PREP TIME 10 Min
COOK TIME 25 Min
READY IN 45 Min
SERVINGS - 4
INGREDIENTS
* 4 large potatoes, peeled and cut into strips
* 1 cup all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon salt
* 1 teaspoon ground black pepper
* 1 cup milk
* 1 egg
* 1 quart vegetable oil for frying
* 1 1/2 pounds cod fillets
DIRECTIONS
1. Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes.
2. Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C).
3. Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.
4. Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels.
5. Fry the potatoes again for 1 to 2 minutes for added crispness.
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Classic Fish & Chips 
Tags: fish and chips
22.Oct.08 
Fish and Seafood 
Comments (0)
PREP TIME 10 Min
COOK TIME 20 Min
READY IN 30 Min
SERVINGS - 2
INGREDIENTS
* 1 (6 ounce) can crabmeat - drained, flaked and cartilage removed
* 1 cup dry bread crumbs, divided
* 3/4 cup milk
* 1/4 cup chopped green onions
* 2 hard-cooked eggs, chopped
* 1/2 teaspoon salt
* 1/4 teaspoon Worcestershire sauce
* 1/8 teaspoon ground mustard
* 1/8 teaspoon pepper
* 6 tablespoons butter or margarine, melted, divided
* Paprika
DIRECTIONS
1. In a bowl, combine crab, 3/4 cup of bread crumbs, milk, onions, eggs, salt, Worcestershire sauce, mustard and pepper. Add 4 tablespoons of butter; mix well. Spoon into a greased 1-qt. baking dish.
2. Combine remaining bread crumbs and butter; sprinkle over casserole. Sprinkle with paprika. Bake, uncovered, at 425 degrees F for 16-18 minutes or until golden brown and edges are bubbly.
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Deviled Crab Casserole
Tags: casserole
20.Oct.08 Casseroles, Fish and Seafood Comments (0)
PREP TIME 5 Min
READY IN 5 Min
SERVINGS - 3
INGREDIENTS
* 1 (7 ounce) can solid white tuna packed in water, drained
* 1/4 cup creamy salad dressing (such as Miracle Whip™)
* 1 tablespoon sweet pickle relish, or to taste
DIRECTIONS
1. Mash tuna together with salad dressing and relish in a small bowl with a fork. Serve.
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Easy Tuna Salad
Tags: tuna salad
09.Oct.08 Fish and Seafood, Salads and Dressings Comments (0)
PREP TIME 15 Min
COOK TIME 8 Min
READY IN 53 Min
SERVINGS - 12
INGREDIENTS
* 1 pound salmon filet without skin
* 1/4 cup soy sauce
* 1/4 cup honey
* 1 tablespoon rice vinegar
* 1 teaspoon minced fresh ginger root
* 1 clove fresh garlic, minced
* pinch of freshly ground black pepper
* 12 fresh lemon wedges
* 12 skewers
DIRECTIONS
1. Slice salmon lengthwise into 12 long strips, and thread each onto a soaked wooden skewer. Place in a shallow dish.
2. In a bowl, whisk together the soy sauce, honey, vinegar, ginger, garlic, and pepper. Pour over skewers, turning to coat. Let stand at room temperature for 30 minutes. When finished marinating, transfer marinade to a small saucepan, and simmer for several minutes.
3. Preheat an outdoor grill for medium-high heat.
4. Lightly oil grill grate. Thread 1 lemon wedge onto the end of each skewer. Cook skewers on the preheated grill for 4 minutes per side, brushing often with marinade, or until fish flakes easily with a fork.
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Grilled Salmon Skewers
Tags: salmon
29.Aug.08 Fish and Seafood Comments (0)
PREP TIME 30 Min
COOK TIME 15 Min
READY IN 45 Min
SERVINGS - 2
INGREDIENTS
* 1 (6 ounce) salmon fillet, frozen
* 1 teaspoon sea salt
* ground black pepper to taste
* 1 dash liquid smoke flavoring
* 2 tablespoons butter, divided
DIRECTIONS
1. Thaw the salmon slightly in cold water, and remove the skin. Use a very sharp knife to slice the fillet into thin slices. Place the slices in a bowl, and sprinkle with salt and pepper. Toss with enough liquid smoke to coat the fish, and refrigerate for 30 minutes.
2. Heat the butter in a large skillet over medium heat. Fry the salmon slices for a few minutes turning once. Fish should flake easily with a fork when done.
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Smokey Fried Salmon
Tags: salmon
28.Aug.08 Fish and Seafood Comments (0)
