Janices Foghorn Fish Dish Recipes

JEANNIE'S KICKIN' FRIED FISH

Steps:

• Beat the egg with milk in a shallow bowl. In another shallow bowl, mix together the bread crumbs, roasted onion flakes, garlic, blackened seasoning, crushed red pepper flakes, black pepper, and sea salt.
• Dip a tilapia fillet into the egg mixture, then press gently into the crumb mixture on both sides; set the coated fillet onto a plate. Repeat with remaining fillets; refrigerate the coated fillets for about 15 minutes to help set the crumbs.
• Heat the olive oil and butter in a cast-iron frying pan over medium heat. Lay the fillets into the skillet, and pan-fry until golden brown on each side, about 3 minutes per side. The fish should be opaque and flaky underneath the coating. Remove and drain fillets on paper towels.

FROGMORE STEW

Steps:

• In a large stockpot, combine 12 cups of the water or stock, the bay leaves, Old Bay, celery, onions, garlic, and chiles and bring to a boil over high heat. Add the potatoes and cook until tender, about 15 minutes.
• Add the sausage and cook until heated through, about 5 minutes. Add the corn and cook until just tender, about 3 minutes. Stir in the shrimp, scallops, and wine and cook until the shrimp are cooked through, about 4 minutes. Season with salt and pepper and pour the stew into a large serving bowl. For more casual gatherings, serve directly from the pot on the stove. Garnish each serving with cilantro and serve immediately.

JANICE'S FOGHORN FISH DISH

Steps:

• Sprinkle the fish with salt and pepper to taste.
• beat the egg in a shallow bowl.
• place the bread crumbs in another shallow bowl.
• dip the fish into the egg mixture then into the crumbs, turning to evenly coat.
• heat 1 Tbsp oil in a large skillet.
• add 2 fillets and cook over medium high heat until the bottoms are nicely browned 2 to 3 minutes.
• turn fish and continue cooking until browned on the second side.
• transfer cooked fillets to a plate and kkep warm.
• add another Tbsp of oil and cook the second batch of fish.
• keep all 4 fillets warm while making the pan sauce.
• add the remaining Tbsp oil and shallots to pan.
• cook for 2 minutes.
• add the tomatoes and salt and pepper to taste and cook for another 2 minutes.
• add the vinegar and parsley and simmer for 30 seconds.
• adjust the seasonings.
• place each fillet on an individual plate and spoon sauce over the top.