Another great recipe from our kitchen and our readers.
Jim’s Fish Taco Recipe
Fish Taco Recipe (mine):
Sorry there are no quantities, it is all to taste.
Lime
Napa Cabbage
Sirachi Chili Sauce (Chinese Chili Sauce)
Mayonnaise
White Fish (I like grouper of course, but flounder or black bass are good, whatever is freshest)
Panko (Chinese bread crumbs)
Corn Tortillas
Black Beans (Canned)
Eggs beaten
Canola Oil
Simple recipe but pretty darn good.
Slice cabbage very thin. Combine mayo, lime juice (about a half of lime) and sirachi to taste,. I use the hot sirachi with garlic. Combine cabbage and mayo, don't over do it with the mayo/sirachi, a little goes a long ways.
I fry my corn tortilla, I try to get the best shape I can to hold the ingredients. Next dip fish into beaten egg and roll in Panko crumbs. If you've never used Panko you should, It is an excellent alternative to other breaders. (try a boneless pork chop pan fried with panko- awesome!)
Fry Fish, place on metal mesh to drain and salt, not paper towel.
Heat beans, use a stick blender to puree the beans. You can serve the beans as a side dish with a dollop of sour cream or use sparingly on the taco.
Combine shell, beans, fish and top with cabbage and maybe a squeeze of fresh lime.
Cerveza recommended
Thanks Jim!
Enjoy!
Johnny and Donna
www.fishintopsail.com
Jim’s Fish Taco Recipe
Flounder Italian Style
Another great recipe from our kitchen and our readers.
This flounder recipe is delicious and really easy.
Ingredients:
2 pound flounder fillets.
1 can Campbell's condensed tomato soup
1 small onion
1/8 cup parmesian cheese
1/8 teaspoon italian seasoning
1/8 teaspoon lemon pepper
Spray a shallow glass baking dish with Pam. Arrange flounder fillets skin side down. Ad some black pepper, but don't add any salt, as there is plenty of salt in the tomato soup. Slice onion thinly and place over flounder fillets. Ad black pepper and italian spices. Pour tomato soup onto the fillets. Don't add any water. Cover with aluminum foil. Place into a 350* oven and bake for 10 minutes. Remove foil, sprinkle liberally with parmesian cheese and bake an additional 5 minutes. Remove from oven and let rest for 5 minutes. Serve hot with cole slaw or salad.
Enjoy!
Johnny and Donna
www.fishintopsail.com
Sea Mullet and Hush Puppies with Coleslaw
An interesting tid-bit: HUSH PUPPIES, A Southern U.S. specialty consisting of balls of cornmeal batter, seasoned with chopped onion, garlic, etc. and fried. The name supposedly originated when Southern hunters were gathered about the fire to cook the evening meal, and the dogs would start barking and begging for food. The cook would drop bits of corn meal batter and toss them to the hungry dogs with the admonition, 'hush, puppy!'" Now back to the recipe!
Hush Puppies
1 Large onion, diced
1 16-ounce can tomatoes
1 16–ounce cream-style corn
Salt and pepper to taste
Tabasco Sauce to taste
3 cups self-rising cornmeal
1 cup self-rising flour
For hush puppies: Combine onion, tomatoes, and corn in large bowl. Mix thoroughly, using hands to mash and combine. Add salt, pepper, and Tabasco.
In another bowl, combine cornmeal and flour. Add just enough of the tomato-corn mixture to make a thick, doughy paste. Use teaspoon to shape hush puppies into rounded ovals. Drop into deep fat fryer and fry until golden brown, about 2 to 3 minutes. They will float to the top and turn themselves over when done. Remove, drain, and serve with mullet.
Mullet
2 to 4 pounds mullet, catfish, or mackerel
1 cup milk
2 eggs
1 cup seasoned flour (salt and pepper added)
1 package crackers (Charles uses Ritz), crushed into fine crumbs
For mullet: Combine milk and eggs. Roll fish in seasoned flour. Dip into egg-milk mixture and then into cracker crumbs until well coated. Drop fish into deep fat fryer and cook until they float to top, about 1 to 2 minutes. Remove and drain. Serve hot with hush puppies.
Old-Fashioned Cole Slaw
1 small head cabbage
1/3 cup sugar
2 tablespoons vinegar
2 tablespoons mayonnaise or salad dressing
1 small onion, minced
1/2 teaspoon paprika
1/2 teaspoon celery seed
Pinch of salt
Paprika for color
Chop cabbage into finely cut pieces using hand chopper or food processor. Mix sugar, vinegar, and mayonnaise together until thoroughly blended.
Pour mixture over chopped cabbage and combine well. Add minced onion, celery seed, and salt. Mix again. Sprinkle paprika over top for color and cover and refrigerate until ready to serve.
Enjoy!
Johnny and Donna
Aunt Clara's Shrimp Gumbo
Another great recipe from our kitchen and our readers.
* 1 pound fresh shrimp
* 3 medium onions
* 1 quart water
* 2 tablespoons tarragon vinegar
* 1/4 cup raw rice
* 1/2 pound okra
* butter
* 1 tablespoon flour
* 4 tomatoes (canned tomatoes may be used)
* 1 teaspoon Worcestershire sauce
* 1 teaspoon chopped parsley
* 2 bay leaves
* a pinch each of salt, pepper, and sugar
Boil the shrimp and one of the onions, chopped, in 1 quart of water with the vinegar for 10 minutes. Reserve the water. Peel and clean the shrimp. Cover the rice and okra with one inch of water and cook dry. Fry the remaining onions, finely chopped, in butter over low heat, smooth in the flour, and add the shrimp stock, then the okra, rice, shrimp, tomatoes, and seasoning. Simmer for 20 minutes and serve piping hot.
Enjoy!
Johnny and Donna
www.fishintopsail.com
Teriyaki Grilled Fish
* 1/3 cup tamari soy sauce
* 1/3 cup vegetable oil
* 3 cloves garlic, minced
* 1 tablespoon grated fresh ginger
* 1/4 cup apple juice
* 1/4 cup lemon juice
* 1 tablespoon sugar
* 2 pounds fish fillets
* chopped scallions, to garnish
Mix first seven ingredients, pour over fish, and chill for at least an hour. Grill the fish, basting occasionally with the marinade, or bake in a greased pan at 350 degrees F for 20 minutes. Garnish with scallions and serve over rice.
Shrimp, Tomato, and Basil Pasta
1 1/2 pounds medium shrimp, peeled and deveined (tails removed)
Coarse salt and ground pepper
6 teaspoons olive oil
2 garlic cloves, minced
1 can (14 1/2 ounces) diced tomatoes in juice
1 pint cherry or grape tomatoes, halved
1/2 pound linguine
1 1/2 cups lightly packed fresh basil leaves, torn into small pieces, plus extra leaves for garnish (optional)
Season shrimp with salt and pepper. In a large skillet, heat 4 teaspoons oil over high. Add shrimp; cook until opaque throughout, turning occasionally, 3 minutes. Transfer to a bowl; set aside.
Make sauce: To the same skillet, add remaining 2 teaspoons oil and garlic; cook over medium heat until fragrant, about 30 seconds. Add canned tomatoes and their juice, along with 2 cups water; bring to a boil. Reduce heat; simmer, stirring occasionally, until tomatoes have softened and are saucy, about 15 minutes. Remove sauce from heat; stir in cherry tomatoes.
Meanwhile, in a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain; return pasta to pot. Add tomato sauce, shrimp, and basil; season with salt and pepper, and toss. Serve immediately, garnished with basil leaves, if desired.
Grilled Black Drum; Submitted by Capt. Mike Dennis of Cape Fear Fishing Charters
Captain Mike says about this recipe;
[quote]
"I found this to be a great grilled fish!
[end quote]
Here is Capt. Mike's recipe:
Black Drum whole 4lb to 6lb.
Scale fish completely,remove gills completely, leave head on,remove all guts.Gills will leave bad flavor,must be removed!
Lay a piece of aluminum foil across the grill to form a tray.
Rub drum with butter completely inside & out.
Sprinkle Old Bay over both sides of fish,a little on inside cavity.
Cut up some garlic in small pieces sprinkle over fish, a little in fish cavity.
Place a strip of bacon in the cavity of the fish.
Cooking time depends on the temperature of the grill, check for tenderness, turn once.
Capt.Mike Dennis
Cape Fear Fishing Charters
www.capefear-guide.com
