Mar 9, 2016
For flaking, fish is usually poached or steamed. Then the meat is flaked away from the bone with a fork. Leftover fish from an earlier meal can also be used to make flaked fish. Mariner's Menu shares a recipe for Choice Fish Cakes.
Aug 31, 2015
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.
Aug 3, 2015
"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.
Mar 16, 2015
Seafood is done when it is golden brown. Remove from the oil immediately and drain the fish or shellfish on paper towels. Be careful not to overcook or the food will dry out. A minute can make a difference. It's like that steak on the grill — give it just a few more seconds and it's overdone. Mariner's Menu shares a recipe for French-Fried Shrimp.
May 28, 2013
Recipe Sprinkle crabs lightly with salt and pepper. Dust with flour. Heat butter in large skillet over medium heat until sizzling. Sauté crabs until crisp and brown on one side,…
Nov 12, 2012
Recipe Drain oysters and pat dry. Roll in baking mix. Deep fry in preheated 375° F oil until golden brown, about 4 to 5 minutes. Drain on paper towels. Contributed…
Sep 6, 2011
Recipe In a medium bowl, combine clams, egg, lemon juice, parsley, onion, salt, pepper and ½ cup crumbs. Shape into 6 patties. Roll in remaining crumbs. In a large skillet,…
Feb 21, 2010
Mariner's Menu shares Crispy Flounder Fillets.
