Galveston Fishing Recipes

Crispy Fish Fillets

• 1 egg
• 2 tablespoons prepared yellow mustard
• 1/2 teaspoon salt
• 1 1/2 cups instant mashed potato flakes
• 1/4 cup oil for frying
• 4 (6 ounce) fillets sole

Directions

1. In a shallow dish, whisk together the egg, mustard, and salt; set aside. Place the potato flakes in another shallow dish.
2. Heat oil in a large heavy skillet over medium-high heat.
3. Dip fish fillets in the egg mixture. Dredge the fillets in the potato flakes, making sure to completely coat the fish. For extra crispy, dip into egg and potato flakes again.
4. Fry fish fillets in oil for 3 to 4 minutes on each side, or until golden brown

Clam Sauce with Linguine

Ingredients

• 1 (16 ounce) package linguine pasta
• 1/2 cup butter
• 3 cloves chopped garlic
• 1 pound fresh mushrooms, sliced
• 2 (6.5 ounce) cans chopped clams with juice
• 1/2 cup chopped fresh parsley
• 1 teaspoon salt
• 1/2 teaspoon ground white pepper
• 1/4 cup grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Melt butter in large skillet over medium heat. Saute garlic and mushrooms until golden brown. Stir in clams with juice, parsley, salt and white pepper. Cook over medium heat until hot. Toss with pasta until evenly coated. Serve garnished with Parmesan cheese.

Bacon Wrapped Barbeque Shrimp

Ingredients

• 16 large shrimp, peeled and deveined
• 8 slices bacon
• barbeque seasoning, to taste

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. Wrap shrimp with 1/2 slice of bacon, securing with a toothpick. Be sure and use the large shrimp--the cooking time for the shrimp and the bacon is similar. If you use medium-sized shrimp, you might want to precook the bacon a little--over cooked shrimp are tough and rubbery--and a real shame.
3. Line a jelly roll pan with extra heavy duty foil, and place baking rack in pan. Place the shrimp on the rack, and sprinkle heavily with the barbecue seasoning, turn and sprinkle second side. Let the shrimp sit for 15 minutes. The bacon will turn from creamy white to a little opaque, and the seasonings will soak in.
4. Cook the bacon for 10 to 15 minutes. The rack keeps the shrimp from sitting in the draining bacon fat. With a little luck, you won't tear the foil -- you can throw that away and only have to scrub the rack.