Fish Pickling Recipe

Ingredients

• 1 pound skinless salted fish fillets
• 1 1/2 cups water, plus more for soaking the fish
• 3/4 cup distilled white vinegar
• 3/4 cup granulated sugar
• 15 whole allspice berries
• 1 tablespoon whole black peppercorns
• 2 teaspoons yellow mustard seeds
• 1 teaspoon coriander seeds
• 1 bay leaf
• 1/4 cup freshly squeezed lemon juice
• 2 large sprigs fresh dill
• 2 medium carrots, peeled and thinly sliced
• 1/2 medium red onion, thinly sliced

• Instructions

  1. 1Place fish in a 4- to 6-quart container and cover with water. Refrigerate overnight, changing the water once.
  2. 2Combine 1 1/2 cups water, vinegar, sugar, allspice berries, peppercorns, mustard seeds, coriander seeds, and bay leaf in a medium, nonreactive saucepan and bring to a boil over medium heat, stirring occasionally. Remove from heat and let come to room temperature. Stir in lemon juice.
  3. 
     
  4. 3Drain fish fillets, rinse, and pat dry. Slice crosswise into 1-1/2-inch pieces. Arrange fish in a nonreactive dish or container with a tightfitting lid. Arrange dill, carrots, and onion on top of fish, and pour cooled brine into the dish. Cover and refrigerate for at least 24 hours and up to 4 days. To serve, remove herring from the brine and eat plain, with the pickled carrots and onion, or with rye crackers and toast.
  5. chow.com

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Fish Tacos

Ingredients:

1½ pounds of tilapia or white fish fillets
1 cup all-purpose flour
1 teaspoon salt
½ teaspoon Old Bay seasoning
½ teaspoon dried oregano
½ teaspoon garlic powder
¼ teaspoon freshly ground black pepper
1 cup beer
Canola oil for frying
Blue corn tortillas
Shredded iceberg lettuce

Directions:

1. Mix the flour with the salt, Old Bay seasoning, oregano, garlic powder, salt and pepper. Whisk the beer into the flour mixture until well blended.
2. Rinse the fish with water and pat dry. Cut the fillets into twelve 1-by-5-inch pieces. Pour canola oil into a deep skillet to a depth of 3 to 4 inches. Heat to 350°F.
3. Dip fish into batter and coat all sides. Place several pieces of fish in a single layer in hot oil. Cook for about 4 minutes or until the batter is crispy and golden brown. Repeat with the remaining fish. Lay them on a plate covered in a paper towel.
4. Heat the corn tortillas in a skillet until soft and hot.
5. To assemble, layer the lettuce, place the fish on top, add salsa (pico de gallo) and the white sauce. Top with a squeeze of lime. Fold tortilla over to serve.

Pico de Gallo

For fresh salsa, combine ingredients. Refrigerate until ready to serve.

5 fresh plum tomatoes, stems and seeds removed, finely diced
¼ white onion, finely diced
1 jalapeño chili pepper (stems, ribs, seeds and removed), finely diced
1 serrano chili pepper (stems, ribs, and seeds removed), finely diced
½ cup cilantro leaves, finely chopped
4 scallions (the green and white parts) finely diced
Salt and pepper to taste
Juice of 1 lime

White Sauce: 

½ cup mayonnaise
¼ cup sour cream
Juice of 1 lime

Mix ingredients until blended. Refrigerate until ready to serve.

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Salmon Cakes

 
Ingredients
1 can of pink salmon,
1 egg
1/2 cup of cornmeal an equal 
3/8 cup flour 
1 0r 2  small chopped onions as you like.
pepper&salt to taste approx 1/2 tsp ea

Directions
form small patties from mixture
place in hot oil in frying pan.
Fry until golden brown. Approx 2 Mins. each side

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Southern Cornmeal fish and Crunchy Corn Relish

Crunchy Corn Relish

1 tablespoon butter
1/4 cup water
4 ears corn, kernels cut from the cob
1/4 cup minced red pepper
1/4 cup minced green onion
2 tablespoons half-and-half
salt and pepper

Southern Cornmeal

4 fish Filets
1/4 cup buttermilk or 1/4 cup nonfat yogurt or 1/4 cup plain nonfat yogurt
1/2 teaspoon hot sauce
1/2 cup cornmeal
2 tablespoons butter
1 tablespoon olive oil
salt and pepper

Directions:

1
To make Crunchy Corn Relish: Melt butter in a large skillet. Add water and corn; cover and simmer for 4 minutes. Stir in red pepper and cook for 1 additional minute. Add green onion, half-and-half, and salt and pepper to taste.
2
To make Southern Cornmeal Crusted Catfish: Stir together buttermilk or yogurt and hot sauce; brush on fish and allow to marinate for 10 minutes. Coat fish lightly with cornmeal and sprinkle with salt and pepper to taste.
3
Melt butter and olive oil in a nonstick skillet over medium high heat. When skillet is hot, sauté fish about 3 minutes on each side, turning only once, until golden and crisp. Serve with relish. Makes 4 servings.

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