Fish is not only a taste, in addition to a meal or snack party, but it is also a great source of omega-3. Whether you're a health conscious or not, with a fish-and-bone meal once or twice a week is a good way to break the monotony of the beef and chicken dishes. This article has four fish dishes that are definitely worth trying the time. You are sure that a match with most seafood lovers and I hope you enjoy it!
Fish Cakes
Ingredients:
1 pound salt cod
2 largePotatoes, peeled and diced
1 / 2 cup all-purpose flour
1 large onion, finely chopped
1 / 2 cup chopped fresh parsley
1 teaspoon seafood seasoning
2 eggs, beaten
1 / 4 cup olive oil for frying
ground black pepper to taste
Directions:
Place the cod in a bowl with cold water, cover and refrigerate about 8 hours. The water should be about every 2 hours or be replaced. After 8 hours, rinse the fish and cut into 3-inch sections. Place the cod and the potatoesbring in a large pot with water and boil. Reduce to a medium low heat, cover, cook until the potatoes are tender and fish flakes with a fork. Drain the water and let it simmer for 10 minutes. Transferring enter the cod and potatoes in a bowl and season with seafood seasoning, parsley and pepper. Button mash with a potato masher, then stir the eggs and onions until blended thoroughly. Roll in the shape of golf balls, then roll in flour. Press it flat on between your palms. HeatOlive oil in a frying pan over medium high heat. Cook the cod until golden brown and crispy on each side. Drain the excess fat out of the cake with paper towels.
Fisherman's Pie
Ingredients:
2 teaspoons olive oil
1 medium onion, chopped
1 medium carrot, chopped
1 cup cream or cream
3 pounds potatoes, peeled and chopped
1 (8-oz) package Cheddar cheese, shredded
1 / 4 cup chopped fresh parsley
2 (6-ounce) cod fillets or other white fish fillets, slicedinto 1-inch pieces
1 / 4 teaspoon chili powder
3 tablespoons milk
1 tablespoon butter
Directions:
Put the potatoes into a saucepan and cover with water. Bring to a boil and cook for about 10 minutes, or until potatoes are soft. Drain and mash, adding milk and butter. Heated in a frying pan over medium heat, oil, up by. Fry the onion and carrots until they start to season soft, then season with chili powder, salt and pepper. Add the cream and parsley, and stir well. RemoveRemove from heat. Place the fish in the bottom of a greased 9 x 13-in baking dish. Pour the vegetables and cream mixture over the fish. Top with a layer of mashed potatoes. Sprinkle grated cheese on the potatoes. Bake at 400 degrees F for approximately 40 minutes.
Beer Battered Fish Fillets
Ingredients:
8 (4 ounce) cod or haddock fillets
1 cup all-purpose flour
2 tablespoons garlic powder
1 (12-oz) can or bottle of beer
2 tablespoons ground black pepper
2 tablespoons paprika
2 tablespoonsSalt
2 liters of vegetable oil for frying
1 egg, beaten
Salt and pepper to taste
Directions:
With a deep pan, bring the oil to 365 degrees F. Rinse and pat the fish dry with paper towel. Season with salt and pepper. In a bowl the flour, paprika, garlic powder, mix 2 teaspoon pepper and 2 teaspoons of salt. Stir in the egg. Add the beer, until the mixture is on a thin dough texture. Dip the fish fillets in the batter, then drop into the deep fryer. Frymade until both sides of the fish is golden brown. Drain the excess fat from the fish with a paper towel. Serve with tartar sauce, coleslaw and fries.
Salmon sushi
Ingredients:
2 cups sushi rice
6 tablespoons rice wine vinegar
6 sheets nori (sushi seaweed algae)
1 avocado, peeled, cored and sliced
1 cucumber, peeled and sliced
8 ounces smoked salmon, cut into long strips
Serve wasabi paste and pickled ginger, if desired
Directions:
Add 4 cupsWater and rice in a pot. Bring the water to a boil, then reduce to low heat and cover. Let this cook for about 20 minutes, or until rice is done. Mix 6 tablespoons rice vinegar with rice and mix well. Spread the rice onto a plate so that it completely cool. Place a sheet of nori seaweed paper on a bamboo mat. Press a thin layer of rice on the seaweed. Arrange the cucumber, salmon, avocado and the rice (about 12 cm from her position by thebottom of the algae. Wet the rim of the algae and begin to roll them. Use the bamboo mat to roll as close as possible. Cut the "log" into equal-sized pieces and serve with wasabi and pickled ginger, if desired.
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