The Weekend Fisherman -- Recipe of the week ...or so

Recipe of the week ...or so.
We will be posting a recipe from The Weekend Fisherman Great Canadian Cook Book every once in a while. Also, stay tuned for these awsome, secret chalk-full volumes to go on sale at this very web site. If you are interested in purchasing such a treasure, please tell us so. Your encouragement may get the pages to press a bit quicker!
Feel free to print these gems and try them out. Send us your comments or your own fine culinary concoctions...

Recipe #1 | Recipe #2 | Recipe #3 | Recipe #4 | Recipe #5

TIPS FROM THE PANTRY

Tips for cooking fish of all kinds:

Baked:
The general rule for cooking fish is to bake it at 400 deg. For 10 minutes an inch of thickness. This method retains the most moisture & texture poached: fill a pan with enough liquid to cover the fish. Squeeze in the juice of half a lemon & throw in the lemon rind & some dried herbs. Bring the liquid to a rolling boil for 2 minutes. Reduce the temperature to medium and place the fish into the water. Simmer for approximately 15min. Or until the fish flakes when separated with a fork.
Deep Fried:
(remember, hot oil is extremely dangerous. Use care when handling & remember smother a fire with a pot lid!) Use a boneless fillet . Dust with flour then dip in batter. Equal parts of beer & flour with a dash of salt & pepper or cajun seasoning works well. Place battered fish in 350 deg.F vegetable oil. Cook until golden brown, generally 5 minutes. Keep in mind the thicker your fish, the longer it will take to cook.
Bar-B-Q:
Make sure your grill is really clean to prevent sticking, preheat the bbq on high. When the grill is at least 400deg. Place lightly oiled fish on grill, reduce the temperature to medium. Allow the fish to cook until grill lines have formed and the fish can be turned without breakfng.Fish should flake when it is fully cooked.

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