Season fish with lemon pepper and Mrs. Dash.
Dredge in corn meal.
Spray aluminum foil with Pam.
Place in oven at 350\u00b0.
Bake at 350\u00b0 for 20 minutes.
Take out and sprinkle with paprika, lemon juice and sweet basil.
Use a little squeeze oleo.
Cook until brown and tender, about 25 minutes.
Wash fish and pat dry.
Spread
live oil and place the fish fillets and potato slices in
Cook fish with vegetables, salt and pepper, in water to cover.
When tender, drain, saving 1 cup of the fish stock.
Remove skin and bones; whirl cooked fish and vegetables in a food processor or rub through a sieve.
Combine puree with white sauce, fish stock and a few grains of cayenne.
Reheat and serve with croutons.
Rinse fish and pat dry, cut into
se your hand to clean fish. Next, put them into basket
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.
Place the first 7 ingredients except the salt in a 6.
quart pot.
Bring to a boil, cover, lower the heat, and simmer for 1 hour.
Skim if necessary.
Cool slightly and pour through a fine strainer lined with several layers of clean cheesecloth.
Papertowels can be substituted.
Season with salt very delicately so as not to overpower the flavor of fish.
Add the garlic, parsley, and tabasco sauce to the fish broth to give it a piquant flavor.
Add the seafood and simmer, half-covered, over the lowest possible heat for 2 hours.
Lightly beat together the egg, mustard and salt in a shallow dish.
Put the potato flakes in another shallow dish.
Dip the fish fillets in egg mixture, then roll in potato flakes to coat. Heat oil in a large skillet.
Fry fish for 3 or 4 minutes on each side, until it is golden brown and flakes easily with a fork.
I use a Fry Daddy to deep fry.
Mix all ingredients together to make a rub. Rub on fish.
Wrap fish in banana leaves.
Bake in a 300\u00b0 oven on a baking pan until the banana leaves dry out and shrink in size. about 10-20 minutes.
* You can substitute Ilish with carp, bass, trout or any fish you like.
br>PREP FISH: Completely scale the fish, leaving the
Can use rockfish, catfish or flounder.
To make the fish balls, process fish, egg, basil, cilantro, sugar, sauce,
minutes. Pour in the white wine, fish stock, thyme, bay leaf
Add the salt. Dust the fish in a little flour. Put
Dust fish with flour, shaking off excess. Dip in egg white then
Remove skin and bones from fish, cut fish into 2.5 cm (1
eantime clean the fish (do not chop the fish; it must stay
Season the fish fillets with salt, pepper and
Heat the oil in a frying pan over medium heat. Saute the garlic, ginger, lemongrass and chili pepper 1-2 mins, until tender. Stir in the spices and shrimp paste and cook, stirring, 1-2 mins, until fragrant.
Stir in the coconut milk, stock, fish sauce and sugar. Simmer, then add the fish, pepper and green beans. Remove from heat and cover. Set aside 8-10 mins, until fish is just cooked through. Stir in the lime juice. Sprinkle with Thai basil leaves and serve with rice noodles.