Two Corn Tortillas brushed lightly with Peanut or Canola Oil and lightly brown in cast iron skillet (medium/high heat) about 30 seconds per side. Place on paper towels to absorb excess oil. Egg Wash (2 to 3 eggs with a little water)įry in Peanut or Canola Oil until golden brown or when it “floats.”.Straight Bread Flour with Salt & Pepper.White Balsamic Vinegar (or Vinegar)ĭip once in each of the following three items in this order: 4 Cups of Cabbage sliced thin (1/2 small head).(This cheese is usually purchased at a Mexican Market)ġ cup of cooked corn (fresh, canned or frozen) per personĮnough mayo to make everything “hold” together “El Ideal” crumbled Cotija Cheese – ¼ cheese to ¾’s corn ½ Sweet Onion – chopped (or Spring Onions).Excellent over any pasta!ĭice all of the above ingredients, toss and refrigerate. (drain any oil off) Add the above along with a package of frozen crawfish tails or Striper chunks to your favorite spaghetti sauce and simmer. *You can also marinade fish fillets in Spike's Vinegar & Oil Dressing and grill it!īrownn til done, 1/2 sweet or mild and 1/2 hot Italian Sausage. We find each of the 3 mixing options a little different from each other but all yummy. It's all good!" Then add after "toss as you eat it or mix the dressing separate and then put it on the salad. (1/3 vinegar to 2/3 oil) Other ingredients you can add are fresh herbs such as garlic chives, parsley and sweet basil along with mulled anchovies, blue cheese crumbs, blueberries, strawberries or citris fruits. (Have a little Wine!) Add Extra Virgin Olive Oil, toss and serve. Toss the salad "lightly" at this time and let sit for a few minutes. Sprinkle with Good Seasons Zesty Italian (dry).
#Recipes using spike seasoning cracked
Add salt (We love Sea Salt!) and cracked black pepper. Splash White (or Red) Balsamic Vinegar over lettuces and veggies. SPIKE'S VINEGAR & OIL SALAD DRESSING - A House Specialty! Serve with lemon wedges, tartar and/or cocktail sauce. Remove to a clean wire rack or on paper towels to drain. Cook fish until golden brown, about 3 minutes per side. Heat oil in large frying pan over medium-high heat (about 1/2 inch of oil). Dip fillets into egg wash then thoroughly coat with seasoned flour. Season with salt & pepper (and Old Bay) mix well. Oil for frying (Our favorite is Peanut Oil).2 eggs, beaten (Optional: Touch of milk for egg/milk wash).Salt & Pepper to taste (A great option: Add Old Bay Seasoning!).1-2 cups of Bread Flour (Other options: Corn Flour or Italian Bread Crumbs."Leftovers" make an excellent fish salad for lunch the next day! Pan-Fried Fish Fillets Stir and spoon mixture and place over your fillets. Combine roasted garlic, lemon pepper, sweet basil (or garlic, lemon, and Old Bay) and a splash of lemon or lime juice and butter and melt in microwave. Striper, Garlic & Basil: Toss fillet portions in olive oil. SPECIAL BAKED STRIPER -One of our favorites! Take 1/3 to 1/2 stick of real butter and place it carefully into your hot skillet. Then take fillets and press them into the dry blackened seasoning (Zatarans and Old Bay very good) until it is caked on. It is best to just turn the fillets once halfway through cooking.ĭo this on your grill OUTSIDE (or under good exhaust fan)! Place a cast iron skillet on the grill and let it get HOT! Melt real butter in the microwave to dredge fish in. Saute in skillet with a little more olive oil on a medium to medium-high setting until fish turns "white." This takes approximately 6 minutes per side. Toss fillets in olive oil and dredge in dry cajun or blackened seasonings. Sprinkle lightly with a touch of Old Bay or Seasoning Salt, and sprinkle with sweet basil (fresh or dried). Take whole canned tomatoes, half them and place two halves over each portion. Cover fillets with several thin slices of sweet onions (Optional: Thin sliced mushroom and red peppers). Splash with lemon or lime juice and Cajun or Old Bay seasoning. SPIKE'S PRIME TIME FISHIN' FAVORITE RECIPESĬut fillets in to serving size.
0 kommentar(er)
