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Seafood Cookbook

FRESH WATER FISH


Striped Bass with Mustard Sauce

1 pound Rainbow Trout fillets
2 tablespoons butter
Buttery cracker crumbs

Melt butter. Dip fillets in melted butter and then cracker crumbs. Place on shallow baking pan. Add 4 tablespoons of water to pan. Bake 10 minutes per inch of thickness in a preheated 450 degrees F. oven. Remove to warm platter.

Mustard Sauce:
3 tablespoons butter
1 cup milk
3 tablespoons flour
¼ cup white wine
1 cup fish stock, or water
¾ cup light cream
1 tablespoon dijon mustard

Melt butter. Add flour. Cook until smooth. Gradually add the liquids. Beat smooth with a wire whisk. Cook for five minutes stirring constantly. Pour over fillets and serve.
Yield: 2 servings.


Grilled Tilapia with Sesame Seed

6 pan-dressed talipia
¼ cup sesame seeds
¼ cup oil
1-½ tablespoons lemon juice
½ teaspoon salt
Dash Pepper

Clean, wash, and dry fish. Combine remaining ingredients. Place in well-greased, hinged wire grills. Baste fish with sauce. Cook on a barbecue grill about 4 inches from moderately hot coals for 5 to 8 minutes. Baste with remaining sauce. Turn and cook 5 to 8 minutes longer or until fish flakes easily when tested with a fork.
Yield: 6 servings.


Herbed Pan-dressed Trout

6 small pan-dressed trout
2 cups finely crushed herb-seasoned stuffing mix
1 (8 ounce) bottle Italian salad dressing
½ teaspoon oregano
2 teaspoons salt
¼ cup chopped parsley

Clean, wash, and dry fish. Place fish in a single layer in a shallow baking dish. Pour Italian dressing over fish and let stand 30 minutes. Remove fish from sauce and sprinkle with salt. Combine herb-seasoned stuffing mix, oregano, and parsley. Roll fish in herbed mixture. Place fish on well-greased grill inside smoke oven. Cook in a 200 degrees F. oven for approximately 1 hour or until fish flakes easily when tested with a fork.
Yield: 6 servings.


Crispy Catfish Fingers

1 pound catfish fillets
2 tablespoons water
½ cup all-purpose flour
¾ cup round buttery cracker crumbs
Vegetable oil
¼ teaspoon salt
¼ cup sour cream-onion cracker crumbs
2 eggs, beaten
¼ teaspoon coarsely ground pepper
¼ cup dry bread crumbs

Cut fillets into 3×1×½ inch strips; set aside.

Combine flour, salt, and ground pepper; set aside. Combine eggs and water, set aside.

Combine cracker crumbs and bread crumbs. Dredge fish strips in flour mixture, dip in egg mixture, and coat with crumb mixture. Pour oil to depth of 1 ½ inches into heavy skillet. Fry about one-fourth of fish strips in hot oil (375 degrees) over medium-high heat for about one minute or until golden. Remove and drain on paper towels; set aside. Repeat with remaining fish strips. Serve with tartar sauce.
Yield: 3 to 4 servings.


Barbecued Catfish

6 (1-pound) catfish
1 teaspoon Worcestershire sauce
1/8 teaspoon paprika
¼ cup vinegar
¼ teaspoon salt
¼ cup catsup
¼ teaspoon pepper
½ cup vegetable oil
2 tablespoons sugar

Clean, skin, and fillet fish. Combine remaining ingredients. Baste fish with sauce. Place fish in a well-greased, hinged fish basket. Place on grill about 3 to 4 inches from coals. Cook 7 to 8 minutes on each side or until fish flakes easily, brushing frequently with the sauce.
Yield: 6 servings.


Spicy Microwaved Catfish

2¼ teaspoons paprika
¼ teaspoon garlic
½ teaspoon chili powder
¼ cup butter, melted
½ teaspoon ground red pepper
2 tablespoons lemon juice
½ teaspoon black pepper
2 (½-pound) catfish, skinned, dressed
¼ teaspoon onion powder
¼ teaspoon salt
1 tablespoon vegetable oil
¼ teaspoon ground cumin
Chopped onion tops


Combine first 8 ingredients; then set aside.

Combine butter and lemon juice. Dip each catfish in butter mixture. Place catfish on wax paper. Sprinkle catfish evenly on both sides with seasoning mixture, coating well; press seasoning into skin with fingers.

Heat microwave browning dish according to manufacturer’s instructions. Pour oil on heated browning dish; tilt dish to coat bottom. Add fish; let stand in microwave about 1 minute or until sizzling stops. Turn fish over, and microwave at HIGH 1 minute. Remove fish to plates, and garnish with green onion tops.
Yield: 2 servings


Crawfish Bowl

1 onion, quartered
6 cups hot water
1 lemon, quartered
1 tablespoon salt
1 clove garlic, halved
2 teaspoons red pepper
1 bay leaf
2 pounds whole crawfish

Tie onion, lemon, garlic, and bay leaf in a cheesecloth bag. Place cheesecloth bag in a large Dutch oven, and add water, salt, and red pepper; bring to a boil, and boil 5 minutes. Add crawfish, and cook 5 minutes. Drain crawfish; peel and serve warm or chilled.
Yield: 2 to 3 servings.


Freshwater Crawfish Etouffee

1 pound of peeled crawfish tails
½ cup of green onions, finely chopped
1 cup of celery, finely chopped
1 cup of white onions, finely chopped
½ cup of chopped parsley
1 stick of butter
Seasoning to taste

Cook onions and celery in the butter until translucent, about 20 minutes on medium heat.

Add the green onions and parsley and cook 10 minutes more. Season to taste.

Add the crawfish and cook 8 minutes or until the tails curl. Serve over hot rice.


Fried Crawfish Tails

1 pound of crawfish tail meat
Salt and pepper to taste
Hot pepper sauce
1½ cups of plain flour
½ lemon
1½ teaspoons of baking powder

Sprinkle meat lightly with pepper sauce. Stir several times. Squeeze ½ lemon on meat and season to taste. Mix flour and baking powder and coat the tail meat. Shake off excess flour. Fry at 385 degrees F. until done (about 3 to 4 minutes) in a smaller fryer

 


 

 

NCDA&CS Markets Division, Seafood Marketing Office, John M. Aydlett, Manager
Mailing Address:P.O. Box 2066, Elizabeth City, NC 27909
Physical Address:1205 McPherson St., Elizabeth City, NC 27909
Phone: (252) 331-4773; FAX: (252) 331-4775