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Camping Recipes | Northeast Seafood Recipes

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Northeast Seafood Menu

new-england-seafood-recipes

The northeastern region of the United States is known for it's amazing seafood cuisine. The region has great access to wonderful fresh seafood. However, you don't have to be in the northeast to enjoy some of their dishes. Here are two fantastic and classic northeastern seafood dishes that anyone can make.

Fish and Chips Recipe

Fish Chowder Recipe

Lobster Roll Recipe


Fish and Chips

fish-and-chips

You will need:
4 large potatoes
3 quarts vegetable oil
1 1/2 cups flour
1/2 cup cornstarch
1/4 tsp ground black pepper
1 tsp baking powder
1 1/2 lbs cod fillet, about 1 inch thick
1 1/2 cups cold beer
2 tsp salt

Start by peeling the potatoes, then cutting the ends and sides off to make a square shape. Cut the potatoes into fries. Heat the oil in a large pot to about 350 degrees and add the fries to the oil and increase the heat to high. Fry the potatoes, stirring, until the fries are just turning golden brown. About 8 minutes. Remove the fries from the oil and drain on paper towels.

Stir together the flour, cornstarch, pepper and salt in a mixing bowl, then transfer about 1/2 cup to a rimmed baking sheet. Then add the baking powder to the remaining dry ingredients and combine well.

Reduce the heat of the oil and add more if necessary, then bring the oil back to 375 degrees.

Dry the fish well and thoroughly coat each piece with some of the flour mixture on the baking sheet, shake any excess off and place on a wire rack or plate. Add 1 1/4 cups of the beer to the flour mixture in the mixing bowl, stirring until the mixture is just combined. Your batter will be lumpy. Add the remaining beer a bit at a time, about 1 tbsp until the batter is runny. Dip 1 pice of fish in the batter and let the remaining batter run off. Return the piece of fish to the flour mixture on the baking sheet and coat once more. Repeat this process with each piece of fish.

When the oil reaches the appropriate temperature, increase to high and add the fish to the oil and fry until golden brown about 8 minutes. Transfer to paper towels and allow to dry the same as the fries. Serve immediately with tartar sauce and lemon juice.

Fish Chowder

fish-chowder

You will need:
2 tbsp unsalted butter, or olive oil
2 onions, cut into 1/2 inch dice
1 celery rib, cut into 1/2 inch dice
4 oz salt pork, rind removed, rinsed and cut in two
1 1/2 tsp fresh thyme, minced
1 bay leaf
salt
pepper
5 cups water
2 lb cod fillet, skinless or salmon fillet, cut into 1 inch cubes
1 1/2 lb potatoes, yukon gold or red potatoes, cut into 1/2 inch dice
2 cups whole milk
1 tbsp cornstarch

Start by melting the butter or heating the olive oil in a large heavy bottom pan. Add the onion, celery rib, salt pork, thyme and bay leaf to the butter. Cook, stirring occasionally until the onions and celery are softened. Add the water and allow it to simmer. Remove the pot from the heat and add the fish pieces. Allow the hot water to cook the fish until almost cooked through. Remove the fish and reserve in a bowl.

Return the pot to the heat, medium high, adding the potatoes. Bring the potatoes to a simmer and cook until just starting to break apart. As the potatoes are cooking combine the milk and cornstarch and a bit of pepper and whisk thoroughly. Add the milk mixture to the water and bring back to a simmer Add the fish back into the pot, then remove from the heat and allow to sit for a few minutes, so you can remove the two pieces of salt pork. Add the salt and pepper to taste and serve immediately with fresh bread.

Lobster Roll

lobster-roll-horizontal

1 tablespoon butter, softened
4 lobster roll buns (hot dog buns or other soft roll are a good substitutes)
4 lettuce leaves
1 1/2 lbs cooked and cubed lobster meat
2 T mayonnaise
2 T non-fat sour cream
1 teaspoon fresh lime juice
a couple dashes to taste of hot pepper sauce (e.g. Tabasco™)
2 green onions, chopped
1 stalk celery, finely chopped
salt and pepper to taste
1 pinch dried tarragon (substitute basil or parsley or an Italian seasoning blend)


Lightly butter the insides of the buns or rolls (I like to grill or toast my buns - traditional rolls are not toasted - if toasting let buns cool before adding lettuce leaf) and line with lettuce leaves.  Set aside.  In a medium bowl, stir together the mayonnaise, sour cream, lime juice, hot pepper sauce, salt and pepper until well blended. Mix in the green onion and celery, then lightly mix in the lobster so it just gets coated without falling apart.  Stuff the lobster filling into the buns and sprinkle tarragon lightly over the filling.

 

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