You’ll Need:10 quarts water 1/2 cup salt 24 to 36 small red new potatoes (3 to 4 pounds), skin on 24 small white onions (3 pounds) 8 pounds freshwater fish (lake trout, salmon, whitefish, pike), cut into 1 1/2-inch steaks 1 pound butter, melted 12 lemons, quartered 1 cup chopped
Category: Seafood
Total 305 Posts
You’ll Need:1 (14 3/4 ounce) can salmon 1 tablespoon lemon juice 1/2 teaspoon salt Dash of black pepper 1 cup commercial sour cream 1/2 teaspoon dried dill weed 1 medium onion, thinly sliced 1 tablespoon chopped parsleyDirections : Preheat oven to 350 degrees F. Drain salmon liquid into a mixing
You’ll Need:1 1/2 pounds fresh or frozen red snapper* 2 medium onions, chopped 2 celery ribs, chopped 1 tablespoon butter or margarine 1 teaspoon curry powder 3/4 teaspoon salt 1/4 cup milkDirections : Preheat oven to 350 degrees F. Place the fish in a greased 13 x 9-inch baking dish.
You’ll Need:2 pounds fish filets 1/4 cup milk 1 egg, beaten 1 cup corn flake crumbs 1/4 teaspoon thyme 1/4 cup Parmesan cheese 1/3 cup butter, melted Parsley LemonDirections : Preheat oven to 500 degrees F. Mix egg and milk in a shallow pan. Mix crumbs, thyme and cheese together
You’ll Need:2 tablespoons light ranch dressing 2 large egg whites 6 tablespoons yellow cornmeal 1/4 cup grated Parmesan cheese 2 tablespoons all-purpose flour 1/4 teaspoon ground red pepper 1/8 teaspoon salt 4 catfish fillets Cooking sprayDirections : Preheat oven to 425 degrees F. Combine the dressing and egg whites in
You’ll Need:1 can salmon, drained and deboned 1/2 cup sour cream 3/4 cup cooked rice 1 teaspoon lemon juice 1 teaspoon salt and pepper 1 teaspoon dill seed 1/4 cup melted butter 1 package crescent rolls 2 hardboiled eggsDirections : Mix together all but the crescent rolls and eggs. Roll
You’ll Need:1 pound fresh or frozen catfish or other fish fillets 1/2 cup buttermilk or sour milk 1/2 cup all-purpose flour 1 beaten egg 1/3 cup all-purpose flour 1/3 cup yellow cornmeal Cooking oil (for deep-fat frying)Directions : Thaw fish if frozen. Cut fillets into 3 x 2-inch pieces. Place
You’ll Need:Stock 7 quarts water Trim from 2 large (30-40 pound) Copper River king salmons (backs, tails, fins, cheeks, etc.) Vidalia sweet onion, chopped Yellow onion, chopped 3 green onions, chopped 2 carrots, chopped 4 ribs celery, chopped Several turns freshly ground pepper 1 teaspoon dill 1 teaspoon herbes de
