Pic of the Month Aug. 2005
Aug. 16, 2005
Captain Clay Cunningham's Recommended Recipes
Franks Famous Crappie
Full of Crappie
Dining for Kings
First catch some crappie.
Fillet fish, wash good, and soak in slightly salty water covered with ice at least overnight or up to several days.
Then, wash crappie and soak in real buttermilk at least an hour. Two or three hours is ok as well.
Coat fish in flour, and shake old bay seasoning on both sides until filets are red.
Put 1 ½ to 2 inches of vegetable oil in pan , enough to float filets. If possible, use an iron skillet. Oil should be hot enough to sizzle. Cook until brown and lay in paper towels to drain.
Squeeze fresh lemon and enjoy. Usually figure 4 to 6 filets per person.
Frank's Garlictized Striper
Cut striper fillets into serving sizes. Be sure to cut out the blood line.
Cut up a fresh clove of garlic. Cut small slits into fillets and insert the small pieces of garlic into the fillet.
Pour enough olive oil into your pan (Iron Skillet preferred) to cover bottom and get oil smoking hot.
Coat one side of fillet heavily with Chef Paul's Redfish magic or similar seasoning. Place spiced side down in pan. Fish should sizzle and almost not touch the pan.
Coat side up of fillet with Chef Pauls while the fillet is cooking. Cook each side of fillet 4 to 5 minutes depending on thickness of fillet. If the fillet is very thick cover the pan with a lid. Fish should flake when done. Lastly, squeeze fresh lime juice on the fish.
Alabama Striper Delight
The striper is filleted and then the pieces basted with fresh orange juice, sprinkled with soy sauce, then broiled to a tender, juicy perfections. Try this one if you want some elegant but easy dining enjoyment.
2 pounds striped bass fillets
1/3 cup orange juice
¼ cup butter melted
1 tablespoon soy sauce
1 teaspoon salt
a dash of pepper
Poached bass Abercrombie
6 1lb striped bass steaks
1 cup dry white wine
2 teaspoons salt
Striped bass for this recipe should be steaked. That is, cut at right angles through the backbone. The steaks should be snuggly fitted into a deep pan that just contains them rested on their sides. For every quart of water that it takes just to cover the bass, add the juice of one lemon, 1 cup of dry white wine, and two teaspoons of salt. Simmer the affair for 10 minutes for pieces 2 inches thick. Increase the simmering time 15 minutes for each additional inch of bass.
Poached fillet of bass a la Creole
2 pounds fillets 2 onions finely minced
2 cups strained tomatoes 1 large or 2 small green peppers
¼ cup oil 1 garlic clove, thinly sliced
3 tablespoons flour 1 tablespoon minced parsley
2 tablespoons of butter 1 tablespoon paprika
1 teaspoon chili powder 1 tablespoon salt & sugar
Poach the fillets in a shallow pan in salted water. Heat the oil and put in the onions, green peppers 9minced 0, and garlic. Allow to cook for a few minutes, without browning or burning, then add the tomatoes, and season with salt, paprika and sugar to taste. Let these simmer together under a lid while the fish is cooking. Melt the butter, add the sifted flour and chili powder, cook together, then add to the tomato mixture stirring until smooth. Then add the parsley. Place the fillets on a platter and pour sauce over them.
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