Salt
and pepper fish.\tPlace
in
oblong
baking
pan. Sift flour, diced onion, pats of butter\tand
a pinch of sugar over fish.
Add water, place over medium
flame\tfor
10 to 15 minutes. Cook potatoes until tender;
add
to
other ingredients.
Cover with favorite short crust.\tCut in strips.\tPlace in 450\u00b0 oven until golden brown.
Serves four.
For the fish stock, place all ingredients in
e oven to 300\u00b0F. For the fish, whisk oil, cornstarch, oregano
For the batter, combine flour, cornstarch,
For the corn salsa, boil, steam or microwave corn and beans until tender; drain. Rinse under cold water; drain. Combine corn and beans in a medium bowl with remaining ingredients.
For the fish, combine spices in a shallow bowl. Add fish; turn to coat fish in spice mixture.
Heat an oiled grill pan on medium-high heat or preheat the grill to medium. Cook fish for 5 mins each side or until cooked through.
Serve fish with corn salsa.
For the chipotle mayonnaise, mix mayonnaise and chipotle pepper in a small bowl. Refrigerate until ready to serve.
For the fish tortillas, combine flour and spices in a shallow bowl. Dust fish in flour mixture, shaking off excess.
Heat oil in a large nonstick skillet on medium heat. Cook fish 2-4 mins each side, until golden and cooked through.
Heat tortillas according to package directions. Spread each with chile mayonnaise. Top with fish, tomato, avocado and cilantro leaves. Season to taste.
For the fish: Smear a light coating of
rk 7 (428\u00b0F) for the fish, and begin by preparing the
ight end up too hot for you, so taste the sauce
ches longer than the fish with aluminum foil (I
nd cook over low heat for 20 minutes.
Add water
For the Remoulade Sauce: In small
Steam fish, remove all skin (I baked mine).
Combine fish, parsley and mayonnaise.
Add salt and pepper and Old Bay.
Saute onion and green pepper in butter, add.
Blend flour and milk; let thicken and add to fish.
Put in buttered baking dish.
Top with buttered crumbs.
Bake at 350\u00b0 for 20 to 25 minutes.
Bake until the crumbs get nice and brown.
Fry bacon crisp; save grease.
Crumble bacon.
Pour drippings in bottom of pot.
Place layers of potatoes, onion and fish. Spread bacon unevenly over layers.
Add salt and pepper.
Place layers in this order until you've used them.
Pour 2 cans of tomato juice over ingredients.
Add water.
Cook over medium heat for 3 to 3 1/2 hours.
The last hour, lower heat.
The last 10 minutes of cooking, break eggs, one at a time, in top of stew pot. At no time stir this stew.
In a 3-4 quart pan, heat oil over medium heat. cook garlic, onion and green pepper until onion is limp. Add tomoatoes and their liquid. Stir in tomoato juice, salt. wine, oregano, and worcestershire sauce. Bring to a boil. Add fish, cover and simmer for 8 to 10 minutes until the fish flakes easily with a fork.
se your hand to clean fish. Next, put them into basket
hem yourself. Pick the crabs for all their meat and reserve
Clean fish, leaving scales and cut into fillets.
Leave bone in.
Bring to a boil the lemon juice, water, red pepper, salt, pepper, Worcestershire sauce and butter; set aside.
Grill fish on charcoal until flaky on scale side first.
Turn; brown meat side and turn back to scale other side.
When 1/2 done, brush all of sauce on.
Serve hot.
overed, in a warm place for about 1 hour or until
Fry bacon in bottom of 10-quart pot.
Add fish, potatoes, and onions in alternating layers.
Add tomato paste and sausage if desired.
Add seasonings.
Cover with water and cook 45 minutes or until tender.
Serve with cornbread or loaf bread.