LITTLE ROCK, Ark. (KTHV) - Today is Ash Wednesday and for many people that means the start of Lent--and the start of eating a lot of fish.
Deanna Fleming with Catering Creations is here with some creative ideas for spice up your fish dishes.
1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 cup beer
1/2 cup plain yogurt (you can substitute sour cream)
1/2 cup mayonnaise
1 lime, juiced
1 jalapeno pepper, seeded and minced
1 teaspoon minced capers
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon dried dill weed
1/2 teaspoon ground cayenne pepper
1 quart oil for frying
1 pound cod fillets, cut into 2 to 3 ounce portions
1 (12 ounce) package corn tortillas
1/2 medium head cabbage, finely shredded
To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps).
To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.
Heat oil in deep-fryer to 375 degrees F (190 degrees C). Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels and lightly salt. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.
Marinated Grilled Shrimp
3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 1 to 2 hours, stirring once or twice. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
1/2 cup all-purpose flour
2/3 cup beer
1 1/2 teaspoons baking powder
1/4 cup all-purpose flour
2 cups flaked coconut, gently pulse in food processor
3 cups oil for frying
In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes or freeze for 10 min. (This will keep you from losing all your batter in the oil) Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with marmalade dipping sauce (recipe below).
MARMALADE DIPPING SAUCE
1/2 c orange marmalade
2 t mustard
1 t prepared horseradish
dash of salt
honey to taste
Lemon Garlic Tilapia
4 tilapia fillets
1.5 tablespoons fresh lemon juice
2 tablespoon butter, melted
2 clove garlic, finely chopped
1 teaspoon fresh parsley flakes
pepper and salt to taste
Preheat oven to 400 Degrees. Spray a baking dish with non-stick cooking spray. Rinse tilapia fillets under cool water, and pat dry with paper towels. Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper. Bake immediately in preheated oven until the fish is white and flakes when pulled apart with a fork, about 10-12 minutes. NOTE: If your fillets are real thin be careful to not overbake by reducing your time.