Fish Batter Recipe

Delicious fish and chips starts by using a great batter. This is our favorite batter for making some seriously delicious deep fried cod or hake.

Ingredients:

1 cup cake flour
4 tsp paprika
1 tsp tumeric
2 tsp salt
1 tsp ground black pepper
½ cup milk
½ cup water
1L B-well canola oil for frying

Method:

1. Mix everything together and add the liquid slowly to insure the batter is not too runny. Reduce liquid quantity if needed.

2. Dip the fish in the batter and place the fish in high heat B-well canola oil.

3. Leave the fish until golden brown on both sides, flip around to insure both sides become equally crisp. Remove from oil to strain.

Voila! Squeeze a bit of lemon juice over the fish and then enjoy it with your favorite condiment. We served the fish and chips with a home made garlic and parsley mayo dip. Which simply consisted of 1/2 a cup B-well original tangy mayonnaise, 1/3 a cup of cream, 1 clove finely chopped garlic, a handful of finely chopped parsley and the juice of half a lemon.

Cucumber cups stuffed with spicy crab

Ingredients

Original recipe makes 8 Servings

Servings

 

3 long cucumbers

1/4 cup Sour cream

1/4 cup cream cheese; softened

3/4 cup crab meat; excess water removed

1 teaspoon hot pepper sauce; Tabasco or tapito

1 teaspoon brown mustard

1 tablespoon minced green onion

Salt & pepper; to taste

chili powder or paprika; garnish (optional)

Cucumber Cups Stuffed with Spicy Crab Preparation

Remove the peel from the cucumbers using a vegetable peeler. Cut the cucumber into 2 inch slices. Using a small melon baller, scoop out most of the inside. You want to leave the walls and a thick portion of the bottom intact.

In a bowl, combine the sour cream and the cream cheese with a fork until well combined. add the remaining ingredients and stir until combined. Fill each of the cucumber cups with the crab dip. Refrigerate until ready to serve.

Coconut prawns with lemon lime dip sauce

Ingredients
1kg medium green prawns
1 egg
40ml (2 tbs) milk
150g (1 cup) plain flour
2 cups shredded coconut
Vegetable oil, to shallow fry

Lemon-lime dipping sauce
250ml (1 cup) good-quality mayonnaise
1 lime, zested, juiced
1/2 lemon, zested, juiced


Method
Peel and de-vein the prawns, keeping the tails intact.
Combine the egg and milk in a small bowl. Dip prawns into flour to lightly coat, then egg mixture, followed by coconut. Heat oil in a frying pan over medium-high heat, shallow-fry prawns for 1-2 minutes each side until golden brown. Set aside to drain on paper towel.
To make the dipping sauce, place all ingredients in a small bowl and stir to combine. Serve the prawns with the lemon-lime dipping sauce.

Paella

Ingredients
170g/6oz chorizo, cut into thin slices
110g/4oz pancetta, cut into small dice
2 cloves garlic finely chopped
1 large Spanish onion, finely diced
1 red pepper, diced
1 tsp soft thyme leaves
¼ tsp dried red chilli flakes
570ml/1pint calasparra (Spanish short-grain) rice
1 tsp paprika
125ml/4fl oz dry white wine
1.2 litres/2 pints chicken stock, heated with ¼ tsp saffron strands
8 chicken thighs, each chopped in half and browned
18 small clams, cleaned
110g/4oz fresh or frozen peas
4 large tomatoes, de-seeded and diced
125ml/4fl oz good olive oil
1 head garlic, cloves separated and peeled
12 jumbo raw prawns, in shells
450g/1lb squid, cleaned and chopped into bite-sized pieces
5 tbsp chopped flatleaf parsley
Salt and freshly ground black pepper

Preparation method
Heat half the olive oil in a paella dish or heavy-based saucepan. Add the chorizo and pancetta and fry until crisp. Add the garlic, onion and pepper and heat until softened. Add the thyme, chilli flakes and calasparra rice, and stir until all the grains of rice are nicely coated and glossy. Now add the paprika and dry white wine and when it is bubbling, pour in the hot chicken stock, add the chicken thighs and cook for 5-10 minutes.
Now place the clams into the dish with the join facing down so that the edges open outwards. Sprinkle in the peas and chopped tomatoes and continue to cook gently for another 10 minutes.
Meanwhile, heat the remaining oil with the garlic cloves in a separate pan and add the prawns. Fry quickly for a minute or two then add them to the paella. Now do the same with the squid and add them to the paella too.
Scatter the chopped parsley over the paella and serve immediately.

Seafood pasta/marinara

Ingredients:
1 lb prawns, cleaned, cut up if large
8 ounces scallops, cut in half (depending on the size)
8 oysters
1 (2 ounce) can anchovy fillet, drained and chopped
5 large tomatoes, peeled and chopped
1/2 cup dry white wine
1/2 cup water
2 tablespoons olive oil
3 garlic cloves, crushed
1 tablespoon tomato paste
1 tablespoon parsley, chopped
1 tablespoon mint, chopped
salt and pepper
pasta

Directions:Prep Time: 15 minsTotal Time: 25 mins

1Cook and prepare enough pasta,for 4 people, your choice of pasta.
2Put Wine and water in a skillet, heat to simmer point.
3Add scallops and cook 1 minute, remove and drain.
4Heat oil in the skillet.
5Add tomatoes, garlic and tomato paste, stir until combined, cook 2 minutes.
6Add all the seafood to the pan and cook 1-2 minutes.
7Add parsley, mint and season with salt and pepper.

Masala Crab Curry

Ingredients
Big size Crab - 6 pcs
Onion paste - 1/4 cup
Ginger Garlic paste - 1/4 cup
Tomato Puree - 1/2 cup
Curd - 1/4 cup
Water - 1 cup
Whole Garam Masala few
Whole Jeera - 2 tsp
Bay Leaf - 2 nos
Garam Masala Powder - 2 tsp
Turmeric powder - 2 tsp
Salt as per taste
Fresh Coriander for garnish

Method
Clean the crab and boiled it for 2 minutes. Take only the fleshy parts for cooking.
Heat a pan add bay leaf, jeera and whole garam masala in it. Add onion paste,
garlic ginger paste, tomato puree in it.
Now add curd and salt, turmeric powder ,garam masala powder and the crab in it.
Mix all and fry them till it removes oil. Add water in it. Cover it for 10 minutes in a
slow flame.
Garnish it with coriander leaves and serve hot with Rice or Paratha.

Grilled Crab Burgers

Ingredients
4 slices of bread, buttered
1/4 cup grated cheese
1/2 cup bread crumbs
For Patties:
1 cup crabmeat
2 tbsp mayonnaise
2 sprig spring onion, chopped finely
2 tbsp cumim powder
2 tsp red chilli powder
1/2 cup corn kernels, boiled
Salt as per taste
1/4 tsp white pepper powder

Method
Mix all the ingredients of patties.
Make 4 patties of the mixture.
Roll the patties in bread crumbs (both the sides).
Prepare barbeque (medium flame).
Grill the patties for approx 10-15 min (turning occasionally).
Put the patties on bread slices, top with grated cheese.
Grill the bread till cheese melts (approx 5 min).
Serve with ketchup and french fries.

Crab Soup

Ingredients
1/2 kg crab meat, cooked and flaked, cartilage removed
1-1/2 cup chicken stock
2 cups water
2-1/2 cups tomatoes, chopped
3/4 cup chopped celery
3/4 cup onion (chopped fine)
1 cup corn kernels
1 cup peas
For Seasonings:
1 teaspoon seasoning (a dash paprika and celery)
1 bay leaf
1/4 tsp pepper
1 tsp lemon juice
Method
Put chicken stock, water, tomatoes, celery, onion, and seasonings in a vessel, and
bring to a boil.
Simmer for about 20-30 minutes.
Add corn and peas
Simmer 10 minutes more (or till the corn is cooked).
Add crab meat; simmer until heated through.
Remove bay leaf
Serve hot

Crab Salad

Ingredients
1/2 green bell pepper, chopped
1 onion, chopped
3 tablespoons butter
250 gms crabmeat (pre-boiled)
1 cup mayonnaise
Method
In a medium skillet, saute the green pepper and onion in the 3 tablespoons of
butter, for 3 minutes.
Stir in the crabmeat and saute for another 3 minutes. Remove from heat and put
mixture into a mixing bowl.
Stir in Mayonnaise. May be served warm or cold.
To make the salad even more interesting, you can add Iceberg lettuce (tear into
rough pieces), a cucumber chopped fine, and baby corn, boiled and chopped
medium.

Baked Crab

Ingredients
6 large crabs
4 tbsp butter
2 tbsp flour
2 cups milk
1/2 tsp pepper
1/2 tsp tobasco
1 cup grated cheese
2 eggs
1 capsicum or green chilli (de-seeded)
2 tbsp tomato sauce
1/2 tsp mustard powder
1 tsp salt

Method
Clean crabs and chop the meat.
Melt butter in a pan, add flour, fry a little, then add hot milk, stir until thick and
creamy, add the rest of the ingredients, leaving a little cheese aside.
Cool the mixture.
Beat eggs a little and add to the above mixture; pour all this in a greased baking
dish, sprinkle with cheese and bake in a hot oven until set.
Serve hot.
Note: The dish can be prepared and keep, and baked just prior to serving. The
mixture could also be baked in crab shells.

Spicy Prawns

Ingredients
Prawns - 500 gms (cleaned)
Onions - 500 gms (finely chopped)
Tomato - 500 gms (finely chopped)
Red chillies - 2
Mustard seeds - 1/2 tbsp
Chilli Powder - 2 tbsp
Coriander Powder - 1 tbsp
Turmeric Powder - 1 tbsp
Ginger Garlic Paste - 2 tbsp
Oil - 250 gms

Method
When the oil in the pan is hot, put mustard seeds and red chillies. When it
splutters, put onions and saute it till it becomes golden brown.
Then add tomato and wait till it is cooked well and smashed in oil.
Add prawns and saute for a while. After 5 minutes add ginger garlic paste and
saute continuously for 5 more minutes.
Add chilli powder, coriander powder and turmeric powder mix well and add 1/2
glass of water and stir. Wait till the water is evaporated and the oil separates from
the dish.
Decorate it with finely chopped coriander leaves.
Delicious spicy prawns is ready now and you can serve it with Plain Rice and
Sambar.

Tomatoes stuffed with prawns

Ingredients
8 medium size tomatoes
1 cup cooked prawns - cut fine
1 large onion - cut fine
2 green chillies (deseeded) or 1 tbsp chillie sauce
2 eggs
1/4 tsp pepper powder
Juice of 1 lime
1 cup bread crumbs
Salt to taste

Method
Slice the top of each tomato and scoop out the contents.
Heat 2 tbsps oil, fry tomato pulp, onion, green chillies, prawn & pepper powder
until dry.
Add juice of 1 lime and salt to taste.
Refill the tomatoes, spread beaten eggs & bread crumbs over.
Bake at 160oF in an ordinary oven for approx. 7-10 mins or fry.
Serve with sliced capsicums.

Prawn Tikka

Ingredients
Gray Prawns 500 gm
Natural Yogurt 1/4 Cup
Garam Masala 1 tsp
Garlic Paste 1 tsp
Ginger Paste 1 tsp
Lemon 1 medium size
Turmeric Powder 1 tsp
Salt a pinch or according to taste Red Chilly Powder 1 tsp
dhaniya-zeera powder 1/2 tsp
Butter 1 tbsp

Method
Wash the prawns. Remove shell and black string from the prawns.
Mix Prawns with turmeric powder, salt and juice of 1 lemon. Keep it aside for 15
minutes.
Mix Yogurt, Garlic Paste, Ginger Paste, Garam Masala, Chilly Powder and
dhaniya-zeera powder into a bowl and mixed with prawns. Marinate the prawns for
2/3 hours.
Roast the prawns in Barbecue Grill and apply butter and marinade from time to
time

Fish Tamarind Gravy

Ingredients
Cat Fish 1 kg (after cleaning)
Medium size Onions 4 (ground)
Greenchillies 6 (cut length wise)
Tamarind (two fists)
Ginger_Garlic paste 4 tsps
Garam masala 4 tsps
Chilli powder 4 tsps
Turmeric powder
Butter milk or Curd
Salt to taste
Oil 200 gms
A whole bunch of fresh Coriander

Method
Soak the tamarind in 1/2 a glass of hot water for atleast 20 minutes. Make a puree of it. Meanwhile, cut the fish into fist size pieces and clean the pieces with some salt, butter milk or curd and turmeric powder (1/2 tsp) and then with water. Mix the fish pieces in a bowl with
chilli powder, 4 pinches of turmeric powder, salt and ginger-garlic paste.
Heat oil in a non_stick cooking dish and put the ground onion into it. Fry it on a medium heat till the onion becomes light brown. Now pour the tamarind puree, put the chillies into the dish. Empty the bowl of fish pieces into the dish. Add salt according to your taste. Let the gravy cook on a low heat. In between, keep moving the dish holding the sides of it to stir the contents.
A wooden spatula can be used by taking care that the pieces are not disturbed much. Add garam masala and finely chopped coriander 2 minutes before removing the dish from the flame. Those who do not like the gravy to be much hot and sour, they can reduce the quantity of chillipowder, garam masala and tamarind.

Kerala Fish Curry

Ingredients
King Fish or
(Salmon or Mahi Mahi) - 1 kg
Chili powder - two tablespoonful
Turmeric powder - half teaspoonful
Fenugreek - half teaspoonful
Mustard seeds - one tea spoonful
Red onions - 4 cut pieces
Garlic - 3
Ginger - 4 pieces
Coconut oil - 1/4 cup
Curry leaves - 10 stems
Salt - As required
Tamarind


Method
In a frying pan, heat about a quarter of a cup of coconut oil or vegetable oil until the oil is hot enough to break a few mustard seeds in this oil.
Now add the chopped onions, few curry leaves and split green chilies and stir fry.
To this add a mixture of turmeric, chilli powder, water and cook. When the oil begins to clear add the remaining spices previously ground, half a cup of `tamarind water' and sufficient additional
water to make enough gravy. Cook until the gravy is thick. Put this aside.
In a separate large frying pan, prepare a bed of curry leaves. Arrange the pieces of fish on this bed. Pour the previously prepared gravy over this, the pieces of fish should be completely covered.
Add the remaining curry leaves and tamarind, cover with a lid and cook slowly. Do not stir, if necessary you can lift the frying pan by it's handle and give it a gentle rotating or rocking motion
during cooking to spread the gravy evenly.
Stop cooking when the fish pieces are cooked sufficiently and the gravy is thick.

Fish Fry

Fish Fry
Ingredients
1 Pound any fish, but I prefer pomfret or cat fish.
2 tps red chilli powder
1 tps salt
1 tps turmeric powder
1 tps of ginger garlic paste
1 tps of garam masala powder
1/2 tps of dhania powder
1/2 tps of lemon juice
oil for frying

Method
Marinate the fish with the above powders and mix well.
Keep it aside for 10 to 15 mins and deep fry in hot oil.
Remember the oil should be hot at the starting and you can reduce the flame
afterwards.
Garnish it with finely chopped coriander leaves.

Spicy fish patties

Ingredients
1 pound skinned haddock, coley or cod
2 potatoes boiled and mashed
4 scallions, finely chopped
4 or 2-inch piece ginger root chopped
4 green chiles finely chopped fresh cilantro
and mint leaves, chopped
2 eggs. bread crumbs, vegetable oil
salt and black
pepper.

Method
Put the fish in a lightly greased steamer and cook for 10 minutes, remove the
steamer from the heat and leave the fish on the steaming tray to cool.
Flake the fish with with a fork and place in a large bowl.
Add the potatoes, scallions, chilies, ginger, cilantro, and mint, seasoning and 1
egg; beat the reamaining egg in a bowl.
Shape the mixture into patties. Dip the patties in egg, then coat in bread crumbs.
Heat the oil and fry the patties, until brown. Serve hot with chili sauce or chutney.

Seafood lasagna

Ingredients

1 pound reduced-fat cream cheese
3 scallions, trimmed and chopped
1/4 cup milk
2 teaspoons Old Bay seasoning or Creole Seasoning
2 sweet red peppers, cored, seeded and finely diced
2 boxes (10 ounce each) frozen chopped broccoli, thawed and squeezed dry
3/4 pound imitation crabmeat, shredded
2 eggs
1/2 teaspoon salt
1/4 teaspoon black pepper
1 jar (1 pound) alfredo pasta sauce
12 no-boil lasagna noodles
1/4 cup grated Parmesan cheese
Directions

1. Heat oven to 350°. Coat 13 x 9 x 2-inch baking dish with nonstick spray. Stir cream cheese, scallions, milk and Old Bay seasoning in bowl until smooth. Stir in peppers, reserving 1/2 cup, and broccoli, reserving 1 cup. Add crabmeat, 1 egg, salt and pepper. Whisk remaining egg into alfredo sauce.

2. Spread 1/3 cup alfredo sauce into baking dish. Top with 3 noodles, one-third of the crab mixture and one-fourth of alfredo sauce. Repeat layering twice. Top with 3 noodles; sprinkle with reserved red peppers and broccoli. Pour on remaining alfredo sauce. Sprinkle with Parmesan.

3. Bake, covered, at 350° for 30 minutes. Uncover; bake an additional 20 to 25 minutes, until browned and bubbly. Let stand 10 minutes.

Calories per serving : 321