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Canku Ota

Canku Ota Logo

(Many Paths)

An Online Newsletter Celebrating Native America


April 17, 2004 - Issue 111


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Fresh Fish

Fish and Chips

  • 1/2 cup flour
  • 1/2 cup cornmeal
  • 4 to 6 ounces ale (beer)
  • 1/4 teaspoon salt
  • 4 cups vegetable oil for frying
  • 4 large russet potatoes
  • 2 pounds fish fillets, cut in half, crosswise
  • Preheat oven to 250° F.
  • Prepare batter: Mix flour, cornmeal and salt together. Add ale and
    mix well. Batter should be thin.
  • Cut potatoes in even, finger-sized pieces.
  • Heat oil in deep fryer. DO NOT FILL TO TOP. The potatoes and the fish
    will cause the oil to bubble. Allow room for the oil to rise.
  • Cook 1/3 of the potatoes until golden brown, about five minutes.
    Drain on paper towels. Place in warmed oven. Repeat process until
    potatoes are done. Do not put in too many potatoes at a time. It will
    cool the oil too much.
  • Dip fish in batter, allowing excess to drip off. Fry in batches until
    golden brown, about 5 to 8 minutes. Drain on paper towels. Keep warm
    in oven until all fish are cooked.
  • Wrap in tabloid newspaper shaped like a cone. If lacking, a plate
    will have to suffice. Serve with a sprinkling of malt vinegar.
    Serves: 4

Oven Baked Fish Fingers


  • No-Stick Cooking Spray
  • 1/2 cup seasoned fine dry bread crumbs
  • 1 tablespoon grated Parmesan cheese
  • 3/4 teaspoon dried marjoram leaves
  • 1/2 teaspoon paprika
  • 1/4 teaspoon dried thyme leaves
  • 1/8 teaspoon garlic powder
  • 2 teaspoons lemon peel, grated
  • 4 pieces cod fillets or loins
  • 3 tablespoons lemon juice
  • 2 tablespoons water
  • Minced fresh parsley
  • tartar sauce


  • Heat oven to 425°F. Line baking sheet with foil. Spray foil with No-Stick
    Cooking Spray.
  • Combine bread crumbs, cheese, marjoram, paprika, thyme, garlic powder
    and lemon peel in small shallow dish.
  • Rinse fish fillets. Pat dry. Cut into desired size.
  • Combine lemon juice and water in separate shallow dish. Dip each fish
    finger into lemon mixture, then into crumb mixture, coating well.
  • Place on foil. Spray tops.
  • Bake at 425°F for 10 to 12 minutes or until fish flakes easily with
    fork. Let stand 2 to 3 minutes in pan. Remove to serving plate.
  • Sprinkle with parsley. Serve with Tartar Sauce.

Cajun Salmon Steaks



  • 2 salmon steaks, 1 inch thick, each 6 to 8 oz.
  • 1/2 tsp. worcestershire sauce
  • 1/2 tsp. lemon juice
  • 1/4 tsp. cajun spice blend or blackened redfish seasoning
  • 1/2 medium-sized green bell pepper, stemmed, seeded and diced
  • 1/2 medium-sized red or yellow bell pepper, stemmed, seeded and diced


  • Arrange steaks side by side but in opposite directions in a baking dish;
    press thin belly flaps together, against other steak. (If cooking 4 steaks,
    arrange in a circle with belly flaps toward the center of the dish.)
  • Rub the top of each steak with 1/4 tsp. worcestershire sauce and 1/4 tsp. lemon juice,
    then sprinkle or rub with 1/8 tsp. spice blend.
  • Sprinkle peppers over fish in center of the pan.
  • Cover dish tightly with plastic wrap and microwave on high (100% power)
    until flesh is nearly opaque, 5 1/2 to 6 minutes. (Cook one steak 3 1/2 to 4
    minutes; 4 steaks about 7 minutes.)
  • Let salmon stand, still covered (puncture
    plastic wrap if tightly sealed), 1 to 2 minutes longer.

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  Canku Ota is a free Newsletter celebrating Native America, its traditions and accomplishments . We do not provide subscriber or visitor names to anyone. Some articles presented in Canku Ota may contain copyright material. We have received appropriate permissions for republishing any articles. Material appearing here is distributed without profit or monetary gain to those who have expressed an interest. This is in accordance with Title 17 U.S.C. Section 107.  

Canku Ota is a copyright © 2000, 2001, 2002, 2003 of Vicki Lockard and Paul Barry.

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