Tag Archives: Fish

Harini’s Hot & Spicy Seafood Fritters

Seafood FrittersIngredients
1 tablespoon oil
1/4 cup red onion, diced
1 tablespoon paprika
1/2 tablespoon cayenne powder
1 tablespoon salt
1 tablespoon garlic powder
1/2 tablespoon black pepper
1/2 tablespoon onion powder
3 cups flour
2 teaspoons baking powder
3 large eggs, beaten
A total of 1 pound of the following mix: diced scallops, shrimp or white fish (feel free to use this mix or any other seafood that you enjoy, I may this with just shrimp at times)
1/2 cup green onions, diced
1 1/2 teaspoons chopped jalapenos
1/4 cup bottled clam juice
1/4 cup pale ale
vegetable or regular shortening for frying

lemon wedge, for squeezing
tartar sauce
sweet and sour sauce

Heat 1 tablespoon of oil in a large skillet and add the first 8 ingredients (onions and the seasonings) and cook for two minutes. Remove from the heat and set aside.

Heat a large skillet to medium-high heat and add the shortening so there is enough shortening to fry the fritters. The oil should reach 360 degrees F.

Mix together the flour, baking soda and eggs.

Add the eggs, seafood, red onion mixture, green onions, jalapenos. clam juice, and ale. Stir to combine the ingredients together.

Drop the batter by spoonfuls into the oil and allow them to cook 3 minutes per side when the fritters float to the top- it is time to roll them onto the other side. Remove and allow the excess oil to drain. Do not overcrowd the pan or the temperature of the oil will drop and the fritters will absorb too much oil.

Serve with lemon wedges, tartar sauce or sweet and sour sauce.


Smoked Salmon Rolls

Smoked Salmon RollsI love entertaining but hate spending the entire time in my kitchen while everyone else is having a blast. So, my favorite dishes have a few things in common: they are made ahead of time, bites of food(this way everyone can try everything and it means less dishes for me) and are simple to make but taste amazing!

One pound of smoked salmon, thinly sliced (pre-sliced salmon is fine)
1 brick of cream cheese, softened (feel free to use an soft, mild cheese)
6 tablespoons chives, minced
Pinch of sea salt
1/2 teaspoon of black pepper
1 tablespoon lemon juice

Mix together ingredients 2-6 and set aside.
Put a spoonful of the cheese mixture on a slice of salmon and roll. Stand the roll upright on a large platter. Repeat the process with the remaining slices. Cover and refrigerate until you are ready to serve them. Cover with plastic wrap so it does not absorb the flavors of the food in your fridge.

The Fish of Fish and Chips

I will be the first to admit that I don’t like seafood. It smells funk and I am just not a fan! I do love shrimp, any seafood that has been fried, fried calamari, sushi, lobster, crap and scallops.

But back to frying things- I am a huge huge huge fan of anything fried! I came up with this beer batter a few years ago when I realized that the fish wasn’t crunch enough (so  added the cornstarch step) and the actual batter portion was too heavy (I added the beer.) If you don’t drink, no worries, just use something plain carbonated water.

IngredientsFish and Chips
½ cup cornstarch
2 cups self-rising flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon black pepper
¼ teaspoon cayenne pepper
¼ teaspoon Old Bay Seafood Seasoning
1 bottle of dark brown beer, ice cold
1 quart safflower, peanut or grape seed oil (these oils give you the best results)
1 1/2 pounds whitefish (You want a firm fish that can hold up to the frying. These fishes include tilapia, Alaskan cod, hake and halibut. Cut these fish into 2 inches wide and leave the length alone.)

Heat the oil in a large heavy bottomed pan over high heat. You want the temperature to be at least 350 degrees F.
In a large bowl, whisk together the dry ingredients (excluding the corn flour) and beat the beer into it. The batter should be clump-free and smooth.
Refrigerate for 15 minutes. Note: The batter can be made up to 1 hour ahead of time.
Dip the fish in corn starch; you only want a small amount so pat the excess off. Dip the fish in the batter and then into the hot oil. It will only take 2 minutes on each side to get the fish fully cooked.
Place the fish on paper towel or cookie rack to allow the excess oil to drip off.