Showing posts with label Fish. Show all posts
Showing posts with label Fish. Show all posts

Deep Fry Seafood with Spices

Italinan Fritto Misto Fried shrimp scallop and Fish

Fried Fish and Shrimp


  • 11b uncooked large shrimp deveined
  • 1/2 lb fish fillets
  • 1/2 lb sea scallops
  • oil for deep-frying


  • 1 cup flour
  • 1/4 teaspoon baking soda
  • 1/4 cumin
  • 1/4 coriander
  • salt to taste
  • 3/4 cup water

1. Shell the shrimp leaving tails intact. Cut fish into small pieces 2 in x 2in. Clean scallops.------- Dip shrimp, into batter; drain away i excess batter.

2. Mix flour, soda, cumin, coriander and salt into bowl, gradually add water and whisk it smooth batter, you may add little water if it's too thick.

3. Dip the fish, shrimp and scallop into batter and drain away excess batter.

2. Deep-fry in batches in hot oil about 350 F, until golden brown and cooked; drain on absorbent paper. Serve hot with tartare sauce. Enjoy


Broiled Halibut

Halibut Broiled Steaks with Mustard

Halibut with Mustard


  • 4 halibut steaks (1 1/2 inches thick)
  • 1 1/3 cups Dijon mustard
  • 1/2 cup extra-virgin olive oil for coating
  • 1/4 cup oive oil for rubbing
  • 1 teaspoon salt and fesh pepper to taste


1. Whisk the mustard and 1/2 cup of olive oil in sparate cup till smooth

2. Rub the halibut with oil and sprnkle the salt and pepper, place tehm in a broiler pan, coat each steak with genirosity with mostard coatin 5 .

3. preheat the oven on broiler mode

4. Broil the steak until the tops are browned and puffy, about 4 to 6 minutes. Turn the steaks, and brush the other side with what left from the mostard and broil it about the same time, remove and serve immediately.

Cod Curry with Shrimp

Curry Indian Salt Cod with Shrimp

Salt Cod with Shrimp


  • 1 pound salt cod
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3 Chopped Medium tomatoes
  • 3 Finely chopped onions
  • 1/2 teaspoon garlic powder
  • 5 tablespoons curry powder
  • 2 Sliced and peeled potatoes
  • 1 1/2 cups water
  • 1 pound peeled and deveined shrimp


1. Soak the salt cod in cold water for 24 or more according to the saltness, change the water few times, cut the cod during the soaking into Broad slices

2. Place and heat the oil and butter in a Heavy saucepan, add curry onions, garlic, tomatoes and cook about 1 1/2 min

3. Add the potatoes and the water, then cook for 15 min or until the potatoes are tender

4. Add the cod to the simmering mixture and cook about 10 min .

5. Add shrimp, and simmer about 4 to 6 minutes until done and serve hot... enjoy

Salt Cod French Recipe

French Recipe Cod Brandade de Morue

Brandade de Morue


  • 1 pound salt cod
  • 1/2 teaspoon fennel seeds
  • 1/4 oregano
  • 5 llspice corns
  • 2 cups water
  • 1 cup milk
  • 5 garlic cloves, smashed
  • 1/4 cup heavy creme
  • 1/4 cup extra vigin olive oil
  • 2 baking potatoes peeled
  • 1 teaspoon lemon juice to taste
  • salt and white pepper to taste


1. Soak the code on water for 24 hours to reduce the salt. Rinse very well

2. In saucepan, combine the water, oregano, fennel seeds, allspice corns and half of the garlic, bring to a boil and reduce the heat simmering for 45 min

3. Sieve the liquid and return it to the saucepan

4. Bring the liquid to boil. Add the cod to the liquid and turn the heat off, then let the cod stand for 15 min to be cooked.

5. Transfer the code to a separate plate, and cooke the potato in the liquid stock for 30 - 45 min until soft.

6. Add the code and potato to a food processor with the remaining garlic, olive oil, creme, milk and water. add pepper and salt to tase and mix it together to the right consistency... enjoy


Mediterranean Fish Cod Fillet

Cod Fillet with olive oil Sherry Vinegar

Cod with Olives and Tomatoes


  • 4 pieces of cod fillet
  • 1/4 cup olive oil
  • 1 medium onion, finely chopped
  • 3 minced shallots,
  • 2 large garlic minced cloves
  • 1/4 cup sherry vinegar
  • 2 tomatoes, peeled, and finely chopped
  • 8 green Lebanese olives, pitted and chopped
  • salt and pepper to taste


1. In heavy skillet heat the olive oil and place the garlic, onion, shallots and stir on moderate heat for 2 - 3 min until onion became translucent

2. Add the tomato, sherry vinegar, and keep stirring for 1 mine and season to taste with salt and pepper stirring with other ingredients for 2 min.

3. Place the code and cook each side on moderate to high for 6 - 7 min till the center became milky and flaky

3. Transfer the cod to a platter. Top it with the cooking sauce ... enjoy

Cod Fillets

Cod Fillets wiht Wine Mushroomand Tomatoes

Cod Fillets with Mushrooms


  • 1 pounds cod fillets cut into strips
  • 1 tablespoon unsalted butter
  • 1/2 pound mushrooms, shiitake preferred
  • 1 small onion, sliced thin
  • 1 medium chopped tomatoes
  • 1 large sliced shallots
  • 1/4 cup dry white wine
  • 2 tablespoons minced parsley
  • 1/2 teaspoon fresh thyme
  • 3/4 cups heavy creme
  • salt and pepper to taste


1. Heat the butter in large skillets over moderately low heat, add the mushrooms, onion, tomato, shallots white wine, parsley and thyme Cook, stirring occasionally about 7 minutes, until the vegetables are softened.

2. Add the creme and season to taste with salt and pepper stirring with other ingredients for 2 min.

3. Place the cod and cook it gently on each side about 5 - 7 min don't flip it. Normally when center of the cod turned milky and flaky the code is don. Never over-cook it.

3. Transfer the cod to a platter. boil it other ingredients to the desired consistency. Pour the sauce over the cod... enjoy

Seafood Batter

Beer Batter for fish and Other Seafood

Beer Batter


  • 1 egg
  • 3/4 cup flour
  • 3/4 teaspoon salt
  • 3/4 teaspoon freshly ground pepper
  • 3/4 cup beer
  • 1/4 cup milk
  • 1 tablespoon melted butter


1. Blend the hard ingredients, flour, salt and pepper in a large bowl

3. Whisk the egg and mix it with the beer and milk

4. Add the liquid mixture to the flour and let it se for 1 hour

5. Use it for fish or shrimp and any other frying seafood...Enjoy

Plain Seafood Batter

Salmon Fish Fillet with Honey Mustard

Fish Batter

Makes about 2 pounds fish fillet


  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/3 cups water


1. Mix the dry ingredients flour, baking powder and salt.

3. In a bowl, whisk in the water until become very smooth

4. Let it rest about 45 min, before using

Salmon Honey Mustard

Salmon Fish Fillet with Honey Mustard

Fried Salmon Fillet with Bread Crumb


  • 1 quart vegetable oil
  • 1 pound salmon fillet
  • 1/4 cup Dijon mustard
  • 2 teaspoon honey
  • 2 eggs
  • 2 cups bread crumbs
  • salt and fresh ground pepper to taste


1. Add honey and pinch of salt to the mustard and coat each side of each salmon slice.

3. Beat the eggs and place in a bowl.

4. place the bread crumb in wide flat dish

5.Dip each slice of salmon fillet in the egg, then press it in the bread crumb so stick and cover the fillet

6. Let it rest and dry about 15 min

7. Heat the oil about 370 F and cook about 1 1/2 to 2 min until became golden brown... enjoy!

Fried Flounder Fillets

Flounder Deep Fry the Perfect Way

Flounder Fried the Perfect Way


  • 2 pounds flounder fillets, cut into 16 thin
  • 1 quart vegetable oil
  • 2 eggs
  • 3 cups cracker meal
  • 1/2 teaspoon cumin
  • 1 teaspoon salt to taste
  • 1 teaspoon freshly ground black pepper


1. Heat the oil in heavy deep skillet till reach about 360 F

2. Beat eggs well and pour in shallow bowl

3. Combine cracker meal, salt, pepper and cumin in a large plate.

4. Dry the flounder very well, and dip in egg, then in the cracker turn it around to be all coated.

5. Fry it 2 - 3 min until golden brown. It's good to cook it in batches few at a time, so won't reduce heat of the oil

5. Remove fish to dry towel to drain the oil and serve on hot plate garnished with lemon wedges... Enjoy

Crunchy Smelt

Italian Fish Milanese

Small Fish Fried the Perfect Way


  • 2 cups all-purpose flour
  • 11/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 lb. smelt fish
  • 1 1/4 cumin
  • 1 1/4 coriander
  • 1 quart vegetable oil
  • lemon wedges for garnish


1. Combine flour, salt, pepper, cumin, coriander and trans-fare to paper bag and shake well

3. Dry the fish to bag and shake until all fish coated properly.

3. Pour the coated fish into sieve to remove excess flour

4. Heat the oil in deep skillet for about 375F add the fish and fry about 2 - 3 min until golden brown.

5. Remove fish to dry towel to drain the oil and serve on hot plate garnished with lemon wedges... Enjoy

Baked Fish Fillets

Baked Catfish fillets

Catfish with Mushroom


  • 6 catfish fillets
  • 5 tablespoons butter
  • 1/2 cup white wine
  • 1/2 spoon oregano
  • 2 cups thinly sliced mushrooms
  • 2 tablespoons flour
  • 1'2 cup milk
  • 2 tablespoon lemon Juice
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons chopped parsley
  • 1/2 teaspoon salt
  • 1 teaspoon freshly ground black pepper



2. Rub baking dish with 2 tablespoon of the butter.

3. place and arrange the fillets dry in one layer

4. Add wine; scatter mushrooms over fish and sprinkle with, oregano, salt and pepper.

5. Bake in preheated 400° F. oven 10 minute

6. In heavy saucepan add the reaminaing butter and brown flour to golden color

7. Add milk, and whisk it smooth, then add the liquid from the baked fish over the milk fluer mixture.

9. Add the lemon juice over the saucepan mixture and boil it for 5 min.

10. Pour the sauce mixture over the fish and bak 10 min more

10. Sprinkle with cheese and parsley; serve hot.

Baked Fillets with Herbs

Tilapia Catfish Cod with Meuniere

Tilapia / Catfish with Muniere


  • 6 Tilapia or catfish fillets
  • 1 egg
  • 1 tablespoon olive oil
  • 1/2 cup breadcrumb
  • 1/4 cup Parmesan cheese
  • 1 tablespoon lemon
  • 1 tablespoon flour
  • 1 teaspoon oregano
  • 1 cup Meuniere Sauce


1. Beat egg and olive oil.

3. Combine breadcrumb, flour, cheese and seasoning; dip fish fillets in beaten egg, then roll in crumb mixture.

4. Pour Meuniere Sauce in shallow baking dish; place fillets in dish, turning once or twice to coat both sides well.

5. Bake in preheated 350° F. oven 40 minutes, or until fish flakes easily.

Shark Fish Marinated on Skewers

Seafood Shark Kebab on Skewers

Shark Kebab


  • 2 pounds shark, cut into l x l 1/2in cubes
  • 2 tablespoon Worcestershire
  • 1/2 cup wine vinegar
  • 1 teaspoon honey
  • 1/2 teaspoon cayenne pepper
  • 1/4 cup soy sauce
  • 1 tablespoon lemon juice
  • 2 clove minced garlic
  • 1/4 teaspoon ground ginger
  • 3 tablespoon vegetable oil

1. Place fish in glass bowl.

2. Combine remaining ingredients, and pour over fish.

3. Cover and chill for 2 hours, turning occasionally.

4. Reserving marinade, thread fish chunks on skewers.

5. Basting often with marinade, cook over low coals or under a broiler 10 to 15 minutes, or until fish flakes easily

Meuniere Sauce for Seafood and Fish

catfish Tilapia Meuniere Sauce

Meuniere Sauce

This is sauce is a great ingredients with fish


  • 3/4 cup butter
  • 1/2 cup heavy creme
  • 2 tablespoons chopped scallion
  • 3 tablespoons lemon juice
  • 1 tablespoon minced parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoons white pepper
  • pinch cayenne pepper
  • dash of Worcestershire sauce


1. In heavy sauce pan melt the butter, then heavy creme

2. Add all other ingredients and simmer 5 minutes.

Appetizer Mahi Mahi Deep Fry

Mahi Mahi Deep Fry Fish Appetizer

Mahi Mahi Hors d'Oeuvers


  • 2 pounds mahi mahi meat, cut into 2 inch cubes
  • 1/4 cup lemon juice
  • 1/4 cup white wine
  • 2 cloves garlic, crushed
  • 2 tablespoon olive oil
  • 1 cup seasoned flour
  • 1 teaspoon salt
  • 2 eggs, beaten
  • 1 cup bread crumbs
  • freshly ground pepper to taste
  • vegetable oil for deep-frying
  • tartar sauce


1. To make the marination, mix vermouth or wine and garlic olive oil; add Mahi Mahi and marinate in refrigerator for 1 hour or longer.

2. Mix salt and back pepper with the flour. dip each fish chunk in seasoned flour, then coat with beaten eggs and bread crumbs.

3. Heat oil; deep-fry fish until golden brown.

4. Drain on paper towels, then serve with tartar sauce.

Large Stuffed Fish Oven Baked

Seafood Prawns with leek

Stuffed Red Snapper


  • 1 large cleaned red snapper (about 6 pounds)
  • 1/4 cup chopped celery
  • 2 gloved minced garlic
  • 2 tablespoons butter
  • 2 tablespoons chopped parsley
  • 2 cups bread crumbs
  • 1/2 teaspoon thyme
  • 1/2 teaspoon sage
  • 2 tablespoons chopped green pepper
  • fish Sauce


1. iN sauce pan saute celery and garlic in butter until soft.

2. Add all other ingredients parsley, bread crumbs, thyme, sage and pepper; mix well,

3. Stuff into cavity of fish and pressing well.

4. Sew cavity closed if needed with toothpicks.

5. Heat the oven on 350 F and bake uncovered (allow 10 minutes per pound),

Baste with the fish sauce every 15 min .

Sauce for Basting and Baking Fish

Fish Sauce for Baking and Basting

Fish Sauce


  • 3/4 cup salad oil
  • 3 tablespoons melted butter
  • 2 tablespoons lemon juice
  • 3 tablespoons dry vermouth
  • 1/4 tablespoon sugar
  • 1 teaspoon salt
  • 3 tablespoons
  • Worcestershire sauce
  • 1/4 teaspoon cayenne pepper


1 Mix all ingredients very well, using whisker or slow speed processor.

Smoked Trout for Fish Pate

Southern Smokies Trout Pate

Trout Pate


  • 1/3 cup flaked smoked Trout fish
  • 1 package (8 ounces) cream cheese
  • 1/2 cup butter softened
  • 2 tablespoons red wine
  • 1 tablespoon lemon juice
  • 1/2 clove garlic, crushed
  • 1/2 teaspoon black pepper
  • lemon wedge


1. Combine all ingredients except lemon wedges in a processor bowl; process until ingredients are mixed well.

2. Chill in molds or crocks

3. Serve on toastfingers or crackers squeeze lemonwedge sover pate.

Salmon Fillets en Papillote with Mushroom

Seafood Prawns with leek

Salmon en Papillote


  • 8 oz Salmon fillets
  • 1 blanched carrot, cut into long sticks
  • 1/2 fennel bunch sliced cut into long sticks
  • 2 mushroom, sliced
  • 1 blanched potato, cut into thin wedges
  • 1 zucchini cut into lont stick
  • 1/2 tomato
  • 2 sprigs of thyme
  • 1 teaspoon balsamic vinegar
  • 2 table spoon olive oil
  • Salt and freshly ground pepper


l Preheat oven to 375°F.

3 Prepare a parchment paper papillote; brush it with oil and lay the fish in the center of one side of folded parchment. Place the stick of Zucchini, potato wedges, fennel slices, carrots, mushroom and tomato around the salmon fillet.

4 Season with salt, freshly ground pepper, a little olive oil. Fold over the other side of the parchment paper oval and crimp edges firmly together.

5 Place papillote on a baking sheet and cook for 8-10 minutes and serve immediately.