The best methods to cook are to bake, broil or boil. Cook all fish as quickly as possible to preserve original flavor.
Head, bones and tail can be used to make soup stock.
Serving size rule of thumb is 1 pound of fish serves two people.
Most common fish dishes are:
Foods that compliment fish include:
1 cup all purpose flour
2/3 cup milk (cold is better to prevent flour lumps from forming)
pinch of cayenne pepper
1/2 teaspoon salt
Heat the oil for frying the fish and have fish handy for dipping. Mix flour in milk thoroughly and add salt and pepper spices. Beat the mixture until smooth.
Dip fish pieces into the batter and either saute in shallow pan or deep fry.
Recipe variations:
2 pounds tiny, fresh shrimp
juice of 1/2 lemon
1 cup chopped celery
6 green onions chopped
1/4 bunch fresh cilantro
1 1/2 cups cocktail sauce
celery salt
black pepper
Wash and drain shrimp. Mix all ingredients and refrigerate overnight. Serve in bowl as dip for crackers or chips.
2 or 3 cans water-packed, canned tuna, drained
4 cups sea shell pasta
1/2 cup mayonnaise
1/4 cup chopped white or yellow onion
1/2 cup black olives, drained and chopped
1/4 cup chopped celery
garlic salt
Mix the tuna, mayonnaise, onion and celery. Add cooled, drained pasta. Sprinkle with garlic salt to taste. Add olives for decoration.
Optional: chopped artichoke hearts, chopped Pepperocini, chopped broccoli
fresh fish (1/2 pound per serving)
bread or cracker crumbs (fine)
butter
milk
salt
Cut the fish into serving size portions (or bake whole). Dip the fish in salted milk then in fine crumbs.
Place fish in buttered or non-stick baking dish and sprinkle with butter.
Bake as quickly as possible, about 20 to 25 minutes, depending upon the size of the pieces.
fresh fish (1/2 pound per serving)
butter
lemon
parsley
Split tyhe fish and wipe dry. Place on a well-greased broiler and broil flesh side up. Turn and broil skin side up till skin is brown and crisp.
Serve immediately on a hot platter with Drawn Butter Sauce, lemon or butter and parsley.
fresh fish (1/2 pound per serving)
vegetable oil
salted flour or fine crumbs
Use deep fat to fry fish. Oil is preferrable.
Serve with tartar sauce, cucumbers or Hollandaise sauce.
Options:
Instead of flour, mix crumbs with corn meal
1 quart oysters
1 quart crumbs browned in butter
3 cups oyster juice
Seasonings:
nutmeg, sage, pepper, salt, thyme
1 cup chopped celery
Mix together. Cook stuffed in turkey or bake in bread pan.