Featured Cookbook

ORDER/INFO

1. Escalloped Scallops

2. Oven Fried Fish and Chips

3. Tartar Sauce

4. Clamari Fritti (Fried Calamari)

Book Description

Mystic Seaport in southeastern Connecticut is the home of all things about New England and the sea--including great seafood cooking. Every year tens of thousands of people visit Mystic to see the fishing boats and ships, tour the 18th-century coastal village, and sample great seafood. Now here is Mystic Seafood, with more than one hundred great seafood recipes, both historical and contemporary, simple and elaborate, for oysters, clams, lobster, shrimp, cod, flounder, tuna, swordfish, and many others.

... (more)

Mystic Seafood: Great Recipes, History, and Seafaring Lore from Mystic Seaport

Authors: Jean Kerr and Spencer Smith

Date: December 2006

ISBN: 0762741376

Publisher: Globe Pequot

Paperback

ORDER/INFO

I love fish-and-chips, but my waistline does not. This is a lighter version based on a method of cooking fish developed by Evalene Spencer of the U.S. Bureau of Fisheries in 1934, according to the Encyclopedia of Fish Cookery You’ll need a good hot oven—the temperature should get up to 500 degrees F.

Serves 4

• 1 tablespoon vegetable oil

• 1 tablespoon fine sea salt

• 3/4 cup milk

• Finely sifted Italian flavored bread crumbs

• 2 teaspoons paprika, divided use

• 2 pounds haddock fillets, cut into 4 pieces

• 6 medium russet potatoes, cut lengthwise into eighths and

• patted dry

• Nonstick cooking spray

• 1 tablespoon coarse sea salt

• Lemon wedges, for serving

• Tartar sauce (recipe follows), for serving

1. Preheat the oven to 500 degrees F. Grease a baking dish with vegetable oil.

2. In a bowl, stir the fine salt into the milk until dissolved. Place this to the left of your work area.

3. Combine the bread crumbs and 1 teaspoon of the paprika on a plate or in a shallow bowl. Place this to the right of your work area.

4. Using one hand to dip the fish into the salted milk, and the other hand for the dry ingredients, dip each piece of haddock into the milk, and then roll it gently in the crumbs with your dry hand. Place on a baking dish.

5. Add the potatoes to the baking dish. Spray everything generously with nonstick spray, Sprinkle the coarse salt and remaining paprika on the potatoes and bake for 10 minutes, turning the fish gently after 5 minutes and stirring the potatoes.

6. Serve hot with lemon wedges and Tartar Sauce (see following recipe) if you like.

More From This Book:

1. Escalloped Scallops

2. Oven Fried Fish and Chips

3. Tartar Sauce

4. Clamari Fritti (Fried Calamari)

Home - Request a Recipe - Index - Women for Women International - Kiva.org - Hunger Relief - Organ Donation  

Copyright 1995 - 2008 The Kitchen Link, Inc. All Rights Reserved

http://www.recipelink.com - Privacy  - Contact