Ingredient: flour

Pumpkin_oyster_soup_Motts

Pumpkin Oyster Soup

Pumpkin Oyster Soup

We couldn’t let “Pumpkin Season” go by without sharing a seafood dish that incorporates this delicious fall treat. This soup is sure to warm you on a crisp fall day.

For more delicious seafood recipe ideas visit Alison’s recipe box by clicking here.

Recipe published by the Richmond Times-Dispatch.

Pumpkin_oyster_soup_Motts
Pumpkin Oyster Soup
Print Recipe
Servings
8 servings
Servings
8 servings
Pumpkin_oyster_soup_Motts
Pumpkin Oyster Soup
Print Recipe
Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
Instructions
  1. Reserving liquor, drain oysters; set aside.
  2. In a large saucepan, melt butter. Add onion and cook over medium-low heat until tender, about 5 minutes. Stir in flour and cook, stirring so that flour browns but does not burn, about 1 minute longer.
  3. With a whisk, beat in stock, half-and-half, pumpkin purée and reserved oyster liquor. Add oysters and, stirring frequently, bring to a boil over medium-low heat. Reduce heat to a simmer for 10 minutes. Season to taste with salt and pepper.
  4. Making sure there are two oysters in each, ladle soup into shallow bowls.
  5. Garnish with chives and bacon.
Recipe Notes

Pumpkin Oyster Soup

We couldn't let "Pumpkin Season" go by without sharing a seafood dish that incorporates this delicious fall treat. This soup is sure to warm you on a crisp fall day.

For more delicious seafood recipe ideas visit Alison's recipe box by clicking here.

Recipe published by the Richmond Times-Dispatch.

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327-wilson-christmas-eve-shrimp

Christmas Eve Shrimp

Christmas Eve Shrimp
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Christmas Eve Shrimp
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Ingredients
Servings:
Instructions
  1. Clean and devein shrimp.
  2. Place shrimp in a bag with flour. Remove shrimp shaking off excess flour.
  3. In a large mixing bowl mix eggs, 1/2 cup Parmesan cheese, garlic powder, salt and pepper.
  4. Place olive oil in a large skillet and heat oil on medium heat.
  5. Dip shrimp in egg mixture and place them in the heated skillet and fry to a golden brown then flip over till fully browned on both sides.
  6. Remove from oil and place on paper towel lined plate, sprinkle remaining cheese on hot shrimp and serve.
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fish1-5

Fish with Potato Chip Crust

fish1-5This versatile recipe is quick and easy, and works for ANY white flaky fish: red or black drum, flounder, grouper, snapper, perch, bass… even catfish!

Fish with Potato Chip Crust

by Dana Rogers

Ingredients

Buttermilk

Hot sauce

1 cup of your choice of potato chips

1 cup flour

1/4 inch (in skillet) your choice of oil

Instructions

  1. Filet your chosen fish into thin cutlets or even nuggets like catfish (no skin or bones).
  2. Dredge in buttermilk with a splash of hot sauce (Tabasco works fine) and let them sit for a few minutes while making the crust.
  3. Combine in a food processor your favorite potato chips. (I prefer something plain, light and crisp like Cape Cod  brand, unseasoned or flavored/seasoned to your taste) with an equal part flour (about 1 cup of each). Process until the mixture is like bread crumbs.
  4. In a skillet, heat 1/4″ of your preferred oil (Canola works well).
  5. Take fish filets from the buttermilk and toss lightly or dip into the potato chip/flour mixture to coat them.
  6. Lay the filets into the oil and cook until done. Use medium flame so as not to overcook the potato chips. Gently remove with tongs or a fork and drain on paper towels.

Homemade Tarter Sauce

Ingredients

1/2 cup mayo

1 Tbsp lemon juice

1 Tsp red onion, chopped

1 Tsp green onion, chopped

Salt and pepper to taste

Instructions

Combine and chill overnight.

Fish with Potato Chip Crust
Print Recipe
This versatile recipe is quick and easy, and works for ANY white flaky fish: red or black drum, flounder, grouper, snapper, perch, bass... even catfish!
Fish with Potato Chip Crust
Print Recipe
This versatile recipe is quick and easy, and works for ANY white flaky fish: red or black drum, flounder, grouper, snapper, perch, bass... even catfish!
Ingredients
Fish with Potato Chip Crust
Homemade Tartar Sauce
Servings:
Instructions
Fish with Potato Chip Crust
  1. Filet your chosen fish into thin cutlets or even nuggets like catfish (no skin or bones).
  2. Dredge in buttermilk with a splash of hot sauce (Tabasco works fine) and let them sit for a few minutes while making the crust.
  3. Combine in a food processor your favorite potato chips. (I prefer something plain, light and crisp like Cape Cod brand, unseasoned or flavored/seasoned to your taste) with an equal part flour (about 1 cup of each). Process until the mixture is like bread crumbs.
  4. In a skillet, heat 1/4" of your preferred oil (Canola works well).
  5. Take fish filets from the buttermilk and toss lightly or dip into the potato chip/flour mixture to coat them.
  6. 6. Lay the filets into the oil and cook until done. Use medium flame so as not to overcook the potato chips. Gently remove with tongs or a fork and drain on paper towels.
Tartar Sauce
  1. Combine and chill overnight.
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