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How To make Fresh and Salt Cod Cakes/Jalapeno Tartar/3
1/2 lb Salt Cod, see note
1/2 lb Boneless Cod fillets
1 1/2 c Milk
1 c Water
1 Bay Leaf Bouquet Garni
2 Sprigs Thyme Bouquet Garni
2 Sprigs Parsley Bouquet Garni
2 tb Butter
1/2 Rib Celery, chopped
1/2 Onion, chopped
2 Green Onions, chopped
c Chives, chopped 1/4 c Parsley, chopped
1/2 t Cayenne pepper
1 t Tabasco sauce
1 tb Dry Mustard-Sunbird B&B
1 tb Worcestershire Sauce, White
1/2 c Mayonnaise
2 Eggs
1/2 Lemon, juice of only
1 c Seasoned bread crumbs
1 c Additional bread crumbs
-to dip patties Salt and Pepper to taste 2 Egg Yolks
1/2 c Milk
3/4 c Corn Meal not cornmeal mix
3/4 c All Purpose Flour
3 tb Butter
3 tb Peanut Oil
Notes: on Cod, soak in water overnite, change water several times, rinse and drain. To determine if cod has soaked enough; taste soaking water. The cod is soaked if the mix is *slightly* salty and the fish has plumped up to nearly double it's original size. Soaking cod too long results in fish fiber with no taste. In a large saucepan, Mix together the soaked and drained salt cod, water and milk. put the, bay leaf, thyme and parsley. in a 4 inch square piece of cheesecloth and tie it together with string. Place the spice bag in the cod, water, milk, mix. Bring to a boil, reduce the heat to low and cook for 15 minutes. Add the fresh cod and cook for 5 minutes more. Drain and remove
the fish to a large bowl to cool, discarding the flavoring ingredients. Flake fish with a fork and set aside. In a large skillet, melt the butter until sizzling, add the celery and chopped onion and cook until the onion is translucent, about 5 minutes. Add the cooked vegetables to the flaked fish, add the egg and mix to coat, then add the green onions, chives, parsley, cayenne pepper, tabasco sauce, dried mustard, worcestershire sauce, mayonnaise, lemon juice, bread crumbs, and salt and pepper to taste, Form the mixture into 6 to 8, 3" to 4" patties, 1/2 cup of mix makes 3" patties. Place on a baking sheet and cover and refrigerate for 1 hour. If the mixture is too wet, add more breadcrumbs as needed. When ready to cook, whisk together the egg yolk and milk in a small bowl. In a small shallow pie plate combine the cornmeal and flour. Dip a codcake into the flour mixture, then in the egg and milk mixture and finally dredge them in the remaining breadcrumbs. Repeat with the remainder of the codcakes. In a large skillet melt together the butter and the oil. Fry half of the codcakes in the skillet about 3-4 minutes per side. MSN, the results should be fairly brown. Drain the fishcakes on paper towels. Repeat with the remainder of the cakes. Serve warm with the Jalapeno Tartar Sauce and fresh lemon or lime wedges. MSN= 2/3 cup of the mix = 4" patties. ~--
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It only takes 20 minutes for his Honey Garlic Shrimp!
Recipe: love shrimp, so on our anniversary dinner night, I decided to let my husband pick the type of shrimp we would cook for our appetizer. He chose a quick and easy recipe of Honey Garlic Shrimp! Perfect, but I’d never done this recipe before today and I didn’t know how it would taste! So although I did make some final tweaks to it, it is something I would definitely make again. Below is the recipe that I will use when I make it in the future :)
This is a #GetitTogetherandGo recipe because if you marinate the shrimp the day before, this recipe takes a mere minutes to complete!
Honey Garlic Shrimp
Ingredients
● 1/3 cup honey
● 1/4 cup soy sauce or coconut aminos
● 1 Tablespoon jarred minced garlic or 1-2 cloves
● 2 tsps minced fresh ginger
● 1/4-1/2 tsp of pepper flakes (optional)
● 1 lb medium uncooked shrimp, peeled & deveined
● 2 teaspoons olive oil
● chopped green onion for garnish
● Optional: ¼ cup chopped walnuts
● Optional: lemon juice
Instructions
1. Whisk the honey, soy sauce, garlic, pepper flakes, and ginger together in a medium bowl. Reserve half the marinade for cooking.
2. Add 1/2 the marinade to the shrimp and marinate for 15 minutes to 15 hours.
3. Heat olive oil in a skillet over medium-high heat. Using tongs, remove shrimp from marinade and place in the hot skillet, it should sizzle. Cook shrimp on one side for about a minute, then flip over.
4. Add remaining marinade to the skillet and cook until the shrimp is cooked through.
5. Toss with green onions and walnuts. Finish with a fresh squeeze of lemon
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How To Make The BEST Fried Shrimp| Better Than Popeyes| Crispy Fried Shrimp
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This is how you make perfect restaurant quality Southern Fried Shrimp
How to make crispy fried shrimp! Today I will be showing you how to make an easy recipe on fried shrimp. Shrimp are really easy to fried you just need to know how to make them crispy, on this video I shared my secret recipe on my restaurant style fried shrimp recipe. if you enjoyed the video Like, comment, subscribe!
Ingredients
10 oz red Argentine shrimp ????
1/3 cup mustard
3 tbsps corn starch
1/3 red hot sauce
1 cup all purpose flour
2 tbsps. creole seasoning
1 tsp old bay
1 tsp garlic powder
1/4 tsp ground black pepper
2 large eggs
Disclaimer:
Hey guys this recipe was founded on TikTok by username @thecajunninja add him on TikTok for more Cajun recipes. I added my spin on it hope you enjoy it.
Easy Crispy Fried Shrimp Recipe: How To Make Crispy Fried Shrimp
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How To Fry Fish Like a Pro (Plus My Favorite Potato Recipe Ever!) | Father's Day Fish Fry
Happy Father's Day! Today we are keeping it simple with Fried Fish and Potatoes but with an elevated twist. These Crispy Truffle Parmesan Potatoes have had me in a headlock for months and I can't wait for you to try them. Let's #makeithappen
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Shopping List:
2 liters of oil for frying
2 lbs fish of your choice (catfish, trout, whiting, etc)
2 cups all purpose flour
1 cup yellow cornmeal
4 eggs
1/4 cup milk
1-2 tsp hot sauce
salt, pepper, garlic, onion powder, cayenne, sazon
Whisk eggs and milk together and add hot sauce. Season fish generously. Season flour and cornmeal mixture. Place fish into the egg wash and then into the seasoned flour and then onto a plate for 15 mins before frying. Once the oil reaches 350 degrees, fry fish until golden brown and at least 145 degrees internal temp.
Truffle Parm Smashed & Fried Potatoes:
2 lbs yukon gold or red potatoes
1-2 tbsps salt (for water)
1/4 cup diced parsley
1 tbsp truffle oil
1/2 cup grated parmesan cheese
all purpose seasoning to taste
Boil potatoes for about 7 minutes or so (until tender enough to put a fork thru but still hold together). Drain and dry. Once cooled, smash by hand and fry at 350 for 6-8 minutes or until golden brown and crispy. Toss in the parmesan, truffle oil, and parsley. Season to taste.
Guy Fieri's Son Makes Him A Spicy Tuna Poke With Wonton Chips | Guy's Ranch Kitchen
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