Ingredients

• 2 lb. fish
• 1 small onion
• 1 c. sliced potatoes
• 1/2 c. stewed tomatoes
• 1-1/2 tsp. salt
• 1/8 tsp. pepper
• 2 Tb. butter
• 1-1/2 c. milk

Directions

Skin the fish, remove the flesh, and cut it into small pieces. Simmer the head, bones, and skin of the fish and the onion in water for 1/2 hour. Strain, and add to this stock the fish, potatoes, tomatoes, salt, and pepper. Simmer together until the potatoes are soft. Add the butter and milk. Serve over crackers.

Ingredients

• 1 ts Black peppercorns
• 1 ts Mustard seeds
• 1 ts Dill seeds
• 1 ts Coriander seeds
• 1 ts Cloves
• 1 ts Allspice berries
• A small piece of dried ginger
• 3 Dried bay leaves

Directions

Tie the spices in a muslin bag and add to the water for boiling the crab.

Crab boil is popular along the southeast coast of the United States, particularly in Louisiana. A similar blend, where the spices are ground, is used to spice fish.

Ingredients :

· 3 lb. fish fillets
· 1 cup flour
· 1 tsp. baking soda
· 1 tsp. salt
· 1/4 tsp. black pepper
· pinch cayenne pepper
· 1 bay leaf, crushed
· 1/4 tsp. oregano
· 1 egg, well beaten
· 1/3 cup water
· 2 cups oil, for frying

Cooking Procedures :

1. To make the batter: combine the flour, baking soda, salt, pepper, cayenne, bay leaf and oregano in a bowl. Add the egg and water and stir to blend.
2. In a large skillet, heat oil. Dip fish fillets into the batter and gently fry in hot oil until golden brown.
3. Drain on paper towels. Transfer to a serving platter and serve.

Ingredients :

· 6 cups water
· 1-1/2 lb. fish (or seafood pieces)
· 1 large carrot, peeled and chopped
· 1 medium onion, quartered
· 1 to 2 celery stalk, chopped
· 1/2 cup chopped parsley
· 3 cloves garlic
· 2 bay leaves
· 1/4 tsp. pepper
· 1/8 tsp. salt

Cooking Procedures :

1. Combine all the ingredients in a large pot. Cover and bring to boil over medium-high heat. Skimming off any foam that rises to the top.
2. Reduce heat to low. Let it simmer for 1-1/2 hours. Remove from heat. Let it cool.
3. Pour mixture through a strainer, discarding solids. Refrigerate until use. Skim fat off surface.
4. Stock can be kept refrigerated for up to 3 days or up to 6 months if frozen in airtight containers.

Ingredients :

· 4 eggs
· 500 gms. pack silver fish (small kind of fish)
· 3 green onions (scallions), chopped
· 1 cup bean sprouts (optional)
· salt and pepper
· oil, for frying

Cooking Procedures :

1. Beat the eggs in a bowl.
2. Stir in silver fish, green onions (scallions) and bean sprouts (if using).
3. Season with salt and pepper.
4. Meanwhile, heat oil in a frying pan.
5. Drop fish mixture, 1 heaping tbsp. at a time.
6. Fry until golden-brown on one side, then turn and brown the other side.
7. Remove from pan. Keep warm. Serve with catsup or sauces of your choice. Enjoy!

Ingredients

• Kebab:
• 1 1/2 lb Bass or other lean fish, cube
• 16 Mushroom caps
• 2 Green peppers, cut in chunks
• 16 Chunks pineapple
• 3 Onions, cut in chunks
• 3 Firm tomatoes, cut in wedges

Directions

Marinade:
1/4 c Vinegar
1 ts Salt
1/4 ts Pepper
1/2 c Oil
1 ds Cayenne
1/4 ts Powdered mustard

Combine ingredients to make marinade and shake well. Marinate fish for at least 1 hour. Thread onto skewers alternating fish with fruit and vegetables. Brush kebabs with remaining marinade. Place skewers on grill 4 inches above coals. Cook only until edges of fish begin to curl. Serves 6.

Ingredients

• 2 lbs boned fish, cut into serving pieces
• 1 med onion, sliced
• 1 lemon
• 2 T butter
• ¼ c honey
• 3 T mayonnaise
• dash of Worcestershire sauce salt & pepper

Directions

Arrange fish on foil. Top with sliced onion. Make sauce of remaining ingredients. Dot with extra butter. Double-fold the foil and bake at 350F oven for 20 to 25 min.

Servings: 4

Ingredients

• 2 pounds of fish fillets
• 1 pound fine yellow corn flour
• 3 eggs
• 1 quart cooking oil
• 1/2 cup milk
• 1 teaspoon cayenne pepper
• 1/2 cup beer
• 3 tablespoons yellow mustard
• 2 tablespoons salt
• 1 tablespoon black pepper
• 1 teaspoon Tabasco

Directions

Thoroughly mix eggs, milk, beer, mustard, Tabasco, and half of the salt and pepper in a mixing bowl. Cut fish into bite sized pieces. Put fish in mixture and let soak (1 hr. in refrig. or longer the better). Mix corn flour with the remaining salt and pepper in a bowl. Preheat oil in deep pan to 375 degrees. Remove fish from mixture and coat with corn flour mixture. Fry fish until fish floats to the surface and turns golden brown, don’t over fry it. Place on paper towels to soak up oil.

You can use this batter to fry shrimp, oysters, crawfish and soft shell crabs.

Servings: 4

Ingredients

• 1 c. Toasted bread crumbs
• Paprika
• 1 sm. Onion diced
• 2 Stalks Celery diced
• 1 tsp. Salt
• 1 Egg beaten
• 1/2 c. Tomato sauce
• 3/4 c. Cheddar cheese
• 1 1/4 c. Fish (steamed or baked)

Directions

Mix all ingredients except Paprika and 1/4 c. grated
cheese in large bowl. Put mixture in 9 x 5 bread pan
and shape into loaf. Garnish with cheese and some
paprika. Bake one hour at 350 deg. Let cool 5 to 10
minutes before cutting.

Ingredients

• 5 (6-8 oz) fillets of fish
• salt and pepper
• your favorite Louisiana hot sauce
• 3 garlic cloves
• 3/4 medium onion
• 3 sprigs celery
• fresh lemon juice

Directions

Season the fillets. Line baking pan with foil. Spray with nonstick coating. Layer the seasoned fillets on bottom of pan. Sprinkle garlic over fish. Put slices of onions and strips of celery over garlic. Sprinkle fresh lemon juice over all. Put pan on lowest level of oven and broil fish for 20 minutes. Serve hot.

Serves: 3