Fish Friday at Home

by Michele Cheplic | More from this Blogger

27 Mar 2009 07:18 AM

Fridays during Lent mean massive fish frys. Tonight thousands of seafood lovers will cram into dozens of churches and rotary clubs in our area to dine on fish fry favorites, including perch, grouper, homemade cole slaw, German potato salad and rye bread.

I love a good fish fry, the prices not so much (though the money does go to a good cause). If you are looking to spend less this Friday night consider making your own three-course fish fry using the following simple recipes:

SHRIMP DIP

Ingredients:

1/4 pound diced cooked shrimp

1 stick butter, softened

1 (8 ounce) package cream cheese, softened

2 tablespoons chopped green onions

1 tablespoon lemon juice

4 tablespoons mayonnaise

Dash hot sauce

1 teaspoon garlic salt

Directions:

Mix together all of the ingredients except for the shrimp until smooth. Fold in shrimp. Chill for a few hours before serving.

Serve with crackers, rye bread, and raw veggies.

GRANDMA'S COLE SLAW

Ingredients for Dressing:

2 cups sugar

1 cup vinegar

2 tablespoons vegetable oil

Ingredients for Cole Slaw:

1/2 head cabbage

1/2 head red cabbage

1 small red onion

1 cup shredded carrot

1/2 teaspoon salt

1/2 teaspoon parsley flakes

1/2 teaspoon celery salt

Directions:

Mix together dressing ingredients.

Mix together slaw ingredients.

Pour dressing on slaw and combine well.

BAKED SEAFOOD SURPRISE

Ingredients:

4 (8 to 10 ounce) fresh fish fillets (perch, grouper or orange roughy)

1 pound uncooked shrimp, peeled and deveined

1 pound scallops

1 stick butter

2 chopped tomatoes

2 teaspoons garlic salt

1/2 teaspoon black pepper

1/2 fresh lemon

1 /2 cups shredded sharp cheddar cheese

4 large sheets heavy-duty foil

Cooking spray

Fresh chopped dill or parsley

Directions:

Preheat oven to 400 degrees.

Spray each sheet of foil with cooking spray. Place a piece of fish on each sheet. Add a few shrimp and scallops around the fish. Season seafood with garlic salt and pepper. Squeeze lemon juice on top. Divide the butter among the 4 packets. Sprinkle tomatoes and cheese on top of seafood. Wrap up packets and place on a jellyroll pan.

Bake for 15 minutes or until shrimp are pink and fish is cooked through.

Open packets carefully. Garnish with fresh chopped dill.

Related Articles:

More Meatless Meal Options

Getting Your Greens-Simple Recipes for Meatless Meals

Stuffed Vegetables

Heart Healthy Vegetarian Dishes

Recipes for Fish Fridays

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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