Oyster Fritters 2/06/12
1 pint oysters drained reserve about ¼ cup juice
2/3 cup all purpose flour
1 tsp baking powder
¼ tsp salt
¼ tsp celery salt
Mix first 4 ingredients, set aside. Rough chop oysters, add to flour mixture along with oyster juice, blend. Spoon by tablespoon into skillet with hot oil, fry until golden brown on both sides, about 2-3 minutes each side. Serve with fried corn bread and Cole slaw
Fish Cakes 2/07/12
4 cups cooked fish Drum, Rock White flake fish
3 cups boiled potato
1 egg beaten
1 small onion diced
Salt and pepper
Make there are no bones in the fish, mix fish, potatoes, onion,egg salt and pepper in a bowl, Make into small cakes and fry in hot skillet and oil until golden brown on both sides.
Crab Soup 2/08/12
1 lb crabmeat
1 can Campbell cream of mushroom soup
1 can Campbell cream of asparagus soup
¼ cup dry white wine
¼ tsp Worcestershire sauce
Dash Texas Pete
4 cups half and half
Salt pepper to taste
Heat all ingredients except crabmeat till hot, gently stir in crabmeat, heat through. Serve with warm crusty bread, chilled wine.
Scalloped Oysters with Baked Chicken 2/09/12
1 pint oysters
¼ lb butter
½ cup fresh bread crumbs
1 cup fresh cracker crumbs
Salt/pepper
dash Tabasco sauce
1 Tbsp cream
Chicken to Bake
Melt butter in a skillet add bread and cracker crumbs, then spoon half of the crumbs in the bottom of a shallow bake dish, drain oysters, reserve juice. Arrange oysters in a single layer over the crumbs, season. Mix cream, 2 tbsp oyster juice and Tabasco drizzle over oysters, cover with remaining crumbs and bake at 350 about 25 minutes. Serve with a baked Chicken of your Choice.
Baked Stuffed Rock (striper) 2/10/12
3- 4 lb Rock (striper), butterflied leaving one side attached
2 cups seasoned bread stuffing
1 medium onion sliced
1 ½ tsp salt
1 tsp black pepper
4 tbsp butter melted
3 slices bacon
Lightly saute onion in the butter, mix in the bread stuffing, season with salt and pepper. Let cool. Open the fish butterflied,seasoning inside of fish, place stuffing on one side, close, Tie closed with cooks twine. Lay bacon slices on top of fish. Bake at 350 for about 40-60 minutes or until fork flaky. Serve with a simple salad
