BEER BATTER FRIED FISH
Ingredients
1 egg 1tsp black pepper
1 (12 ounce) beer at room temperature 1tsp garlic powder
1 c. Flour dash of tobasco (optional)
1 tsp baking powder fish fillets (any kind, but small enough to fit in fryer)
1 tsp salt 1/2 c. corn meal
Oil for deep frying
Pat fish dry with a paper towel. Lightly coat fillets in flour. Set aside. Pour oil into deep fryer and heat oil to 375 degrees
In a large bowl, combine flour, corn meal, egg, salt, pepper, garlic powder, 1/4 cup oil and beer. Mix until you get a pancake like batter. If the batter is too runny, add flour, just a little at a time, until you get a thicker consistency. Cover and let this mixture sit for at least ten minutes.
Now, just before you are ready to fry the fish, mix in the baking powder and tobasco sauce. Dip each fillet into the mixture and then roll into the fryer. Fry in 375 degrees until golden brown. Place cooked fillets on paper towel to drain and dry.
EXTRA TIP! The extra batter can be used to fry up some tasty Onion Rings to go with your meal! Enjoy!
CRAB STUFFED FLOUNDER
Ingredients
Flounder Filets (fresh or frozen) 1 small lemon
1/2 pound Crab Meat (flaked) 1/2 c. bread crumbs
1 Onion fresh paprika
1/4 cup Celery (diced) fresh rosemary
Half Stick Butter 1 tablespoon worcestershire
few drops tabasco sauce 1 garlic clove (minced)
PREPARATION
Preheat oven to 350 degrees. Saute onion and celery in 2 tablespoons of butter until soft. Add in minced garlic. Stir till well mixed. Mix in Crab Meat, bread crumbs, paprika, juice from half a lemon worcestershire sauce and tabasco. Add more butter as needed. Mix thoroughly.
Butter a baking dish. Rinse flounder fillets. Pat dry and place in baking dish, skin side up. Mound crab meat mixture in the center of the fillets. Overlap the ends of fillets and secure with a toothpick. Squeeze second half of lemon over top of fillets. sprinkle with paprika. Bake 8-10 minutes or until fish flakes when stuck with a fork.
GRILLED SPECKLED TROUT (SPOTTED SEA TROUT)
Ingredients
1 trout 15" to 25" cleaned and gutted, with or without head
1 large lemon
fresh sprig of rosemary
pinch of paprika
salt and pepper to taste
1 stick REAL butter
1 tsp finely minced garlic
PREPARATION
Melt butter in small skillet. Mix in garlic Cut lemon in half and squeeze juice from lemon half into melted butter. Save the other half of lemon.
Lay out fillets on square of aluminum foil. Make sure the foil square is big enough so you can fold it around the fillets to make a pouch. Carefully pour melted butter mixture over the fillets. Slice the remaining lemon and place two or three slices down the length of the fish. Add paprika and small sprig of rosemary. Fold the foil over the fillets to create a pouch. Place on hot grill. Cook for 10-15 minutes on one side, then flip. Keep a close eye on the fish. When it gets flaky, it's ready. Careful not to over cook.
If you want, you can mix a little more garlic and melted butter to create a fantastic dipping sauce! Enjoy
