Ingredient: green onion

Gene’s Wahoo Salad

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Gene’s Wahoo Salad

Great on crackers or as a toasted sandwich.

Ingredients

4 LB.  Wahoo fillets or other firm white fish

1/2 cup green onion, finely chopped

1/2 cup sweet yellow onion, finely chopped

1/4 cup celery, finely chopped

1 cup very sweet pickles, finely chopped

1 tsp. salt

1/2 tsp. pepper

Mayonaise to desired consistency

6 hard boiled eggs, finely chopped

Instructions

Boil fish for about 15 minutes, chill then crumble. Mix all ingredients with the fish.  Adding mayonnaise to desired consistency. For best taste, refrigerate overnight before serving.  Great on crackers or as a toasted sandwich.

Gene's Wahoo Salad
Print Recipe
    Gene's Wahoo Salad
    Print Recipe
      Ingredients
      Servings:
      Instructions
      1. Boil fish for about 15 minutes. Chill then crumble.
      2. Mix all ingredients with the fish. Adding mayonnaise to desired consistency. For best taste, refrigerate overnight before serving.
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      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.
          Share this Recipe