Jeanettes Serbian Fish 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.

JEANETTE COOKIES (MRS. CECE) RECIPE - (4.2/5)

Steps:

• Mix flour, baking powder, sugar and crisco Beat eggs and vanilla Combine and knead. If stickty add a little more flour. Roll small chunks into logs then form into 6 rounds. Bake at 350* for 10 min. Combine Butter. Confectioners sugar, Little milk, and drop lemon extract (optional). Stir until belnded and smooth. Dip cookies and dip into sprinkles

JEANETTE'S SERBIAN FISH

Steps:

• Lightly salt each piece of fish, then dust with flour. Put vegetable oil in large skillet and heat. In batches, add pieces of fish to pan and brown, turning frequently, until fish is almost done. Be sure to turn fish pieces gently so they do not break apart. With slotted spoon. remove to platter. In large saucepan, combine onions, bell peppers, tomatoes, garlic, celery, water, pepper and brown sugar. Cook over low heat abot 20 minutes, stirring frequently, or until vegetables are tender. Preheat oven to 350 degrees. Add 1 cup oil and ketchup to saucepan; stir well. Pour half the sauce into 12-by-15-inch pan. Place fish over sauce. Add remaining sauce. Bake uncovered 30 minutes. Makes 10 to 12 servings.

LES OEUFS JEANNETTE

Steps:

• To make the Eggs: Put the eggs in a small saucepan, and cover with boiling water. Bring to a very gentle boil, and let boil for 9 to 10 minutes. Drain off the water, and shake the eggs in a saucepan to crack the shells. (This will help in their removal later on.) Fill the saucepan with cold water and ice, and let the eggs cool for 15 minutes. Shell the eggs under cold running water, and split them lengthwise. Remove the yolks carefully, put them in a bowl, and add the garlic, parsley, milk, salt, and pepper. Crush with a fork to create a coarse paste. Spoon the mixture back into the hollows of the egg whites, reserving 2 to 3 teaspoons of the filling to use in the dressing. Heat the vegetable oil in a nonstick skillet, and place the eggs, stuffed side down, in the skillet. Cook over medium heat for 2 to 3 minutes, until the eggs are beautifully browned on the stuffed side. Remove and arrange, stuffed side up, on a platter. To make the Dressing: Mix all of the dressing ingredients in a small bowl with a whisk or a spoon until well combined. Coat the warm eggs with the dressing, and serve lukewarm.

TARTAR SAUCY FISH - JEANETTES FISH

Steps:

• Place fish on baking paper in an oven dish.
• Mix all ingredients except breadcrumbs and cheese.
• Spread mayonnaise mixture over fish, mix crumbs and cheese together and put on top.
• Fan grill 10 minutes.

GRANDMA JEANNETTE'S RED CABBAGE

Steps:

• Place butter, cabbage, apples, and sugar into a large pot. Pour in the vinegar and water, and season with salt, pepper, and clove.
• Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1 1/2 to 2 hours.

VANILICE (SERBIAN SANDWICH COOKIES)

Steps:

• Combine shortening and 1/2 cup sugar in a bowl; cut with a pastry knife until crumbly. Add egg and vanilla; beat with an electric mixer until well combined. Work in 2 cups flour with your hands; knead until stiff and similar in consistency to pie dough.
• Preheat the oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper or Silpat® mats.
• Dust a work surface generously with flour and set dough on top. Roll dough with a floured rolling pin to a thickness of 1/8 inch. Cut into rounds with a 1 3/4-inch cookie cutter or the rim of a glass. For every 2 cookies you cut, use a smaller cookie cutter to cut a hole or shape out of the second cookie; the cut-out cookies will be placed on top of the whole cookies when filled.
• Re-roll the dough and continue cutting out cookies until all the dough is used up. You should have an equal number of whole and cut-out cookies. Transfer to the prepared baking sheets.
• Bake in the preheated oven for 10 minutes; do not let the cookies brown. Remove from oven and allow to cool on the baking sheet for a few minutes before carefully transferring onto wire racks. The cookies will be crumbly and fragile while still hot so handle carefully. Let cool completely.
• Place remaining 1/2 cup sugar into a bowl. Spread 1/4 to 1/2 teaspoon apricot jam onto each whole cookie, then place a cut-out cookie on top. Dip the filled cookies in sugar until well coated on both sides.

SERBIAN GJUWETSCH (A ONE POT DINNER)

Steps:

• Chop onion fine and fry in oil with meat until golden brown.
• Sprinkle with paprika.
• Add tomatoes, quartered, and peppers cut in long strips.
• Season with salt and pepper and cook 5 minutes. Add water and rice. Simmer for about 25 minutes or until rice is tender.