Archive for the ‘FISH – ALL’ Category
Fish & Chips
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. I made this, just the fish, on 6 Apr 2022, and was beyond all expectations, the batter for this is excellent! I also doubled the recipe and cooked the fish using my deep fryer. My family loved this method for preparing fish, and will be a regular now at the house. Highly recommended.
Equipment
- Electric Mixer
- Frying Thermometer
- Deep Fryer , not required but works well for this
Ingredients
- ¾ cup all purpose flour
- ½ cup flat beer
- vegetable oil, as needed
- 4 medium potatoes, Russet preferred, cut into wedges
- salt, as desired
- 1 egg, separated
- 500 grams cod fillets, or other firm whitefish, (1 lb)
- lemon wedges, optional, as desired
Instructions
- In a small bowl, add the flour, flat beer, and 2 teaspoons of vegetable oil, mix together. Cover and place in the fridge for 1-2 hours.
- While the flour mixture is chilling. Pour 2 inches of oil into a pot or large heavy skillet with high sides, heat to 185° C (365° F) on medium heat. Optionally, use a deep fat fryer.
- Add potato wedges in batches to the oil, fry 4-6 minutes or until golden brown, turning once. Drain on paper towels and sprinkle with salt as desired. Allow the oil to return to 185° C (365° F) between batches.
- Remove the flour mixture from the fridge, stir the egg yolk into the mixture.
- Add the egg white to a medium mixing bowl, beat with an electric mixer at medium high speed until soft peaks form.
- Fold egg white into the flour mixture.
- I used pangasius for this, it is excellent whitefish, low cost and readily available. I cut the fillets in half for easier handling.
- Return the oil to 185° C (365° F). Dip fish fillets into the batter in batches, fry for 4-6 minutes or until batter is golden brown and crispy, turning once. Drain on paper towels. Allow the oil to return to 185° C (365° F) between batches. Optionally, use a deep fryer, just leave the basket in the oil and carefully place 2 fillet halves at a time in the oil, when they turn golden brown they will float to the top, if you place in the basket then lower into the oil, the batter may brown around the basket and will result in some batter coming off when you remove them.
- Serve with potato wedges, and lemon wedges if desired, or any chips you prefer. Enjoy.
Notes
Low cost per serving.
Beer & Chipotle Fish Tacos
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Ingredients
- 700 grams white fish fillets, (1½ lbs)
- 1 bottle pale ale, (12 oz / 330 ml)
- ½ cup yellow cornmeal
- 1 teaspoon chipotle chili powder
- ½ teaspoon salt
- 2 tablespoons olive oil
- 8 flour tortillas, 6 inch
- 1½ cups cabbage, shredded
- fresh tomatoes, chopped
- lime wedges
Instructions
- Cut the fish fillets into thin strips. White fish can be pangasius, cod, grouper, etc.
- Place fish strips in a shallow dish, pour beer over fish. Marinate 15-30 minutes then drain and discard beer.
- Heat the oil in a non stick pan on medium heat. In another shallow dish, add the cornmeal, chili powder, and salt, mix together.
- Coat fish strips with the cornmeal mixture, add fish to the pan but do not overcrowd.
- Fry 3-4 minutes per side or until fish flakes easily with a fork and is golden brown.
- Divide fish strips among the tortillas.
- top each tortilla with cabbage and tomatoes. Squeeze some lime juice over each tortilla.
- Serve with a lime wedge on the side. Enjoy.
Notes
Low cost per serving.
Beer & Orange Marinated Tuna Steaks
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Equipment
- Grill, Charcoal or Gas
Ingredients
For the Salsa
- 2 large nectarines, pitted, cut into ½ inch cubes
- 3 tablespoons red onion, finely diced
- ½ jalapeno pepper, finely diced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
- ¼ teaspoon salt
For the Tuna
- ½ cup beer
- ⅓ cup spring onion, thinly sliced
- ¼ cup orange juice
- ¼ cup light soy sauce
- 2 tablespoons lemon juice
- 2 tablespoons fresh ginger, grated
- 2 cloves garlic, minced
- 2 tablespoons sugar
- 4 tuna steaks, about ¾ inch thick, (4-6 oz / 112-170 g each)
Instructions
- In a medium size bowl, add all the Salsa ingredients and mix together. Set aside until serving.
- In a large mixing bowl, add the Tuna ingredients except the tuna steaks, and mix together to make the marinade.
- Add the tuna steaks to the marinade, turning them to coat them. Place in the fridge for 30 minutes. Turn the steaks several times while they marinate.
- Prepare your grill for direct heat cooking on medium high heat. Oil the grates to reduce sticking.
- Remove steaks from the marinade and place on the grill. Grill steaks for 3 minutes on each side or until they have grill marks and still pink in the center.
- Remove to a serving tray.
- Serve with the Salsa, enjoy.
Notes
I would have to price this when I locate tuna steaks, so for now I will say this Fair priced per serving.
Salmon Celery Loaf
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
For the Salmon Loaf
- 1 can salmon, (500 g / 1 lb can), Shortcut
- ¼ cup salmon liquid
- 1 can condensed cream of celery soup, Shortcut
- 1 cup bread crumbs, Shortcut
- 2 eggs
- ½ cup onion, diced
- 1 tablespoon lemon juice
For the Sauce (Optional)
- 1 can condensed cream of celery soup, Shortcut
- ⅓ cup sour cream, Shortcut
- ¼ teaspoon dried dill weed
Instructions
- Preheat your oven to 190° C (375° F). Grease a loaf pan with butter or cooking spray.
- Open and drain the salmon into a measuring cup. Keep ¼ cup of the liquid, discard the rest. Place drained salmon in a mixing bowl and flake with a fork.
- To the mixing bowl, add all remaining Loaf ingredients.
- Mix together until well combined.
- Pack into the prepared loaf pan.
- Place in the oven and bake for 1 hour. Remove from the oven and cool for 5 minutes on a rack.
- While the salmon loaf is baking, heat the condensed celery soup, sour cream, and dill until warmed through.
- Turn the loaf out onto a serving tray and slice.
- Serve topped with the sauce and sides of your choice. Enjoy.
Notes
Fair cost based on the cost of salmon.
Shortcuts: Steamed Salmon, Condensed Cream of Celery Soup, Bread Crumbs, Sour Cream.
Mackerel Patties
This is a basic recipe for mackerel patties using canned mackerel in brine, and basic certainly is best, these are excellent tasting patties.
Ingredients
- 1 can mackerel, in brine, (15 oz / 425 g)
- 1 sleeve saltine crackers, crushed
- 2 eggs
- black pepper, as desired
- vegetable oil, for frying, as needed
Instructions
- This is the can of mackerel I tested, Kroger brand, $2.29 per can. This is a product of Thailand.
- Open and drain the mackerel, add to a mixing bowl and break up with a fork.
- Add the crushed saltines and eggs to the bowl.
- Season with black pepper as desired, mix together.
- Shape into 4 patties. Heat a non stick pan with a tablespoon or two of olive oil, when hot, add the patties.
- Turn patties over when browned turn over and repeat for the other side, seasoning pepper as desired.
- Transfer the cooked patties to a serving plate.
- Serve with sides of your choice and enjoy.
Notes
Low cost in the US, about 67 cents per serving for 4 servings from 1 can. In Thailand however, I have never seen mackerel in cans like this, always the small cans and in tomato sauce. So I will come up with a way to make 'canned' mackerel, probably just boil some. Then I will come back with a report on that.
Salmon Salad
This sounds really good. In the US, just used canned salmon, for those in Thailand, prepare the salmon from frozen with the shortcut listed. On my to make and taste list. Links to the Shortcuts are listed in the Notes section.
Ingredients
- 170 grams canned salmon, drained, (6 oz), Shortcut
- 2 stalks celery, thinly sliced
- ½ cup red onion, diced
- ¼ cup vinaigrette dressing, and as needed, Shortcut
- 2 tablespoons capers, drained
- 1 tablespoon fresh dill, chopped
- salt and pepper, to taste, as desired
- lettuce, as needed
- fresh dill stems, for garnish, as desired
Instructions
- Rinse the lettuce with cold water and tear off the leaves. Set aside.
- To a mixing bowl, add the salmon and flake apart into large pieces.
- Add the celery, onion, capers, dill, and gently toss together.
- Add the dressing and toss, adding as needed. Taste and season with salt and pepper to taste as desired.
- Arrange lettuce leaves on serving plates, scoop the salad onto the leaves, garnish with dill weed stems as desired. Serve and enjoy.
Notes
Fair cost per serving.
Shortcuts: Steamed Salmon, Basic Vinaigrette Dressing.
Tuna with Cream
Sounds easy and tasty, on my to make and taste list.
Ingredients
- 1 can tuna, drained, (about 8 oz / 250 grams)
- 1 cup whipping cream
- ¼ cup extra light olive oil
- pepper, as desired
- rosemary, as desired
- oregano, as desired
- 1 medium onion, diced
- 150 grams dry spaghetti, (6 oz)
- 1 tablespoon butter
- 1 small onion, peeled, to cook pasta
- salt, as desired
Instructions
- Heat a small pot of water with the butter, peeled onion, and some salt. When boiling, add the pasta and cook until tender. Drain.
- While the water is heating, open and drain the tuna and shred with a fork, set aside.
- Heat the olive oil in a non stick pan on low heat, when hot, add the diced onion, cook, stirring often until the onion starts to turn golden brown.
- Then add the tuna and season with pepper, rosemary, and oregano as desired and cook for a few minutes to heat the tuna through.
- Add the drained pasta and cream, toss everything together and cook for a few minutes to heat everything through.
- Remove from heat, serve, and enjoy.
Notes
Low cost per serving.
Salmon Loaf II
This is an excellent tasting salmon loaf. Common ingredients, goes together easily, and my family loved this.
Equipment
- Loaf Pan (5x9 inch)
- Oven
Ingredients
- 2 cans salmon, (15 oz / 420 g can each)
- 2 eggs
- 1½ cups salmon liquid, plus milk to make 1½ cups
- milk, as needed
- 3 cups coarse cracker crumbs, or panko
- 2 tablespoons lemon juice
- ¼ cup onion, finely diced
- ¼ cup red bell pepper, finely diced
- ¼ cup celery, finely diced
- ¼ teaspoon salt
- ¼ teaspoon lemon pepper
- ⅛ teaspoon dried dill
- 2 teaspoons dried parsley
Instructions
- Preheat your oven to 180° C (350° F). Grease a 9 x 5 loaf pan with butter and set it aside.
- Drain the liquid from the salmon cans into a measuring cup. Add milk to measuring cup until you have 1½ cups of liquid.
- Add the drained salmon to a mixing bowl, remove any bones and skin as desired and flake apart the salmon with a fork.
- To the mixing bowl, add all other ingredients, mix into the salmon.
- Pour the mixture into the prepared loaf pan, spread the mixture out and pat it down evenly.
- Bake for 50 minutes.
- Remove and place on a rack for 10 minutes to cool and firm up. Turn out onto a serving tray. Slice, serve, and enjoy.
Notes
I will price this when I get canned salmon again. For now I will say High cost per serving.
Variant: 1. Use fresh salmon that has been steamed and bones and skin removed.
Tuna Bean Soup (Pressure Cooker)
For clarification, this is tuna AND bean soup, no tuna beans were harmed in the making of this soup. There is two steps to this, first we are going to cook the beans in a pressure cooker, then we will add tomatoes and tuna when not on pressure. I use a stove top 9 liter (9½ quart) pressure cooker with 12 psi (80 kPa) pressure for these. Follow all safety precautions for your model of pressure cooker. This is a 2 for 1 recipe, beans for this dish plus bean broth for a soup or noodles another day.
Equipment
- Pressure Cooker
Ingredients
- 500 grams dry Great Northern beans, (1 lb)
- water, as needed
- 2 tablespoons cooking oil, and as needed
- 1 onion, diced
- 150 grams fresh mushrooms, sliced, (5 oz)
- 1 teaspoon dried rosemary, or 2 sprigs fresh
- 2 cups fresh tomatoes, diced
- ½ teaspoon Worcestershire sauce
- 1 can tuna in brine, drained
- salt and pepper, as desired
- fresh spring onions, sliced, for garnish
Instructions
- Rinse the beans and remove any bad ones and any debris, place in a large bowl and cover with 2 inches of water. Add 2 tablespoons of salt and stir that in. Cover the bowl and let that sit for at least 6 hours. If you are going to soak these overnight, place in the fridge, this will reduce the chance of the beans fermenting.
- After 6 hours, drain and rinse the beans and add to your pressure cooker. Add 8 cups of water, bacon, and the 2 tablespoons of cooking oil, the oil keeps the beans from foaming so do not skip the oil.
- Place the lid on the pot, add the weight (jiggler), and bring the heat up to high. When the jiggler starts moving and releasing pressure, indicating full pressure, start timing this for 8 minutes, and turn the heat down to low or medium low to maintain the jiggler moving and releasing pressure.
- At 8 minutes, turn off the heat and move the pressure cooker to an unused burner and allow a natural release of pressure, this takes 10-15 minutes.
- While the pressure cooker is cooling, heat a non stick pan with 1 tablespoon of cooking oil, when hot, add the onion and mushrooms. Saute until the onion is softened and the mushrooms have released their water, cook for another minute or two evaporate the water off. Transfer the onion and mushrooms to a dish and set aside.
- When the pressure is released, open and remove the lid and set that aside, you won't need the lid for the rest of the cooking. Pour the contents into a large strainer that is on top of a large pot. Now you have beans for this recipe and bean broth for another recipe, see, 2 for 1.
- Return the beans to the pressure cooker pot along with 1½ cups of the bean broth. Add the tomatoes, sautéed mushrooms and onion, rosemary, salt, and Worcestershire sauce. Stir to mix together and put on low heat to simmer for 15-20 minutes to cook down the tomatoes and the liquid will reduced some. Taste and season with salt and pepper as desired.
- Stir in the drained tuna, simmer for another 5-10 minutes to heat the tuna through.
- Ladle into bowls and garnish with sliced spring onion. Serve and enjoy.
- Take the remainder of the bean broth and pour that into a jar and let it cool, then place in the fridge. Use as a base for a soup or noodles, use within 2-3 days.
Notes
Low cost per serving for sure.
Tuna Melts
These can be prepared as open-faced or closed sandwiches, and on any type of toasted bread. And for this recipe, 5 variants are listed. Use the base recipe, and what you like, and make it your own signature sandwich. This is written for open-faced sandwiches, if you desire closed, just double the toasted bread.
Equipment
- Baking Sheet
- Parchment Paper
- Oven
Ingredients
For the Salad
- 1 can tuna in water, drained, (180 g / 6 oz)
- 1 stalk celery, finely diced
- 1 spring onion, sliced
- ⅓ cup mayo
- 1 teaspoon Dijon mustard
- ½ teaspoon lemon or lime juice
- salt and pepper, as desired, to taste
For the Sandwich
- 2 slices bread, of your choice, toasted
- fresh tomato, sliced, as desired
- Cheddar cheese, shredded or sliced, as desired
American Classic
- tuna salad, as stated above
- white bread, Wonder, toasted
- American cheese, slices, as desired
- fresh tomato, slices, as desired
New York Deli
- tuna salad, as stated above
- Pumpernickel bagel, sliced in half
- dill pickle, slice lengthwise into slabs, as desired
- New York Cheddar cheese, slices, as desired
Apple Pie
- tuna salad, as stated above, but mixed with chopped pecans and dried currents as desired
- apple, sliced, as desired
- brioche hamburger roll, sliced in half
- extra sharp Cheddar cheese
Hot & Spicy
- tuna salad, as stated above
- jalapeno slices, canned, as desired
- soft wheat taco shells
- roasted red pepper, as desired
- Pepper Jack cheese, as desired
Californian
- tuna salad, as stated above
- avocado slices, as desired
- almonds, slivered, as desired
- Asiago cheese, as desired
- whole grain bread
Instructions
- Preheat your oven to 200° C (400° F), line a baking sheet with parchment paper. Toast two slices of bread, place the toast on the parchment paper.
- In a mixing bowl, add the Tuna Salad ingredients.
- Mix together the salad, and at this point we have a really nice tuna salad that would make a nice cold sandwich on its own, but why stop here.
- Next item needed, fresh tomatoes, I used two Tor tomatoes with three thick slices each.
- Top the toast with equal portions of the tuna salad, then top that with 1-3 slices of tomato (depends on how big your tomato is), then top that with 1-2 slices of cheese or shredded cheese to your liking (I used a 4 blend pizza cheese).
- Bake for 10-15 minutes or until cheese is melted, enjoy.
Notes
Low cost per sandwich.
Variants: 1. For bread, think white, wheat, whole grain, English muffins, leftover hamburger buns or hot dog buns, etc. 2. For cheese, Cheddar, Gouda, Swiss, Monterrey Jack. Colby, you get the picture. 3. Don't like an open face sandwich, just top with another toasted similar piece of bread and enjoy as a regular sandwich.