Showing posts with label Seafood. Show all posts
Showing posts with label Seafood. 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

Japanese Batter

Tempura Batter for shrimp and Other Seafood

Tempura Batter



  • 1 Large egg
  • 1 cup ice water
  • 1 Cups all purpose flour


1. Whisk the egg, add the iced water

3. Place the mixture into mixing bowl, then add the flour

4. Mix it all together lightly, and use it immediately


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 Scallops

Flounder Deep Fry the Perfect Way

Perfect Scallops with Dill and Cracker


  • 1 pound scallops (preferably Bay)
  • 2 large eggs
  • 2 cups cracker meal
  • 1 quart vegetable oil
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried dill
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper


1. Mix the scallops with 1/2 of the salt and drain the excessive water. Let it set at room temperature for 15 min

2. Beat eggs well and pour in wide shallow bowl

3. Season the flour with remaining salt and black pepper in wide plate.

4. Combine cracker meal with dill and garlic powder in another wide plate.

5. Toss the scallops in flour as batches of 6 - 8 and dust it very well all sides

6. Dip the escallops in the egg, and the cracker meals until all coated

7. Heat the oil in heavy saucepan about 36F and cook for deep fry about 2 -3 min until the scallops 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

Shrimp and Rice Salad

Seafood Shrimp and Rice Salad

Shrimp Salad with vegetable and Rice


  • 4 cups water
  • 1 cup slices peeled fresh ginger
  • 1/4 cup rice Vinegar
  • 1/4 teaspoon salt
  • 16 large shrimp salt to taste
  • 6 tablespoons vegetable oil
  • 1/2 teaspoons Japanese soy sauce
  • 1/2 teaspoon sesame oil
  • 6 tablespoons short-grain rice
  • 1 teaspoon maple syrop
  • 2 teaspoons white sesame seeds
  • 1teaspoon soy sauce
  • 6 cups chopped romain lettuce
  • 1 cup watercress leaves
  • 1 sliced avocado
  • 1 sheets nori


1. In a medium saucepan boil the water and add ginger, half rice vinegar, and salt, simmer for 20 minutes. .

3. Meanwhile place other half of the rice vinegar in a small bowl with the vegetable oil, soy sauce, and sesame oil. Mix until smooth dressing .

4. Wile the ginger water has simmered for 17 minutes. Divine and peel the shrimp leaving the tail on, and add the shrimp to the ginger water, and let them cooke about 2 minutes.

4. Remove the shrimp and toss them in the dressing sauce

5. Remove the ginger slices from the water still in the pan and discard. Add the rice to the water, bring to a boil, and boil, uncovered, until the rice is just cooked, about 15 minutes (you may need to add a little additional water toward the end). Remove the rice, and toss with the remaining teaspoon of rice vinegar and the sugar. 6. Toast the sesame seeds in a 500° oven until golden brown, about 5 minutes, and tos with the rice. Reserve.

6. discard the ginger slices, turn the heat until boiled, add the rice and some water if needed, turn heat low cook the rice about 12 min or until done.

7. Toss all together the soft greens, shrimp and rice... Enjoy

Fish Milanese

Italian Fish Milanese

Flounder Telapia Hilanese


  • 4 fish fillets Flounder or Telabia
  • 1 chopped onion
  • 3 tablespoons lemon juice
  • 1/2 cup olive oil
  • 1 cup all-purpose flour
  • 2 eggs, lightly beaten
  • 4 teaspoons buttermilk
  • 1 cup bread crumbs
  • 1/2 stick butter
  • 2 gloves minced garlic
  • 3 tablespoon chopped mint
  • 1 clove garlic, minced 2 teaspoons chopped fresh parsley


1. Combine onion, lemon juice and half of the oil in large container mix well, then add the fish coating all sides, refrigerate for two hours mixing occasionally.

3. Remove fish from marinade and dip in flour, then baste in buttermilk and eggs then into bread crumbs.

3. In large skillet, heat the oil with one spoon of butter, add fish and and cook until lightly brown both sides.

4. In separate skillet milt butter , garlic and mint and stir in for one minute, then pour over fish

Bienville Sauce

Great with fish and shrimp

Great with shrimp and fish


  • 1 1/2 pound cooked shrimp
  • 2 tablespoons butter
  • 1/3 cup chopped scallion
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 8 ounces Asiago or Gruyere cheese
  • 1/4 cup sherry
  • 1 can sliced mushrooms. drained
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon salt


1. In medium skillet, add butter and flour, cook over low heat till light brown.

2. Add milk gradually, making a smooth paste; cook over low heat until thickened andbubbly.

3. Add cheese; continue cooking over low heat until cheese melts, then salt and pepper to taste.

4. Stir in remaining ingredients. Use over pasta, fish fillet or other seafood


Crabmeat with Cheese french style

Crab Meat au Gratin


  • 2 pounds lump crabmeat
  • 1 cup butter
  • 1 cup chopped onions
  • 1 cup chopped celery
  • 1/2 cup chopped green bell pepper
  • 1/4 cup all-purpose flour
  • 3 cup milk heated
  • 1 cup whipping cream
  • 1/2 cup dry white wine
  • 1 cup shredded Cheddar cheese
  • 1/2 teaspoon cayenne pepper
  • Salt to taste


  1. Melt butter in Dutch oven; add onions, celery, bell pepper and pimiento and saute until soft, about 5 minutes.
  2. Stir in flour and blend well.
  3. Add milk and whipping cream, stirring until sauce thickens
  4. Add wine, salt and cayenne. Spread crabmeat in buttered baking dish; spoon sauce over crabmeat and sprinkle with cheese.
  5. Bake in preheated 350° F. oven 15 to 20 minutes, or until bubbly.


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.

Crab Cakes

seafood crabmeat patties

Crabmeat Patties


  • 1 pound lump crabmeat
  • l/4 cup butter
  • 1 onion, chopped
  • 2 ribs celery, chopped
  • 1 cup cooked mushrooms
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 cup milk
  • 1 cup cream
  • 2 egg yolks beaten
  • 1 teaspoon lemon Juice
  • 1 cup bread crumbs


1. Melt butter in saucepan with onion and celery; cook until vegetables are golden.

2. Add crabmeat, mushrooms and seasonings; stir in milk and and cook slowly 15 minutes.

3. Add beaten egg yolks, a small amount at a time; cook 10 minutes longer, stirring.

4. Spoon hot mixture into four to six buttered ramekins or form it in hand, sprinkle with lemon juice and cover with buttered bread crumbs.

5. Bake in preheated 450° F. oven a few minutes to brown crumbs.

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