|New Orleans Cookbook|
|by Richard Collin|
Two hundred eighty-eight delicious recipes carefully worked out so that you can reproduce, in your own kitchen, the true flavors of Cajun and Creo...
1 - 10 of 32 for fried haddock fish
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Cut fresh or partially thawed fish into six 3 ... Top with hot fried fish. Spread 1 ... pickle, 1 tablespoon finely chopped onion and 1 teaspoon lemon juice.
Mix the dry ... golden. Dip the fish into flour and ... topside (approximately 5 to 10 minutes depending upon thickness of the fish). Yields 6 servings.
Cut fresh or partially thawed fish into six 3 ... Top with hot fried fish. Spread 1 ... Pre-breaded frozen fish fillets may also be fried as shown above.
Coat fish with cornstarch. Heat ... chicken stock. Bring to a boil. Add fish. Lower heat. Simmer about 15 minutes, covered. Serve with rice. Serves 4 to 6.
1. Soak meat ... below). Skin the fish and cut into ... SERVE: Serve with fried potatoes for the ... fish and chips are served with malt vinegar and salt.
Steam vegetables 10 minutes. Cut fish into 1" cubes, ... medium heat until vegetables are cooked but still crisp and fish is cooked but not falling apart.
Cut fresh or partially thawed fish into 6 (3 ... sandwich bun. Top with hot fried fish. Spread 1 ... tartar sauce over fish. Cover with top half of bun.
Heat oil in ... remaining pancake mix to coat fish, then dip it into batter. Fry, turning once, until deep golden brown (3-4 minutes). Yield: 4 servings.
To serve 4. ... on paper towel. Fish: Cut partially ... degrees for 4 to 8 minutes. Drain on paper towel. Remove loose pieces of batter from fryer regularly.
Cut fish into 6 (3 ... of cheese on bottom half of bun, top with fish. Spread 1 tablespoon tartar sauce over fish. Cover with top half of bun. Serves 6.
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