Who says we have to wait until Friday for a fish fry? No matter which day of the week it is, a fish fry with potato pancakes and coleslaw hits the spot. And where is it written that the fish must be pan-fried in a lot of grease? Check out the recipe below for Oven-Fried Fish from Recipes Remembered, a publication of the Star Journal that highlights three decades of readers’ recipes.
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1 lb. low-fat fish fillets (walleye, pike, whitefish, sole); if frozen, thaw overnight in refrigerator
1 tsp. vegetable oil to prepare pan
1 tsp. salt
1 c. milk
24 saltine crackers, finely crushed
1 T. vegetable oil
Heat oven to 500o. Cut fillets into 4 pieces. Oil baking pan. Stir salt into milk. Dip fish pieces into milk, then crumbs. Place fish pieces in oiled pan. Sprinkle 1 tablespoon of oil over fish. Bake, uncovered, on rack slightly above middle of oven 10 to 12 minutes, or until fish flakes with a fork.
Pennsylvania Dutch Potato Pancakes
2 med. potatoes, peeled
1 T. lemon juice, fresh squeezed
1/4 c. melted butter
2 T. flour
1/4 c. onion, finely chopped
1 T. thinly sliced scallions
1 egg, beaten
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. baking powder
1 T. vegetable oil or as needed
1 T. butter or as needed
Grate potatoes into large bowl. Toss with lemon juice to coat. Let stand 5 minutes, then drain. Add melted butter, flour, onion, scallions, egg, salt, pepper and baking powder to potatoes. Mix well. In skillet over medium heat, heat oil and butter. Working in batches of 3 to 4 pancakes, add potato mixture in heaping spoonfuls to skillet. Use tines of fork to flatten each portion into very thin round, about 21/2 inches in diameter. Cook pancakes 3 to 4 minutes on each side until golden brown and thoroughly cooked. Place pancakes on paper towels to drain, then put into a pan to keep warm in 300o oven while cooking the rest. Add butter and oil to skillet as needed.
Ardyce Duff, Kathy Palmer
6 c. shredded cabbage
3/4 c. shredded carrots
6 green onions, chopped
1/2 c. sliced almonds
1/2 c. roasted sunflower seeds
1/2 tsp. black pepper
3-oz. pkg. chicken-flavored Ramen noodle soup mix
1/4 c. vegetable oil
2 T. sugar
2 T. red wine vinegar
1/2 tsp. salt
In a large bowl, combine cabbage, carrots, onions, almonds and sunflower seeds. In a small bowl, whisk seasoning packet from Ramen noodles and remaining ingredients except noodles. Pour oil mixture over cabbage mixture. Stir until well coated. Crush Ramen noodles and stir into cabbage mixture. Serve immediately. Makes 7 cups slaw.