Fish Recipes

Fish and Chips: serves 6

2 lbs. cod, pollack, haddock cut into 5 oz. portions

1 cup flour (seasoned)

1 egg

1/2 cup milk (or buttermilk)

1 cup corn flour

1. dredge pieces of fish in seasoned flour,

2. combine egg and milk whisk (egg wash)

3. dredge results from step one into egg wash

4. roll in corn flour

5. fry at 320 for 5 - 10 minutes, until golden brown internal

temperature should reach 135 degrees, or if broken the

flesh should be milky white.


Variations: use seasoned flour with baking soda in place of the corn

flour, use panko bread crumbs in place of corn


Seafood Quesadilla: serves 4

1 lb. of combined or seperated cooked shrimp, scallops,

crab, lobster (chopped, cool)

6 oz. of monterey jack or mild cheddar cheese (grated)

4 X 12" tortillas

1 cup of mixed peppers, onions, mushrooms sauteed.


3 T. butter or oil

8 oz. sour cream

8 oz. salsa

1. in a bowl, combine all cold ingredients.

2. divide into 4 even portions

3. on 1/2 of a tortilla place 1 of the portions spread evenly on one side

4. fold in half

5. brush tortilla with melted butter

6. place buttered side in medium heated skillet, heat slowly to golden

brown and melted

7. flip over and repeat

8. serve with salsa and sour cream


Variations: use roasted vegetables for a vegetarian, or roast chicken,

sauteed portabella mushrooms

Paella: serves 8 - 10

2/3 tsp. saffron

2 cups long grain rice

4 cups chicken stock

1/2 medium diced onion

8 - 10 oz. chicken thigh meat

8 - 10 oz. chorizo cut into 1 oz. pieces

8 - 10 each. 16 - 20 shrimp, peeled and deveined

8 - 10 each 20 - 30 ct. scallops

20 each countneck clams

12 oz. roasted vegetable, cubed

5 oz. english peas

1 oz. EVOO

3 oz. chardonnay

1. in large deep 3 quart sautee pan or rondeau, heat oil

2. sautee onions and saffron in pan

3. brown chicken, chorizo, shrimp, scallops

4. remove shrimp and scallops

5. deglaze with wine, add stock, rice

6. Bring to a boil, and reduce to simmer, cover

7. stir periodically, when liquid is 2/3 gone add roasted vegetables,

shrimp and scallops, clams

8. when liquid is absorbed by rice turn off heat, stir in peas.

9. serve with clams on top


Variations: you can increase the proteins if you desire