Fish/Seafood

this is so easy – whole fried catfish.

August 30, 2020 by Becky Spoon

I love catfish, especially a whole fried catfish. Being from Texas I grew up eating catfish. To this day, I just love it. Allen prefers filets, but I’ve always like a whole catfish. Not sure why, maybe it’s juicier because of the bones still in? I don’t know. I grew up fishing with my Dad and more times than not, catfish was what we caught in local lakes.

I now purchase them from the fish market at the local grocery store, or I’ll order online Gulf Coast catfish. I have different techniques for cooking them. If I have filets, I may grill them which I absolutely love a grilled catfish. Sometimes I use Zatarain’s Seasoned Fish Fry which is excellent. Sometimes I’ll just batter them with cornmeal, salt and pepper. Are you familiar with Zatarain’s Seasoned Fish Fry? here’s a link: http://Zatarain’s Seasoned Fish Fry.

This is a lot, but I do buy this size because it stores well.

this is so easy – whole fried catfish.

I think what makes this so good is before you add the flour and cornmeal mixture, you season the fish on both sides with a little salt and Old Bay Crab Boil seasoning. https://amzn.to/3gKnQv0

You know how sometimes you’ll eat a piece of fried fish and other than the breading, the fish itself is just bland? Well salting and seasoning the fish with the old bay eliminates that problem.

This fish is great with just lemons or as Allen likes it with tarter sauce. Here’s my recipe for tarter sauce: https://the2spoons.com/so-good-simple-tarter-sauce/

Here’s another recipe for catfish that I love! It does use the Zatarain’s fish fry. https://the2spoons.com/the-best-southern-fried-catfish/

Southern Fried Catfish with Easy Hush Puppies

this is so easy – whole fried catfish.

Here’s the easy recipe! You’ll love this fish!

Whole Fried Catfish

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Course: Main Course

Cuisine: American

Ingredients Method

Ingredients

4 whole catfish or catfish filets
Old Bay seasoning
salt
1 cup all purpose flour
1 cup corn meal
vegetable oil or peanut oil for frying

Method

Season both sides of the fish with a sprinkling of salt and a sprinkling of Old Bay seasoning.
Combine the flour and cornmeal.
Heat a skillet with about a half inch to inch of oil. You aren't deep frying so you don't need a lot.
If you are cooking whole catfish, cut 3 slits through on each side of the fish. Dredge each piece of fish in the flour/cornmeal mixture making sure all nooks and crannies are coated.
Place the fish in the medium hot oil, about 325 to 350 and cook until browned. Flip and cook on the other side until golden brown. If you are cooking whole fish I'd cook at about 325 so it will cook inside.
When done, remove and drain on paper towels Serve with lemon slices, tarter sauce or a delicious red sauce.

easy grilled skirt steak fajitas and shrimp

June 27, 2020 by Becky Spoon

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Grilled skirt steak fajitas and shrimp just screams summer to me. Not that you can’t have them all year long, but I seem to grill them more in the summer than in the winter. I do have an inside grill on my stove so I grill a lot all winter, but there’s just something about grilling skirt steak and having Mexican side dishes that reminds me of summer.

I grilled my onions, peppers and jalapeno and threw in some summer squash, because why not? Grilled vegetables wrapped in a tortilla with some sour cream, guacamole and cheese is delicious!

easy grilled skirt steak fajitas and shrimp

I bought untenderized skirt steak, but there is a tenderized skirt available at some supermarkets. I marinated this overnight. If you do that and make sure you cut across the grain this should be so tender. The steak comes in long strips usually. After I grill and let it rest, I slice in half, turn the meat so that I’ll be cutting across the grain, and slice thinly. This photo is with the grain, so you want to cut across that.

Some of the tools I used in making this dish are these half sheet pans that I love: https://amzn.to/3i1LQfb.

These inserts are great: https://amzn.to/3i3kfdj

I don’t use the same sheet pans for baking cookies that I may use to roast vegetables or meats in the oven. I find they become dark and make the bottoms of your cookies cook faster and more brown. I do use a good parchment on my sheet pans, but still only use pans designated for cookies.

I love these long tongs when I’m grilling! I am the world worst at burning myself! https://amzn.to/2BdHMru

easy grilled skirt steak fajitas and shrimp

I made this yummy guacamole to have alongside our fajitas and these delicious charro beans. Here’s the links for both: https://the2spoons.com/1-delicious-guacamole/

Charro Beans https://the2spoons.com/love-these-charro-beans/

Here’s the recipe for these delicious fajitas. Enjoy!

Skirt Steak Fajitas and Shrimp

5 from 1 vote

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Servings: 4 servings

Course: Main Course

Cuisine: Mexican, Texmex

Ingredients Method

Ingredients

2 lbs skirt steak
1 lb large shrimp, peeled and deveined
2-2 bell peppers, I leave them whole for grilling
2 purple onions, thick sliced
2 large tomatoes, quartered
2-4 whole jalapenos

For the Marinade

1/2 cup soy sauce
1/2 cup vegetable oil plus more to brush on the vegetables
juice of 2 limes, and keep them to throw into the marinade
4 cloves garlic, chopped
1/2 onion, sliced
handful of cilantro
salt and pepper
Flour or corn tortillas
Salsa of your choice

Method

Combine the soy sauce, vegetable oil, lime juice and the lime after it is juiced, the garlic, onion and cilantro in a plastic zip lock bag. Add the skirt steak and marinate overnight or at least 4 hours.
When ready to cook line your vegetables on a sheet pan and brush with oil and salt and pepper both sides.
Remove the steak from the marinade reserving just a little marinade for the shrimp. Since you did not have chicken in the marinade, it is ok to use a little for the shrimp. Lightly salt and pepper your skirt steak. Place your shrimp in a bowl, pour the reserved marinade over it and allow it to sit while you are preparing your grill.
When you grill is ready, add your vegetables and the steak. Cook your vegetables to char them on all sides, removing them as they are done. I keep my bell peppers and jalapeno whole while I'm cooking them, and slice them before serving.
Cook your steak until your preferred doneness. I like to cook my on the medium rare side, but cook as you would cook your favorite steak. When ready, remove, tent with foil and allow to rest for about 15 minutes.
While the steak is resting add your shrimp to the grill. Cook on the first side about 4 minutes or until they start turning pink. Turn and cook a couple of minutes longer.
Cut your steak across the grain. Arrange all of the vegetables and meats on a large platter. Serve with flour or corn tortillas, my charro beans, guacamole and some sour cream! Enjoy!
Note: All of this can be prepared in advance. Before serving, just heat a cast iron skillet to high. Throw your veggies in, the steak and allow to just sit and heat until sizzling, turn and do the same on that side. Serve in the skillet if you like!!

perfect grilled salmon salad with summer vegetables

June 24, 2020 by Becky Spoon

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This grilled salmon salad is perfect to top fresh lettuce I just picked along with my vine ripened tomatoes, grilled summer squash, grilled corn on the cob, English cucumbers, sliced avocado and a few more delicious things! I love using these summer vegetables in a salad.

I added boiled eggs, capers and olives! I didn’t want a heavy dressing, i was trying to keep it fresh, so I dressed the salad in a couple of steps. First I placed my lettuce in a bowl and squeezed the juice of a lemon them tossed a little. Then I added about a half a cup of good extra virgin olive oil and added blue cheese chunks to it. I whisked that together and poured the desired amount over the salad when I was ready.

grilled salmon salad with blue cheese.

I used my lodge cast iron grill for the salmon, corn and squash. I love having this piece of equipment! Here’s a link for the grill/griddle: https://amzn.to/2B8J5YL.

I love this reversible grill/griddle. Perfect for making pancakes, grilling meats and vegetables and for making those famous smash burgers!

I used 1 pound of fresh salmon for two. I used wild salmon and it was absolutely delicious. We like our salmon medium rare. These salmon sides were pretty thin, my grill was pretty hot, so I cooked on the first side for about 4 minutes, flipped and cooked 2 more minutes. When you start seeing little white beads forming, you’ve overcooked. Overcooked salmon that is dry is not what you want.

Wild salmon is a little more expensive, but I really prefer this over the farm raised. Here’s a good tutorial on grilling salmon. https://cooking.nytimes.com/guides/19-how-to-cook-salmon.

perfect grilled salmon salad with summer vegetables

Need another salmon recipe? https://the2spoons.com/yes-crazy-good-salmon-rice-bowl/.

Wow! How good does this salmon rice bowl look! I absolutely love a rice bowl!

Ok, here’s the recipe for this delicious salmon and summer vegetables!

Grilled Salmon Salad with Summer Vegetables

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Servings: 2 Servings

Course: dinner, Lunch, Main Course

Cuisine: American

Ingredients Method

Ingredients

1 lb salmon, I used wild salmon and a side portion but you can use filets or steaks
lettuce of your choice (I used romaine from my garden) torn
1 ear corn that has been par cooked either in your microwave or in boiling water until tender.
2 small summer squash, sliced lengthwise
1/4 cup olives, chopped or sliced
1-2 tbsp capers (optional)
1/2 English cucumber sliced
1 avocado, sliced
1-2 hard boiled eggs
1 large or 2 small tomatoes, quartered
1/2 cup extra virgin olive oil
1/4 cup blue cheese chunks, plus more if you want to finish with more on top
1 juice of one lemon, plus more for drizzling over the salmon when finished cooking
salt and pepper to taste
olive oil for cooking salmon and vegetables

Method

Prepare your grill or gridle and heat to medium high. While your grill is heating, brush your salmon, corn and squash with extra virgin olive oil. Salt and pepper each side.
When your grill is ready, add your corn, squash and salmon. Cook your salmon on the first side about 4 minutes. If you want crisscross grill marks, cook 2 minutes, do a quarter turn and continue to cook 2 more minutes. Flip the salmon. Continue to cook another 2 minutes, being careful not to overcook. These times are just a guideline. If your salmon is really thin and cooking too fast, flip and shorten your cooking time. You will regret cooking it until it is dry. When done, remove to a plate and set aside.
Cook your corn until you have some char and cook your squash, depending on how tick you cut it until you have some grill marks and you can tell it is done because it will become a little translucent. Remove from heat and when cool enough to handle, remove the kernels from the cob reserving for your salad and roll your squash slices up.
When ready to assemble your salad, place the lettuce in a bowl. Squeeze the lemon juice over and toss. Then arrange your other ingredients over your lettuce. I don't toss, I just place each ingredient on top of the lettuce.
Add the 1/2 cup EVOO to a small bowl along with your blue cheese chunks. Whisk slightly to combine and form a dressing. Drizzle a little over the first ingredients, without mixing, then place your salmon on top in each bowl and drizzle the remaining blue cheese dressing. Bon Appetite!

delicious catfish parmesan.

March 28, 2020 by Becky Spoon

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This catfish parmesan is so good! We love catfish! Our go to normally is grilled or fried with Zatarain’s fish fry. For a little variety I baked it with this parmesan/breadcrumb coating and it was delicious. Another plus with this recipe is that catfish was readily available in the fresh fish market and in the frozen section of the grocery store.

I serve this dish with my homemade tarter sauce and lemon wedges. Here’s the link for the simple tarter sauce that is so good and you can serve with any fish dish you make. It is great along side some fried shrimp, oysters, and a must for that seafood platter! Here’s the link for the recipe for the tarter sauce: https://the2spoons.com/so-good-simple-tarter-sauce/

I used Progresso Plain bread crumbs, but you could use the Italian Bread Crumbs too. Here’s a link for the Progresso Italian Bread Crumbs: https://amzn.to/2QQt2n9

Panko is another great choice. I didn’t use Panko bread crumbs, but I will try them next time because I think they will produce a crispier finished product. You are baking these catfish fillets so they don’t have the crisp that you have when you fry fish. I stick them under the broiler the last minute to crisp up a little. I say use any parmesan cheese you have on hand.

delicious catfish parmesan.

As I said before we love catfish and sometime I fry it using Zatarain’s fish fry. Here’s my recipe that’s on the blog for the fried fish which is so delicious! https://the2spoons.com/the-best-southern-fried-catfish/.

Ok! Here’s the recipe for the star dish! Enjoy and make soon!

Catfish Parmesan

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Servings: 6 servings

Course: dinner, Lunch, Main Course

Cuisine: American

Ingredients Method

Ingredients

1 cup dry bread crumbs or Panko bread crumbs
3 tbsp grated parmesan cheese
2 tbsp chopped fresh parsley (use dried if you don't have fresh)
1/2 tsp salt
1/4 tsp paprika
1/8 tsp each pepper, dried oregano and basil
6 fresh or frozen catfish fillets
1/2 cup (1 stick) butter, melted
tarter sauce and lemon wedges for serving

Method

In a shallow bowl, combine the bread crumbs, Parmesan cheese, parsley and seasonings. Dip catfish in butter, then in crumb mixture. Arrange on a sheet pan.
Bake, uncovered, at 375° until fish just begins to flake easily with a fork, 20-25 minutes. In the last minute or so, turn your broiler on and while watching closely, crisp up or add a little more browning to the fish. I think this helps to solve the lack of crispiness you have because you are not frying the fish in hot oil.
If desired, serve with tartar sauce and lemon wedges.

better tuna casserole.

March 23, 2020 by Becky Spoon

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More pantry cooking for you! I did not like Tuna Casserole when I was young. Funny how our taste changes! I decided I’d give it another try and for some reason I really thought it sounded good the other day. This turned out delicious!

I honestly had never made it before. I was searching for the original that our Moms made in the 60’s so I searched and searched and found a post stating what James Beard said about cream of mushroom soup in 1972 and this recipe followed! The article was from the Washington Post published in 1996. Here’s a link for the article: https://www.washingtonpost.com/archive/lifestyle/food/1996/03/06/true-confessions-of-a-confirmed-casserole-cook/79df5092-0657-4118-b9df-706ab0a3cd9d/. Found the article interesting. Anyway…..

There are a couple of things I really like about this recipe. The first is that it has sour cream. The second is that it has Old Bay seasoning which I love and thirdly, this casserole is topped with Ritz crackers. And of course it has obligatory cream of mushroom soup!

I just served it with a simple lettuce and tomato salad and a piece of toasted bread. Delicious!

better tuna casserole.

I don’t even know what brand tuna I used. I do know it was a tuna in water. I drained the tuna of course before adding to the recipe. These are just simple items we have, no frills, but a delicious meal that is good for your family!

As you all know, I’m trying to provide recipes from the pantry or with ingredients that you have on hand!

These Salmon croquettes are another dish from the pantry that are a hit! https://the2spoons.com/better-than-ever-salmon-croquettes/

better tuna casserole.

Here’s the simple recipe!! Please try this. I think you’ll love it!

Tuna Casserole

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Servings: 6 servings

Course: dinner, Lunch, Main Course

Ingredients Method

Ingredients

2 tbsp butter, plus extra for the casserole dish
1 cup chopped celery
1 cup chopped onion
6 oz flat egg noodles, cooked according to package instructions, drained
1 cup frozen peas
2 cans (6 ounces each) flaked tuna in water, drained
1 cup milk
1/2 cup plain yogurt or regular sour cream
4 oz shredded brick, colby or cheddar cheese
10 oz can cream of mushroom soup
2 tsp minced fresh parsley (substitute dried if you don't have fresh)
1/2 Tsp Dried dill or 1 tsp fresh
1/4 tsp Old Bay seasoning
salt and pepper to taste

For the Topping

20 Ritz crackers, coarsely crumbled
additional butter, melted (optional)
paprika to taste

Method

Preheat oven to 350 degrees. Lightly grease a 9-by-13-inch casserole or two smaller ones.
In a small skillet, saute celery and onion in margarine or butter until softened.
In a large bowl, combine the cooked noodles with the celery, onion, peas, tuna, milk, yogurt, cheese, soup, parsley, dill and Old Bay seasoning. Toss well and season to taste with salt and pepper.
Spoon noodle mixture into casserole(s).
Add the crushed crackers to the top.
Bake in a preheated oven for about 30 to 35 minutes until top is browned and casserole is evenly hot throughout.

better than ever salmon croquettes

March 20, 2020 by Becky Spoon

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Still cooking from the pantry! These salmon croquettes are easy, oh so delicious, and I used canned salmon from the pantry! You know most of us have canned salmon in the pantry “just in case”. Also, as I’ve said in earlier post regarding our current situation with lack of choices at the grocery store, canned meats like salmon and tuna were readily available. And folks, I’m telling you that produce is abundant! The fresh produce also helps us fight this virus with the loaded vitamins we get!

This is a link for the salmon I used which was a can of wild Alaska salmon. https://amzn.to/3bckaQu

You don’t have to use wild Alaska salmon, there are other great choices in the grocery store or if you’re shopping online these days.

better than ever salmon croquettes

Mom made great salmon croquettes growing up! I kicked up the recipe we grew up with by adding fresh herbs, Panko breadcrumbs and I’ve added a little Dijon and mayonnaise to the ingredients!! They really are delicious! Sides that would be good are potatoes, mashed or pan fried, Mac n cheese would be great, and a simple salad or any green vegetable would work. Sautéed spinach would be great.
I served these with just a simple tarter sauce. Here’s my tarter sauce recipe which we love!!
http://www.the2spoons.com/so-good-simple-tarter-sauce/.

Want another recipe from cooking things we readily have? Here’s my chicken spaghetti! It was great!
https://the2spoons.com/easy-cheesy-chicken-spaghetti/

Here’s the recipe for the salmon croquettes! Enjoy!

Salmon Croquettes

Print Recipe

Servings: 4 Servings

Course: dinner, Lunch, Main Course

Cuisine: American

Ingredients Method

Ingredients

1 14.5 oz Can salmon
1 Cup Panko breadcrumbs divided (if you don’t have Panko, crush crackers)
1 Tbsp Fresh parsley (dried if you don’t have fresh)
2 Green onions, tops and bottom, diced
1/2 Tsp Garlic, minced
1 Tsp Mayonnaise
1/2 Tsp Dijon mustard (you could use regular mustard if you don’t have Dijon)
1/2 Tsp Old Bay
Zest of one lemon
1/4 Tsp Salt
1/4 Tsp Black pepper
1 Egg yolk
1/2 Cup Panko for dredging
6 Tbsp Olive oil

Method

In a large mixing bowl stir together 1/2 cup panko bread crumbs, parsley, green onions, garlic, mayonnaise, lemon zest, dijon mustard, old bay seasoning, egg yolk, 1/4 tsp salt (or to taste) and 1/4 tsp pepper.
Add salmon then toss well to evenly coat with mixture. Scoop mixture 1/3 cup at a time creating 4 equal portions.
Pour remaining 1/2 cup panko into a shallow dish. Press and shape portions into 3-inch patties.
Pour the oil into a large non-stick skillet. Add four salmon patties (if needed carefully tilt pan for oil to run under salmon if it isn’t already). Let fry until golden brown on bottom, about 2 minutes. Carefully flip and continue to cook until second side is golden brown and patties are just cooked through, about 2 minutes longer.
Let drain on paper towel. Serve warm with lemon wedges for spritzing over and tarter sauce if you’d like.