Fish with Potato Chip Crust
by Dana Rogers
1 cup of your choice of potato chips
1 cup flour
1/4 inch (in skillet) your choice of oil
- Filet your chosen fish into thin cutlets or even nuggets like catfish (no skin or bones).
- Dredge in buttermilk with a splash of hot sauce (Tabasco works fine) and let them sit for a few minutes while making the crust.
- 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.
- In a skillet, heat 1/4″ of your preferred oil (Canola works well).
- Take fish filets from the buttermilk and toss lightly or dip into the potato chip/flour mixture to coat them.
- 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
1/2 cup mayo
1 Tbsp lemon juice
1 Tsp red onion, chopped
1 Tsp green onion, chopped
Salt and pepper to taste
Combine and chill overnight.
This recipe is a great addition to a cocktail party but could easily be served as the main entree at your Airlie Garden concert picnic.
Bob Rowe’s Shrimp
submitted by Laurie Goldwasser
1/4 cup sugar
1/2 cup red wine vinegar
1/2 teaspoon crushed red pepper (more if you like a real kick)
1/2 red onion, cut in half and then thinly slice
1/2 red pepper, thinly sliced
1/2 cucumber, peeled and sliced
2 plum tomatoes, chopped
1/2 fresh pineapple, cut it chunks
1/2 bunch parsley or cilantro, chopped
3 lbs cooked and chilled shrimp
Mix sugar, vinegar and crushed red pepper. Add remaining ingredients and stir. Serve chilled.