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.
White breaded fish or high quality fish sticks
salsa (homemade or store bought)
finely chopped cabbage (about 1 1/2 c.)
1/2 c. mayo
1/4 c. sour cream
zest of 1 lemon
juice of 1/2 lemon (or enough to fit your taste)
1/3 c. milk (add more or less to get it to dressing consistency)
1/4 tsp. pepper
3 splashes of hot sauce
1/2 tsp salt (adjust to your tastes)
Cook fish in oven according to package directions. Mix sauce ingredients all together, and set aside. Warm tortillas in microwave so they don’t crack. To assemble the taco, place fish on tortilla, then cabbage, then salsa, then white 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:
2-tablespoon white wine vinegar
1-teaspoon dijon mustard
1/4-cup cornichons or sweet pickles, finely chopped
1-tablespoon shallot, finely chopped
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.
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
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.
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.
6-fish steaks, tamure (snapper), or hapuka (grooper)
1-cup dry breadcrumbs
Watercress or parsley
1. Lay the fish in a shallow dish. Pour the milk over the steaks and add salt and pepper. Leave to soak one hour. 2. Drain the milk away and sprinkle with breadcrumbs. 3. Lay the steaks in a buttered baking dish. Melt the butter and pour over the fish. 4. Bake in the oven for 30 minutes at 350 degrees. 5. Serve garnished with sliced lemon and sprinkled with watercress.
2.00 carrots — sliced
3.00 tablespoons parsley — chopped
2.00 onions — sliced
4.00 fish fillets–any variety
3.00 tablespoons butter
1.00 cup white wine
0.50 teaspoon salt
1.00 tablespoon flour
0.25 teaspoon pepper
Cook carrots and onions slowly in 1-teaspoon butter. When tender, add 1-teaspoon butter, salt, pepper, parsley, and fish fillets. Add wine, bring to a boil, and cook slowly for 12 minutes. Remove fish to serving dish. Cook liquid until reduced to 1/2 original quantity and thicken by creaming together remaining 1-teaspoon butter with flour. Bring to a boil, moving pan around instead of stirring mixture to combine it. Pour over fish.
2 boxes Hot Roll Mix, 1 cup warm water, 4 eggs.
2-6oz. cans Tuna( you can substitute for canned chicken or crab meat.),
4 cups cooked rice(1 1/3 c. raw),
¼ C. Chopped Chives,
½ C. Parsley Flakes,
4 Hard Boiled Eggs,
1 can cream of mushroom soup
salt & pepper(to taste),
1 egg well beaten.
½ c. butter or margarine,
1 small can sliced mushrooms,
3/4 C. flour,
3 C. milk,
1 pt. sour cream,
salt & pepper(to taste).
Remove yeast from Hot Roll mix and pour into large bowl. Stir in water. Stir in eggs. Stir in Flour from mix. Turn out dough onto floured surface and kneed for 5 minutes or till smooth. Replace in bowl and let rise covered in warm place till double in bulk (about 1 hr.).
In large bowl combine all filling ingredients except raw egg. Season to taste with salt and pepper and stir until blended.
Knead dough again on floured surface. Cut off a piece the size of a large apple. Roll out remaining dough into a 14-in. square. Place on greased cookie sheet. Pile filling down center of dough and pat with a spatula till shape resembles a meat loaf. Fold one side of dough lengthwise over filling. Brush with beaten egg. Fold other side of dough stretching it to cover top and side, tuck flap and ends under loaf to seal and brush with egg.
Roll out reseverved dough to ¼ in. thickness. Cut into ½ in. wide strips. Criss-cross strips over loaf tucking ends under loaf and brush with egg. Let rise 30 min.
Place loaf in oven at 350º for 35-40 min. or till richly browned. Meanwhile in saucepan melt butter and saute mushrooms 5 min. Stir in flour. Gradually stir in milk. Stir over low heat till sauce bubbles and becomes very thick. Stir in sour cream. Season to taste with salt & pepper. Remove loaf from over and cut into thick slices.
Enjoy this meal it is very filling and includes everything you need for a meal in one. Note the ends will be nothing but bread pretty much. I dearly love this meal. I have made it only twice and it turned out beautifully both times.
1/3 Cup yellow cornmeal
¼ teaspoon salt
¼ teaspoon ground black pepper
3 catfish fillets (about 8 ounces each)
2 Tablespoons vegetable oil
1. In pie plate, combine 1/3 cup cornmeal, ¼ teaspoon salt, and ¼ teaspoon pepper.
2. Place fish fillets one at a time in cornmeal mixture. Turn to completely coat both sides. Repeat with remaining fillets.
3. Heat oil in skillet over medium heat about 1 minute.
4. Add catfish. Reduce heat to medium. Cook 3 to 4 minutes.
5. Turn catfish. Cook 3 to 4 minutes or until fish is golden brown and flakes easily with fork.
*Farm-raised catfish fillets are available in the frozen foods section of the supermarket.
The Corps of Discovery fished for catfish. Catfish were large and plentiful in the Missouri River. To catch the fish, the explorers cut a tree branch to use as a pole. They tied a fishing line with a hook to the tree branch. The men fried the fish they caught in a pan or roasted fish on sticks over the fire.