POPCORN SHRIMP

5 tb Miracle whip Free
2 tb Dijon mustard
1 tb Fresh parsley; chopped
1 tb Lemon juice
1/8 ts Tabasco sauce
½ c Bread crumbs
½ ts Dried tarragon
1 lb Shrimp; peeled and deveined


1. Preheat broiler. Line broiler pan with aluminum foil. Spray foil with vegetable cooking spray. 2. In a small bowl, combine mayonnaise, mustard, parsley, lemon juice and tabasco sauce. Mix well. One a sheet of waxed paper, combine bread crumbs and tarragon. Mix well. 3. Dip shrimp in mayonnaise mixture, turning to coat. Dredge shimp in bread crumb mixture, turning to coat and patting so crumbs adhere. 4. Place shrimp on prepared pan. Broil 4 inches fromheat, turning once, until golden brown, about 5 minutes.

Cajun Blackened Fish or Chicken



Fish fillets or chicken parts
Cajun spice mix (recipe follows)

Cajun Spice mix:

5 tsp paprika
1 tsp ground dried oregano
1 tsp ground dried thyme
1 tsp cayenne powder (more to taste)
1/2 tsp finely ground black pepper
1/2 tsp finely ground white pepper
1/2 tsp garlic powder (optional)

Mix spices very well, and store in an air-tight container.

Rinse fillets and pat mostly dry with paper towel. Leave slightly
damp, as this moisture is going to adhere the spice paste to the fish.
Coat fillets with spice paste. Coat skillet with small amount of canola
or other high-heat oil, or oil spray (can be omitted, with slight risk
of sticking depending on condition of skillet). Get the skillet good
and hot, oil should be starting to smoke. Arrange fillets in skillet.
Turn when half-done. Cooking time will depend on heat, and thickness of
fillets - a minute on each side would be enough for typical rockfish
("Pacific red snapper") fillets. You want the spice coating to be fully black - just darkened. Serve with lemon or lime wedges.

CORNMEAL-CRUSTED CATFISH
SERVES 4

¾ c. cornmeal mix
2 T. paprika
1 ½ t. seasoned salt
1 t. pepper
Catfish fillets

Dredge fillets in mixture. Coat lightly with vegetable cooking spray. Fry in skillet 2 to 3 minutes or until golden and browned on each side.

SOUTHWEST FRIED OYSTERS
SERVES 4 TO 6

2 pints fresh select oysters, drained
2 c. buttermilk
1 c. flour
½ c. yellow cornmeal
1 T. paprika
1 ½ t. garlic powder
1 ½ t. oregano
1 ½ t. chili powder
1 ½ t. ground red pepper
½ t. dried mustard
½ t. salt
½ t. pepper
Vegetable oil

Soak oysters in buttermilk, covered, for 2 hours. Drain well. Combine remaining ingredients and dredge oysters, shaking off excess. Heat 1-inch of oil in Dutch oven to 370* F. Fry 3minutes or until golden. Drain.

FRIED BUFFALO OYSTERS
Prepare as above but omit chili powder. Combine ½ c. melted butter, ½ c. hot sauce and 2 T. fresh lemon juice. Pour butter mixture evenly over hot fried oysters. Serve with ranch dressing and celery sticks on the side.

FRIED BUFFALO OYSTER PO?BOYS
Prepare Fried Buffalo Oysters. Split 4 French rolls. Spread with mayo, lettuce and prepared oysters.

RITZY HALIBUT
SERVES 4

4 halibut fillets (6 oz. each)
40 Ritz crackers, coarsely crumbled
2 T. butter, softened

Heat oven to 350* F. Line baking sheet with foil. Place fillets on sheet; top with salt and pepper. Mix crackers and butter; generously pat on top of fish. Bake 10 minutes per inch of thickness or until just opaque in center.