Fried Shrimp

August 31, 2015 | Vanda Lewis

To deep fry, choose a deep-fryer, Dutch oven, wok or deep, heavy pan. Add only enough oil to fill one-third of the container. This provides room for the bubbling that occurs when the fish is dropped in and for the space taken up by the food. The seafood should be immersed in the oil. Vegetable oil makes the best medium for deep-frying. Mariner's Menu shares a recipe for Fried Shrimp....

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Seafood Pizza

August 17, 2015 | Vanda Lewis

Using flaked fish helps vary the use of fish in your menu. Rather than cooking and serving individual pieces of fish, occasionally flaking the fish combining it with other favorite ingredients can make a great new recipe. Mariner's Menu shares a recipe for Seafood Pizza....

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Fried Clams

August 3, 2015 | Vanda Lewis

"Frying" has almost become a dirty word in seafood circles in recent years, and much of the criticism is deserved. We know that grease-laden foods add fat and calories we do not need. But remember that our bodies need some fat. The problem is that we eat too much of it. Mariner's Menu shares a recipe for Fried Clams....

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Hot Crab Dip

July 20, 2015 | Vanda Lewis

For large groups, plan to have mostly cold appetizers, with only a couple of hot ones. Then you can enjoy your guests and spend minimal time in the kitchen. Mariner's Menu shares a recipe for Hot Crab Dip....

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Evaluating — and Eating — Lionfish

June 24, 2015 | Vanda Lewis

Lionfish are infesting the Atlantic Coast of both North and South America, including off the coast of North Carolina. The invasive fish also have spread swiftly through the Gulf of Mexico and throughout the Caribbean....

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