2 egg whites
1/4 cup malt vinegar
1 cup crushed, crispy wheat cereal squares
1/4 t dried whole dillweed
1/4 t seasoned salt
2 lbs fresh catfish fillets
vegetable cooking spray
lemon wedges (optional)
Combine egg whites and vinegar; stir well and set aside. Combine next 3 ingredients; toss to mix. Dip fillets into egg white mixture; lightly coat with cereal mixture. Place fillets on a broiler pan lightly coated with cooking spray. Bake at 400 degrees for 15 minutes or until fish flakes easily when tested with a fork. Garnish with lemon wedges, if desired. Eight servings.
In a bowl, combine the cod with the buttermilk, herbs, and spices. Soak the cod at room temperature for at least 1 hour.
In a shallow bowl, mix together the flour, salt, and pepper. Fill a medium skillet halfway with oil, and heat until the oil reaches about 350° F.
Remove the cod from the buttermilk, and dredge it in the flour. Then, gently drop it into the oil and fry the cod until it's golden brown and crispy, turning once (about 3 minutes each side). Drain on paper towels and serve immediately. Make 2 servings.
Cut the grouper into bite-sized pieces. Marinate the grouper pieces in half the orange juice for about 1 hour. Remove and pat them dry with paper towels. Then, marinate them in the milk for about 15 minutes. Dredge them in the flour and shake off the excess. Pour the oils into a skillet and quickly fry the scallions and garlic. When the garlic is just turning color, add the fish chunks and fry them, turning frequently to get all sides golden brown. Remove just the fish chunks to a serving dish and keep warm. Melt the additional butter in the skillet, stirring constantly, and add the remaining orange juice and the orange and lemon slices. Let the juice warm. Then, spoon just the juice over the fish chunks, garnish with the basil, and serve. Makes 2 to 4 servings.
For the fish:
4 (5 oz.) mahi mahi fillets
Prepare the marinade: Place all ingredients into food processor and process for 15 seconds. (There will be extra marinade. Marinade can be refrigerated for 1 week or frozen up to 2 months.)
For the fish:
Season the fish with salt and spoon 2 t of the jerk marinade on each side. Place into a hot grill pan and turn heat down to medium. After 2 minutes (should be brown) turn over and cook 3 to 5 minutes, until fish is cooked through.
1 cup sugar
2 T pickling spice
1 cup vinegar
3 - 4 onions, sliced
2 cups water
Let stand 3 - 4 days
1 cup vegetable oil
juice of 2 lemons
2 T white wine vinegar
1 t salt (or to taste)
1/8 t freshly-ground black pepper
1/2 t dried basil (1 t fresh)
pinch of cayenne pepper
2 medium cloves garlic, finely minced
1 T soy sauce
1-1/2 lbs swordfish, sliced 1" thick, cut into 24 cubes
24 medium-sized mushrooms
16 small white onions, peeled and parboiled 5 minutes
2 large green peppers, cut into 24 1-1/2" squares
16 cherry tomatoes
1/2 cup melted butter
salt and pepper to taste
10" to 12" skewers
Prepare the marinade by combining all ingredients in a large bowl. Then, add the swordfish cubes, and marinate them for 2-3 hours. Remove from the marinade when ready, and pat dry with paper towels.
To grill, thread the skewers equally with fish and vegetables. Brush with the melted butter, and sprinkle with the salt and pepper. Grill 5-6 minutes. Then turn, brush with butter, and grill another 5-6 minutes. Makes 8 servings.
Combine the corn and eggs in a bowl. Sift together the flour and all the remaining ingredients. Then, add that to the corn and egg mixture.
Drop the corn mixture by tablespoons into about 1 inch of melted shortening or canola oil. Fry, turning to get all sides, until golden brown. Makes 12.
Triple Corn Fritters
Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, cornmeal, baking powder, sugar and salt. In large bowl, combine eggs, milk, oil and cream-style corn. Blend in dry ingredients, stirring just until moistened. Stir in whole kernel corn. In deep fat fryer or heavy saucepan drop batter by tablespoons and fry in 2 to 3" hot grease (365°) for 2 to 3 minutes on each side or until golden brown. Drain on paper towel. Serve warm. Makes 28 fritters.
Place 2 inches of oil in a heavy, deep skillet. Heat oil to 360° F. In a small bowl, whisk together the dry ingredients. Add the wet ingredients and mix until just combined. Drop rounded tablespoons of batter into the hot oil, being sure not to crowd the pan, and cook for 2 minutes. Remove with a slotted spoon onto paper towels and keep warm in a 200° F oven. Serve piping hot. Makes 6 servings (2 Hush Puppies each).
Worcestershire Sauce (optional)
Mix horseradish, to taste, to ketchup and mix well.