Batter Fried Chicken or Fish

 



1 1/2 lbs chicken tenders or a mild, white fish (such as cod)
Salt to taste
Flour for dusting

For the Batter:
1 c all-purpose flour
1 1/2 TBSP cornstarch
1 TBSP corn flour (not corn meal)
1 1/2 tsp table salt
1/2 tsp Accent (MSG), optional
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp paprika
1/4 tsp black pepper
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp cream of tartar
1 c water plus more as needed
1 tsp vinegar

Oil for frying

Dry the chicken tenders (or fish) well. Salt the chicken tenders (or fish) and set aside. For the batter, whisk all of the dry ingredients together in a medium bowl. Add 1 cup of water and vinegar and whisk smooth. Set aside.

Add about 3" of oil to a medium pot over medium-high heat. The pot needs to be deep enough to hold the oil plus leave plenty of room for the oil to expand when frying. Heat the oil to 350F. While the oil is heating, preheat the oven to 200F.

When the oil is approaching 350F, whisk the batter again. If it has thickened too much, add another tablespoon of water and whisk. Toss 2 to 3 pieces of chicken (or fish) in some flour (dredge the number of pieces that will fit in your pot without crowding it). Shake off all excess flour. Dip a piece of chicken (or fish) in the batter, allow most of the excess to drip off, then slowly add to the hot oil. Repeat with the remaining piece(s). Fry until deep brown. Transfer the chicken to a wire rack inserted into a sheet pan and place the sheet pan in the oven to keep warm until all of the chicken has been fried. Allow the oil to return to 350F before adding more pieces.

Seafood Pasta Salad

1/3 c. olive or salad oil 1/3 c. lemon juice 1/3 c. wine vinegar 1/2 tsp. salt Dash of white pepper 1/2 tsp. dry mustard 1/2 tsp. paprika 1/4 tsp. sugar 1/4 tsp. garlic powder   Combine ingredients in jar with tight lid. Shake well. Let stand 30 minutes or more for flavors to blend. Shake well just before using.   SALAD:   2 1/2 c. mixed, cooked or canned seafood 4 c. cooked pasta shells 3 green onions with tops, sliced 3 parsley sprigs, chopped 1/3 c. coarsely snipped fresh dill or 1 teaspoon dried dill weed 1/2 c. finely chopped celery Salad greens   Pour half the dressing over seafood and let marinate at least 30 minutes. Rinse pasta well with cold water; drain thoroughly. Add onions, parsley, dill, celery, and remaining dressing; mix well. Add seafood with dressing; toss lightly. Cover and refrigerate. When ready to serve, stir pasta salad and place in serving bowl. Add salad greens. If desired, garnish with fresh dill sprigs and black olives or cherry tomato halves. 6 to 8 servings.

Crab Soup

1 pound white crab meat 1 pint milk 1 pint cream 1/2 stick of butter 2 teaspoons sherry 4 blades whole mace 2 pieces lemon peel 1/4 cup cracker crumbs Salt and pepper, to taste

Put milk in top of double boiler with mace and lemon peel and allow to simmer for a few minutes. Then add crab, butter and cream and cook for 15 minutes. Thicken with cracker crumbs; season with salt and pepper and allow to stand on back of stove for a few minutes to bring out the flavor. Just before serving, add sherry. This same soup can be made with shrimp, which should be ground.

Crab Meat Au Gratin

I actually used this as a hot dip to serve with other appetizers. Good stuff!


2 tablespoons butter
1 cup half and half
1 2 pound crab meat
1/4 cup grated cheese
1/8 cup buttered bread crumbs
2 tablespoons flour
Salt and pepper to taste

Over low heat, blend butter and flour in saucepan. Slowly add one-cup half-and-half; cook over medium heat; stir until smooth and thickened. Season with salt and pepper; add crabmeat. Using shallow baking dish, add crab mixture. Mix crumbs with grated cheese; sprinkle on top. Bake at 350 degrees until golden brown.

Crab Salad

2 pounds cooked crabmeat
2 1/2 cups diced celery
8 tablespoons mayonnaise
2 teaspoons celery seed
Dash paprika
2 1/2 tablespoons white sugar
1/2 tablespoons ground black pepper
1-teaspoons seafood seasoning
2 teaspoons dried parsley

In a large bowl, combine the crabmeat, celery, mayonnaise, celery seed, paprika, sugar, pepper, seafood seasoning and parsley. Mix well and refrigerate until chilled.

Fried Fish Fillets with Tartar Sauce

For fish fillets:
1 1/2-pound fillet of sole
3 eggs, lightly beaten
1-cup all-purpose flour seasoned with 1-teaspoon salt and 1/4-teaspoon black pepper
1-cup freshly made breadcrumbs
Vegetable oil for frying

For tartar sauce:
1-cup mayonnaise
2-tablespoon white wine vinegar
1-teaspoon dijon mustard
1/4-cup cornichons or sweet pickles, finely chopped
1-tablespoon shallot, finely chopped
1-teaspoon capers
2-tablespoon flat leaf parsley, finely chopped

How to prepare the fillets: Cut the fish into diagonal 1/2-inch strips crosswise. Roll them in the seasoned flour. Tapping off excess flour, dip them into the beaten eggs, then coat them in the breadcrumbs. Heat the oil in a large pot or deep fryer to 360 degrees f. Fry the strips a few at a time until lightly golden brown, about three minutes. Drain on paper towels and serve with tartar sauce. How to prepare the tartar sauce: Combine all ingredients in a medium bowl. Let set at least one hour in the refrigerator before serving.

Deviled Crab

1 pound louisiana crabmeat
3 cans crabmeat, 6.5 ounces, each
2 tablespoon onion, chopped
3 tablespoon butter or margarine, melted
2 tablespoon flour, all purpose
3/4 cup milk
1 tablespoon lemon juice
1 teaspoon mustard, powdered
1 teaspoon worcestershire sauce
1 /2 teaspoon salt
3 drops tabasco sauce
1 pinch black pepper
1 pinch cayenne pepper
1 egg, beaten
1 tablespoon parsley, chopped
1/4 cup bread crumbs, dry

Thaw frozen crabmeat or drain canned crabmeat; pick over. Cook onion in butter until soft, then blend in flour. Add milk gradually and cook until thick, stirring constantly. Stir in lemon juice and seasonings. Stir a little of the hot sauce into beaten egg; add egg mixture to remaining sauce, stirring constantly. Add parsley and crabmeat; blend well. Divide among six well greased individual shells or 5 ounce custard cups. Combine1 tablespoon melted butter and the crumbs; sprinkle over mixture in each shell. Bake in 350 degree f oven 20 to 25 minutes or until tops are brown.

Clam Casserole

32 each ritz crackers
2 each eggs (beaten)
10 ounces can of cream mushroom soup
2 1/2 cups minced clams w/juice
1/2 cup milk

Mix all together and pour into greased 2 quart casserole. Crumble additional crackers on top. Bake at 300 degrees f for 1 hour.

Coconut Fried Shrimp

1 1/4 cups all-purpose flour
1 1/4 cups cornstarch
6 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cajun seasoning
1 1/2 cups cold water
1/2 teaspoon vegetable oil
1 pound uncooked large shrimp, peeled and deveined
2 1/2 cups flaked coconut
Additional oil for deep-fat frying
1 cup orange marmalade
1/4 cup honey

In a bowl, combine the first five ingredients. Stir in water and oil until smooth. Dip shrimp into batter, then coat with coconut. In an electric skillet or deep-fat fryer, heat oil to 375 degrees f. Fry shrimp, a few at a time, for 3 minutes or until golden brown. Drain on paper towels. In a saucepan, heat marmalade and honey; stir until blended. Serve as a dipping sauce for the shrimp.

Imitation Crab Casserole

1 cup peas -- cooked
5 hard boiled eggs -- sliced
Juice of 1/2 lemon
Bread crumbs
Butter
Lemon slices
3 tablespoons butter
3 tablespoons flour
Salt and pepper -- to taste
Paprika -- to taste
2 cups milk
8 ounces imitation crab sticks, cut into bite-size pieces

Melt butter, blend in flour, salt, pepper and paprika, add milk slowly, stirring until smooth, add crab, peas, 4 sliced eggs and lemon juice. Place mixture in a casserole dish, sprinkle with bread crumbs and dabs of butter. Bake in a 350 degree oven until top browns and mixture is heated. Garnish with rest of egg slices and lemon slices.

Crabmeat Pasta Salad

2.00 pounds imitation crabmeat, chopped
3.50 cups macaroni shells
1.00 green pepper, chopped
4.00 stalks celery, chopped
0.50 cup onion, grated
1.00 teaspoon sugar
0.50 teaspoon vinegar
0.25 teaspoon curry powder
Salt and pepper, to taste
0.75 cup mayonnaise
4.00 hard-boiled eggs, chopped
0.50 teaspoon paprika
0.50 teaspoon parsley

Boil macaroni and drain and cool. Combine with all remaining ingredients. Chill for at least 2 hours. Serve.

Crabmeat Pie

8.00 inch single crust pastry shell
7.50 ounce can crab
1.00 cups chopped celery
1.00 cup shredded cheddar cheese
0.25 cup grated parmesan cheese
0.25 cup chopped green bell pepper
0.25 cup mayonnaise
1.00 tablespoon lemon juice
1.00 teaspoon tabasco sauce
2.00 tablespoons bread crumbs
0.25 cup slivered almonds
Crabmeat or 1 package imitation

Bake pastry shell. Combine drained and flaked crabmeat, celery, 3/4 c. Of shredded cheddar cheese, grated parmesan cheese, 1/4 cup chopped green pepper, mayonnaise, lemon juice and tabasco sauce. Sprinkle with rest of cheese, breadcrumbs and slivered almonds. Bake at 350 degrees f. For 15-20 minutes.

Bisque of Crab

1 cup crabmeat
1 1/4 cup milk
1 can cream of mushroom soup
1 teaspoon worcestershire sauce
1 can cream asparagus soup
1/2 cup dry sherry
1 cup light cream
1 dessertspoon tabasco

Blend all ingredients in blender. Heat but do not boil. Preparation: 15 minutes.

Maryland-Style Crab Cakes

June 6, 2008 - 0:24 ET
RECIPE COURTESY OF MICHAEL LOMONACO
Porter House New York
10 Columbus Circle
4th Floor
New York, NY 10019
212-823-9500

1 pound fresh jumbo-lump crabmeat, preferably blue crab, picked of shell fragments (see Note)
1 sweet red pepper, stem and seeds removed, cut into small dice
1 sweet yellow pepper, stem and seeds removed, cut into small dice
1 tablespoon minced fresh garlic
1 to 2 jalapeño peppers, seeded and cut into small dice
1/3 cup chopped cilantro leaves
1/3 cup mayonnaise
3 tablespoons Old Bay seasoning
2 cups fresh white breadcrumbs
1 teaspoon fine sea salt
1 teaspoon freshly ground black pepper
Olive oil or vegetable oil
Chili Mayonnaise (recipe follows)

1. Put the crabmeat in a bowl. Add the red and yellow peppers, garlic, jalapeño, cilantro, and mayonnaise and stir together gently. Scatter the Old Bay seasoning, ½ cup of the bread crumbs, and the salt and pepper over the mixture, then stir gently but thoroughly. Cover the bowl and chill in the refrigerator for 20 minutes; a cold mixture is easier to work with and shape into cakes.

2. Cover a work surface with waxed paper and sprinkle half of the remaining breadcrumbs over it. Scoop up and divide the crabmeat into 4 to 8 equal portions and place each mound on the workspace. Roll 1 portion of crab in the crumbs, pick it up, put it in the palm of 1 hand, and pat it with the fingers of your other hand into a tight, trim, disk-shaped cake, approximately 2 inches in diameter and ¾-inch thick. Repeat with the remaining portions, making sure they are the same thickness to ensure that they cook at the same rate.

3. Spread the remaining breadcrumbs out on the work surface and pat the cakes, 1 at a time, in the crumbs to coat them evenly on all sides. Put the crab cakes in a single layer on 1 or 2 plates, cover loosely with plastic wrap, and refrigerate for at least 1 hour and no more than 4 hours, so that they firm up enough to keep them from crumbling when cooked.

4. Pour enough oil into the bottom of a wide, deep-sided, heavy-bottomed sauté pan to cover the surface. Heat the oil over medium heat until hot but not smoking. Add the crab cakes gingerly, being careful not to crowd the pan. (You might need to cook the crab cakes in 2 batches.) Brown 1 side, approximately 3 minutes, then carefully turn the cakes over with a spatula and brown them on the other side, another 2 to 3 minutes. If browning the cakes in batches, transfer the cooked cakes to a nonstick cookie sheet and keep in a warm oven; add some more oil to the pan and let it heat up before browning the second batch.

5. Divide the crab cakes among 4 to 8 plates and drizzle some chili mayonnaise decoratively over each serving. Serve at once.

Makes 6 to 8 crab cakes, enough to serve 4 to 6 as an appetizer, or 4 as a main course.

Alaskan Bake

418 grams(s) canned pink alaska salmon
430 grams(s) frozen broccoli
Cooked and drained
150 milliliter(s) dry white wine
2 tablespoon(s) freshly chopped parsley
15 grams(s) corn flour
175 grams(s) gruyere or edam cheese
Thinly sliced
Pre heat the oven to 190c, 375f, gas mark 5. Drain the can of salmon and make the juice up to 150ml / 1/4 pint with water for fish stock. Break the salmon into large chunks and arrange it with the broccoli in a single or 4 individual ovenproof dishes. Put the fish stock, wine, parsley and cornflower into a saucepan and blend until smooth. Heat gently, stirring all the time until the sauce thickens. Pour over the salmon and broccoli. Arrange the slices of cheese over the top of the dish and bake for 20 minutes or until the cheese has melted. Serve immediately.

Parmesan Shrimp Casserole

1 packet (16 ounces) farfalle (bow-tie) pasta
6 tablespoons butter or margarine
3 cloves garlic, finely chopped
6 tablespoons all-purpose flour
1/3 cup vermouth
2 3/4 cups half-and-half
1/2 cup clam juice
1 tablespoon tomato paste
3/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon uncooked medium shrimp, peeled and deveined
2 teaspoons dried dill weed
3/4 cup freshly grated parmesan cheese


Heat oven to 350 degrees f. Grease 3-quart casserole. Cook and drain pasta. Melt butter in 2-quart saucepan over medium heat. Cook garlic in butter 1 minute, stirring constantly with wire whisk, until smooth and bubbly. Stir in vermouth. Stir in half-and-half, clam juice, tomato paste, salt and pepper. Cook over medium heat, stirring constantly, until thickened. Stir in shrimp, dill weed and 1/4 cup of the cheese. Stir shrimp mixture into pasta. Pour into casserole. Sprinkle with remaining 1/2 cup cheese. Bake uncovered 35 to 40 minutes or until light brown and hot.

Cooking Scallops

Cream sauce can be made simply with heavy or whipping cream. Cook pasta, like angel hair, till done. Drain, pour a little oil on and toss to keep it from sticking while you finish the sauce. Sauce. Take a frying pan or skillet, on low heat, put in one teaspoon of butter, two minced cloves garlic. Slowly heat till fragrant. Then pour in 500 ml of whipping cream or heavy cream. Bring slowly to just below the boiling point. Stir to keep it from scorching. The cream will begin to thicken. When it does, grind in some pepper, and add a little parmesan cheese. Pour sauce and scallops over warm pasta in large bowl and toss, grind more pepper. Add a sprinkle of cheese and fresh parsley, chopped. Note: Scallops only require a few minutes of cooking, even for large ones, so add them when the cream begins to bubble around the edges. If you cook them too long, they become bite-sized pieces of rubber.

Tuna Bake

1/4 cup diced green pepper
1 cup sliced celery
1 medium onion, chopped
1 1/2 tablespoons butter
1 can cream of mushroom soup
2/3 cup milk
1 cup shredded process cheese
1 (9 1/4-ounces) can tuna, drained
1 (8-ounces) package medium noodles, cooked and drained
8 tablespoons mayonnaise
1/4 cup chopped pimento
1/3 cup slivered almonds, toasted


Cook green pepper, celery and onion in butter for 5 minutes. Blend soup and milk; add cheese. Heat and stir until cheese melts. Combine tuna, noodles, mayonnaise and pimento. Pour cheese sauce over mixture. Turn into greased casserole dish. Sprinkle almonds over the top. Bake at 400 degrees for 30 to 35 minutes or until hot and bubbly.

Easy Fish Casserole

1 packet halibut, frozen (14.54-ounces)
1 packet noodles, wide egg (8-ounces)
1 packet vegetables, mixed, frozen (10-ounces)
1/2 cup half-and-half
1/2 cup milk
1 can cream/mushroom soup (10.75-ounces)
1 cup dairy sour cream
2 teaspoons worcestershire sauce
1/2 teaspoon onion powder
Salt to taste
Pepper to taste


1. Bake halibut (breaded or batter-dipped) according to package directions, set aside.


2. Cook noodles and vegetables according to directions on each package. 3. Meanwhile, combine remaining ingredients in a shallow 2-quart casserole. 4. Drain noodles and vegetables, add to casserole, stirring to combine. 5. Bake in preheated 350 degree f oven 20 minutes. 6. Remove dish from oven and place fish on top, bake, uncovered, 10 minutes longer, or until heated through.

Maryland Crab Soup

Stock:
3 quarts cold water
1/2 pound slab bacon (cut into 2 pieces)
1/2 pound ham chunks (or you can use a ham bone)

1 tablespoon red pepper flakes or cayenne pepper (optional: Very hot)
1 tablespoon old bay seasoning
Dash celery salt
Dash onion salt

Other ingredients:
3 large or 4 small potatoes, diced
1 (16 ounce) can cooking tomatoes, chopped with juice
1 onion, diced
1 large bag of mixed vegetables (usually corn, lima beans, string beans and carrots)
2 stalks celery, diced
1 cup fresh parsley, chopped
1 (12- or 16oz) container of crab meat (pick over meat for shells)
1 tablespoon worcestershire sauce
1 teaspoon red pepper flakes or cayenne pepper (again, optional)
1 tablespoon old bay seasoning
Salt and freshly ground pepper, to taste
1 cup cabbage leaves, shredded


Simmer ham-bacon stock for about 1 hour. Add other ingredients. Simmer for about 2 hours, the longer it simmers, the better the flavor. Refrigerate immediately.