Friday, February 17, 2006

This here ACLU stuff....Broiled Fish w/Cheese & Mushrooms

In my last post I tawked bout how I just ain't to shur bout those "warrantless wiretaps". Well sir, I'd a like ta make my posishun clear right chere & now, I'm not one a them thar ACLUers an I don't side with nuthin they do or say. I was so pissed off at Christmas time bout all the shit they was a raisin that I coodn't even eat my own cookin. Hell, Christmas is Christmas and it shood be sellerbrated evrywhere, by evryone that wants ta sellebrate it. Nun a this here separashun of this n that! Its sposed to be a time o luvin n carin n sharin, not arguin bout who's ofended n who's not. People say GOD BLESS AMERICA, but I say....Why shood he? We damned near kicked him outta all the skools, guvernments, courts n publik places....but I guess thats just my way o fur smore good eatin fur all o ya that likes fish...........BROILED FISH FILLETS WITH MUSHROOMS & CHEESE

2-3 pounds fish fillets (any kind) 2 tablespoons chopped parsley
1/3 cup of Olive oil 1 Cup grated Mozzarella
1 teaspoon Kosher Salt (or regular salt) Garlic Powder
Pepper to taste
Marinated/sliced Portobello mushrooms-drained.

Combine the olive oil, salt and pepper. Set aside. Combine the mushrooms, mozzarella, parsley and garlic powder to taste. Place the fillets on a greased broiler pan and brush one side with the Olive oil mixture. Broil about 3 inches from the heat for 3-4 minutes. Remove and carefully turn the fillets; brush with the remaining olive oil mixture. Broil 3-4 minutes longer. Remove and spread the mozzarella/mushroom mixture on the fillets. Broil 2-3 minutes longer or until lightly browned. Enjoy!


Almost every fisherman I know has his/her “secret recipe” for Beer Batters. The basic beer batter consists of a good pancake mix like Bisquick and beer (I prefer stale beer), mixed together until slightly thin. Some fishermen add parsley, pepper, garlic powder, finely chopped onions, Italian Seasonings, or any combination thereof to the basic mixture. It’s a matter of individual tastes you can experiment with.

The fish fillets are first dredged in the dry pancake mix, and then dipped into the beer/batter mixture until the fillets are totally covered. They are then fried in 1 inch (or more if deep frying) of hot oil for 2-3 minutes per side until nicely golden brown. You may have to turn once or twice during the frying.

In recent years I’ve gotten lazy and instead of combining my own various mixtures, I’ve discovered the time saving convenience of using Shore Lunch ™ Fish Breading/Batter Mix. I don’t usually endorse any particular products but this is really pretty good stuff. Just follow the package directions. You can get the Shore Lunch ™ products at most fine sporting goods stores.