lemons so it does not stick. It will also flavor the dish at the same time - how convenient LOL ok so you mix the breadcrumb, grated cheese, lemon zest, parsley, oregano and a few splashes of olive oil to make it crumbly. Put about 3-4 tbsp (by eye) in the center of each filet and roll up, placing with the seam on the lemon slices. Do all the filets making sure to reserve some bread for the top. Take the capers and put around the pan alongside the fish. Next take the cup of white wine and mix with the lemon juice. Pour this in the bottom of the pan so its around all the rolls. Place the rest of the breading on top of the rolls and drizzle all of the dish lightly with olive oil. Roast for 20-25 minutes depending on your oven until just lightly brown on the top. I like to serve it with any side, but especially tomato salad in the summer.
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