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Soul Food Fish and Seafood Recipes
Angie Seafood Pasta Salad
Ingredients:
2 pounds shrimp (cooked and peeled)
1 box spaghetti (cooked)
2 cucumbers
3 tomatoes
carrots (shredded) optional
red cabbage (shredded) optional
2 small packs of powered ranch dressing, Original - Hidden Valley Ranch®
2 small packs of powered parmesan Italian dressing - Hidden Valley Ranch®
1 61oz. bottle Kraft® Zesty Italian Dressing
Instructions:
Cook pasta.
Add all the vegetables.
Add Shrimp.
Add powered Dressings.
Add bottled dressing.
Chill before serving.
Baked Stuffed Flounder
Ingredients:
1/2 cup chopped celery
1/2 cup chopped green onions with tops
1 glove garlic - minced
8 tablespoons butter
1 cup bread crumbs
4 tablespoons lemon juice
1/2 pound boiled shrimp - chopped
1/2 pound lump crabmeat
2 tablespoons chopped parsley
1 egg - slightly beaten
black pepper or cayenne (or both)
salt to taste
4 flounders, medium size
Instructions:
Sauté celery, onions and garlic in melted butter over low heat.
Add bread crumbs, crab, shrimp, parsley and egg and mix well.
Season with salt and pepper.
Split the thick side of the flounder lengthwise and widthwise, loosen the meat from the bone of the fish to form a pocket for stuffing.
Brush well melted butter and lemon juice.
Salt, pepper and stuff the pocket.
Place in a pan with enough water to cover the bottom of the pan.
Broil 3" from heat until the fish flakes easily with a fork.
Baste frequently with the liquid in the pan.
Stuffed Shrimp
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Okra Fish Creole
Ingredients:
1 pound mild white fish fillets
1/2 cup celery
1/2 cup okra
1/2 cup green pepper
1/2 cup onion - sliced
1 8-oz.can tomato sauce
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon oregano
1/4 teaspoon thyme
2 cups rice - cooked
Instructions:
Bake fish, covered, in 350 degrees pre-heated oven for about 10 minutes.
Do not overcook!
While fish is baking, combine vegetables, tomato sauce and chili powder in a saucepan and simmer for 10 minutes, adding a little water if necessary.
Flake fish with a fork and add to vegetables; add the herbs and return to a simmer.
Remove from heat and serve over rice.
Serves 4.
Comments: Preparation: Okra is easy to prepare, it needs no peeling; scrub lightly and slice off the stems for whole use, or you can slice it into rounds.
Keep in mind that brass, iron or copper utensils will discolor the okra (but won't affect the flavor).
Potato and Crabmeat Casserole
Ingredients:
5 medium Potatoes-sliced thinly
imitation crabmeat-large package
3 cups shredded cheddar cheese
1 carton heavy whipping cream
salt, pepper, nutmeg
Instructions:
Layer the first three ingredients beginning with the potatoes, then crab meat, then cheese in a large casserole dish, sprinkling a small amount of salt and pepper on each layer of potatoes.
Make about 3 layers of each or layer until the first 3 ingredients are gone.
Sprinkle top layer with a dash of nutmeg.
Pour the heavy cream on, making sure it covers all the layers (you may have to use 2 cartons).
Bake covered for 1 hour or until potatoes are tender in a 350 degree-F oven.
Cyn's Crabmeat Quiche
Ingredients:
1 lb. blackfin crabmeat
2-3 large eggs
1 teaspoon water
1/4 cup whipping cream
1/4 cup milk
1/2 teaspoon Old Bay Seasoning
1/4 teaspoon white pepper
1/2 teaspoon salt
1/2 cup onion (chopped)
1 teaspoon garlic (minced)
1/2 cup red bell pepper
1 cup grated cheese (combine white and and sharp)* (reserve leftover cheese)
1/4 teaspoon ground red pepper (optional)
2 frozen 9" pie shells or make your own
*Use reserve grated cheese for top of quiche
Instructions:
Preheat oven to 350.
Prick pie shells all over with a fork; bake for 10 mins. Remove from oven and set aside. Let cool.
Turn oven down to 325.
Mix chopped ingredients and place in each pie shell.
Whisk eggs until fluffy; combine milk, cream and seasoning together; add to egg mixture, a little at a time. Whisking after each addition.
Pour over ingredients in shells and bake for 40-45 minutes or until a toothpick comes out the center clean.
Remove from oven and let stand 15 minutes before serving.
Serving suggestion: Serve with a green toss salad. Enjoy!
Momma's Fried Catfish
Ingredients:
1 pound of fillet catfish
1 cup of corn meal
1 cup of flour
1 teaspoon of Lawry's® Seasoned Salt
1 teaspoon of Pepper
Instructions:
Mix flour, seasoned salt, and corn meal and cover both sides of catfish strips with the dry mixture.
Then fry in about a teaspoon of oil in a pan, until both sides are golden brown and the fish is crispy.
Crab Cakes
This recipe is now a CD Exclusive.
Click Here to get the SoulFoodCookbook.com CD.
This recipe is also in the SoulfoodCookbook.com Offline Book
Click Here to get the SoulFoodCookbook.com Offline Book.
Nel's Delicious Dover Sole
Ingredients:
1 lb Dover Sole fillets
1/2 bottle of Lawry's® Lemon Pepper Marinade
salt
pepper
1 cup flour
2 tablespoons vegetable oil
Instructions:
Rinse fish fillets in water and place into deep plate.
Pour approximately 1/2 bottle of Lawry's® (or your favorite lemon pepper) marinade over fish.
Marinate fish for about 15 minutes.
Next, heat oil in skillet over medium heat.
While the oil is warming, add salt and pepper to the flour to taste.
Remove fish from marinade and dip in flour.
Fry approximately 3 minutes per side or until brown.
Turn fish only once to keep it from falling apart.
Comments: Because the fish fillets are thin, it only takes about 15 minutes for the marinade's flavor to penetrate. Also, don't try to fry the fish in butter. It burns too easily. This is delicious!
Southern Garlic Catfish
Ingredients:
1-1/2 pounds catfish (fillets)
1 egg
garlic salt
1 package of marks fish breading or 1/2 cup of flour and 1/2 cup of corn meal, salt and pepper to taste
cayenne Pepper
vegetable oil
Instructions:
Heat skillet and 1 inch of vegetable oil.
Wash catfish.
Beat egg.
Dip catfish in egg.
Put garlic salt on both sides of the fillets.
Shake on cayenne pepper.
Dip in breading-twice.
Put fillets in hot oil.
Cook until golden brown and tender in the middle.
Fry time is usually 8 to 12 minutes.
Take fillets out the skillet and set on a paper towel.
Optional-sprinkle with Louisiana Hot Sauce®.
Comments: If you do not like spicy food omit the cayenne pepper.
If you like it hot add as much cayenne as you can stand and dip in hot sauce, ketchup, and lemon juice mixed together.
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