Author Archives: Joyce Taylor

another fresh seafood idea

(printer-friendly version)

The keys to good frying are proper temperature and fast cooking. The ideal temperature for frying fish is 375 F. With cooler oil, the food absorbs too much fat and the fish becomes soggy.

• 1 pint oysters
• 1/2 cup flour
• 6 tablespoons beer, room temperature
• 1 tablespoon vegetable oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 3 egg whites, stiffly beaten
• oil for frying

In small bowl, combine flour, beer, oil, salt and pepper. Fold in egg whites. Roll oysters in batter. Fry in deep fat at 375 F until golden brown, about 10 minutes. Serves 3 to 4.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas

Contributed by Joyce Taylor

Another Fresh Seafood Idea

(printer-friendly version)

Broiling is a simple, quick way to bring out the true flavor and texture of fresh fish. It’s so easy to brush a fillet with melted margarine or butter, sprinkle it lightly with salt and freshly ground pepper, and slide it under the broiler for a few minutes.

• 4 medium snapper fillets
• 2 tablespoons margarine or butter, melted
• salt
• freshly ground black pepper

Brush fillets with margarine. Lightly salt and pepper. Broil about 4 inches from heat until fish flakes with a fork, about 10 minutes. Serves 6 to 8.

While fish is cooking, prepare Cooked Hollandaise Sauce.

Cooked Hollandaise Sauce

• 3 egg yolks
• 1/4 cup water
• 1 tablespoon fresh lemon juice
• 1/2 cup firm cold butter, cut into eighths
• 1/4 teaspoon salt
• 1/8 teaspoon paprika
• 1/16 teaspoon cayenne pepper

In small saucepan, beat together egg yolks, water and lemon juice. Cook over very low heat, stirring constantly, until yolk mixture bubbles at edges. Stir in butter, one piece at a time, until melted and sauce is thickened. Stir in salt, paprika and cayenne. Remove from heat. Pour over cooked fish. Makes about 3/4 cup.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas

Contributed by Joyce Taylor