Beer Batter Cod

Ingredients

2 lbs. Skinned and boned cod fillets
3 eggs
1/2 can cold beer
2 tsp. salt
1/2 cup flour
1/2 cup cornmeal




Directions

Beat eggs until fluffy. Add beer and 1 tsp. salt. In separate bowl, combine flour, cornmeal and remaining salt. Dip fillets into liquid batter then into dry mixture, and back into liquid batter. Fry in butter or cooking oil until light brown and fish flakes with a fork. Note: For best results use flat beer.

Looking for more fish recipes that are easy to make and fast? Check out our basic recipes page for a selection of simple recipes for fish cooking. Read more.

Down Home Cooking Simple and Hearty

Explore the great taste of down-home down east coast seafood using these unique tried and tested recipes. Explore fish cooking in keeping with age old traditions.

These are simple recipes that you can use to make hearty fish dishes to warm the hungry body and the soul. Try then with naturally grown fresh vegetables and homemade bread, butter and rolls. Your family will like them.


Being from Newfoundland myself I miss mom's fish cakes now that she has passed. I have to settle for my own, often using different types of fish and crab when I do not have salt fish.

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Here is another favorite yet simple recipe.

Newfoundland Style Baked Halibut

Ingredients:

4 thin slices salt pork
1 onion, sliced
2 lb halibut slices
1/2 tsp poultry seasoning or sage
1/2 cup buttered bread crumbs
paprika
lemon juice

Directions :

Lay salt pork in a casserole dish. Add thinly sliced onion to casserole dish. Lay slices of halibut over top of onions. Cover with buttered bread crumbs. Bake at 400 F for 40 minutes. Sprinkle with paprika and lemon juice before serving. (Serves 4)

Newfoundland Cod Fish Cakes

Ingredients

1 lb. salt cod freshened, cooked and flaked;
2 tbs. margarine;
1 medium finely chopped onion,
6 raw potatoes
1 tsp. salt, 1/2 tsp. Pepper, 1 tbs. savoury.



Directions

Freshen salt cod by soaking it overnight by covering in cold water. Drain, and place in a stew pot, and cover with fresh water. Bring to simmer with low heat. Drain, if the fish is still too salt, add fresh cold water, and bring to simmer again, and drain.
Boil potatoes until tender and mash.
Heat margarine in a frying pan until hot.
Add chopped onions and cook until translucent.
Blend cooked onion into mashed potatoes, together with cooked flaked cod, savoury, salt, pepper.
Shape into cakes, and dust lightly with flour.
Fry in a small amount of heated margarine 3 to 5 minutes until golden brown.

Serve hot, with freshly baked homemade bread or rolls and butter, and a garden salad. (Serves 6)

Note: I have substituted crab, salmon, Arctic Char, tilapia and other fish in this recipe. If it isn't salted fish skip the freshen part and cook only once.

Grilled Salmon Two Ways

We kept this pair of recipes simple. For option 1 you can add your favorite sauce to enhance the grilled salmon or garnish with just a wedge of lemon. Serve with roasted new potatoes and a simple salad.

Option 1

1 whole salmon fillet, about 1 kg (2 lb)
Salt and freshly ground pepper, to taste
Heat barbecue to medium. Oil grill to prevent sticking.

Directions Place fillet, skin side down, on barbecue. Close lid and let salmon cook through, 10 to 15 minutes. Place on a platter and serve.
Makes 4 servings.

Option 2

60 ml (4 tbsp) mayonnaise (full fat is best)
15 ml (1 tbsp) lemon juice
5 ml (1 tsp) salt
15 ml (1 tbsp) freshly ground pepper
1 whole salmon fillet, about 1 kg (2 lb) Heat barbecue to medium. Oil grill to prevent sticking.

Directions

In a small bowl, mix mayonnaise, lemon juice, salt and pepper. Place fillet, skin side down, on a sheet of foil and evenly spread mayonnaise mixture over top. Tent some foil over salmon and place on barbecue. Grill for 10 to 15 minutes until fish is cooked through. Place on a platter and serve.
Makes 4 servings.

Source Link Vancouver Sun

Seafood Pasta Salad

“The secret to its taste is the tangy marinade, which is absorbed by the pasta before dressing is added.” It makes a great summer lunch or light dinner.

Ingredients

250 g (1/2 lb) dried rotini (spinach or tri-colour pasta is a nice touch)
250 ml (1 cup) shrimp, crab or any combination of cooked fish
Chopped fresh dill, to garnish



Marinade

50 ml (1/4 cup) red wine vinegar
45 ml (3 tbsp) lemon juice
10 ml (2 tsp) finely chopped fresh basil
1 garlic clove, finely chopped
1 dried chili pepper, crumbled

Dressing

125 ml (1/2 cup) mayonnaise
125 ml (1/2 cup) cream cheese
50 ml (1/4 cup) wine vinegar
2 ml (1/2 tsp) Dijon mustard
10 ml (2 tsp) finely chopped fresh dill
15 ml (1 tbsp) lemon juice

Directions

Cook pasta in boiling water until al dente (8 to 10 minutes), then drain and place in a large bowl.
In a small bowl, combine red wine vinegar, lemon juice, basil, garlic and chili and pour over hot pasta.
Let pasta cool in marinade and then refrigerate until chilled. Drain excess liquid after cooling.
In a bowl, combine dressing ingredients and toss with pasta to mix well. Refrigerate if not serving immediately. Mix in seafood just before serving. Garnish with fresh dill.
Makes 4 servings.

Source Link Vancouver Sun

Scallop Splendor

Ingredients:
1 – 1.5 lbs fresh scallops
¼ cup whipping cream
¼ cup homogenized milk
¼ cup + 2 tbsp butter
1 cup graham wafer crumbs
½ tsp salt
¼ tsp pepper

Directions:
Grease an 8x8 inch pan. Pat each scallop with paper towel to dry. Place in single layer in pan. Mix cream and milk together. Melt butter, add crumbs, salt and pepper to the melted butter. Pour half of cream mixture over scallops. Sprinkle with crumb mixture. Pour rest of cream mixture over all. Bake at 375°F for 20 – 30 minutes.

Crab-stuffed Flounder (or sole)

Ingredients:
¼ cup onions, chopped
¼ cup celery, chopped
¼ cup sweet red peppers, chopped
4 tbsp butter or margarine
¼ lb crab meat picked over and flaked
½ cup soft bread crumbs
3 tsp lemon juice
½ tsp salt
1/8 tsp pepper
Few drops liquid red pepper seasoning
4 small flounder (or sole) fillets about 4 oz. each
Paprika

Directions:

Preheat oven to 350°F. Butter small shallow baking dish. Sauté onion, celery and red peppers in tbsp butter in saucepan until soft, about 2 minutes. Mix in crab meat, breadcrumbs, 1 tsp lemon juice, salt, pepper and red pepper seasoning. Place fillets skin side up. Mound crab mixture in centre of fillets. Overlap ends of fillets over top of stuffing. Fasten with wooden picks. Place in prepared dish. Melt remaining 2 tbsp of butter in small saucepan, stir in lemon juice. Pour over fish, sprinkle with paprika. Bake in prepare oven at 350°F for 18 – 20 minutes or until fish flakes when pierced with fork. Garnish with lemon wedges and parsley and serve with rice, if you wish.
Makes 4 servings

Shrimp Quichettes

Ingredients:
Pastry for 24 tartlets
Egg wash

Filling:
2 eggs
1 cup light cream
Pinch pepper
Pinch nutmeg
¼ tsp salt
½ lb cooked shrimp1/2 cup Swiss cheese, grated

Directions:

Prepare tartlets in tartlet tins (or use purchased tartlets). Brush with egg wash and prick bottoms with fork. Bake at 400°F for 7-9 minutes. Cool. Beat eggs, cream and seasonings. Distribute shrimp among tartlets crusts. Add some of the egg mixture. Sprinkle some of the grated cheese on each tartlet. Bake in middle of oven at 350°f for 12 – 15 minutes. Serve warm.

Salmon Pie

Ingredients:

8 oz. cooked salmon (or 1 can)
3 tbsp flour
2-3 lbs potatoes (amount varies depending on how thick you want the pie)
1 egg, unbeaten
1.5 cups potato water
¼ cup butter
¼ cup warm milk
2 onions

Directions:

Cook onions in butter, then remove pan from stove and mix in flour using fork to stir. Add water, slowly stirring all the time. Add salmon and return to stove to thicken. Mash potatoes well while hot with ¼ cup of warm mike and butter. Add one egg unbeaten and mash well. Spread salmon mixture in baking dish and spread potatoes on top and bake in 350°F oven until golden brown. Serve with green peas or carrots and enjoy