Bluefish and Chips
3 lb fish
1 slice lemon
8 oz cooking oil
your favorite beer
soak fish in enough butter milk to cover, place lemon slice on top
cover and put in refrig for 3 hours.This helps with the "fishy" taste.
heat oil in frying pan,
dredge fillets in dry pancake mix.
In another pan mix beer with pancake mix to the consistancy of butter milk
Dip fish fillets into batter.
Deep fry 4 min a side.
Preheat oven to 400 degree
Place Blowfish in a cassole with alittle water ( or your fav white wine)
Squirt with lemon juice
Pat with Butter,
Sprinkle on some Paprika, salt and pepper, cook in oven for 15-20 min.
Depending on how you like your fish cooked
I'm 15 min., Dales 20, and I covered it while cooking, Dale doesn't
Just figured it keeps
it from drying out.Enjoy
Scallops with a Mustard Wine Sauce
8 large Sea Scallops
Dust scallops with S&P Flour and fry in 3 T oil ( pre-heated over med-high heat)
3 min each side
remove and keep warm .
Add to same pan :
2 T Butter
1 T chopped shallots
1/4 c. white wine ( can use water )
2 T Lemon Juice
t. dijon mustard
Heat through to desired consistency and serve over scallops !
Broiled Crab Cakes
2 egg yolk
2 T. Hellmanns mayo
1 T. onion powder
1 t. Dijon mustard
2 tsp. Old Bay
1/2 t.garlic powder
1/2 t. black pepper
1/4 cup dry bread crumbs
1 lb. cooked and cooled crab meat , picked over for shells
-Combine egg , mayo,onion powder, mustard and Old Bay ,garlic powder,S&P
-Gently fold in crab meat and bread crumbs
-Divide crab mixture into 4 equal parts,
and form into cakes
Broil 6 min each side
Striped Bass with Avacado Sauce
1 ripe avacado , peeled and chopped
1/4 cup milk
1 T lime juice
1 garlic clove- minced
1 t. cayenne pepper
2 T. lemon juice
1 T. soy sauce
1 t. Dijon mustard
1/2 c.fresh breadcrumbs
2 Striper fillets
-In a food processor/blender , Puree togeather ,avocado, milk, lime juice, garlic,
warm over low heat ,stir often , do not boil
For Striper: pre-heat oven to 450 Degrees
-stir lemon juice, soy sauce, and mustard in a bowl.
-Place breadcrumbs in a dish.
-Dip fillets in lemon juice mixture and then in bread crumbs.
-Place fillets on a baking sheet coated lightly with oil
-Bake in the oven for 7 minutes, turn fillets over, and bake 5 minutes,
or until the fish flakes easily
Serve with sauce
Clams A'la Murphy
2-4 cloves garlic, minced
1 cup bread crumbs
1/4 lb Ground "HOT" Italain Sausage ( cooked and drained)
1/4 cup grated Parmesan cheese
1/4 cup finely chopped parsley
3 Tbs extra-virgin olive oil
Salt and freshly ground pepper to taste
36 small clams such as cherrystones, shucked,
2 Tbs lemon juice
4-6 Tbs butter, melted
Lemon wedges for garnish
Combine the garlic, bread crumbs, Parmesan,Sausage, parsley, olive oil, salt,
and pepper in a small bowl and stir to combine.
clams and combine with the lemon juice in a separate bowl.
clam shells on a baking sheet, using a thin bed of rock salt to
stabilize them if desired, and divide the chopped clams
Top with the bread crumb mixture and drizzle with the butter.
under broiler until the topping is golden brown and the
clams are bubbling, about 2 minutes. Garnish with
Baked Garlic Crabs
( This is also good with clams served over pasta !!)
1 dozen hardshell crabs, guts removed
1/4 cup chopped green onions
1 pound melted butter
1/4 cup chopped parsley
1 cup olive oil
2 bay leaves
40 cloves of garlic
Worcestershire sauce to taste
1/4 cup chopped onions
cayenne Pepper to taste
1/4 cup chopped celery
salt & cracked black pepper to taste
1/4 cup chopped red bell pepper
French bread for dipping
Preheat oven to 400 degrees F.
In a large sauté pan,
melt butter over medium-high heat. Add olive oil to
the butter, as this will help flavor the crabs and
keep the butter from burning.
onions, celery, bell pepper, green onions, parsley and
bay leaves. Stir the mixture constantly to keep the
garlic cloves from scorching and turning bitter (ugh).
Add Worcestershire sauce, cayenne Pepper and season to
taste using salt and pepper.
Place the crabs in a
large casserole dish with a 1-2 inch lip and cover
with garlic butter mixture.
Bake for 15-20 minutes, remove and serve warm with hot French bread.