A great Soul Food Recipe for Easy Salmon Croquettes.
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Posts tagged with 'fish'
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®. Note: 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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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. Note: 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!
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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.
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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. Note: 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).
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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.
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