Perfect deep fried fish fillets
Best fillets for deep frying are flounder,
snapper, trout, and whiting. I have heard that Sheepshead are also very good, but
haven't tried them yet.
Wipe fish with a damp cloth or paper towel.
Thaw frozen fish just before using.
Cut fillets or steaks into serving pieces.
*Roll in seasoned flour and dip into mixture of slightly beaten egg and water, allowing 2
tablespoons of cold water to each egg.
Roll in fine dry bread crumbs or cracker meal. For a thicker crust, coat twice with
egg and crumbs.
Arrange a feew pieces of fish in a frying basket just to cover the bottom. Do not
overlap pieces.
Fry in hot deep fat such as vegetable oil or lard (370o F. on a frying
thermometer) until golden brown. Drain and serve very hot.
*Variations - For extra flavor, try rubbing
the fish with tabasco sauce or mustard before coating. For some reason, this leaves
the flavor without the "spice".
Seviche
In this recipe, the citrus juice
"cooks" the fish.
2 lbs flounder fillets
1/2 cup fresh lime or lemon juice
2/3 cup chopped peeled tomatoes
1/2 cup minced green pepper
1 pimiento, chopped fine
1 onion, minced
1 garlic clove, minced
few sprigs of parsley, chopped
1 teaspoon salt
1/8 teaspoon sugar
1/4 cup cider vinegar
Cut fish fillets in finger length pieces and
put in bowl. Add lime juice and stir to coat fish completely. Chill in
refrigerator for 8 hours. Drain well. Mix remaining ingredients and spread on
fish. Makes 6 to 8 servings.
Broiled Mackerel with Mustard Sauce
(also good with bluefish, croaker, bonito, mullet, trout)
2 large or 4 small mackerel (total about 3 lbs)
1/4 cup melted butter or margarine
1/2 teaspoon paprika
2 teaspoons prepared mustard
Juice of 1/2 lemon
1/2 teaspoon salt
1/8 teaspoon white pepper
Wash fish quickly in cold water and place on greased
broiler rack. Combine remaining ingredients and brush on fish. Broil under
medium heat for 8 to 12 minutes, brushing with sauce several times during the broiling.
Makes 4 servings.
Hush Puppy Batter
(this is an old recipe. I had another one that I liked better but have
misplaced it)
4 cups water-ground cornmeal
1 tablespoon salt
1 tablespoon sugar
2 tablespoons baking powder
1 cup minced onion
6 eggs
Sift dry ingredients. Add onions. Add eggs,
one at a time; beat well after each addition. Add 1 1/2 cups hot
water. Drop into hot deep fat (370) by tablespoonfuls and fry until browned.
Makes enough for 6-8 people.
Click here for
more recipes...
Back to Page 1 of recipes...
