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FISH RECIPES
| 10 MINUTE COOKING RULE FOR FISH |
| Cook fish for 10 minutes per inch of thickness. Bake at 350 degrees F, broil, fry, saute, steam, poach or grill (do not microwave). Season to taste. Fish will flake easily with a fork when done. |
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| DEEP-FRIED FISH, OYSTERS OR SHRIMP |
Ingredients:
6 fish fillets, 3 dozen shucked oysters or shrimp
1 egg, beaten
1 cup milk
1 cup water
2 tablespoons Creole (or spicy) mustard
1 tablespoon yellow mustard
3 cups self-rising cornmeal
2 tablespoons granulated garlic
Salt and cracked black pepper to taste
Oil for deep-frying
Directions:
Using a Lodge Deep Fryer, heat oil to 375 degrees F. In a mixing bowl, combine egg, milk, water, mustards and season to taste using salt and pepper. In a separate mixing bowl, combine cornmeal and garlic and season to taste using salt and pepper. Set aside. Dip fish or seafood in the egg mixture and then into the cornmeal mixture. Place into the deep-fry basket and carefully lower into the hot oil. Cook until seafood floats, approximately 3 minutes. Remove, drain and keep warm until serving.
Serves 6 |
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Ingredients:
1 tablespoon butter
1 or 2 tablespoons olive or canola oil
2-3 serving pieces of fresh salmon fillets
1 or 2 fresh lemons
Dill to taste
Salt to taste
2 to 3 tablespoons mayonnaise (can use light)
Directions:
Melt butter and oil in 10" cast iron skillet on top of stove on medium heat. Place salmon fillets on plate, skin side down. Generously squeeze juice of lemon over fillets. Spread light coat of mayonnaise over fillets. Place salmon, mayonnaise-side down, into hot skillet. Allow to brown before turning. Cook skin side down for about 3 minutes. Turn over and peel off skin and squeeze lemon onto salmon. Turn back over and cook until brown. If the salmon fillets are thick, it may be necessary to reduce heat to medium low and cook a few more minutes until cooked through. Remove from skillet and serve immediately.
**Excerpt from Lodge's upcoming cookbook, as yet to be named. |
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| **Coastal Carolina Skillet Supper |
by Victoria McCord
16 oz. hot country sausage links
14 oz. large fresh shrimp – raw, but shelled, cleaned and deveined
2 large white onions, chopped
2 cups frozen yellow corn kernels, thawed
1 tablespoon Old Bay seasoning
2 cups Martha White Buttermilk Self-Rising White Cornmeal Mix
2 large eggs, slightly beaten
1 1/3 cups milk
1/3 cup oil
Sauce:
1 large jar of chopped pimentos, undrained
3 cups good quality mayonnaise
3 tablespoons chopped fresh chives
2 tablespoons fresh lemon juice
cracked, black pepper
Preheat oven to 425 degrees.
PART I: In a seasoned cast-iron skillet, cook the sausage links until done. Remove and set aside; when somewhat cooled, slice into 1” pieces. In the sausage drippings remaining in the skillet, over low-medium heat, saute the chopped onions until transparent. Remove with a slotted spoon and mix in a bowl with sausage slices. Bring skillet to medium-high heat. CAREFULLY add shrimp. Saute shrimp just until becoming pink – no more than two minutes. Avoid over cooking shrimp, as they will cook further in the assembled dish. Remove with slotted spoon to the bowl containing the sausage and onions. Add thawed corn kernels to this mixture and stir well.
PART II: Mix pimentos, mayonnaise, 2 tablespoons chives and lemon juice in a non-metal bowl until well blended. Refrigerate if you will not be baking the main dish right away.
PART III: To the Martha White Cornbread Mix, add Old Bay seasoning. Mix well. Add beaten egg, milk and oil. Pour half of the cornbread batter into the skillet. Spread sausage, shrimp and corn mixture evenly over the batter; do not put any of this mixture around the edges of the batter. Pour remaining batter gently and evenly over the sausage, shrimp and corn mixture, all the way to the edges.
Bake on the second lowest rack in the center of the oven for 30-35 minutes, or until cornbread is done and nicely brown on top. Remove from oven and let stand for 15 minutes. Cut in wedges and serve with the Pimento-Mayonnaise Sauce (at room temperature), spooned over. Garnish with a few chives and some cracked black pepper sprinkled on top.
Serves 6, generously.
**Original (untested) recipe
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