WPIX 11 Morning News Recipes
Posted on May 27, 2009
Fish Cakes
Coconut Bake
Pan Fried Snapper in a Caribbean Fish Sauce
1. Recipe for Fish Cakes
- 1lb salt fish (cod fish)
- 2 cups flour
- 1tbsp baking powder
- ½ cup chopped scallion (green only)
- ½ cup small dice onion
- ¼ cup water
- ¼ cup evaporated milk
- Pepper to taste
- 2 eggs
Oil for deep frying
- Boil salt fish to remove salt.
- Flake salt fish; add flour, baking powder, scallion, onion, milk, water and eggs
- Mix ingredient together, for a soft mixture, add pepper to taste
- Drop by teaspoon in hot oil and deep fry until brown
- Drain on paper towel and serve with my tamarind dip
2. Recipe for Coconut Bake
- 1lb of flour
- 2tbsps baking powder
- 1tsp salt
- 2tbsps sugar
- ½ cup margarine
- 11/4 cups coconut milk
- ¼ cup coconut flakes
In a large mixing bowl – add flour, baking powder, salt, sugar and coconut flakes, mix ingredients together. Rub butter into flour mixture.
Add coconut milk slowly to make smooth dough. Form dough into ball, cover and rest for 30 minute.
Preheat oven to 400°F , roll out to 11/2 inch thick, place on a greased baking sheet and bake for 20 minutes, cool but serve warm.
3. Pan Fried Snapper
4 Snappers cleaned
- ¼ cup Lime juice
- ¼ cup Vinegar
- 2tbsps Mustard
- Soak snapper in lime, vinegar, and mustard mixture with 4cups of cold water for a few minutes, rinse and drain well.
Season
- 2tbsps granulated garlic
- 3tbsps Old Bay seasoning
- 2tbsps Mrs. Dash seasoning
- 1tbsp salt
- Juice from two (2) lemons
For frying
- 1 cup Flour
- 2tbsps Paprika
- 1tbsp Cayenne pepper
- Oil for frying
- Combine all ingredients except oil in pan, coat fish in mixture and fry in oil.
Caribbean Fish Sauce
- 2 medium onions sliced
- ½ cup pimento pepper
- 3 cups tomato chopped
- ¼ cup scallions
- 2tbsps tamarind paste
- 3 fresh thyme sprigs
- 4 cloves
- 4 garlic cloves smashed
- Fresh squeezed lime juice
- Salt to taste
- 1 whole scotch bonnet pepper
- 3 cups of white wine
- Yvette seasoning mix
- Sauté onions and garlic. Add pimento pepper, scallions, tamarind paste, scotch bonnet pepper, clove, thyme and wine. Bring mixture to a boil add Yvette seasoning mix and fresh squeezed lime juice to taste. Add fried snapper and simmer for a few minutes.
Tags: Catering, Catering Service, Food, Michelle, Morning News, Recipes, TV, WPIX 11, Yvette Michelle LaCrette
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