s desired for your dip. Fill with Queso Dip (recipe below). Make stitching
n 9-inch pie plate. Dip chicken into egg mixture and
Beat eggs.
Salt fish and dip into eggs.
Mix flour, cornmeal and bread crumbs for breading.
Dip fish in breading.
Fry in hot lard for 4 to 5 minutes on each side.
Beat eggs.
Salt fish and dip into eggs.
Mix flour, cornmeal and bread crumbs for breading.
Dip fish in breading.
Fry in hot lard for 4 to 5 minutes on each side.
Using chopping board, chop whitefish into flakes, putting in bowl
Saute several slices of diced bacon until crisp; set aside. Saute onion in part of the fat.
Add potatoes.
Cover and cook until tender in boiling water.
Add pieces of whitefish, raw or previously cooked.
Add milk or half and half.
Season with salt and pepper or bouillon cubes.
Serve with diced bacon sprinkled on top of chowder.
Place whitefish, mayonnaise, and sour cream in the bowl of a food processor. Season with Old Bay (Tm) seasoning, hot pepper sauce, Worcestershire sauce, liquid smoke, and cracked black pepper. Blend all ingredients until consistency reaches a spread.
Mix all ingredients. Adjust lemon juice and garlic to your taste.
Put in an oven-proof dish. Sprinkle paprika on top.
Bake at 325 degrees until warm and bubbly.
Serve with melba rounds or toasted baquette slices.
Cut 36 (1/3-inch-thick) slices from cucumbers, reserving remaining cucumber. Scoop out and discard some cucumber from center of each round with a melon-ball cutter or a small spoon to create an indentation (leaving bottom intact).
Cut enough of remaining cucumber into 1/4-inch dice to measure 1/2 cup.
Toss diced cucumber with apple, sour cream, shallot, zest, lemon juice, pepper, chopped dill, and salt to taste. Fold in whitefish.
Mound 1 to 1 1/2 teaspoons fish mixture onto each cucumber round. Top with dill sprigs.
he whole gutted skin on whitefish, then cover and refrigerate for
he thickness of the fish. Dip the fish into the Parmesan
-At this point, the dip can be refrigerated until ready
Place the whitefish, mayonnaise, tartar sauce, lemon juice, cream, hot pepper sauce, and black pepper into a food processor. Pulse until smooth, then scrape into a mixing bowl. Stir in the onion, celery, capers, and dill. Refrigerate at least 1 hour before serving to allow the flavors to meld.
In a bowl, mix the teriyaki sauce and stir-fry sauce. Place the whitefish fillets in the mixture, and marinate for about 15 minutes.
Heat the oil in a deep fryer or heavy skillet to 365 degrees F (185 degrees C).
In a shallow bowl, mix the dry potato flakes, flour, seasoning salt, ancho chile seasoning, garlic powder, salt, and pepper. Place each marinated fish fillet into the mixture to evenly coat.
Fry the fish in the heated oil, 1 or 2 fillets at a time, until golden brown and easily flaked with a fork, about 5 minutes.
Preheat oven to 475 degrees F (245 degrees C).
Toss leeks with bacon and 1/4 cup olive oil and place in a baking pan.
Roast in the preheated oven until leeks are softened, about 10 minutes. Add 1 tablespoon thyme and white wine; roast 10 more minutes.
Top with whitefish and drizzle with 2 tablespoons olive oil; bake until the fish flakes easily with a fork, about 10 minutes. Garnish with thyme sprig.
Heat olive oil in a skillet over medium heat. Stir in fennel bulbs and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add whitefish, saffron, fennel seeds, tomatoes, and water. Bring to a boil, cover, and remove from heat. Let sit covered until fish flakes easily with a fork, about 10 minutes.
Coat the bottom of ovenproof casserole with half the oil and place fillets of whitefish in dish.
Heat rest of oil in large skillet and saute onion, pepper, garlic, tomatoes and bay leaf. Add salt and pepper and white wine.
Allow mixture to boil; then pour over fish and bake, uncovered, in preheated 375\u00b0 oven for 10 to 15 minutes or until fish flakes easily.
In saucepan, heat cream cheese until soft. Add all other ingredients (except bread) and heat thoroughly. Arrange chunks of bread on baking sheet and bake until crispy. When mixture is heated, put into fondue pan (works best if it stays warm) and use the bread chunks to dip.
combine the ingredients for the dip together until smooth, cover and
Pre-heat oven to 350.
Cut off the top of the Sourdough round.
Hollow out the bread to form a bowl shape (Save the left over bread).
Combine onions, Cream Cheese, Sour Cream, Ham and Cheese.
Mix until completely blended.
Fill the Bread shell with the cream cheese mixture and replace the top of the bread.
Bake for 25 minutes.
Cut up the left over bread into bite size pieces and use for dipping.
I cut up extra sourdough bread or serve crackers with this dip.
Enjoy!