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Fish
Shrimp and Rice Casserole
Submitted by: Morgan Wilson
 
Ingredients:
  • 2 tablespoons olive oil
  • 2 pounds peeled shrimp
  • 1 can cream of mushroom soup
  • 1 can cream of celery soup
  • 1.5 cups seasoned bread crumbs
  • 2 cups cooked rice
  • Tony Chachere to taste
Preparations:
Preheat oven to 350 degrees. Saute shrimp in olive oil until pink. Add soups and simmer until well blended. Add cooked rice; stir until well combined. Pour mixture into a 13 X 9-inch baking dish. Sprinkle with bread crumbs. Bake 1 hour.

Note: Rice maybe substituted with noodles, shrimp maybe substituted with chicken.
 
Oven Jambalaya
Submitted by: Morgan Wilson
 
Ingredients:
  • 2 cups Uncle Bens' Rice
  • 2 to 3 pounds shrimp
  • 1 stick butter
  • 1/2 cup chopped parsley
  • 1 can French onion soup
  • 1 can beef broth
  • 1/2 pound sausage
  • 1 8-ounce can tomato sauce
  • 1 bunch green onion, chopped
  • 1 bay leaf
  • 1 teaspoon thyme
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 3/4 teaspoon Tony Chachere
Preparations:
Preheat oven to 350 degrees. Mix together in a heavy roaster, rice, shrimp, parsley, soup, broth, sausage, tomato sauce, onions, bay leaf, thyme, salt, pepper, and Tony's. Slice butter and place on top. Cover and bake for 2 hours, stir after 1 hour. Serve hot with fresh French bread.
 
Bacon Wrapped Fried Oysters
Submitted by: Morgan Wilson
 
Ingredients:
  • 1 gallon oysters
  • 2 pounds bacon
  • 6 eggs
  • 1 tablespoon mustard
  • 2 tablespoons Worcestershire sauce
  • Hot sauce, garlic powder, salt and pepper to taste
  • Zatarain's Fish-Fry (or your favorite fish fry)
Preparations:
Make a batter with eggs, mustard, Worcestershire sauce, hot sauce, garlic powder, salt and pepper; beat well and set aside. Take each oyster and wrap it in s strip of bacon, just big enough to wrap around the oyster and secure with a wooden toothpick. Pass the oysters in the egg batter, and then in the fish-fry. Fry the oysters in hot cooking oil until they are well done and dark golden brown. If not the oyster will still be soft in the center.
 
Ranch fried fish
Submitted by: Amanda Rapacon
Serves: Serves 4
 
Ingredients:
  • 4 fish filets (I prefer Tillapia or Rock Cod, not as strong) 
  • 1 cup flour 
  • Seasoned salt pepper 
  • 1 packet of ranch dressing mix 
  • 3 eggs 
  • cooking oil
Preparations:
In a bowl mix the egss together. In a separate bowl (that has a lid) combine flour, ranch dressing (not using it wont hurt if you don't like ranch flavor), and salt & pepper to taste. Dip each filet of fish in the egg mix, let excess egg drip off. Place in flour bowl with lid and shake it up. Once fish is covered in flour mixture place in a skillet of hot oil and fry until golden brown.
Comments:
If you are not a big fish lover try the tilapia or rock cod they don't have that strong fish flavor. I can't stand fish but this is actually really good. A good rule of thumb is if the fish smells strong at the store it will have a strong fishy flavor. You can use this recipe to fry chicken too =)
 
Baked Flounder
Submitted by: Gloria aka KevFan29
Serves: four
 
Ingredients:
  • 1/4 Cup Cornmeal 
  • 1/4 Cup Parmesan cheese 
  • 1/2 tsp salt 
  • 1/8 tsp ground red pepper 
  • 1/4 Cup all purpose flour 
  • 1 tsp Paprika 
  • 1/2 tsp ground pepper 
  • 2 TBLS milk 
  • 1 egg white 
  • 4 (4oz) Flounder fillets 
  • 1/2 tsp Sesame seeds 
  • Butter flavor cooking spray
Preparations:
Combine first 7 ingredients, set aside. Whisk together egg white and milk. Dip Fillets in milk mixture and dredge in cornmeal mixture. Place on foil lined baking sheet coated with cooking spray. Sprinkle fillets with Sesame seeds and coat with cooking spray. Bake for 30 minutes at 350 degrees or until fish flakes..
Comments:
EXCELLENT EXCELLENT... Add more Paprika if you want a little spice.. I add extra Sesame seeds for the crunch!!
 
Crab Cakes with Tarragon Sauce
Submitted by: Sherridan - (yes I can cook!)
Serves: 8
 
Ingredients:
TARRAGON SAUCE: 
  • 1/4 Cup Reduced-Fat Mayonnaise 
  • 1/4 Cup Sweet Pickle Relish 
  • 2 Tablespoons Skim Milk 
  • 2 Tablespoons Dijon-Style Mustard 
  • 1 Tablespoon Chopped Fresh Tarragon or 1 Teaspoon Dry Tarragon 
  • 1 Tablespoon Chopped Fresh Parsley 

    CRAB CAKES: 
  • 16 oz. Canned Crabmeat or Fresh Lump Crabmeat 
  • 1/4 Cup Reduced-Fat Mayonnaise 
  • 1/2 Cup Unseasoned Dry Bread Crumbs 
  • 1/4 Cup Finely Chopped Green Onion (green and white parts) 
  • 1 Tbsp. Dijon-Style Mustard 
  • 1 Large Egg White 
  • 4 Drops Hot Pepper Sauce 
  • Non-stick Vegetable Oil Cooking Spray
Preparation:
Sauce: In a small bowl combine mayonnaise, relish, milk, mustard, tarragon and parsley. Cover and refrigerate until ready to use. 

Crab Cakes: In a medium bowl combine crabmeat, mayonnaise, 1/4 cup bread crumbs, green onion, mustard, egg white and pepper sauce just until blended. Shape into eight 3-inch patties. Dip into remaining bread crumbs to coat. 

Coat a large skillet with cooking spray. Heat over medium-high heat. Cook crab cakes, in two batches, about 4 minuets per side or until golden. Serve with sauce.
 
Newfoundland Fish Casserole
Submitted by: Joy aka CANfan
Serves: 4 servings
 
Ingredients:
  • 1.5 slices whole wheat bread 
  • 1 pound fish fillets, thawed (cod or haddock) 
  • 2 tbsp chopped onion 
  • 2 tbsp margarine or butter, melted 
  • 1 tbsp lemon juice 
  • 1 tbsp Worcestershire sauce 
  • 1 tbsp vinegar 
  • 1 tsp Dijon mustard 
  • Pinch each : savory, paprika, salt and pepper
Preparation:
Spray a 4 cup casserole dish with non stick spray. Prepare coarse bread crumbs in food processor or by hand. Place half the crumbs in casserole dish. Cut fish into large chunks;place over bread crumbs. Sprinkle with chopped onion and top with remaining crumbs. Combine melted margarine, lemon juice, Worcestershire sauce, vinegar, mustard and seasonings. Pour over crumbs. Cover and bake in a 400F oven for 25 to 30 minutes. Uncover and bake for 15 minutes longer or until surface is brown and fish flakes easily with a fork.
 
Comments:
We hope you enjoy our taste of "home". - Joy and Darren
 
Perfect Catfish Stew
Submitted by: Keith aka Stonewall
Serves: approx. 8-10
 
Ingredients:
  • 3 Qts. Water 
  • 3 Lbs. Catfish (Cut into Bite size pieces) 
  • 2 Lbs. Potatoes (Chopped 1"x1") 
  • 2 Lbs. Onions (Chopped 1/2"x1/2") 
  • 2 Lbs. Bacon 
  • 3 15 oz. cans of crushed Tomatoes 
  • 1/2 cup Ketchup 
  • 1/2 cup Worcestershire sauce 
  • 1 bottle Heinz 57 sauce 
  • 32 oz. V-8 juice 
  • Salt and Pepper to taste
Preparation:
First boil the catfish in the water. When fish is done, remove it and reserve the water. Now cook the bacon until done and set aside. Next sautee onions. Then set them aside. Now add all ingredients, except catfish, to the broth that was reserved. Simmer for at least 1 hour! Stirring often to prevent sticking. Then add catfish back with the rest of the stew. Let this simmer another 30-45 minutes. Now there are two options at this point: 1-you can serve stew now or 2-(Recommended) put the stew in the refrigerator and cool over-night. this will allow more flavors to work into the stew!!!!!! Reheat the next day for the perfect Catfish Stew!!
 
Comments:
Once you add all the ingredients together you may find your stock pot filled to the rim. If this is the case simply dip out some of the broth or stew from the top. Also the longer your stew simmers the thicker it will get. This is a matter of preference!!!!