Article by Mama Jock
Perfectly Fried Fish Fillets
3 lbs. fish fillets
1 egg, beaten
2 cups flour
3 cups pancake mix
3 cups club soda
1 TBSP. onion powder
1 TBSP. seasoned salt
Canola oil, for frying
Dip the fillets in the beaten egg, then dip evenly but lightly in the flour.
Dust off any excess flour and allow the fillets to air-dry on waxed paper for 5 minutes.
Whip the pancake mix with the club soda to the consistency of buttermilk; not to thin and not too thick.
Beat in the onion powder and seasoned salt.
Add 1-inch of oil to a heavy saucepan and heat to 425 degrees.
Dip the fillets into the batter and slide into the oil a few at a time. Fry for 4 minutes on each side.
Preheat oven to 325 degrees.
Place fried fillets on a cookie sheet, place in oven to keep fish warm until all the fillets are fried.
Serves 4.
Mahi-Mahi Fajitas with Salsa Verde
1 1/2 lb. mahi-mahi fillets, skin removed
Salt and pepper
1 fresh lime
1 TBSP. olive oil
8 flour tortillas
Salsa Verde, recipe follows
1 avocado, sliced
Preheat the grill to medium-high heat.
Cut the fish into 1-inch strips; season with salt and pepper.
Sprinkle with lime juice.
Grease the grill with the oil.
Place fish on grill; cook 3 minutes on each side turning carefully with tongs.
Salsa Verde:
1 slice white bread toasted until dry but not brown
1/2 cup extra-virgin olive oil
2 TBSP. fresh lime juice
2 cups fresh parsley
1/4 tsp. sugar
2 anchovy fillets
2 TBSP. capers
1 garlic clove, minced
1 jalapeno pepper, stemmed, seeded and chopped, optional
Salt and pepper
Trim crust from bread; tear into pieces.
Process bread pieces, oil, and lime juice in a food processor for 10 seconds.
Add parsley, sugar, anchovies, capers, jalapeno (if using) and garlic; pulse until the mixture is finely chopped but not smooth.
Season with salt and pepper.
To assemble, divide the fish among tortillas and top with salsa verde and avocado slices.
Squeeze lime juice over all and roll up tortillas.
Serves 8.
Shrimp and Pasta Parmesan
2 TBSP. olive oil
1 tsp. oregano
1/2 tsp. salt
Black pepper
15 large shrimp, peeled and deveined
1/2 stick butter
1 lb. cremini mushrooms, sliced
1 large onion, finely chopped
1/4 tsp. red pepper flakes
1 TBSP. fresh thyme, chopped
1 large tomato, halved and seeded, and diced
3 cloves garlic, minced
1/2 cup dry white wine
1/3 cup flour
4 cups milk
1 cup heavy cream
1 cup chicken broth
1/8 tsp. ground nutmeg
1 box penne pasta (16 oz.)
1/3 cup grated parmesan cheese
In a small bowl, mix first 4 ingredients together and brush the mixture over the shrimp.
Preheat a griddle on medium-high; add the shrimp and sear 2 minutes per side.
Transfer to a medium bowl.
In a saute pan, melt 1 TBSP. of butter in the remaining 1 TBSP. olive oil.
Add the mushrooms; saute until the liquid from the mushrooms evaporates.
Add the onion, red pepper flakes and thyme; saute 8 minutes.
Add the chopped tomato and garlic, saute 2 minutes, then add the wine; simmer 2 minutes or until the liquid evaporates.
Transfer the mushroom-tomato mixture to the bowl with the shrimp.
Melt the remaining 3 TBSP. butter in the same pan.
Whisk in the flour until well blended, 2 minutes.
Whisk in the milk, cream, broth and nutmeg.
Stir often to prevent scorching.
Reduce heat to low and adjust seasonings.
Simmer uncovered, whisking often, about 15 minutes.
Cook the pasta.
Drain and toss with the sauce.
Remove from stove and add the shrimp.
Add the parmesan and toss.
Serves 4 to 6.
Broiled Flounder with Citrus Marinade
4 flounder fillets
Cooking spray
1/2 cup fresh orange juice
3 TBSP. fresh lime juice
1 TBSP. brown sugar
1 TBSP. extra-virgin olive oil
2 tsp. lower sodium soy sauce
1/2 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. black pepper
2 garlic cloves. minced
1/2 tsp. paprika
Arrange fish in a single layer in a shallow roasting pan coated with cooking spray.
Combine orange juice and next 9 ingredients; pour over fish. Let stand 15 minutes.
Preheat broiler.
Sprinkle fillets with paprika; broil 15 minutes or to desired degree of doneness.
Drizzle sauce over fish.
Serves 4.
