For a while it was a “thing” to mimic your favorite prepared foods. Mom tried it out but never really could get behind it, except for this recipe. Mom & Dad LOVED fried food, they were so smart.
1 pound cod cut into 1-inch thick pieces
1 cup pancake flour
1 cup club soda
1 tsp. basil or parsley
1 1/2 tsp. garlic salt
Mix pancake flour, egg, and seasoning. Add club soda and mix.
Dip cod pieces into batter and fry in corn oil until lightly brown.
**Mom used corn oil for frying because she liked the taste the best. I’ve tried them all and of course I agree, it’s what I grew up on!
Usually I make this with chicken but I bought some frozen Pollock recently and wanted to try it out. Luckily we were loaned a generator for the aftermath of Hurricane Sandy to keep our freezer running.
1 pound fish fillets (or chicken pounded thin)
1/2 cup flour seasoned with salt and pepper
1 small onion, minced
1 shallot, minced
2 cloves garlic, minced
1 Tbsp. capers, drained
juice of one lemon
2-4 Tbsp. white wine
2 Tbsp. butter
1 Tbsp. olive oil
In a large non-stick skillet melt the butter, saute the onion, shallot and garlic until softened. Remove from pan.
Dredge the fish in flour seasoned with salt and pepper, shaking off excess flour. Reheat the frying pan over high heat and add the oil. Add the fish and cook, browning both sides, about 2 minutes per side. If you have thick pieced of fish you will need to use a lower heat and cook them a bit longer.
When the fish is nearly cooked, add the onions, capers, lemon juice and wine. Cook a minute or two so the sauce comes together and thickens slightly.
Serve immediately. Garnish with fresh minced parsley if desired.
This dish is great over pasta or rice.
Last night I had an excellent Ravioli dinner at Romeo’s in Plainsboro, NJ. It inspired me to note that adding spinach with the lemon juice and wine to this dish would be very yummy. Next time…
Straight from Mario’s mother. To me there is something sacred about recipes with their idiosyncrasies, so the not quite English phrasing is left on purpose. For the uninitiated, “o” (oh) in Spanish is “or”.
Not being Mexican, I like this on tortilla chips.
Receta del Coktel de Camaron a la Veracruzana
2 Pounds baby shrimp, cooked and peeled
30 to 35 oz. Ketchup
Entire bunch cilantro, chopped
1 Red onion, finely diced
1 Green jalapeno, finely diced, o more if you like more SPICY
Salt to taste
4 Limes, squeeze juice
Hot sauce, dash (Cholula hot sauce)
1 oz. orange soda
2 avocados cut into small cubes
Thoroughly mix together all ingredients. Refrigerate for 1 hour, Serve with crackers.
Kelsey wanted to try fish tacos. If I wasn’t feeling so lazy I might have turned on the computer to look for a recipe. But we thought experimenting would be easier. So here we are, fish tacos meets English fish ‘n chips.
Fish Taco Dinner
Rub the fish with some packaged taco mix and let stand in fridge for about 30 minutes. We had a little under a pound of Alaskan Cod.
For the batter:
Mix 1 cup flour
3/4 tsp. baking soda
1/2 cup ginger ale (ok, so we happened to have some open for our dessert experiment, seltzer would be fine)
Dip the fish in the batter and fry in at least 2 inches of oil.
I thought it would be a great idea to fry up some taco shells since I had corn tortillas. It wasn’t.
We also had guacamole, rice, red cabbage slaw, corn, some shredded lettuce and pico de gallo.
The taco shells were hard to fill so Mike used it like a big chip: