|
|
 |
Reply
| | From:  Genie· (Original Message) | Sent: 2/8/2008 3:11 AM |
|
 First
Previous
2-16 of 16
Next
Last
|
|
Reply
| | | From: Genie· | Sent: 4/5/2008 6:18 PM |
Carolina Fish Cakes
3 cups water
2 potatoes, peeled
1/3 cup minced onion
1/3 cup chopped green bell pepper
1/3 cup red bell pepper, chopped
1/3 cup chopped celery
2 tablespoons butter
3 1/2 cups cooked cod, boned and flaked
4 tablespoons all-purpose flour
2 tablespoons grated Parmesan cheese
1 teaspoon Old Bay Seasoning TM
1/4 teaspoon mustard powder
1/2 teaspoon salt
ground black pepper to taste
1/2 cup milk
1/2 cup dry bread crumbs
1. Preheat oven to 400 degrees F (200 degrees
Grease two baking sheets. Bring 3 cups of water to a boil. Add potatoes
and cook until tender but still firm, about 15 minutes. Drain and mash.
Reserve 1 cup mashed potatoes; discard remainder.
2. In a large saucepan, saute onion, green and red bell pepper and celery in
butter over medium high heat until tender. Turn heat to low and fold in
flaked fish. Slowly mix in flour, cheese, Old Bay seasoning, dry mustard,
salt, pepper, mashed potatoes and milk. Mix gently but thoroughly. Remove
pan from heat.
3. With floured hands shape batter into cakes 1/2 inch by 3 inches. Coat
with breadcrumbs.
4. If you are baking the fish cakes bake them for 10 minutes, flip the cakes
and bake another 15 minutes until golden brown. (12 cakes)
| |
|
Reply
| | | From: Genie· | Sent: 7/15/2008 4:35 AM |
PARMESAN BAKED ALASKA COD - 3 tbsp. each flour and corn meal
- 1/4 tsp. onion salt
- 1/8 tsp. pepper
- 2 tbsp. butter or margarine
- 1 lb. Alaska cod fillets, thawed if necessary
- 1/4 cup grated Parmesan cheese
Combine flour, corn meal and seasonings. Melt butter in shallow baking dish. Dredge cod in flour mixture; place in dish. Turn cod to coat with butter; sprinkle with Parmesan cheese. Bake at 450 F 8 to 10 minutes or until cod flakes easily when tested with a fork. Makes 4 servings | |
|
Reply
| | | From: Genie· | Sent: 7/15/2008 4:36 AM |
CANTONESE-STYLE ALASKA COD - 1 lb. Alaska cod fillets, thawed if necessary
- 1 tbsp. butter or margarine
- 2 tsp. lemon juice
- salt and pepper
- 1 tbsp. packed brown sugar
- 1 tsp. cornstarch
- 2 tbsp. each water and cider vinegar
- 1 tbsp. soy sauce
- 1 cup diagonally sliced celery
- 1/2 cup canned pineapple chunks, drained
Cut cod into serving-sized pieces; place in shallow baking dish. Dot with butter; sprinkle with lemon juice. Season with salt and pepper. Bake at 450 F 8 to 10 minutes or until cod flakes easily when tested with a fork. Keep warm while making sauce. Combine brown sugar, cornstarch, water, vinegar and soy sauce in saucepan. Cook and stir 1 minute or until thickened. Add celery and pineapple; cook 2 minutes longer. Serve over cod. Makes 4 servings. | |
|
Reply
| | | From: Genie· | Sent: 7/15/2008 7:05 PM |
The flavor of this dish will depend on the type of olives you choose to use. Serve with rice and steamed vegetables for a light dinner. Baked Cod with Olive-Lemon Butter
4 (6-ounce) cod filets
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons chopped kalamata olives
2 tablespoons butter, melted
1 lemon, juiced
1 tablespoon chopped fresh chives - Preheat oven to 400°F.
- Season cod with salt and pepper and place in a shallow baking dish, large enough to hold fish in one layer. Combine olives, butter, lemon juice and chives. Mix well and pour over fish. Bake until fish flakes easily with a fork, about 12 minutes. Serve warm.
Makes 4 servings | |
|
Reply
| | | From: Genie· | Sent: 8/20/2008 8:21 PM |
Cod Batter
6 8 ounce cod fillet portions, boned
squeeze of lemon juice
salt and freshly ground pepper
8 ounces self raising flour, sieved
1/2 pint lager
Preheat the fryer oil to 350F. Leaving the skin on the cod fillets holds the fillet together when it's passed through the batter and placed in the oil. Squeeze a little lemon juice over each fillet and season with salt and pepper. These can now be lightly floured before making the batter. Make the batter: place the sieved flour into a large bowl. Whisk in three quarters of the lager. At this point check the consistency of the batter: it should be very thick, almost too thick. If it appears to be gluey, whisk in a little more lager to loosen slightly. Season with a pinch of salt. The cod fillets can now be passed, one at a time, through the batter mix. It's best to hold the fillet at the thin end between thumb and forefinger. Coat the fish in batter and lift from the bowl. Some of the batter will begin to fall away slowly. If the batter falls away too quickly, it means it's too thin, in which case add a teaspoon or two more of flour. Don't allow too much of the batter to fall off before placing in the deep hot oil. Submerge only an inch at a time and, once three quarters of the fish is in, the batter will lift the fillet, floating the fish. Submerge the remaining fillet in the same way, being careful not to burn your fingers. Allow to cook for 2 to 3 minutes before turning the fish over. At this point the fish will not be golden brown but the batter will have sealed. Cook until golden brown all around. A thick slice of cod will take up to 12 minutes to cook, an average fillet 9 to 10 minutes. Once cooked, remove from the oil and drain on paper towel. Sprinkle with salt and serve.
| |
|
Reply
| | | From: Genie· | Sent: 8/20/2008 8:51 PM |
Crunchy Fish & Chips Batter
This is a very good batter for crunchy fish & chips.
2 lbs. Cod, Haddock, or Whitefish-skinned (The type of fish may depend on what is available in your area. A lean fish will make the best deep fried product).
2 cups Pan Cake mix
Juice from one lemon
1 egg
¼ cup vegetable oil
Salt & pepper (to taste)
Use white ground pepper-you will get the pepper taste without the black specks in your batter.
Mix the above items together in a bowl and thin the mixture with water or milk to get the consistency you like (the thinner the batter the lighter the coating). The egg will make this batter crunchy.
One last note, you will find that dusting your fish with flour before battering will help keep the batter on your fish (Serves six people).
| |
|
Reply
| | | From: Genie· | Sent: 10/16/2008 8:42 PM |
| New England Fish Cakes with Herbed Tarter Sauce
Serve with Pickled beets and baby potatoes sprinkled with parsley.
Dessert: Lemon bars from the bakery.
Stir together in a small bowl:
1/2 cup purchased tartar sauce
2 TB + 1/2 cup finely chopped green onions
2 tsp. + 1-1/2 TB chopped fresh thyme
1 tsp. drained capers
4 slices good quality firm white bread, torn into pieces (1-1/2 cups)
1 celery rib with leaves, cut into 2" lengths
Place white bread in food processor; using on/off turns, process until very
coarse
crumbs form. Transfer bread crumbs to large bowl. Using on/off turns, finely
chop celery;
add to bowl with bread crumbs.
1-1/4 lb. boneless cod, haddock, or other white fish fillets, cut into 2"
chunks
1 large egg
3/4 tsp. salt
1/2 tsp. ground black pepper
3 TB extra virgin olive oil
Lemon wedges
Using on/off turns, coarsely puree fish; add to bowl. Add remaining 1/2 cup
chopped
green onions, 1-1/2 tablespoons chopped fresh thyme, egg, salt, and ground
black pepper
to bowl. Mix gently but thoroughly. Transfer fish mixture to work surface and
shape
into four 1/2" thick cakes.
Heat olive oil in heavy large skillet over medium heat. Add fish cakes and
cook until
brown on bottom, about 5 minutes. Using large spatula, carefully turn fish
cakes over
and cook until second sides are brown and centers are opaque, about 5 minutes
longer.
Divide fish cakes among 4 plates and garnish with tartar sauce and lemon
wedges.
Makes 4 servings.
| |
|
|
First
Previous
2-16 of 16
Next
Last
|
|
|
Free Forum Hosting
Important Announcement
Return to Seafood/Fish
