Our last family fishing trip for summer with the kids to the cabin on the lake . what a great time everyone had . Hubby and brother went out in the boat with the two older boys , both 13 , they love fishing with their daddies , ( think they love to hang out in the gallery) . The 3 girls (mine 11 and 12 , niece 12) stayed with us , they are great help .2 little boys , 6 (mine) 7 (nephew) hung out with their sisters.
I want share with you our last outdoor meal on the lake .
Pan Fried Fish:
1 pint homogenized milk
6-8 ounces beer
1 egg, beaten well
2 tablespoons prepared mustard
Salt and pepper, to taste
Creole Seasoning, to taste
10-12 catfish or trout filets
2/3 cup cornmeal
1/3 cup flour
Salt & cayenne pepper, to taste
Creole seasoning, onion powder, and garlic powder, to taste
3/4 cup extra light virgin olive oil
¼ cup butter
Mix well the first seven ingredients; add fish filets and marinate at least 4 hours. Drain filets in a colander. Mix cornmeal, flour, and seasonings. Dip fish filets in cornmeal mixture and fry on medium heat, adding more oil as needed. Drain well and drizzle with lemon juice. Makes 4-6 servings.
Zesty Tartar Sauce:
1 pickled jalapeno, diced
3 tablespoons sweet pickle relish
2 tablespoons green onion tops, chopped fine
1 tablespoon celery, chopped fine
1 tablespoon capers
1 teaspoon dried dill, optional
Mix together all ingredients; chill.
3 hard-boiled eggs, chopped
3-4 stalks green onion tops, chopped
¾ cup mayonnaise
¼ cup bottled Ranch dressing
Salt and pepper, to taste
Garlic powder, to taste
Crispy, fried bacon, crumbled, (optional)
Combine slaw mix with hard-boiled eggs and green onion tops. Mix mayonnaise and Ranch dressing; toss with slaw mix. Add salt, pepper, and garlic powder. Blend in crumbled bacon, if using. Makes 6 servings.
Note: For a change of flavor, substitute Italian dressing for the Ranch.
Salt, to taste
10 fresh basil leaves, chopped
1/2 cup chopped green onion
1 (9-inch) deep dish pie shell, baked
Salt and ground black pepper, to taste
1 cup grated Mozzarella cheese
1 cup grated Monterrey Jack cheese
1 cup mayonnaise
Place tomatoes in a colander in the sink in one layer. Sprinkle with salt and allow to drain for 10 minutes. (If tomatoes are still juicy, place them between layers of paper towels to absorb remaining moisture.) Layer tomato slices, basil, and onion in pie shell. Season with salt and pepper. In a bowl, combine grated cheeses and mayonnaise; stir. Spread mixture on top of the tomatoes. Garnish top with additional chopped green onion and basil, if desired. Bake in a 350-degree oven for 30 minutes, or until lightly browned. Makes 8-10 servings
2 cups yellow cornmeal
1-1/2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon sugar
1 teaspoon garlic powder
Black pepper and Cajun or Creole seasoning to taste
1 (15-ounce) can cream-style corn
1/2 cup finely chopped onions
Hot pepper sauce to taste
Worcestershire sauce to taste
Heat vegetable oil in large frying skillet. Mix together all dry ingredients in a large bowl and set aside. Mix together the wet ingredients in a small bowl; blend until well mixed. Add this mixture to the dry ingredients and mix until well blended. (If consistency is too thick, add milk, a little at a time) Form batter into small balls and drop into hot oil. Cook until lightly brown. Serve with your favorite fish and fries.
2 cups biscuit baking mix
1 teaspoon Worcestershire sauce
1 egg, beaten
1/2 cup water
1 . Make sausage into patties , fry in non-stick skillet about 3-4 minutes each side , remove to paper towel to drain.
2 . Mix all ingredients; drop by spoonful's on un-greased cookie sheet. Bake in a 350-degree oven until brown, approximately 25 minutes. These will keep well in a sealed container for several days.
TIP:1/2 cup grated cheddar cheese may be added.