Over two decades ago, our daughter gave Bob a cookbook, The Complete Book of American Fish and Shellfish Cookery. It came with the inscription, “Happy Father’s Day and Happy Fishing.” Over the years, fish fries have become one of our family traditions. The grandkids testify that no body fries fish like their granddad does. While he keeps his seasoning mixture a secret, he says the real secret to good fried fish is in keeping the oil temperature constant at 350 degrees.
Because we usually have a lot of fish in the freezer, and we limit frying to outside, usually with family gatherings, I’ve used his cookbook more than he. One of my favorites is “Oven-fried Tilefish.” Since tilefish is not a species caught in Georgia waters, I’ve used it mostly with whiting or catfish fillets. Bob says that it’s better than his fried fish. It is not. However, it’s a good recipe for baking fish.
Ever since I discovered the recipe, I’ve also adapted our crab cake and salmon croquette recipes to be baked instead of fried. Recently, I have tried the process with thinly sliced pork chops and with cubed steak, both delicious. It’s even prompted me to try an oven-fried vegetable medley.
I must admit that the ingredients in this recipe do not make it one of those “very healthy” baked foods, but all of the dishes are very tasty. And, it eliminates the mess of frying in the house.
Basic Fish recipe
2 lbs fish fillets
Lemon pepper
Flour
2 tablespoons milk
1 egg
Dry cracker crumbs
4 tablespoons butter
4 tablespoons olive oil
Preheat oven to 450 degrees. Place butter and oil in baking dish. Set in oven until hot. Remove and turn oven off. After the last step, reheat the oven to 450 degrees.
Rinse and dry fish fillets. Season with lemon pepper. Dredge each fillet in flour, then in egg/milk mixture, beaten well, then cracker crumbs. Place on waxed paper. Let set 15 minutes. Turn and let set on other side for 15 more minutes. Coat both sides of each fillet in butter/oil mixture and place in dish. Bake in 450 degree oven for about 30 minutes or until golden brown. Follow the same directions for thin pork chops or cubed steaks.
Crab Cakes
Meat from at least six crabs
1 egg slightly beaten
6 tablespoons dry cracker crumbs
2 tablespoons chopped carrots
2 tablespoons chopped celery
1 tablespoon chopped onion
1 jalapeno pepper, seeded and diced
2 tablespoons mayonnaise
3/4 teaspoon dry mustard
1/4 teaspoon bottled hot pepper sauce
2 tablespoons olive oil
Parmesan cheese
Mix crab meat with the next nine ingredients. Shape into small patties. Oil baking dish well. Place patties in dish. Top each with a drop of olive oil and sprinkle with cheese. Bake at 450 degrees about 30 minutes or until golden brown.
Salmon Croquettes
12 oz. can of red salmon, with skin and bones removed
2 tablespoons mayonnaise
1 tablespoon lemon juice
1-1/2 teaspoons Dijon mustard
1/4 finely chopped onions
2 tablespoons minced red bell pepper
1/8 teaspoon ground red pepper
1 egg, lightly beaten
1 cup cracker crumbs
Combine all ingredients, mixing well. Place in baking dish well coated with olive oil. Top each with drop of oil. Bake at 450 degrees about 30 minutes or until golden brown.
Baked Vegetables
Squash
Zucchini
Lemon pepper
Bread crumbs
Olive oil
Slice vegetables about 1/4-1/2 inch thick. Sprinkle with lemon pepper
Dredge each slice in olive oil, then crumbs.
Place slices, alternating the green and yellow vegetables, in a single layer in baking dish coated with cooking spray.
Bake in 450 degree oven about 30 minutes or until golden brown.
2018
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