1. How to Batter Fish
2. Coconut Shrimp
3. Crab Cakes
4. Seafood Enchilada
1. HOW TO BATTER FISH
3 Pounds Fish Fillets
2 Cups
all-purpose flour
3 Cups
pancake mix
3 Cups Club soda
1 Tablespoon Onion powder
1 Tablespoon Seasoned salt
Dip moistened fish pieces evenly but lightly in the flour. Dust off any excess flour and allow pieces to air dry on waxed paper, about 5 minutes.
Whip the pancake mix with the club soda to the
consistency of buttermilk – pourable, but not too thin and not too thick. Beat in the onion powder and seasoned salt.
Dip floured fillets into batter and drop into 425 oil in heavy saucepan using meat thermometer. Brown about 4 minutes per side. Arrange on cookie sheet in 325 oven until all pieces have been fried.
2. COCONUT SHRIMP
Peel, devein & wash 1 1/2 lb large raw shrimp. Dry well on paper towels. Set aside.
In a bowl, mix 1/2 c all-purpose flour 1/2 c cornstarch, 1 T salt, 1/2 T white pepper for batter. Add 2T vegetable oil & 1 cup ice water. Stir to blend.
To fry: heat oil to 350 in deep fryer or electric skillet. Spread part of 2 c shredded coconut on a flat pan a little at a time, adding more as needed. Dip shrimp in batter, then roll in coconut. Fry in hot oil until lightly browned, about 4 minutes. Bake at 300 5 minutes to finish cooking of the shrimp.
Serve with sweet & sour sauce or the following sauce: Combine 1/2 c orange
marmalade, 1/4 c Grey Poupon mustard, 1/4 c honey & 3-4 drops Tabasco sauce to taste.
3. CRAB CAKES Serves six to eight
2 pounds jumbo lump crabmeat, remove all shells being careful not to break up the large lumps.
In a food processor, grind 1lb codfish until pureed. Add 1/2 cup of heavy cream and puree until incorporated. Then add up to ½ c more cream if needed. The mixture should be smooth and shiny, yet firm enough to hold its shape. Place this mousse in a metal bowl and add 1 tbsp Dijon mustard, 2 tsp sesame oil, 2 tbsp finely chopped parsley, 2 tbsp finely chopped chives, 2 tbsp basil julienned, salt and pepper to taste, juice of 1/2 lemon.
Take a small portion of the crab-cake mixture and saute in hot olive oil until golden brown. Taste to adjust seasoning. Form the rest of the crab cakes and sauté on both sides. Finish by baking in a 450-degree oven for 4 to 5 minutes.
4. SEAFOOD ENCHILADA
10 oz can cream of chicken soup
1/2 c onions; chopped
8 oz crab (real or imitation); chopped
1 3/4 c Monterey Jack cheese; shredded
8 flour tortillas; 5-6 inch
1 c milk
dash Nutmeg
dash Pepper
In a mixing bowl stir together soup, onion, nutmeg and black pepper.
In another bowl, place half of the soup mixture, crab, and 1 cup of the monterey jack cheese; set aside.
Wrap the tortillas in paper towels; microwave on 100% power for 30-60 seconds.
Place 1/3 cup mixture on each tortilla; roll up. Place seam side down in a greased 12 x 7 1/2 dish. Stir milk into the reserved soup mixture, pour over enchiladas. Microwave, covered, on high for 12-14 minutes. Sprinkle with the remaining cheese. Let stand for 10 minutes. Add a dash of hot pepper sauce to soup mix if desired.q ;.