se your hand to clean fish. Next, put them into basket
o 300\u00b0F. For the fish, whisk oil, cornstarch, oregano, paprika
Melt the butter in a saucepan, over a medium heat.
Add the carrot, celery and onion and saute for 3 minutes.
Stir in the flour, then slowly blend in half the milk, stirring constantly to avoid lumps.
Add the potato, then bring to a boil.
Reduce the heat, then simmer uncovered, for about 30 minutes, stirring occasionally.
Add the fish and the remaining milk, then cook until the fish is done (about 10 minutes).
Mash any lumps with a fork.
Heat oil to medium temperature. Place all ingredients in oil except sugar. Cook on medium temperature for 2 1/2 to 3 1/2 hours.
Take sugar and caramelize in small pan over medium heat almost to burn.
Turn meat mixture heat to high and add caramelized sugar, stir and cook for an additional 15 minutes.
Drain meat thoroughly.
Serve with pico de gallo salsa, fresh homemade tortillas, frijoles and margaritas.
Source: Luis Sanchez, Ernesto's Mexican Food, Sacramento, California.
Cut the fish into chunks, put in your food processor with the rest
br>Wash the fish well.
Slice the fish into medium size
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
o serve.
For the Fish Nuggets: Heat a cast iron
ater, sugar, caramel sauce, and fish sauce and stir to mix
Wash the fish parts in cool water, removing
and pepper in a small food processor bowl. Pulse until combined
nto a paste.
Once fish has baked in oven and
b>food processor, process all of the fish ball ingredients except for the fish
eason both sides of the fish fillets with salt and pepper
n my fish and white sauce and my tuna mornay recipes as
nd refrigerated).
For the Fish: In a large skillet, over
Heat olive oil in a nonstick pan.
Add fish and top with lemon juice, cajun and old bay seasoning, and salt. Cook until both sides are well cooked.
Break up fish into bite size chunks.
Preheat oven to 400 degrees.
Stretch out pizza dough on a cookie sheet that has no long sides and has been lined with non stick foil.
Top dough with salsa, cheese, and fish.
Cook for 10 minute and then slide pizza onto the oven rack and cook for another 5 minute.
Remove from oven and top with desired toppings.
In lg.
bowl, stir together all ingredients except for half of the cheese and the fish sticks.
Spread into 13x9 baking dish.
Top with frozen fish sticks in 3 rows of 6 longways.
Sprinkle evenly with the rest of the cheese, spreading, making sure some of it gets down in between and around fish sticks.
Bake at 350, uncovered, for about 35-40 minutes.
Serve with coleslaw and garlic bread.
Cut vegetables into bite-sized pieces.
Place fish, skin side down on a large sheet of tin foil.
Put butter pats on top.
Add salsa and vegetables.
Create a tent with the foil to completely cover the fish and vegetables, leaving room to steam.
Bake at 350\u00b0 for 30 to 40 minutes until fish is done.
Serve with or over rice.
he marinade.
Grill the fish on the first side over