Southern
Fried Grouper
INGREDIENTS:
4 cups yellow cornmeal
3 tbs Tony's cajun seosoning
2 tbs lemon pepper seasoning
2 to 3 lbs of Grouper fillets
1/2 gallon of Cooking oil
Directions:
Preheat oil to 350. Mix dry ingredients. Roll
fish in dry batter. Drop in hot oil and cook
until it floats. It cooks a lot more even
if you don't overload the fryer.
Tastee
Grilled Cobia
INGREDIENTS:
Cobia fillets
Olive Oil
Cajun Seasoning
Grill basket(optional but handy)
Directions:
Dip fillets in olive oil to lightly coat.
Roll in cajun seasoning and arrange in basket
or on preheated prepared grill. Grill until
fillets flake when tested with a fork, cooking
time depends on the size of the fillets. Serve
piping hot with lemon juice, salt and pepper.
Snook'n
on the Ritz
INGREDIENTS:
Snook fillets
Butter & Olive Oil
Crushed Ritz Crackers
Directions:
Coat baking dish with olive oil. Season bottom
of baking dish with pepper or whatever seasonings
or spices you enjoy. Place fillet in bottom
of baking dish and season top of fillet (no
salt till after baked) with whatever spices
you enjoy, to taste. Melt 1 stick of butter.
Add 1 tube of crushed Ritz crackers(for each
stick of butter). Mix together and apply to
top of fillet.
Bake at 350°
until fillets
flake when tested with a fork, cooking time
depends on the size of the fillets. (DO NOT
OVER COOK) approximate cooking time 20-25
mins.
Questions about this recipe call Captain David
directly at 727-480-7985!
Blackened
Redfish
Ingredients
3 large Redfish fillets
4 tablespoons unsalted butter, melted
1/4 teaspoon cayenne pepper, paprika, white
pepper, black pepper, onion powder, garlic
powder, thyme, basil, and salt
Directions:
Brush fillets generously with melted butter.
Mix all spices together. Coat both sides of
fish with spice mixture. Heat a large skillet
or cast iron pan over high heat. Place fillets,
one or two at time, in the dry, hot pan to
cook for 1-2 minutes on high heat. Turn and
cook a few more minutes till done. The surface
should be well charred on each side. Add a
little extra butter if needed. Serve hot with
remaining butter and lemon wedges.
Chili
Pepper Smoked Spanish Mackerel or Kingfish
INGREDIENTS:
4 medium size Spanish Mackerel, cleaned
8 green chili peppers, cut open with the seeds
removed
1 lemon cut into thin slices, peel on
4 cloves garlic, cut into four pieces each
ground black pepper
Directions:
Prepare smoker for a 3 hour smoke. Wash fish
and remove any bones. Open and place inside
2 chilies, 2 slices of lemon and 1 clove of
garlic. Place in smoker for 3 hours. When
it's finished remove the stuffing and serve.
Double
Dip Spotted Sea Trout
INGREDIENTS:
3 pounds trout fillets
Seafood Breader
1 12 ounce beer
2 eggs
Salt (to taste)
Pepper (to taste)
Old bay
Lemon juice
Directions:
Cut trout into 1in.cubes. Mix beer, 2eggs,
& 1 tbls lemon juice. Mix breader old
bay, salt and pepper. Dip trout into egg then
into breader then back into egg and back into
breader. Drop
cubed and breaded fish into fryer till they
float.
Serve with your favorite side dish.
