OVEN FRIED CATFISH FILLETS ROLLED IN PRETZEL CRUMBS – BREADCRUMBS – EGG AND SERVED WITH A CHILLED HOMEMADE TARTAR SAUCE OF SUN – DRIED TOMATOES IN OIL – MINCED GARLIC – BASIL – LEMON – DIJON – MAYO

Crunchy meets smooth in this recipe. . .pretzels and tartar sauce. . .

For 2:

–2 catfish fillets (medium size)

–pretzel crumbs (2 large pretzels, crushed in a food processor)

–breadcrumbs (plain, boxed, one-quarter cup)

–egg (1, beaten)

Tartar sauce:

–sun – dried tomatoes in oil (I use Sam’s Choice; 2 tomatoes, diced)

–minced garlic (1 tablespoon, bottled)

–basil (dried, 1 teaspoon)

–lemon juice (2 squirts)

–Dijon mustard (1 teaspoon)

–mayonnaise (2 tablespoons)

1 – Make the tartar sauce ahead of time, if possible, so flavors season.  Stir tomatoes, garlic, basil, lemon juice, Dijon, and mayonnaise in a small mixing bowl.  Refrigerate until time for dinner.

2 – Place the breadcrumbs on a large plate with olive oil.  Place the egg in a small mixing bowl; stir briskly.  Roll a catfish fillet in the breadcrumbs; dip in the egg.  Add crushed pretzels and a little more oil to the plate.  Roll the catfish in the pretzel crumbs.  Then place in a covered baking dish.  Go through the same procedure with the second catfish.  Do NOT add water to the baking dish.

3 – Microwave the catfish fillets for 4 minutes on high.

4 – Serve the catfish hot, with the chilled tartar sauce on the side.

–inspired by old recipe clipped from unknown source.

COLD SHRIMP ON ICE WITH HOMEMADE SPICY TARTAR SAUCE WITH MAYO – SRIRACHA – DIJON – SWEET PICKLE RELISH – GREEN ONION – LEMON JUICE

For 2:

–shrimp (small, 30 to 40, tail-off, deveined, shelled, thawed from frozen)

–mayonnaise (3 tablespoons)

–sriracha sauce (1 teaspoon; 1 tablespoon if very spicy is desired)

–Dijon mustard (1 tablespoon)

–sweet pickle relish (1 tablespoon)

–green onions (2 stalks, chopped)

–lemon juice (2 squirts)

1 – Place mayonnaise, sriracha auce, Dijon mustard, sweet pickle relish, chopped green onions, and lemon juice in a small mixing bowl.  Stir well.

2 – After thawing the shrimp, rinse well, and then microwave with one-quarter cup of water for 2 minutes.  Run tap water over the shrimp.  Then place ice cubes in bowls.  Divide the shrimp evenly between the bowls.

3 – Serve the shrimp cold, with spicy tartar sauce on the side.

–recipes original.

OVEN FRIED COD ROLLED IN WHOLE WHEAT BREADCRUMBS ACCOMPANIED BY HOMEMADE TARTAR SAUCE WITH CHIVES – TARRAGON – PARSLEY – CAPERS / PARSLEYED BABY DUTCH POTATOES / BROCCOLI / BARBECUED PINTO BEANS WITH VIDALIA ONION IN CHICKEN BROTH

–cod (size of 3 decks of cards, one-half pound)

–whole wheat chicken stuffing (boxed)

–chives (bottled)

–tarragon (fresh if possible)

–Italian parsley (fresh if possible)

–capers (12 or so, bottled)

–mayonnaise

–salt and pepper

–olive oil

–broccoli (1 head, fresh)

–baby Dutch yellow potatoes (one-half package)

–pinto beans (dried; soak overnight)

–Vidalia onion (1, medium)

–chicken broth (non-fat, low sodium)

–barbecue sauce (bottled; I use Bull’s Eye Original)

1 – Place two-thirds cup of pinto beans in a slow cooker.  Add 2 cups of chicken broth and 1 cup of barbecue sauce.  Slice an onion and add to the cooker.  Season with one-half teaspoon of salt and a little olive oil.  Cook on high for 6 hours.  When finished, keep on warm setting until time for dinner.

2 – Place a generous amount of whole wheat chicken stuffing on a plate.  Place the cod on top.  Drizzle olive oil generously.  Roll the cod in the breadcrumbs.  Place in a covered baking dish with a very tiny amount of water (just for steaming).  Set aside.

3 – Place one-half package of baby Dutch potatoes in a mixing bowl.  Rinse well.  Then place on cutting board, cutting into 1-inch size pieces.  Place in a covered baking dish with 1 inch of water.  Microwave for 12 minutes on high.

4 – Place 3 tablespoons of mayonnaise in a small bowl.  Season with chives, tarragon, capers, and minced parsley.  Stir well.  Keep in refrigerator until time for dinner.

5 – Cut the stalk from a head of broccoli, leaving the stems and florets.  Arrange in a covered baking dish.  Add a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

6 – Microwave the cod for 6 minutes.

7 – Serve the cod accompanied by the tartar sauce, hot, with the beans, broccoli, and potatoes as sides.

–recipe for tartar sauce from The Best of French Cooking; other recipes original.

COLD BOILED SHRIMP WITH HOMEMADE TARTAR SAUCE / PAPRIKA POTATOES / BROCCOLI WITH BLACK OLIVES & TOMATO

–shrimp (frozen, one-half package, deveined, tail-off)

–mayonnaise

–lemon juice

–sweet pickle relish

–onion (one-half, small)

–paprika

–Bartlett potatoes (4, small)

–black olives (1 small can)

–tomato (1, medium, chopped)

–broccoli (1 small head)

–salt and pepper

–olive oil

1 – Pour half of the package of shrimp into a large, wide-mouthed, baking dish.  Add 1 inch of water.  Microwave on high for 2 minutes.  Drain and cool in the refrigerator.

2 – Place about one-half cup of mayonnaise in a small mixing bowl.  Add 2 tablespoons of sweet pickle relish.  Chop, in fine pieces, one half of an onion; then add to the bowl.  Season with 1 squirt of lemon juice, salt, and pepper.  Stir well.  Let sit in the refrigerator to season.

3 – Wash and scrub the potatoes.  Chop into 1-inch pieces.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, paprika, and olive oil.  Microwave on high for 15 minutes.  When finished, keep covered to preserve warmth.

4 – Cut florets and stems from the stalk of broccoli, and discard the stalk.  Arrange in a covered baking dish.  Season with salt, pepper, and olive oil.  Chop a tomato, season with salt, pepper, and garlic salt, and add to the baking dish.  Also add 1 small can of sliced black olives.  Microwave on high for 4 minutes.

5 – Serve the shrimp cold, with the tartar sauce.  Serve the hot potatoes and broccoli casserole as sides.

–broccoli recipe adapted from Italian Family Cooking (Edward Giobbi, author); other recipes original.

ASIAN SALMON WITH HOMEMADE TARTAR SAUCE / GREEN PEAS WITH PORTABELLA MUSHROOMS

 

–salmon (size of three decks of cards)

–olive oil

–basil, thyme (fresh if possible)

–Worcestershire sauce

–soy sauce

–garlic

–salt and pepper

–mayonnaise

–onion bits

–lemon juice

–dill (fresh if possible)

–Dejon mustard

–paprika

–pepper

–green peas (frozen)

–portabella mushrooms

 

1 – Place salmon in a covered baking dish with a small amount of water.  Place snips of basil and thyme on top.  Season with salt and pepper.  Add one-fourth cup of Worcestershire sauce and one-fourth cup of soy sauce.  Add a little olive oil on top.  Set aside.

2 – To make tartar sauce:  Place one-third cup of mayonnaise in small saucer.  Add a tablespoon of Dejon mustard.  Season with onion bits, dill, paprika and pepper.  Add two tablespoons of lemon juice.  Stir briskly.  Set aside.

3 – Cut portabella mushrooms in quarters.  Place in covered baking dish, with a little water and a little olive oil.  Cook for 3 minutes on high in microwave.  Add frozen green peas and stir.  Season with salt and pepper and olive oil.  Cook on high for five minutes.

4 – Cook salmon for 4 and one-half minutes.  Test center to be sure that salmon is done.  If not, return to microwave for 1 minute. 

5 – Serve salmon hot with the homemade tartar sauce, with green peas as a side.

–salmon adapted from a recipe no longer on the web.