Perfect for a special occasion, this take on a classic crab cake boosts the traditional flavor profile with the addition of roasted garlic puree, aioli and jumbo lumb crab meat. Chef Michael DeMaria of Heirloom Restaurant in Scottsdale, Ariz., tops the panko-crusted cake with creamy basil tartar sauce.
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Nothing says Baltimore like some good old-fashioned crabcakes, which is why M&T Stadium always has them ready to serve for Ravens games. This simple recipe uses the traditional Maryland Old Bay seasoning to spice up the batter.
We took this fish patty from the McDonald’s online recipe sheet, because it turns out that this method actually makes the mock filet-o-fish taste just like the one that you’d get at McDonald’s.
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At New York City's Pearl Oyster Bar, the must-get dish — aside from the lobster roll, of course — is the fried oysters appetizer. And apart from the superior fry, the key to the dish's success is the tartar sauce. Tangy, a touch of citrus, and crunch from the diced cornichons: It's fantastic. This my best attempt to recreate it.
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It can be hard to motivate yourself to get cooking in the kitchen after a long, stressful day at the office, but I promise this salmon burger recipe is just about as easy as it gets when it comes to creating a quick, healthy dinner.
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This recipe from Every Day Rachel Ray has everything you love about crab cakes in one, easy-to-make dip: a super creamy texture, a tangy aioli-sauce flavor, and chunks of delicious lump crabmeat.Click here for more of our best dip recipe.
Here we have homemade fish sticks, lightly coated in ground almonds in place of breadcrumbs, and oven-roasted fries that rely on celeriac rather than potato. You could get out the ketchup, but my own weakness is for tartar sauce.This one’s on my desert island list: just think of all those freshly caught fish cooked over an open fire — all you need for perfection is some mayonnaise laced with capers and onions. — Anne Bell, Low Carb Revolution : Comfort Eating for Good Health.
What can I say… a British classic, a golden-battered, "Rule, Britannia!"-warbling stalwart that is as iconically British as roast beef, plum pudding, and a surfeit of beer. It has always been on the Fortnum’s menu, and is an eternal best-seller. Here, it’s breadcrumbed, with Japanese panko, rather than battered, which gives a really crisp coating to the fish. Light, too.The chips, fat and proud, should be double-cooked, for a crisp exterior and soft centre. Always make sure you use fresh, clean oil. You can prepare everything in advance up to the last frying.Oh, and the dish is not John Bull British in origin, as you might have believed, rather a happy marriage of Jewish (Ashkenazi immigrants would sell cold fried fish on the streets of London) and French (who invented the chip as we know it). But worry not, flag-wavers… it was the British who put the two together. And the Brits who still worship at its burnished, lightly vinegared feet. — Tom Parker Bowles, author of Fortnum & Mason: The CookbookBe sure to serve your fish and chips with homemade minted peas. For the recipe, click here.
Here's a recipe for fish tacos that you won't be able to stop eating until they're all gone. There are a lot of moving parts in this recipe, but none of them are particularly difficult to accomplish, and the layers of flavor they impart to the tacos are well worth the trouble. If you split up the different parts of the recipe with a few extra hands in the kitchen, it'll be a piece of cake.
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