Preheat oven to 400\u00b0.
Mix all dry ingredients, except fish seasoning and lemon pepper, in bowl.
Spray cookie sheet with oil, 3 sprays; dip fillets in cornmeal mix.
Shake off excess and place on cookie sheet.
Sprinkle seasoning and pepper on both sides of fillets.
Spray top of fillets with oil.
Bake on lower oven rack for 25 minutes.
Reduce heat to 350\u00b0 after 25 minutes and bake for 10 additional minutes.
baking dish.
Rinse fish filets and pat dry.
Mix all ingredients in a plastic bag; shake well to mix.
Put in fish pieces and shake to coat.
Drop fish in hot oil to cook for 3 minutes or until light brown on all sides.
Fry Daddy fryer is great for this.
Blackened Catfish.
Season fish liberally on one side with
ate1968).
Use to coat fish or chicken filets. (not too
eep warm while cooking the fish.
Preheat oven to 225
Preheat broiler.
Rinse fish and pat dry.
Lightly coat both sides of each fish piece with mayonnaise.
Place in a shallow baking dish.
Sprinkle with half of the Lemon Herb Seasoning and paprika.
Broil 3 to 4 minutes.
Turn fish and sprinkle with remaining seasonings.
Broil for another 3 to 4 minutes or until fish flakes when tested with a fork or is no longer translucent. Garnish with lemon slices and a sprig of fresh parsley.
Serve immediately.
ill the marinade on the fish. Transfer into the refrigerator for
Drain fish.
Shake in seasoned cornmeal and flour mix and shake in bag.
Don't mix fish ahead of time; it will not fry well.
Mix enough for one cooking at a time.
Heat oil or grease at approximately 350\u00b0.
Drop pieces of fish in oil.
Pieces will rise to the top and turn golden brown when done.
Cook chicken the same way.
This is not very pepper hot.
excess water in the fish, the recipe will come out runny
Place sliced onion rings on aluminum foil, place filets on top, drizzle with oil and butter and sprinkle on seasoniing, top with lemon slices (if using).
Wrap tightly, bake or grill at 350 degress for about 20. minute or until fish flakes.
Serve with fresh lemon if desired.
Cut 2 large whiting fish in half.
Place them in deep frying pan.
Slice onions and spread them over fish.
Slice carrots; spread them over fish and onions.
Slice white potatoes; spread them over fish, onions and carrots.
Season to taste after each layer of veggies.
Add water and pats of butter or margarine. Steam with low flame in covered pan.
Lift with spatula.
Serves 4.
Soak meat in salt water overnight in refrigerator.
Drain and pat dry.
Sprinkle with lemon fish seasoning and pepper.
Roll in flour and fry in oil until brown.
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.
Boil the peeled potatoes with fish and turmeric and cardamom in the water.
Boil for 15-20 minutes.
Lift the potatoes and fish from the water and leave to cool completely.
Put them in a chopper with onion and other ingredients.
Form into about 12 Kofta.
Brown in oil, about 6 minutes on both sides.
Prepare the fillets according to their use (i.e. whole or cut into strips).
In a bowl combine all the seasonings and flour and mix well.
Add the fish, toss to coat well. Shake off the excess and transfer fillets to a frying pan with hot oil for shallow frying.
Allow about 3 to 4 minutes per side. Remove to paper towel, drain, and serve.
*Don't forget your tartar sauce!
Use iron skillet, gas cooker, fish cooker or any type of cooker that requires a high heat.
Mix all dry ingredients.
Divide 1/4 of mixture into another bowl and add beer or 7-Up until it becomes a runny batter.
Dip fish into dry mixture, then into liquid batter, then deposit into deep-fryer until golden brown.
ime dressing (see recipe)
Oyster parfait (see recipe)
4 freshly
erve.
To make seafood seasoning:
Mix all together in