FISH AND CHIPS
Steps:
- Heat 3 inches of the oil in a deep fryer to 325 degrees F. Alternatively, use a deep heavy skillet.
- Peel the potatoes and cut them into chips (that is, fries) about the size of your index finger. Put the potatoes in a fryer basket and lower into the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips to a paper towel-lined platter to drain.
- Crank the oil temperature up to 375 degrees F. In a large mixing bowl, combine the flour, baking powder, salt and pepper. Combine soda water and egg and pour into the flour mixture. Whisk to a smooth batter. Spread the rice flour on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.
- Put the chips in the bottom of the fryer basket and carefully submerge in the hot oil. Carefully lower the battered fish into the bubbling oil on top of the chips. Fry the fish and chips for 4 to 5 minutes until crispy and brown. Remove the basket and drain the fish and chips on paper towels; season lightly with salt. Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce.
BAKED FISH AND CHIPS
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 450 degrees F using the convection setting, if available. Place a baking sheet on one of the racks to preheat.
- Prepare the chips: Cut the potatoes into 1/4-inch-thick sticks. Toss with the olive oil and cayenne in a bowl. Carefully remove the hot baking sheet from the oven, add the potatoes and spread in an even layer. Use a rubber spatula to scrape any oil from the bowl over the potatoes. Bake on the top oven rack, turning once, until browned and crisp, 25 to 30 minutes. Season with salt.
- Meanwhile, make the fish: Set a wire rack on a baking sheet and coat with cooking spray. Lightly crush the cereal in a bowl with your fingers. Add 2 teaspoons salt, and black pepper to taste. In another bowl, whisk the egg whites and a pinch of salt until frothy.
- Dip the fish in the egg whites, then roll in the cereal crumbs to coat. Place the fish pieces on the rack (position them on their sides so that the majority of the crust is exposed) and mist with cooking spray.
- Bake the fish on the bottom oven rack until crisp and just cooked through, about 12 minutes. Season with salt and black pepper. Serve the fish and chips with tartar sauce and/or malt vinegar, if desired.
BAKED FISH AND CHIPS
Baking fish and chips is not only easier and less messy than frying, but it also has the distinct advantage of allowing you to cook both fish and potatoes at the same time in your oven. The key to getting the crunchiest fries is to cut them thin (leave the skin on for extra flavor) and spread them out in one layer onto a preheated sheet pan to jump-start the crisping. (If you want to save a few minutes, start the potatoes in the oven while you prepare the fish.) We've paired this dish with a piquant horseradish tartar sauce, but ketchup works well, too, particularly for the grade-school set.
Provided by Melissa Clark
Categories dinner, finger foods, main course
Time 1h
Yield 4 servings
Number Of Ingredients 19
Steps:
- Make the horseradish tartar sauce: In a small bowl, whisk together all of the ingredients. Cover and refrigerate until ready to use.
- Prepare the fish and chips: Arrange 2 oven racks in the top and bottom third of the oven. Place a large rimmed baking sheet on the lower rack and heat oven to 500 degrees.
- In a large skillet over medium heat, warm 2 tablespoons oil. Stir in panko, thyme, garlic and 1/2 teaspoon pepper. Cook, stirring frequently, until crumbs are evenly dark golden brown, about 5 minutes. Transfer immediately to a bowl.
- In a separate bowl, whisk together mustard and eggs. Place flour in a third bowl.
- Grease an oven-safe wire rack with oil and place it over another rimmed baking sheet. Season fish with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge each piece of fish in the flour, then mustard mixture, then panko mixture, making sure it is well coated with each one before moving to the next. Transfer fish to the wire rack. (You can bread the fish up to 4 hours ahead; store in the refrigerator, uncovered, either on the rack or just on a plate.)
- In a large bowl, toss together potatoes, the remaining 4 tablespoons oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Carefully spread potatoes out on the preheated baking sheet and return to oven's lower rack. Roast until slightly golden and crispy, tossing after 15 minutes.
- Reduce oven temperature to 425 degrees and transfer the second pan, with the fish still on the wire rack, to oven's top rack. Bake until fish is flaky and golden and potatoes are well browned and tender, about 10 to 15 minutes more.
- Salt fish and potatoes immediately after removing from oven. Serve hot, with tartar sauce alongside for dipping.
Nutrition Facts : @context http, Calories 917, UnsaturatedFat 39 grams, Carbohydrate 78 grams, Fat 49 grams, Fiber 5 grams, Protein 42 grams, SaturatedFat 8 grams, Sodium 1097 milligrams, Sugar 2 grams, TransFat 0 grams
CRISPY FISH AND CHIPS
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a 10x15-inch baking pan with foil and coat lightly with nonstick cooking spray.
- Stir together yogurt, green onions, lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Stir in coleslaw. Cover and refrigerate until chilled, about 1 hour.
- Arrange sweet potatoes on prepared pan. Drizzle with 1 tablespoon oil. Sprinkle with chili powder and 1/4 teaspoon salt; toss to coat. Bake in preheated oven until tender and browned, 20 to 25 minutes.
- Rinse fish and pat dry with a paper towel. Stir together egg and water in a shallow dish. Mix together cereal, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in another shallow dish. Dip each fillet in egg mixture, letting excess drip off; dip in cereal mixture, turning to coat.
- Heat remaining 1 tablespoon oil in a 10-inch oven-safe skillet over medium-high heat. Add fish and cook until just golden, about 3 minutes. Turn fish. Transfer skillet to oven. Bake until fish flakes easily, about 15 minutes. Serve with sweet potatoes and slaw.
Nutrition Facts : Calories 458 calories, Carbohydrate 42 g, Cholesterol 124.3 mg, Fat 19.6 g, Fiber 6.4 g, Protein 29.1 g, SaturatedFat 3.8 g, Sodium 658.1 mg, Sugar 6.1 g
FISH AND CHIPS RECIPE BY TASTY
Here's what you need: russet potatoes, canola oil, kosher salt, cod fillets, freshly ground black pepper, all-purpose flour, baking powder, beer, fresh parsley, lemon, tartar sauce, ketchup, malt vinegar
Provided by Chris Salicrup
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Add the potatoes to a bowl of cold water to remove excess starch and prevent discoloration.
- Pour oil to a depth of 6 inches (15 cm) in a large heavy pot. Heat over medium-high heat until oil reaches 325˚F (160˚C).
- Drain the potatoes and blot dry thoroughly with paper towels.
- Working in batches, fry the potatoes in the hot oil for about 5 minutes, or until pale golden. With a slotted spoon or spider, transfer to a wire rack to drain. Season with salt.
- Increase the heat to high. When the oil temperature reaches 375˚F (190˚C), return the fries to the pot and fry until golden brown. Transfer to the rack to drain again and season with more salt.
- Reduce the heat to medium-high to let the oil temperature reduce to 350˚F (180˚C).
- Pat the cod fillets dry with a paper towel. Season all over with salt and pepper.
- Add 1 cup (125 G) of flour to a plate. Dredge the cod in the flour, shaking off any excess.
- In a large bowl, whisk to combine the remaining 1½ cups (185 G) of flour, 1 teaspoon salt, and baking powder. Gradually add the beer, whisking until smooth.
- Dip the dredged cod in the batter, turning to coat completely.
- Fry the cod in the hot oil until golden brown on all sides, 3-5 minutes. Transfer to a wire rack to drain for 3 minutes. Season with salt.
- Garnish the fish and chips with parsley and serve with lemon wedges, tartar sauce, ketchup, and malt vinegar.
- Enjoy!
Nutrition Facts : Calories 720 calories, Carbohydrate 102 grams, Fat 8 grams, Fiber 6 grams, Protein 52 grams, Sugar 2 grams
CRUNCHY CHEESY FISH AND SPINACH CASSEROLE
What a great way to combine all food groups into one casserole dish. So yummy, the kids won't even mind eating their veggies. Also a good meal idea for the working mom; it's simple to put together and cooks quickly in the oven. Substitute any mild white fish for the cod if desired.
Provided by mstopka
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
- Evenly spread spinach in the bottom of prepared casserole dish; sprinkle with garlic salt. Arrange fish atop spinach, keeping the pieces side by side and larger pieces toward the outside of dish. Top fish with lemon zest, lemon juice, dill, sea salt, and black pepper.
- Combine Cheddar cheese, Italian-seasoned bread crumbs, and panko bread crumbs in a bowl; spread evenly over fish. Cover dish with aluminum foil.
- Bake in the preheated for 12 to 15 minutes; uncover and cook until fish flakes easily with a fork and topping is lightly browned and crunchy, 5 to 8 more minutes.
Nutrition Facts : Calories 279.8 calories, Carbohydrate 14.7 g, Cholesterol 78.5 mg, Fat 11.2 g, Fiber 2.9 g, Protein 32.3 g, SaturatedFat 6.2 g, Sodium 1361.6 mg, Sugar 0.9 g
CHEESY BAKED FILLET OF FISH CASSEROLE
Make and share this Cheesy Baked Fillet of Fish Casserole recipe from Food.com.
Provided by Martini Guy
Categories Halibut
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Melt butter and blend in the lemon juice and sour cream.
- Salt and pepper the fish to taste and place in a casserole dish.
- Spread the onion rings evenly on top.
- Pour the sour cream mixture over fish, spread evenly and top with the cheese.
- Bake for 35 minutes or until fish flakes with a fork.
CREAMY SEAFOOD CASSEROLE
I love this recipe from my mother. It's easy and delicious. Even better: You can make it the night before. If you're out of buttery crackers, try topping it with french-fried onions or crushed potato chips-they'll give it a different kind of crunch. -Mary Brown, Whitman, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Place fish and shrimp in a greased 11x7-in. baking dish. Combine soup and milk; pour over seafood. Combine the cracker crumbs, cheese, paprika and butter; sprinkle over top., Bake, uncovered, at 350° for 25-30 minutes or until fish flakes easily with a fork and shrimp turn pink.
Nutrition Facts : Calories 217 calories, Fat 9g fat (4g saturated fat), Cholesterol 126mg cholesterol, Sodium 607mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
WILMA'S FISH CASSEROLE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish.
- Mix the diced bread, onion, salt and herbs together.
- Combine the soup with milk, stirring until creamy.
- In the bottom of the prepared dish, layer half of the fish, half of the bread mixture and half of the soup mixture. Repeat layers and cover top with cracker crumbs and dot with butter.
- Bake uncovered in a preheated oven for 1 hour or until fish is flaky with a fork.
Nutrition Facts : Calories 338.4 calories, Carbohydrate 20.4 g, Cholesterol 80.1 mg, Fat 19.6 g, Fiber 1 g, Protein 19.8 g, SaturatedFat 9.2 g, Sodium 816.1 mg, Sugar 3.6 g
CLASSIC FISH AND CHIPS
Steps:
- Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes.
- Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C).
- Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.
- Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels.
- Fry the potatoes again for 1 to 2 minutes for added crispness.
Nutrition Facts : Calories 782.3 calories, Carbohydrate 91.9 g, Cholesterol 124.6 mg, Fat 26.2 g, Fiber 9.1 g, Protein 44.6 g, SaturatedFat 4.3 g, Sodium 860.7 mg, Sugar 5.9 g
"FISH AND CHIPS" CASSEROLE
This isn't your typical fried fish and chips style dish. The fish is baked and the potatoes are scalloped in this dish. It is made with a white sauce that contains crème fraiche and is infused with some fresh thyme and garlic. The very thinly sliced potato topping ends up baking up to be a lovely golden brown and the fish is flaky and tender. This is fairly simple to prepare and a great lighter variation on the standard fish and chips. This comes from a book called "Sunday Casseroles" by Betty Rosbottom, though I have made some very minor changes.
Provided by scherman
Categories < 4 Hours
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Arrange a rack in the middle of the oven and preheat to 400 degrees. Generously butter a 2 quart shallow baking dish.
- Melt the butter until hot in a medium saucepan over medium heat. Add the flour and cook, whisking constantly for about 2 minutes. Gradually pour in the milk and the crème fraiche, whisking constantly until the mixture comes to a simmer.
- Remove from the heat and stir in the garlic, 3/8 tsp of salt and 3/8 tsp of black pepper. Add the thyme and let the sauce infuse with the seasonings for at least 10 minutes. I didn't have fresh available so I used about 1/4 tsp of dried thyme in the sauce and didn't use any additional for garnish.
- Cut the cod or haddock fillets into 1 inch chunks and pat them dry with paper towels. Place the fish in the prepared baking dish and season with salt and pepper. Remove the thyme sprigs from the sauce (or leave in the dried thyme if you used that instead) and pour half of the sauce over the fish. Stir gently so that all the fish pieces are well coated and spread them evenly in a single layer.
- Peel the potatoes and cut them crosswise into very thin slices (1/8 inch or less - I used a mandolin to do this). I ended up using less than 1lb once they were thinly sliced as about 2 medium sized potatoes ended up being enough to cover the 2qt. casserole dish even when overlapping a good amount.
- Arrange the potato slices in a single overlapping layer on top of the fish. Season the potatoes with salt and pepper.
- Pour the remaining sauce over the potatoes and spread evenly. (Tip: The casserole can be prepared up to this point about 4 hours ahead; cover and refrigerate. Bring to room temperature 30 minutes before baking).
- Bake the casserole, uncovered, for 45 to 50 minutes. After 30 minutes the potatoes should have just started to brown and the liquids in the dish will be bubbling up slightly. At this point, start checking the casserole often until the potatoes are tender when pierced with a sharp knife and are golden.
- Arrange a rack in the oven 4 to 5 inches from the broiler and broil the casserole until the potatoes are more browned - 1 to 2 minutes. Watch carefully as the potatoes can burn quickly.
- Remove casserole from oven and let stand for 5 to 10 minutes and then sprinkle with thyme before serving.
Nutrition Facts : Calories 424.4, Fat 23.2, SaturatedFat 14.1, Cholesterol 126, Sodium 103.4, Carbohydrate 28.9, Fiber 2.2, Sugar 3.4, Protein 25.2
ENGLISH-STYLE FISH AND CHIPS
Steps:
- Heat 3-inches of the oil in a deep fryer to 325 degrees F. Alternately, heat 3-inches of oil in a deep pot.
- Peel the potatoes and cut them into chips, about the size of your index finger. Put the potatoes in the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips with a spider strainer or slotted spoon, to a paper towel-lined platter to drain.
- Crank the oil temperature up to 375 degrees F.
- In a large mixing bowl, combine the flour, baking powder, salt, pepper, and egg. Pour in the soda water and whisk to a smooth batter. Spread the rice flour on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.
- Put the chips in the bottom of the fryer basket and carefully submerge in the hot oil. Carefully wave the battered fish into the bubbling oil before dropping them in on top of the chips. Fry the fish and chips for 4 to 5 minutes until crispy and brown. Remove the basket and drain the fish and chips on paper towels; season lightly with salt. Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce.
- Tartar Sauce:
- 1 cup mayonnaise
- 1 tablespoon chopped capers
- 1 tablespoon chopped cornichons
- 2 tablespoons finely chopped flat-leaf parsley leaves
- 1/2 lemon, juiced
- Dash hot sauce
- In a small mixing bowl, combine all ingredients. Chill before serving to let the flavors marry.
- Yield: about 1 1/4 cups
BAKED FISH CASSEROLE
Need a change from boring, basic fish? My family loves this recipe. I have been told it is "to die for". I have made it several times (changing the type of fish fillets). My favorites are salmon and walleye. 2 lbs of fillets is an estimate. You will need enough fish to line the bottom of a 9 by 13 cake pan.
Provided by Jill L. Margaritta
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Sautee onions and mushrooms in butter.
- Add some Lawry's Seasoning Salt.
- Sautee until onions are tender and transparent.
- Add the soup, cheeses, salt & pepper to taste, Lawry's Seasoning to taste, garlic powder to taste, basil, crab, milk or wine.
- Simmer until creamy.
- Line fish in a single layer in a greased 9 by 13 pan.
- Sprinkle some salt on the fish.
- Pour cheese mixture over the fish.
- Sprinkle enough crushed crackers to cover the sauce.
- Top off by sprinkling grated parmesean cheese over the top.
- Bake uncovered in a 350 degree oven for 30 to 40 minutes(or until fish flakes with a fork).
- Serve immediately.
Nutrition Facts : Calories 651.7, Fat 31.9, SaturatedFat 12.7, Cholesterol 198.1, Sodium 1042.3, Carbohydrate 21.6, Fiber 0.9, Sugar 4, Protein 67.1
MARITIME (CANADA) SEAFOOD CASSEROLE
This is a seafood casserole recipe that we often make at Christmas or New Year's. We live in on the east coast of Canada so we have good access to seafood. You can change the quantities or types of seafood used. I usually don't use the crab meat, but increase the amount of lobster and shrimp I use. You can use haddock or salmon in it also. I usually use whatever I have on hand. The important thing is to use approximately the same volume of fish as stated in the recipe. I usually serve it over the flaky pastry shells, but you can also serve it in crepes or just by itself on the plate.
Provided by Chef burnt toast
Categories Canadian
Time 1h10m
Yield 1 casserole, 8 serving(s)
Number Of Ingredients 16
Steps:
- In a saucepan, bring the water to a boil, cook celery, and onions until tender (about 6 minutes).
- Using slotted spoon transfer vegetables to a large bowl.
- In same saucepan and water, poach scallops over low heat until firm and opaque (aobut 3 minutes).
- Add shrimp and cook about 4 minutes.
- Drain seafood, reserving 3/4 cup of cooking liquid. This liquid amount is based on the original serving size. Increase liquid accordingly.
- Place all seafood into large bowl.
- In large saucepan, melt butter over medium heat.
- Add flour and cook, stir for 2 minutes.
- Gradually whisk in 3/4 cup of cooking liquid and cream, cook until thick. This liquid amount is based on the original serving size. Increase liquid accordingly.
- Stir in cheese until melted.
- Add seafood, season with salt and pepper.
- Transfer into 3.5 L casserole dish.
- Make topping by melting 2 tablespoons butter and stirring in the 1cup shredded cheddar cheese and 1/2 cups of bread crumbs. Keep in mind this topping is for original recipe.
- Spread topping over casserole.
- You can refrigerate the casserole at this point for up to 8 hours, or
- Bake uncovered in 325oF oven 35-45 minutes or until bubbly around edges. Let stand 5 minutes.
BAKED FISH 'N' CHIPS
Crunchy fillets with a kick of cayenne and crispy potatoes make this baked fish and chips recipe a quick and tasty light meal for two. -Janice Mitchell, Aurora, Colorado
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine oil and 1/8 teaspoon pepper. Cut potatoes lengthwise into 1/2-in. strips. Add to oil mixture and toss to coat. Place on a baking sheet coated with cooking spray. Bake at 425° for 25-30 minutes or until golden brown and crisp. , Meanwhile, in a shallow bowl, combine flour and remaining pepper. In another shallow bowl, beat egg and water. In a third bowl, combine the cornflakes, cheese and cayenne. Dredge fillets in flour, then dip in egg mixture and coat with crumbs. , Place on a baking sheet coated with cooking spray. Bake at 425° for 10-15 minutes or until fish flakes easily with a fork. Serve with chips and tartar sauce if desired.
Nutrition Facts : Calories 358 calories, Fat 10g fat (2g saturated fat), Cholesterol 131mg cholesterol, Sodium 204mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges
FAVORITE FISH CASSEROLE
One of my Great Aunt's recipes. She loved fish, and this is one of the many recipes she enjoyed. She originally clipped this from a Woman's Day magazine. The recipe originally called for a can of frozen condensed shrimp soup, but I have only ever seen it sold in cans on the shelf.
Provided by HeatherFeather
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Arrange fish fillets in a shallow baking dish and sprinkle with lemon juice.
- Pour melted butter over the top.
- Bake in a preheated 400 F oven for 15 minutes.
- Heat soup, add sherry, and pour over over fish.
- Sprinkle with cheese and continue baking at the lower temp of 300 F for another 15 minutes.
- Sprinkle with parsley and garnish with paprika.
Nutrition Facts : Calories 374.9, Fat 16.5, SaturatedFat 6.7, Cholesterol 134.4, Sodium 979.8, Carbohydrate 6.1, Fiber 0.2, Sugar 0.2, Protein 48.2
FISH 'N CHIPS CASSEROLE
Make and share this Fish 'n Chips Casserole recipe from Food.com.
Provided by DesertChef
Categories One Dish Meal
Time 25m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Grease a 9x13 casserole dish (preferably glass). You can use a round casserole too, it doesn't really matter.
- Mix together in pan the tuna, soup, and milk. The milk is measured by filling up the soup can that you just emptied out.
- Gently stir in the peas.
- Crumble two handfuls of potato chips into the mix and stir gently.
- Crumble another handful of potato chips over the top.
- Bake 20 minutes, or until slightly golden brown and bubbling hot.
- Let stand 5 minutes.
- Enjoy!
Nutrition Facts : Calories 483.1, Fat 27.4, SaturatedFat 8.2, Cholesterol 23.6, Sodium 955, Carbohydrate 42, Fiber 5.3, Sugar 6.5, Protein 19
SEAFOOD CASSEROLE AS MADE BY BETSY'S GAMMY RECIPE BY TASTY
Take your taste buds on a trip to the East Coast with this creamy casserole from Betsy's grandmother. Get creative by using your favorite seafood, but if you decide to stick with shrimp and scallops, keep an eye on them, as they cook quickly. For extra crunch, don't over-pulse the bread crumbs. Serve the casserole with a light salad and watch as your guests gush over what's sure to be your new summer staple.
Provided by Betsy Carter
Categories Dinner
Yield 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350˚F (180˚C).
- Spread the bread in a single layer on a rimmed baking sheet and bake for 10 minutes, until lightly toasted. Let cool to room temperature. Leave the oven on.
- Add the toasted bread to a food processor and pulse until finely ground. You should have about 4 cups (460 G) of bread crumbs.
- In a large bowl, combine the bread crumbs, 4 tablespoons of melted butter, the cheddar cheese, and 1 teaspoon of salt and toss to combine. Set aside.
- In a medium pot, combine 4 cups (960 ml) of white wine and a generous pinch of salt and bring to a boil over medium-high heat. Add the shrimp and cook until bright pink, about 1 minute. Use a spider or slotted spoon to transfer the shrimp to a colander to drain.
- Return the wine to a boil. Add the scallops and cook until just opaque, about 2 minutes. Transfer the scallops to a colander to drain.
- Chop the shrimp and scallops into bite-size pieces. Transfer to large bowl, along with the crab and 1 teaspoon of salt. Toss to combine.
- In a liquid measuring cup or medium bowl, whisk together the half-and-half, 3 tablespoons of melted butter, the flour, Worcestershire sauce, paprika, lemon juice, ketchup, remaining tablespoon of white wine, and remaining teaspoon of salt.
- Brush the remaining tablespoon of melted butter in a 9 x 13-inch (22 x 33 cm) baking dish.
- Scatter the artichokes in an even layer over the bottom of the baking dish. Scoop the seafood mixture over the artichokes. Pour the sauce over the seafood. Top with the bread crumb mixture.
- Bake the casserole for 20-25 minutes, or until bubbling and golden brown.
- Top with chives and serve with lemon wedges.
- Enjoy!
Nutrition Facts : Calories 842 calories, Carbohydrate 61 grams, Fat 40 grams, Fiber 6 grams, Protein 52 grams, Sugar 6 grams
FISH AND VEGETABLE CASSEROLE
Fish and vegetables get top billing in this casserole, but cheesy red potatoes also play a memorable part. Bonus: Prep time is just 15 minutes.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Place half each of the onions, peppers and tomatoes in 13x9-inch baking dish sprayed with cooking spray; sprinkle with 1 Tbsp. cilantro.
- Top with fish; sprinkle with paprika. Cover with remaining onions, peppers and tomatoes. Drizzle with dressing; top with 1 Tbsp. of the remaining cilantro and potatoes. Top with cheese; cover.
- Bake 1 hour or until potatoes are tender, uncovering for the last 10 min. Sprinkle with remaining cilantro.
Nutrition Facts : Calories 260, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 27 g
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