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breaded fish
at recipeseasy.com
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FRIED HORSERADISH BREADED FISH WITH MASHED PO
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Yield: 1 Recipe
1 cn Yellow or white hominy
Butter or oleo
Salt and pepper
Heat at least 1/2 stick oleo or more in a large skillet. Drain the
liquid from the hominy, then dump the hominy into the hot butter.
Salt and pepper it. Carefully stir the hominy until it begins to
brown, adding butter as necessary.
OPTIONAL: Add diced hot dogs
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Fried Horseradish Breaded Fish with Mashed Potato
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Yield: 100 Servings
4 ga WATER; BOILING
1/2 c BUTTER PRINT SURE
4 1/2 lb HOMINY GRITS #2402
4 ts SALT TABLE 5LB
1. ADD SALT AND BUTTER OR MARGARINE TO BOILING WATER.
2. ADD GRITS GRADUALLY WHILE STIRRING TO PREVENT LUMPING. BRING
TO A BOIL; LOWER HEAT, COVER AND COOK FOR 5 MINUTES. STIR OCCASIONALLY.
3. POUR HOT COOKED GRITS INTO BREAD PANS OR IN STEAM TABLE PANS
COVER AND REFRIGERATE SEVERAL HOURS OR OVERNIGHT. CUT COLD GRITS
4. CUT COLD GRITS LENGTHWISE IN 3 EQUAL STRIPS AND CUT EACH INTO 1/2 INCH
SLICES. IF SLICES ARE MOIST, DIP IN FLOUR; FRY ON PREHEATED WELL-GREASED
GRIDDLE (400F) UNTIL LIGHT BROWN (ABOUT 8 MINUTES PER SIDE). EACH
PORTION; 3 SLICES (3 3/4 BY 1 1/2 BY 1/2 INCHES).
Recipe Number: E00201
SERVING SIZE: 3 SLICES (
From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive,
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A Big Rustic Fish And Panchetta Stew Thickened with Bread
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Yield: 48 Servings
5 ts Baking soda
2 c Boiling water
1 c Canola oil
1 c Sugar or less
6 ea Egg whites
4 c All-Bran cereal
2 c Bran flakes
5 c Unbleached white flour
4 c Non-fat buttermilk
Mix baking soda and water. Set aside to cool. Cream oil and sugar.
Add egg whites and mix well. Combine bran cereals and flours. Add to
creamed mixture and stir in buttermilk. Add water and baking soda and
mix. Store the batter in a covered container in the refrigerator.
When ready to bake, preheat oven to 375 degrees and spoon batter into
lightly oiled or paper lined muffin tins. Return extra batter to
refrigerator. Bake muffins for 20-25 minutes. Makes 60 muffins.
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1 Muffin calories 105,protein 3.0 gm,carb. 16.4 gm,total fat
4.0 gm,CSI Units 0.7,dietary fiber 2.3 gm,sodium 166 mg,potassium 127
mg,calcium 27 mg,iron
1.6 mg
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~- The New American Diet by Connor & Connor
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A Fish Called Wanda
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Yield: 12 servings
8 Eggs
250 g Castor sugar; (9 oz)
250 g Plain flour; sifted (9 oz)
100 g Unsalted butter; just melted
-(3
; 1/1/2 oz)
Preheat oven to 180C / 350F.
Break eggs into a large bowl. Add sugar and, using an electric
beater, beat until the mixture forms a thick ribbon. This takes about
10 minutes. To incorporate the most air, make large movements with
the beater.
Add sifted flour all at once and, using a rubber spatula, fold in
gently but quickly. When you see that the last of the flour has
disappeared, incorporate the melted butter quickly, but gently.
Pour the mixture into the prepared tin and smooth the top with a
spatula.
Bake in preheated oven for 35 - 40 minutes for the large cake or
about 30 minutes for the smaller ones. Test the sponge by pressing
lightly in the centre. If the sponge springs back, it is done.
When the sponge is cooked, remove from the oven and leave to cool for
a few minutes before gently unmoulding onto a cooling rack.
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A Light Batter for Fried Fish
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Yield: 4 servings
1 bn Asparagus
2/3 c Italian salad dressing
1 tb Cayenne pepper
1 tb Worcestershire sauce
Cut one inch off the bottom of the asparagus. Wash. In a shallow 9
inch casserole dish, place the asparagus in the dish and cover with
the above marinade. Let sit one to three hours.
Prepare the grill for the direct heat method. Grill the asparagus
using a medium-hot temperature and baste with the marinade
frequently. Grill for no more than six minutes. Serve.
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Adwoa's Fish Chili
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Yield: 4 servings
2 c Cooked aduki beans
2 c Cooked orzo pasta
1 c Finely-diced crunchy fennel
1 c Slivered roasted red peppers
1/4 c Finely-sliced black pitted
-olives
1/2 c Packed Italian parsley;
-chopped
1/2 c Dressing made with olive
-oil;
Balsamic vinegar and garlic
Salt; to taste
Freshly-ground black pepper;
-to taste
Crumbled goat or feta
-cheese; for garnish
Mix the ingredients together and season with salt and pepper; garnish
with cheese. This recipe yields 4 servings.
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Alaskan Halibut And Salmon Gefilte Fish Terrine
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Yield: 1 servings
4 Halibut fish fillets
1 c White wine
3/4 c Sour cream
3/4 c Mayonnaise
1/4 c Chopped onion
1/2 c Cheddar cheese
1 c Sourdough bread crumbs
Marinate fish in wine briefly or all day while at work. Drain away
half the wine, leaving the rest in the baking dish with fish. Combine
sour cream, mayonnaise, onion and cheddar cheese. Spread evenly over
the top of each fillet. Sprinkle with bread crumbs. Bake at 450
degrees until fish flakes easily, indicating it is done, about 20
minutes.
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Amritsari Fish
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Yield: 4 servings
1 tb Oil
4 Cloves garlic
1/2 ts Cumin seeds
Few coriander leaves
6 Curry leaves
---SET 1------
3 tb Tamarind paste
4 ts Sugar
15 Curry leaves
1/4 c Cilantro leaves
4 Dried red chiles
1/4 ts Turmeric
Salt; to taste
---SET 2------
1 ts Coriander seeds
5 Cloves garlic
1 Piece ginger; (1/2 inch)
1 ts Cumin seeds
6 Black peppercorns
1 ts Split red gram
Make into a paste set 2 and keep aside.
In a pot add 6 cups of water, the above paste, salt, turmeric,
tamarind paste, dry red chiles, curry leaves, coriander leaves and
sugar. Let boil until the water quantity reduces to about 4 cups. Now
remove from heat and pass through a strainer so that only the clear
liquid is retained. Keep aside this liquid.
Heat oil in a skillet and when oil is hot add cumin seeds, crushed
garlic and fry until garlic changes to pale brown. Now add curry
leaves and coriander leaves and fry for another two minutes. Next add
the liquid to the skillet and cook for 5 minutes.
Stay up to four days if stored in the refrigerator.
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Antony Worrall Thompson's the Ultimate Fish Pie
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Yield: 1 servings
6 Tomatoes
1 Red pepper
1 Green pepper
2 Cloves garlic
1 oz Chocolate
1 Onion
1 cn Kidney beans
1 lb Minced meat mixture
1 tb Chilli oil
1 fl Olive oil
1/2 bn Coriander; or dried
-coriander
1 ts Chilli powder
1 ts Cumin
1 ts Fennel seeds
1 ts Dried oregano
Salt and pepper
1 Lime; juice of
-GUACAMOLE----
2 Ripe avocados
1 ts Cumin
1 ts Ground coriander
1 Chilli; diced
1 Lime
Salt and pepper
2 Spring onions
1 ts Chilli oil
1/2 Tomato; chopped
2 tb Coriander; chopped
-GARNISHES----
Grated cheese
1 bn Chives
1/4 pt Sour cream
Heat in a frying pan the chilli oil, olive oil, onions, garlic,
coriander, chilli powder, cumin, fennel seeds and dried oregano so
that it sweats down.
Add the green peppers and a touch more olive oil, then the red pepper.
Add the minced meat and simmer for 20 minutes.
Next add the beans, tomatoes, chocolate and coriander.
Serve with coriander.
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Aromatic Fish Soup
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Yield: 4 servings
1 lb Eggplant
Salt
1/4 c Olive Oil
1 lg Onion; Finely Chopped
2 Cloves Garlic; Crushed
4 Ripe Tomatoes; Peeled And
-Chopped
Chopped Parsley
Chopped Basil
1/2 Lemon; Juice Of
Pepper to taste
Cut eggplant into 1/2 inch cubes. Sprinkle with salt and drain in a
colander for 20 minutes. Pat dry with paper towels. Heat oil in a
heavy-based pan and cook onion and eggplant until golden. Reduce heat
to low and cook 10-15 minutes, stirring often. Add garlic and tomato;
cook 2-3 minutes. Place in a serving dish and set aside to cool.
Remove excess oil. Add herbs and lemon juice. Season with salt and
pepper.
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