Carolina Beach Fishing Charters

Carolina Beach Fishing Charters
Carolina Beach Fishing Charters

Carolina Beach Fishing Charters
31' JC Sport Fisherman



48' Henriques Sport Fish

MISSY’S RECIPES

~ MISSY’S FISH SANDWICH ~ COUSIN MARY’S MARINADE FOR FISH ~

~ GRILLED PARMESAN FISH ~ FRIED FISH ~

~ GRILLED FISH WITH ITALIAN DRESSING MARINADE ~

~ MISSY’S TUNA SALAD ~ CONCH FRITTERS ~ SAUTEED TUNA STEAKS OR FILLETS ~

~ MACARONI & CHEESE ~ SALT FISH ~ CANNED BONITA ~

MISSY’S FISH SANDWICH

• Any kind of good de-boned and skinned fish fillet – 1 piece per sandwich
• Good fresh hamburger buns
• Ranch salad dressing
• Sweet onion – sliced thin
• Tomato – sliced
• Cheese – sliced
• Lettuce
• Butter

Bread fish fillets in Autry House Seafood breader mix (or your choice of breading). Deep fry fish until golden brown. Melt butter in skillet and sauté onion slices until translucent. Place hamburger buns under broiler until lightly toasted. Now just put it all together for a mouth watering fish sandwich; i.e.: bun, ranch dressing, fish, onion, tomato, cheese and lettuce. ENJOY!!


COUSIN MARY’S MARINADE FOR FISH

(Also good with beef, turkey, chicken, pork or shrimp)

• 1 Envelope Good Season’s Italian Salad Dressing Mix
• Soy Sauce
• Worcestershire Sauce

Follow the directions on the envelope of salad dressing using the glass cruet to mix everything. After have added the seasoning, vinegar, water and oil, fill the rest of the cruet with soy sauce – leave just a little bit of space to put a few shakes of Worcestershire sauce.

Shake well. Pour marinade over fish you have placed in a glass dish. Let marinate for as long as possible (1 hour or 1 day). Place fish on hot grill. Put glass dish on grill to warm marinade. When fish are done, return of glass dish and serve.


GRILLED PARMESAN FISH

• Hellmann’s Mayonnaise (no substitutes)
• Parmesan cheese (fresh is best)

Mix ½ cup of mayonnaise with ½ cup parmesan cheese. Place fish fillets or steaks skin side down on foil. Spread mixture on top like you would butter a slice of bread only about 1/8” thick. Grill until fish is no longer translucent inside. Don’t turn. You can also do this under the broiler.


FRIED FISH

Mix one egg with milk. Dip fish fillet in egg mixture (or you can just moisten fish with water). Coat fish with Autry House Seafood Mix that has been seasoned with lemon pepper seasoning. Deep fry or pan fry until golden brown.


GRILLED FISH WITH ITALIAN DRESSING MARINADE

• Italian dressing
• Teriyaki sauce (optional)
• Sesame oil (optional)

Place fish in glass baking dish. Pour enough Italian dressing over fish to cover it. If desired, top with a few dashes of either sesame oil OR teriyaki sauce. Grill fish until inside is no longer translucent. If you put the glass dish on the grill while cooking fish, you can put the fish in the warm marinade to serve.


MISSY’S TUNA SALAD

• Fresh or canned tuna
• Celery, chopped
• Hard boiled eggs, chopped
• Salad olives, chopped
• Jar pimentos, chopped
• Hellmann’s Mayonnaise
• Relish
• Old Bay Seasoning
• Mrs. Dash Gallant Garlic’s Classic Italiano

If you’re using fresh tuna: Fill pot with enough water that it will cover the tuna. Add a little vegetable or olive oil. Add tuna and bring to a boil, stirring occasionally. Let simmer about 10 minutes. Drain in colander and let cool. After tuna is cool, flake well with fingers. Mix all ingredients together. Season to taste.


CONCH FRITTERS

• 1 Lb. ground conch
• 1 sweet onion, minced
• 1 sweet pepper, minced
• 2 eggs, slightly beaten
• ½ tsp. salt
• 2 Tbsp. Butter (melted)
• 8 Tbsp. flour
• 1 tsp. baking powder

Mix first 6 ingredients together. Stir in flour and baking powder. It will be a little runny. Don’t put too much flour in it. Spoon into hot grease and cook until golden brown.


SAUTEED TUNA STEAKS OR FILLETS

• 2 to 3 Tbsp. Olive Oil
• 1 Tbsp. butter
• Course ground black pepper
• Salt or Nature’s Seasoning
• Garlic Powder

Heat olive oil and butter in heavy skillet. Rinse tuna well and place on plate. Sprinkle each piece with Nature’s Seasoning and garlic powder. Heavily coat with course ground pepper. Rub into each piece. Turn and repeat on other side. Place tuna in hot olive oil/butter and cook just until lightly brown, turn and cook other side until lightly brown. DON’T OVER COOK – THIS ONLY TAKES A FEW MINUTES DEPENDING ON THICKNESS OF TUNA. Read the next recipe for an awesome change of pace for breakfast!
BREAKFAST TUNA!!

Repeat procedure for cooking SAUTEED TUNA STEAKS OR FILLETS on previous page. Use tuna that is not too thick. You can easily slice a thick fillet right down the middle.

Slice a bagel in half and toast in toaster or under broiler. Spread each half with cream cheese. Place one or two thin sautéed tuna fillets on each bagel half. Top with very thin sliced sweet or Bermuda onion and thinly sliced tomato. Sprinkle with course ground black pepper.


MACARONI & CHEESE

• 2 cups cottage cheese one 8 oz. container sour cream
• 1 egg, slightly beaten ½ tsp. salt and ½ tsp. pepper
• 2 cups shredded cheddar cheese one 8 oz. package macaroni
• Paprika

Stir together first 6 ingredients in large bowl. Stir in cooked macaroni. Spoon all into lightly greased 2 quart baking dish and sprinkle with Paprika. Bake at 350 degrees for 45 minutes. Let stand 10 to 15 minutes before serving. Yields 4 to 6 servings.
Pickled Shrimp
Ingredients:
1 large onion sliced thinly
bay leaves (about 4)
1 to 1.5 pounds shrimp
Sauce:
1 cup vegetable oil
1/3 cup catsup
1/3 cup vinegar
1/2 tsp. dry mustard
2 tbsp. Worcestershire sauce
1 to 2 tbsp. of sugar
3 dashes salt
Mix together well(approximately 5 minutes)
Boil shrimp and shell. Using a quart jar alternate layers of shrimp, onion, and bay leaves. Pour sauce over layers. Lid and refrigerate overnight.


SALT FISH

50 lbs of spots will salt into about 4 large pickle/mayo jars (restaurant size).

Scale and rinse fish. Head, gut and split fish down the back. Rinse.
Roll fish in salt – real heavy.
Pack in jar skin side up. Press down with your hand to pack good. Pack to the rim of the jar.
Cover with cloth and tie it down with something around rim of jar.
Sit jar in a cool place for 9 days.
Remove fish from jar, rinse and drain.

Make salt brine: Add salt to water (enough to go in your jars). You know you have the correct amount of
Salt when a raw egg floats to the top of your brine.

Rinse the jar out that you had the fish in and re-pack fish. Pour brine over, cover and put in a cool place.

When you’re ready to cook the fish (we eat them for breakfast), the night before, remove the amount you’re
Going to eat and rinse. Then place in bowl and cover with water and refrigerate. You should change the water at least 4 times before you’re ready to cook the fish. They will be way too salty if you don’t soak them out.


CANNED BONITA

Fillet and skin the fish. Cut dark red meat out of fillet and discard. Cut the fish into pieces that will fit into a pint size canning jar. Do not can fish in quart jars.

Prepare a brine by combining ¾ cup salt with one gallon of water (this amount is sufficient for 25 pound of fish). Place pieces of fish in brine to soak for one hour.

Get out steam pressure canner and all other items you need. Be sure all equipment is clean and ready to use. Discard any bent or rusted ring bands. Scald lids in boiling water; keep in very hot water until time to use. Place clean jars in a kettle of very hot water.

Place pressure canner on range element, put rack into canner, and pour in hot water to a depth of 2 to3 inches (enough to keep canner from boiling dry). When jars are put in, water should rise no higher than to within 2 inches of jar tops. Cover canner loosely and turn on range element to medium-high to bring water to a boil. Keep it hot while you finish preparing fish.

After soaking for one hour, rinse well and drain for 10 minutes. Pack jars as full as possible with fish. Do not add more brine or water.

Turn heat to medium-high. Place jars on rack in canner, spaced so they don’t touch canner sides or each other. If using two layers of jars, stagger top layer on a rack placed between the layers, so the steam can circulate freely.

Before processing, you must vent pressure canner to eliminate all air inside. To do this, fasten down canner lid, leaving petcock open (or vent pipe uncovered) and let a jet of steam escape for 10 minutes.

After venting canner, close petcock (or put on weighted gauge) and bring canner to 10 pound pressure (240 degrees F). Then immediately start counting the processing time of one hour and 50 minutes, making sure pressure gauge never falls below required level – you’ll have to watch gauge constantly and regulate heating element as necessary. Do not lower pressure by opening petcock. Keep drafts from reaching canner. Watch timing and pressure carefully – fluctuating pressure during processing causes liquid to be drawn out of jars.

After processing, remove canner from heat to another range element – never to a cold surface. Canner will be heavy: be careful not to tilt it – toppled jars may not seal.

Let canner cool gradually – it will take about ½ hour; never try to speed the process under cold water. About 2 minutes after pressure has returned to zero on the gauge, slowly open petcock (or remove weighted gauge).

Allow canner to cool for about 15 minutes after opening petcock. Then remove lid by opening canner away from you so you don’t get steam in your face. Leave jars in canner 10 to 15 minutes longer – DO NOT DISTURB SEAL.

At end of cooling time, remove jars with a jar lifter. Set on a folded cloth or board – never on a cold surface. Leave enough room between jars for air to circulate. You’ll notice bubbling going on in jars – this indicates they are properly sealed and contents are still boiling under vacuum. When jars are cool, remove ring bands, if desired. To loosen a band that sticks, cover with a hot damp cloth for 1 to 2 minutes.

Test seal by pressing lid with your finger. If it stays down when pressed, jar is sealed. If lid pops back up, it is not sealed. If jar hasn’t sealed by the time it’s cool, refrigerate and use fish within a few days – if it smells OK. Store sealed jars in a cool, dark place.

DON’T DISPAIR!!!!!!!!!!!!!!!!!JARS SEAL AFTER REMOVED FROM CANNER AND
COOLED!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Amish Friendship Bread

DO NOT use any type of metal spoon or bowl for mixing.
DO NOT refrigerate.
If air gets in the bag, let it out.
It is normal for the batter to rise and ferment.

Day 1: Do nothing (the date on the bag is Day 1)
Day 2: Mash the bag,
Day 3: Mash the bag.
Day 4: Mash the bag.
Day 5: Mash the bag.
Day 6: Add to the bag: 1-cup flour, 1-cup sugar, and 1-cup milk. Mash the bag.
Day 7: Mash the bag.
Day 8: Mash the bag.
Day 9: Mash the bag.
Day 10: Pour the entire contents of the bag into a NON-METAL bowl.
Add 1-1/2 cups flour, 1-1/2 cups sugar, and 1-1/2 cups milk.

From the mixture above, measure 1-cup of batter into four separate one-gallon plastic bags (one cup of batter in each bag). Keep a starter for yourself and give the other 3 to friends with a copy of this recipe. If you keep a starter you will be baking every 10 days. The bread is very good and makes a great gift. Only the Amish know how to create a starter, so if you give all 4 bags away, you will have to wait until someone gives you a starter back again to bake again.

Baking Instructions:
Preheat oven to 325 degrees.
To the remaining batter in the bowl, add the following ingredients:

3 eggs 1 cup sugar
½ teaspoon of vanilla ½ teaspoon salt
1-cup oil 2 teaspoons cinnamon
½ cup milk 2 cups flour
1-1/2 teaspoon baking powder ½ teaspoon baking soda
1 large box instant pudding (vanilla, chocolate, etc)
Optional: 1-cup raisins, 1-cup nuts, 1-cup coconut

Grease 2 large loaf pans.
Mix an-additional ¼ cup sugar and ½ teaspoon cinnamon.
Dust the greased pans with the mixture.
Pour batter evenly into the pans
Sprinkle the remaining sugar mixture over the top.
Bake for 1 hour.
Cool bread until it loosens from the sides (approximately 10 minutes)
Turn into serving dish.

Site Designed, Hosted and Maintained by FryingPanTower.Com
Copyright 2011 Fish Witch Charters ~ All Rights Reserved
 

Carolina Beach Fishing Charters