Bob3
08-18-2003, 08:21 AM
With the warm weather upon us, the BBQ grills will be seeing more use.
Here's a nice marinade with a Carribean slant that works well not only on fish but chicken too:
7 tablespoons freshly squeezed orange juice
5 tablespoons rice or distilled vinegar
3 scallions, coarsely chopped
6 garlic cloves, minced
2 teaspoons dried oregano
2 tablespoons grated orange rind
1 tablespoons ground cumin
4 tablespoons olive oil
2 jalapeno chiles,
seeded and minced (OK to use an Habanero)
1 teaspoon salt
1/4 teaspoon freshly ground pepper
Combine all ingredients and blend or process to form a smooth paste.
Marinate at least an hour, or overnite if possible.
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Bob's Better Beer Batter
6 cans of beer
l-l/2 cups flour
1/4 cup cornstarch
1 large egg
2 teaspoons baking powder
1 tablespoon crushed fennel seed
1/4 teaspoon pepper or Cajun spice
1/4 teaspoon paprika
1/2 teaspoon granulated garlic
3 to 4 pounds fish fillets or pieces
l-l/2 teaspoons salt
Oil for frying, preferably canola
Combine 1 can of beer, flour, cornstarch, egg, baking powder, pepper or Cajun spice, paprika, and garlic in bowl and whisk lightly until smooth.
Reserve remaining beer for the Cook to consume.
Heat 2-3 inches cooking oil in large skillet to 375-400 degrees. (deep frying is OK too)
Pat fillets dry with paper towel; lightly sprinkle with salt and coat with batter.
Fry fish on one side for 3-4 minutes; then turn to fry other side an additional 2-3 minutes or until golden brown. DO NOT OVERCOOK! Drain on paper towel.
Note: It is NECESSARY to add either the paprika or cajun spice, as this will impart the golden color without overcooking the fish!
Other hints: Keep both the batter & the fish as cold as possible. If the batter doesn't stick, the fish was probably wet or the batter too thin.
Here's a nice marinade with a Carribean slant that works well not only on fish but chicken too:
7 tablespoons freshly squeezed orange juice
5 tablespoons rice or distilled vinegar
3 scallions, coarsely chopped
6 garlic cloves, minced
2 teaspoons dried oregano
2 tablespoons grated orange rind
1 tablespoons ground cumin
4 tablespoons olive oil
2 jalapeno chiles,
seeded and minced (OK to use an Habanero)
1 teaspoon salt
1/4 teaspoon freshly ground pepper
Combine all ingredients and blend or process to form a smooth paste.
Marinate at least an hour, or overnite if possible.
==========================
Bob's Better Beer Batter
6 cans of beer
l-l/2 cups flour
1/4 cup cornstarch
1 large egg
2 teaspoons baking powder
1 tablespoon crushed fennel seed
1/4 teaspoon pepper or Cajun spice
1/4 teaspoon paprika
1/2 teaspoon granulated garlic
3 to 4 pounds fish fillets or pieces
l-l/2 teaspoons salt
Oil for frying, preferably canola
Combine 1 can of beer, flour, cornstarch, egg, baking powder, pepper or Cajun spice, paprika, and garlic in bowl and whisk lightly until smooth.
Reserve remaining beer for the Cook to consume.
Heat 2-3 inches cooking oil in large skillet to 375-400 degrees. (deep frying is OK too)
Pat fillets dry with paper towel; lightly sprinkle with salt and coat with batter.
Fry fish on one side for 3-4 minutes; then turn to fry other side an additional 2-3 minutes or until golden brown. DO NOT OVERCOOK! Drain on paper towel.
Note: It is NECESSARY to add either the paprika or cajun spice, as this will impart the golden color without overcooking the fish!
Other hints: Keep both the batter & the fish as cold as possible. If the batter doesn't stick, the fish was probably wet or the batter too thin.