Five Star Recipe Blog » Seafood

Mixed Fried Fish Recipe

Justin — Sat, 14 Aug 2010 07:38:19 +0000

1 Servings

1.50 lb Fresh or frozen small squid
1.00 lb Fresh med. shrimp
1.00 lb Fresh or frozen smelts or any other small small fish
Olive oil for frying
Salt to taste
Lemon wedges for serving

Defrost and clean the fish if necessary. Dredge all pieces in flour by shaking them in a sturdy bag with the flour. Bring the oil to a high heat (425) Drop the fish a few at a time into the oil so the pan is not full. Scoop out with a slotted spoon and drain on brown paper. Lightly salt immediately. Serve on a hot platter with lemon wedges.

Serving suggestions:
Spaghetti w/ garlic and oil fresh green salad crispy Italian bread

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Piquant Salmon Rolls Recipe

Justin — Mon, 15 Dec 2008 08:38:13 +0000

Yield: 4 servings

4 oz Cream cheese
1/4 c Walnuts, chopped
1 T Chopped fresh chives
1 Stalk celery, chopped
3 t Lemon juice
3 pn Cayenne pepper
1/4 t Ground coriander
8 Thin slices smoked salmon
8 Thin slices whole-wheat-bread
Butter
8 Thin slices cucumber
Fresh ground pepper
Fresh dill sprigs (opt)
Chives (opt)

In a bowl, soften cream cheese and stir in walnuts, chives and celery.

Add 2 teaspoons of lemon juice and spices and mix well. Spread cream
cheese mixture on each slice of salmon and season with pepper. Roll
up to form neat rolls.

Toast slices of bread and cut 8 (2.5″) rounds, using a biscuit cutter.
Spread thinly with butter. Place a cucumber slice on each bread round
and place a salmon roll on top of each cucumber. Drizzle with
remaining lemon juice and garnish with dill sprigs and chives, if
desired.

NOTE: Salmon rolls can be prepared several hours in advance and
refrigerated. Toast bases, however, and better freshly made. Once
assembled, serve within 30 minutes.

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Baked Mackerel Maine Style Recipe

Justin — Tue, 02 Dec 2008 08:38:03 +0000

Yield: 1 serving

2 ea mackerel, about 2 lb each
1 ea onion, large, finely chopped
1 ea carrot, diced fine
1/2 ea green pepper, chopped
1 ea bay leaf
3/4 c vinegar
1/2 ts salt
1 tb parsley, chopped
1/4 ts thyme, minced

Preheat oven to 400 degrees F. Make a sauce by cooking the onion, carrot, green green pepper, vinegar, salt, parsley, thyme and bay leaf for 20 minutes over low heat. Remove the bay leaf and pour sauce over fish. Bake for 30-40 minutes. Also for: Use Spanish mackerel, mullet or ultra-freshÂ Bluefish.

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