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Fish Recipes


BAKED TROUT PARMESAN

Sprinkle inside cavity of trout with salt and lemon juice. Dip trout in heavy cream, then in mixture of grated Parmesan cheese, cracker crumbs and finely chopped green onions. Arrange trout in shallow baking pan. Place tomato slice on each one and sprinkle with salt and pepper. Dot with butter and add about 1/4 cup dry vermouth for 4 trout. Bake in 375 degree oven until tender; about 30 minutes.

 

Thu Jun 09 2005
Views: 112


CANNED SUCKER

Soak fish in salt water for 1 hour. Rinse with clean cold water, drain cut into 4 inch pieces. Pack fish into 1 quart jars leaving 1 1/2 inches from jar top. Add to each quart 2 tablespoons red vinegar and 1 teaspoon salt. Seal jars and pressure cook for 1 hour and 45 minutes at 10 pounds.

 

Thu Jun 09 2005
Views: 123


FISH CASSEROLE

Melt butter in bottom of baking dish. Arrange a layer of fish in pan. Sprinkle with flour, salt, pepper and parsley. Repeat with a second layer of fish, flour, salt, pepper and parsley. Cover with light cream. Sprinkle cracker meal on top of all and bake in 350 degree oven for 40 minutes or until nicely brown.

 

Thu Jun 09 2005
Views: 113


FRIED FISH

Salt fish and shake in a bag of pancake flour to cover pieces well. Let set 20 minutes. Mix pancake flour with milk. Beat egg with 7-UP and add to flour and milk mixture. Mixture should be thin. Thin down by adding more 7-UP. Cover fish with batter; drop into hot fat, 400 degrees. Cook 4-6 minutes.

 

Thu Jun 09 2005
Views: 116


NORMANDY LODGE WALLEYE

Rinse filets and pat dry with paper towel. Crush crackers fine. A food processor work very well. Beat egg with milk, pepper, and garlic powder. Dip filets in egg mixture, then in cracker crumbs. Place fish in medium hot peanut oil. Peanut oil can stand a high heat than other oils. Fillets should fry until golden brown and fish flakes. Strain cooled oil and save for the next fish fry.

 

Thu Jun 09 2005
Views: 116


SOUTHERN STYLE PERCH

Dip fish into egg; roll in flour. Melt shortening in pan over medium heat. Brown six fillets at a time. Season fish with salt, pepper and paprika. Reduce heat to low. Cover and cook 20 minutes. Remove fillets to a platter. Combine tomato paste, milk and cornstarch; add to drippings in pan. Bring to a boil and pour over fillets.

 

Thu Jun 09 2005
Views: 106


TRUITE NANTAISE

Place trout or other fish in a greased shallow baking pan, side by side in single layer. Sprinkle with salt and pepper and pour wine over the fish. Bake in 350 degree oven for 30 minutes, until fish flakes. Place trout on a serving platter and keep warm. Pour pan juices into a measuring cup until you have one cup. Heat butter in saucepan and saute mushrooms and shallots for 2 minutes. Stir in flour. Gradually stir in fish juice and heavy cream. Stir over low heat until sauce bubbles and thickens. Season to taste with salt and pepper. Pour sauce over trout and serve garnished with parsley sprigs.

 

Thu Jun 09 2005
Views: 91