Does anyone know the receipe for seafood fritas?
January 26th, 2010 | 
Author: I know it has Seafood in it and it is fried. I had it at our family reunion but the person who made them didn’t want to share her receipe.
1 pounds Fish or shellfish; (1 lb)
2 Heaped tbsps flour
2 Eggs; beaten
¼ pint Cream
Salt and cayenne pepper
Oil for frying
4 ounce Melted butter; (4 oz)
2 tablespoon Cream
2 teaspoon Flour
2 teaspoon Soy sauce
2 teaspoon Mushroom ketchup
SAUCE Flake, bone, skin, boil, fish; or shell, boil shellfish. In bowl, mix flour, beaten eggs, cream. Add enough cream to soften mixture to sponge dough-like consistency. Season to taste. Heat oil in skillet to very hot. Drop in tablespoons of mixture, fry until golden brown on both sides. Drain on paper, keep warm. Sauce: Mix cream with flour, add to melted butter, heating and stirring constantly. When sauce thickens slightly, add soy sauce, mushroom ketchup. Mix well through sauce.
These fritters can be made with almost any white fish such as salmon, hallbut, plaice or cod, or shellfish such as lobster or crab.
Posted in Seafood
Fried Fish Fingers with Tartar Sauce
2 pounds red snapper fillets, skinned and cut into serving portions
2 cups milk
4 cups cornmeal
Salt and pepper
Oil, for deep frying
Heat oil in deep pan to 375 degrees F.
Pour 2 cups milk into a pie plate or baking dish. Place filets in milk. Let soak for 10 minutes.
Place 2 cups cornmeal, salt and pepper in a paper bag. Drop half the pieces of fish into the cornmeal. Shake bag until well coated. Remove from bag and immediately place into deep fat. Fry until fish is golden on all sides, 3 to 5 minutes. Repeat with remaining cornmeal and remaining fish fillets, making sure the oil returns to 375 degrees F between batches.
Serve with Tartar sauce:
1 cup mayonnaise
1 tablespoon scallions, minced
1 1/2 teaspoons minced sour gherkins
1 1/2 teaspoons capers
1 1/2 teaspoons sweet pickle relish
2 squirts lemon
1 tablespoon snipped chives
Combine ingredients in a bowl
References :
1 pounds Fish or shellfish; (1 lb)
2 Heaped tbsps flour
2 Eggs; beaten
¼ pint Cream
Salt and cayenne pepper
Oil for frying
4 ounce Melted butter; (4 oz)
2 tablespoon Cream
2 teaspoon Flour
2 teaspoon Soy sauce
2 teaspoon Mushroom ketchup
SAUCE Flake, bone, skin, boil, fish; or shell, boil shellfish. In bowl, mix flour, beaten eggs, cream. Add enough cream to soften mixture to sponge dough-like consistency. Season to taste. Heat oil in skillet to very hot. Drop in tablespoons of mixture, fry until golden brown on both sides. Drain on paper, keep warm. Sauce: Mix cream with flour, add to melted butter, heating and stirring constantly. When sauce thickens slightly, add soy sauce, mushroom ketchup. Mix well through sauce.
These fritters can be made with almost any white fish such as salmon, hallbut, plaice or cod, or shellfish such as lobster or crab.
References :