Oven Fried Fish Fillet, Fried Clams, Lobster Stew, Scallop Chowder

Oven Fried Fish Fillets

  • 2 lbs. fish fillets
  • salt and pepper to taste
  • ½ teas paprika
  • 1 ½ cups dry bread crumbs
  • 1/3 cup melted butter or margarine
  • 3 Tbsp. milk

Preheat oven to 425 degrees F. Spray a shallow baking dish with cooking spray. Cut the fish fillets into serving size pieces. On a piece of foil or wax paper, combine the bread crumbs, paprika, salt and pepper and set aside. In a shallow bowl combine the melted butter and milk. Dip the fish pieces in the butter-milk mixture and then roll the fish in the bread crumb mixture. Place fish in prepared baking dish and bake in preheated oven until lightly brown and the fish flakes easily with a fork, about 20-25 minutes.

Fried Clams

  • 1-quart clams
  • 1 beaten egg
  • 1 teas. salt
  • 1 Tbsp. milk
  • Dash pepper
  • 1 cup dry bread crumbs
  • Oil for frying

Drain the clams. In a shallow bowl combine the egg, milk, salt and pepper. Place the bread crumbs in another shallow bowl. Dip the clams in the egg mixture and then roll the clams in the bread crumbs. Bring a pot of deep oil to 375 degrees. Fry the clams in a basket in the hot oil for 2 to 3 minutes, or until brown. Drain the fried clams on paper towels and serve.

Lobster Stew

  • ¾lb. cooked lobster meat
  • ¼ cup melted butter or margarine
  • 1 teas salt
  • ½ teas. paprika
  • Dash pepper
  • Dash nutmeg
  • 2 cups milk
  • 2 cups cream
  • Fresh parsley

Cut the lobster meat into cubes. In a saucepan combine the salt, paprika, pepper, nutmeg and lobster with the melted butter and heat. When this mixture is warm slowly add the milk and cream and bring almost to the boiling point. Garnish the serving bowls with snipped parsley.

Scallop Chowder

  • 1 lb. scallops
  • 2 medium onions
  • 2 medium potatoes
  • 3 Tbsp. butter or margarine
  • 3 cups water
  • ¼ teas. basil
  • 1 bay leaf
  • 2 cups milk
  • Salt and pepper to taste

Peel the onions and potatoes and dice. Place the butter in a large pot and cook the onions until tender. When the onions are tender add the potatoes, water, basil, and bay leaf and bring this to a boil. Cover the pot and simmer slowly for 15-20 minutes until the potatoes are tender. While this mixture is cooking, cut the scallops into small pieces. When potatoes are almost done add the scallops, the milk, and salt and pepper to the pot with the onions and potatoes. Bring to a boil again, reduce heat and simmer gently for 5 minutes. Remove bay leaf from chowder and serve.