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Full Online Book HomeLearning KitchenFishandseafood - Striper Recipes By Laurie2000
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Fishandseafood - Striper Recipes By Laurie2000 Post by :megabucksnow Category :Learning Kitchen Author :Unknown Date :February 2012 Read :3371

Click below to download : Fishandseafood - Striper Recipes By Laurie2000 (Format : PDF)

Fishandseafood - Striper Recipes By Laurie2000

Striped bass fillets - cut in uniform size one inch chunks
One egg
Finely crushed cracker crumbs - Club, Waverly Wafers,saltines, or Ritz
One tablespoon flour
One cup vegetable oil

Prepare freshly-caught striper fillets by cutting into one inch chunks. Smaller fillets can be cut into thirds.

Remove red meat from larger fillets during preparation process. The key is to have all chunks of uniform thickness for even cooking.

Beat egg until scrambled and add fish. Stir fish with fork until evenly coated with egg.

Place cracker crumbs in plastic bag. Add flour to crushed cracker crumbs to prevent crumbs from clumping. Place fish chunks in bag and shake to coat with cracker crumb mixture. Season to taste with salt and pepper, lemon pepper or favorite spices.

Pan fry in hot oil (375) until golden brown. Turn to brown on opposite side. When brown on both sides fish is ready to eat.

Baked Striper with Spiced Shrimp Stuffing
This recipe is for one, 2 pound striper filet, feeding about four people.

The Shrimp Stuffing:
1/2 pound shrimp, peeled, deveined and rinsed
1 tablespoon margarine
1/4 teaspoon cayenne
1/4 teaspoon thyme
1/8 teaspoon oregano
1/2 tablespoon Worcestershire sauce
1/2 tablespoon brown spicy mustard
1/4 cup finely chopped celery
1/4 cup shredded carrot
1/4 cup finely chopped onion, vidalia preferred
1 tablespoon grated lemon peel
2 to 3 cups soft bread crumbs

Drink 3/4 of a can of beer (best part of this recipe). Leave rest to warm up to room temperature. Choose a good brand, shrimp don't like discount beer.

How To Work It: After can of beer is warm, and you have all of ingredients ready, take a cast iron skillet and heat it to a medium-high temperature.

Grind and mix cayenne, thyme, oregano, and red pepper.

Melt margarine, add spice mix, Worcestershire sauce and mustard. When this bubbles up add shrimp. Stir and shake pan while shrimp cook until opaque and curled. Chop up shrimp into bite size pieces. Add beer, celery, carrot, onion, lemon peel and cook another 3 minutes. Mix in bread crumbs until desired consistency is achieved. It depends on own desires, some like it very moist, some like it drier. Continue to heat on a low heat until fish is ready to be put in oven.

The Ingredients for Fish:
2 pound striped bass filet
1/4 teaspoon onion powder
1/4 teaspoon nutmeg
1/4 teaspoon thyme
1/2 teaspoon cayenne
1/2 teaspoon black pepper
1/2 teaspoon parsley
1/2 tablespoon chili powder
1 tablespoon margarine

Fixin' de fish: Heat oven to 425 degrees.

Combine all spices in a bowl and grind 'em up real good.

In a baking pan that has been greased lightly with margarine, or sprayed with no-stick cooking spray, pile stuffing in center and wrap filet around stuffing best you can. Take a couple of toothpicks to hold it in place. Spread margarine on fish and sprinkle fish liberally with spices to taste.

Place in oven for about 30 minutes, or until fish flakes easily with a fork.
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1 cup flour 1 Tbsp baking powder 1/2 tsp salt 1/4 cup vegetable oil 1 egg, lightly beaten 3/4 cup water Add dry ingredients to a mixing bowl. Add the liquid ingredients one by one, a little at time, stirring after addition until the mixture is smooth and thick. Dip item to be fried in batter and deep fry at 375o for 3 minutes or until golden brown. Drain on paper towels. Flour and Cornstarch Batter 6 Tbsp flour 6 Tbsp cornstarch 2 tsp baking powder 1/2 tsp salt 9 Tbsp water 3 Tbsp oil Add dry ingredients to a mixing

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1/3 cup mixed fresh herbs such as parsley, dill, and chives 2 sea bass fillets with skin (each about 7 ounces) 1 teaspoon olive oil 1 1/2 tablespoons unsalted butter 1/3 cup dry white wine 1 tablespoon fresh lemon juice Chop herbs. Using tweezers, remove any bones from sea bass. Pat fillets dry and score just through skin in 4 places. Diagonally cut each fillet in half and season with salt and pepper. In a heavy skillet heat oil and 1 tablespoon butter over moderately high heat until foam subsides and sear fish, skin sides down, about 3 minutes, or until