Potato Chip Fish

Potato Chip Fish

(4 servings)

Ingredients:

4 (4-6 oz.) piece Cod, thawed

½ tsp. Salt

4 tsp. Mayonnaise

1 cup Kettle Potato Chips, crushed

Directions:

Pat fish dry with a paper towel and place on parchment paper in a rimmed baking sheet.  Sprinkle fish evenly with salt and then smear mayonnaise evenly over fish pieces.  Cover pieces evenly with the crushed potato chips and pat gently to stick.  Place pan in a pre-heated 400-degree oven for 12 to 15 minutes or until fish flakes easily with a fork.  Serve with your favorite tatar sauce and side dish.

Notes:              This recipe calls for plain flavored potato chips.  Be creative and try different flavors of kettle chips.  Some examples include salt & vinegar, barbecue, dill pickle and sour cream & onion.

Ideas for Future Efforts

 ______________________________________

_______________________________________

_______________________________________

_______________________________________

_______________________________________

Honey Walleye

 

Honey Walleye

(6 servings)

Ingredients:

1 large Fresh Egg

2 tsp. Honey

2 cups Ritz Crackers, crushed

½ tsp. Salt

6 (4-6 oz.) Walleye Fillets

½ cup Canola Oil

Directions:

In a shallow bowl, beat egg add in honey and combine.  In a shallow dish, combine crushed Ritz crackers and salt.  Dip fish pieces one at a time into egg mixture letting excess dip off.  Place each piece in the Ritz mixture to coat, turnover and pat to coat.  In a heavy skillet or cast-iron skillet, warm oil over medium heat.  Place pieces in oil, not crowding, and cook 3-5 minutes per side or until golden and fish flakes easily.  Serve with lemon wedges and tatar sauce of choice.

Notes:              It takes about 50 Ritz crackers to give you 2 cups.  I also increase the honey to a full tablespoon.

Ideas for Future Efforts

 _____________________________________

______________________________________

______________________________________

______________________________________

______________________________________

Fish Dishes for Lent

Lent starts tomorrow, February 17^th.  Catholics and many others observe not eating meat on Ash Wednesday and the Fridays during lent.

To that observance, this week I have a couple of fish recipes for you to try whether with lent or any other day you wish to enjoy fish.

So we start with “Honey Walleye” on Ash Wednesday.  This fish is extremely popular in Minnesota and Wisconsin.  I personally think it’s the best fresh water fish you can eat.

Then on Thursday, give “Potato Chip Fish” a try.  The recipe calls for Cod as the fish of choice.  However, you can use most any white fish for this recipe.

There are a number of good fish recipes on this blog as well for you to try.  So enjoy and “Happy Cooking” until next time.

Remember, please help share all these wonderful recipes with others.  Thanks.

Shrimp Noodle Bowl

 

Shrimp Noodle Bowl

(4 servings)

Ingredients:

4 oz. Bean Thread Noodle

1/3 cup Rice Vinegar

¼ cup Soy Sauce

¼ cup Toasted Sesame Oil

1 lb. medium Shrimp, cooked and peeled

12 oz. Firm Tofu, drained, patted dry and cubed

4 stalks Celery, very thinly sliced

2½ to 3 cups Red Cabbage, shredded

1 medium Fresh Fresno Chili, thinly sliced

Directions:

Soak noodles in enough hot water to cover (about 1 qt.) 10 minutes or until just soft, drain.  Meanwhile, in a large bowl, whisk together vinegar, soy sauce and sesame oil.  Add noodles and stir to coat. Add shrimp, tofu, celery, cabbage and chili pepper to noodle mixture and toss gently.  Season with salt to taste if needed.

Notes:              Bean thread noodles are also called glass noodles, cellophane noodles or Chinese vermicelli.  In case you’re not sure what they are. 

Ideas for Future Efforts

 _____________________________________

______________________________________

______________________________________

______________________________________

______________________________________

Black Bean Chicken Bowl

 

Black Bean Chicken Bowl

(4 servings)

Ingredients:

1 tbsp. Unsalted Butter

2 cups Frozen Corn, thawed

½ tsp. Chipotle Chili Powder, divided

¾ tsp. Salt, divided

¾ tsp. Black Pepper, divided

½ medium Fresh Lime, juiced, divided

1 can (15½ oz.) Black Beans, undrained

½ tsp. Ground Cumin

3 tbsp. Extra-Virgin Olive Oil

1½ tbsp. Red Wine Vinegar

1 large clove Fresh Garlic, minced

4 cups Cooked Quinoa, warm

½ cup Red Onion, diced

½ cup English Cucumber, seeded and finely chopped

¼ cup Fresh Cilantro, chopped

1 medium Roma Tomato, finely chopped

3 cups Cooked Chicken Breast, chopped

1 large Avocado, sliced

Garnish:

½ cup Pico De Gallo

½ cup Pepper Jack Cheese, shredded

½ cup Roasted Peanuts

Directions:

In a skillet over medium heat, melt butter.  Add corn, ¼ tsp. chipotle chili powder, salt and pepper to taste, mix and cook 5 minutes.  Remove, stir in lime juice and set aside.  In a sauce pan, add the undrained black beans over medium heat.  Stir in remaining chipotle chili powder, ground cumin and salt and pepper to taste.  Cook 5 minutes and add remaining lime juice stirring to combine.  Next, in a large bowl, whisk olive oil, red wine vinegar, garlic and salt and pepper to taste.  Add in the warm quinoa, red onion, cucumber, cilantro and tomato tossing to coat.  Divide quinoa mixture between 4 bowls.  Top each with equal portions of chicken, bean mixture and avocado.  Garnish each with the pico de gallo, pepper jack cheese and peanuts.  Serve with additional lime wedges.

Notes:              If you would like a little more heat, serve with your favorite hot sauces on the side.  That way everyone gets the het they prefer.

Ideas for Future Efforts

_______________________________________

_______________________________________

_______________________________________

_______________________________________

_______________________________________

How about some Bowls

 

In the last few years, “Bowls” have become very popular.  There too many kinds or variations to limit them to a particular region of the world.  But the Western world is probably the last to start creating them

I have just seen in the last few weeks, that “Subway” even has a bowl menu.

The fun thing about them is they work well with noodles, rice, grains and beans.  You can make them spicy or not.  You can even add liquid to make them a little soupy.

One of the big keys is using a lot of fresh ingredients in bite size pieces or less.  That way you only need a fork or spoon or chopsticks to enjoy.

This week I have two different ones for you.  Wednesday will be “Black Bean Chicken Bowl” to try.  Then on Thursday it’s “Shrimp Noodle Bowl” to eat.

So “Happy Cooking” and enjoy.  See you next time.  Until then, please help spread the link.  Thanks.