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Canku
Ota
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(Many
Paths)
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An
Online Newsletter Celebrating Native America
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April
17, 2004
- Issue 111
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Fresh
Fish
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Fish
and Chips
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Ingredients: |
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- 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
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Directions: |
- 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
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Oven Baked
Fish Fingers
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Ingredients:
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- 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
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Directions:
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- 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.
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Cajun Salmon
Steaks
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Ingredients:
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- 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
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Directions:
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- 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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