Article by Mama Jock
Chesapeake-Style Beer-Battered Flounder
4 to 5 cups vegetable oil
1 cup flour
1 tsp. salt
3/4 tsp. Old Bay Seasoning
1/4 tsp. pepper
1/4 tsp. cayenne pepper
1 cup light-colored beer
2 lbs. flounder fillets cut into 4x1 inch strips
Lemon wedges, for serving
Tartar sauce
Heat oven to 200 degrees.
Pour the oil into a large Dutch oven, 1 inch deep.
Heat the oil over medium-high heat until it reaches 375 degrees
Whisk the flour, salt, Old Bay, black pepper and cayenne together in a large bowl.
When the oil is almost ready, whisk the beer into the flour mixture until completely smooth.
Pat the fish dry.
Add half the fish to the batter and stir gently to coat.
Using tongs, lift the pieces of fish from the batter, allowing excess to drip back into the bowl; add to the hot oil.
Fry, stirring pieces gently to prevent sticking together, until golden brown, about 5 minutes.
Remove the fried fish to a paper towel to drain and keep warm in oven.
Repeat process with the remaining strips of fish.
Serve with lemon wedges and tartar sauce.
Serves 4 to 6.
Flounder with Zucchini Salsa Verde
Salsa:
2 zucchini, trimmed and chopped
1/2 cup fresh cilantro , chopped
1/3 cup onion, chopped
5 TBSP. fresh lime juice
1 1/4 tsp. finely grated lime peel
2 1/2 TBSP. seeded jalapeño, chopped
2 1/4 tsp. salt, divided
Combine zucchini, chopped cilantro and the next 4 ingredients in a blender.
Add 1 1/4 tsp. of salt.
Puree until salsa is smooth.
Can be made 2 hours ahead.
Cover; chill.
Flounder:
1 1/4 tsp. black pepper
1 1/4 tsp. coriander
6 skinless flounder fillets
Preheat broiler.
Line broiler pan with foil; spray with cooking spray.
Combine 1 1/4 tsp. pepper, coriander and remaining 1 tsp. salt in a small bowl; stir to blend.
Pat fish dry.
Sprinkle fish on all sides with seasoning mixture.
Arrange flounder on prepared pan.
Broil until just opaque in center; 3 to 4 minutes, depending on thickness.
Spoon some salsa over and around flounder.
Serves 6.
Pan Fried Tuna Cakes over Salad Greens
1 lb. tuna, poached, cooled and flaked
3/4 cup panko breadcrumbs
2 egg whites
6 green onions, thinly sliced
2 TBSP. Dijon mustard
1/2 tsp. black pepper
1/4 tsp. dried tarragon
2 TBSP. olive oil
In a medium bowl combine all of the ingredients except the oil.
Mix thoroughly and shape into 8 patties, 3/4 inch thick.
Heat the olive oil in a large nonstick skillet over medium heat.
Lightly coat cakes with remaining breadcrumbs and fry until golden brown, turning once, 7 to 10 minutes total.
Dressing:
2 TBSP. white wine vinegar
1 TBSP. Dijon mustard
2 cloves garlic, minced
1/2 tsp. dried tarragon
1/2 cup olive oil
Salt and pepper
Combine all of the ingredients in a small bowl except the oil, salt and pepper.
Blend well.
Gradually add the oil, whisking constantly.
Season with the salt and pepper to taste; set aside at room temperature.
Meanwhile, in a large bowl mix together 6 cups of salad greens with 4 cloves of minced garlic, 1 TBSP. lemon zest, 4 oz. Kalamata olives, quartered and 1/4 cup of toasted pine nuts.
Drizzle the dressing over salad and the tuna cakes.
Serves 4.
Crab Lasagna
1/2 lb. lasagna noodles
2 (10 oz.) cans cream of shrimp soup
2 cups crabmeat
2 cups cottage cheese
8 oz. cream cheese
1 egg
2 tsp. basil
1/2 tsp. dill
1 medium onion, chopped fine
Salt and pepper
2 tomatoes, thinly sliced
2 cups cheddar cheese, grated
Cook noodles according to instructions on box.
Mix soup and crabmeat in a saucepan and heat on low.
Mix cottage cheese, cream cheese, egg, basil, dill, onion, salt and pepper to taste.
In a buttered 9x13 lasagna pan, place a layer of noodles, then a layer of 1/2 cheese mixture.
Add all the crabmeat mixture as another layer, followed with a layer of noodles and then remaining cheese mixture.
Top with the tomatoes.
Bake for 15 minutes at 350 degrees.
Add cheddar cheese to top and bake until cheese is melted and bubbly; about 30 minutes.
Serves 6.
If you have a favorite recipe that you would like to share with Coastal Fisherman readers, you can email it to [email protected] or mail it to Mama Jock, Coastal Fisherman, 12748 Sunset Avenue, Ocean City, MD 21842.
