First prepare the fish dip sauce. Bring to a boil
Rinse fish and pat dry, cut into
Heat oil to 375 degrees F.
Combine dry ingredients; add beer to get a sticky consistency for dipping.
Salt fish; dip in batter.
Deep fry until fish is golden brown.
Note: a thicker cut of fish would be more suitable for this recipe such as Snapper, Walleye White Bass White Perch etc.
excess water in the fish, the recipe will come out runny
Beat cream cheese until smooth.
Add green onion and horseradish.
Stir in flaked fish.
Chill for several hours or overnight.
Serve as a dip with crackers or Melba toast. Excellent spread on toasted bread rectangles and garnish as desired with parsley sprigs or pimento diamonds.
Makes about 1 2/3 cups dip.
Put the smoked fish in a medium bowl and add the milk. Cover and chill for 30 minutes to an hour. Stir in the cream cheese, onion, celery, parsley, relish, lemon juice, Worcestershire sauce, and cayenne, salt and pepper to taste.
Cover and chill for 2 to 3 hours until flavors have blended.
Serve with your favorite crackers.
Mix all ingredients very well until sugar is disolved.
Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.
Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.
Place fish in smoker and allow to smoke for about 6-8 hours for smoking, depending on the outside temperature and how hot your smoker gets of course.
Rinse and pat dry fish. Dip in\tegg.
Roll in crumb and cheese mixture. Oil or spray
baking
dish.
Baste with melted margarine. Bake in 350\u00b0 oven until fish flakes.
Combine ingredients except fish and bread crumbs and cook 5 minutes.
Cool and pour over fish.
Marinate covered and refrigerate several hours.
Remove fish, dip into bread crumbs and fry until brown and tender.
Yield: 6 servings.
Remove skin and bones from fish.
Flake the fish.
Combine all the ingredients except chips.
Chill at least 1 hour before serving to blend flavors.
Sprinkle with parsley.
Serve with chips.
Yields 3 1/2 cups.
Put fish in blender.
Add cream cheese, horseradish, pepper sauce, lemon juice, onion and parsley (saving 1/4 of parsley). Blend.
In separate bowl, combine potato chips with remaining chopped parsley.
Cover fish mixture with potato chip mixture. Completely chill before serving.
Serve with bread, crackers or raw vegetables.
Combine first 6 ingredients. This may be stored in an airtight container in the freezer. Mix before using to redistribute the seasonings.
To make fried fish; dip fish in buttermilk, then roll in coating mix. Heat approximately 3\" oil in a large skillet to 375\u00b0F Fry one piece at a time until golden brown, 4-6 minutes.
Cream together tuna fish, cream cheese and mayonnaise.
Add to taste the Worcestershire sauce, lemon juice, curry powder, grated cheese and grated onion.
Bake at 400\u00b0 for 30 minutes.
Serve with crackers.
Combine mayonnaise, salad dressing, sour cream and mustard. Mix thoroughly. Fold in flaked fish. Chill overnight to blend flavors. Serve with chips, crackers or toasted party breads.
Mix mayonnaise, salad dressing, sour cream and mustard.
Add flaked fish and chill overnight.
Serve with crackers, chips or raw vegetables.
Flake white fish, making sure there are no bones, into food processor.
Add everything else and pulse until smooth.
Serve with good crackers.
We had them with Cuban crackers that i had to order after i returned home.
The longer you make it in advance, the better the flavors meld.
s desired for your dip. Fill with Queso Dip (recipe below). Make stitching
n 9-inch pie plate. Dip chicken into egg mixture and
Slice chicken into 5 thin strips, about 5 per breast.
Flatten with a Chinese cleaver or mallet.
Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste.
Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll.
Secure with toothpicks.
Dip in cornstarch, then fry in oil in a skillet until golden brown.
Serve with my recipe for\"Nuoc Cham- Vietnamese Spicy Fish Sauce\" (recipe#25375).
readcrumbs.
Take one fish filet, and dip it in Earth Balance