Fried Smelt

24 medium smelts
1 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 medium lemons
4 tablespoon butter

Clean the smelts and remove the heads.Mix the flour,salt and pepper
in a bowl and coat the smelts in this.In an hot frying pan add the
butter and fry the smelts until golden brown.Serve with a wedge of
lemon.

Fried Oysters With Chili Corn Sauce-Brennan's

3 cup heavy cream
2 tablespoon butter
1/2 poblano chili or pasilla
1/2 red bell pepper
1/3 onion
1 large ear of corn
2 garlic cloves -- minced
2 tablespoon tequila
2 1/2 tablespoon chili powder
2 teaspoon ground cumin
1 dash salt
1 dash fresh ground pepper
1 dash cayenne pepper
24 shucked oysters
1 vegetable oil - deep frying
1 cup instant masa mix
1 cup all purpose flour
2 1/2 tablespoon cajun seasoning
1 mix-brennans

----OYSTERS----

----~SAUCE Cook cream in heavy----

large saucepan over medium heat until reduced to 1 1/2 cups, stirring
occasionally, about 20 minutes. Set aside. Julienne the chili, red
pepper and onion. Scrape kernels off the ear. Melt butter in heavy
medium skillet over low heat. Add chili, bell pepper, onion, corn and
garlic and saute until slightly softened, about 4 minutes. Transfer
vegetables to bowl. Add tiquila to skillet and bring to boil,
scraping up any browned bits. Mix in reduced cream, vegetables, chili
powder and cumin. Season with salt, pepper and cayenne and simmer
until thickened to sauce consistency, about 5 minutes. Keep warm in
top of double boiler over warm water. Heat oil in deep fryer or large
skillet to 375 F. Combine masa mix, flour and 2 1/2 Tbsp. Brennan's
Cajun Seasoning Mix in medium bowl. Dredge oysters in mixture. Add
oysters to oil in batches and fry until golden brown, about 1 minute.
Transfer to paper towels using slotted spoon and let drain. Serve,
passing sauce separately.

Fried Oyster Hot Pot

2 jars fresh oysters (10 oz size jar; s)
2 tablespoon salad oil
1/4 cup flour
2 eggs; beaten
1 onion; julienned
1/2 lb daikon; julienned
1 medium carrot; julienned
1/2 lb beef rib eye; thinly sliced
4 tablespoon soy sauce
2 teaspoon sesame oil
2 teaspoon minced garlic
1 teaspoon pepper
1 can (14 1/2 oz) vegetable broth
1/4 lb watercress - cut into 3-inch lengt; h, s
2 green onions - sliced diagonally

Clean oysters in salted water; drain. In a skillet, heat the salad
oil. Dredge oysters in flour and then in the beaten eggs; fry. Blanch
onion, daikon, and carrot separately in boiling salted water. Season
beef with 2 tablespoons of the soy sauce, 1 teaspoon of the sesame
oil, 1 teaspoon of the garlic, and 1/2 teaspoon of the pepper; place
in a skillet. Layer vegetables on beef. Combine broth with the
remaining 2 tablespoons soy sauce, the remaining teaspoon sesame oil,
the remaining teaspoon garlic, and the pepper; pour over vegetables
and beef. Cover and bring to a boil. Top with oysters, watercress,
and green onions; cook just until heated. Makes 6 servings.

Fried Garfish

1 bite size pieces of garfish
1 tabasco sauce
1 salt and pepper -- to taste
1 mustard
1 corn flour

Sprinkle Tabasco sauce on fish and soak for 5 minutes. Add salt and
pepper to taste. Add mustard to cover all of the fish. Roll in corn
flour. Deep-fry until cooked thoroughly.

Fried Fish With Puerto Rican Sauce

----SAUCE (A----
1/2 cup olive oil
2 1/2 lb onions, peeled and sliced
1 1/2 cup water
24 stuffed olives with pimientos
2 tablespoon capers
1 can 4 oz pimientos, cut in tiny slices; in their juice
2 can (8 oz) tomato sauce
2 tablespoon vinegar
1 tablespoon salt
2 bay leaves
----THE REST (B----
4 lb fish slices 1 inch thick white meat; fish chillo
2 tablespoon salt
1 cup olive oil
4 large cloves garlic, peeled and crushed

Let's start with some fish (this is a normal all year around recipe.):

1. Prepare sauce by mixing ingredients (A) and cooking over
modearte heat about 1 hour.
2. When sauce is nearly done, season fish with salt included in B and
slightly cover with flour and fry as follows:
Put oil and garlic into a frying pan. Brown garlic over moderate
heat. Remove garlic and place in the pan as many slices of fish fit
on it. Brown at moderate heat on both sides, reduce heat to low and
cook for 15 minutes or until fish flakes easily when tested with fork
Fry remaining fish the same way.
3. Place fish in a mold and cover with hot sauce and let it stand
for 5 minutes.

Fried Fish In Spicy Sauce

1/4 cup olive oil
1 1/2 lb fish fillets
3/4 cup water
2 carrots -- thin sliced
2 small onions -- sliced
1 green peppers -- cut in
1 rings
1 garlic clove -- minced
1 tablespoon packed brown sugar
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/3 cup cider vinegar
2 teaspoon cornstarch

Cut fish fillets into serving-sized pieces. Pat dry. Heat oil in
skillet over medium heat. Add fish and cook until fish flakes easily
with fork; turning carefully. Will take 8-10 minutes. Heat water,
carrots, onions, green pepper, garlic, brown sugar, salt and ginger
to boiling. Cover, reduce heat and cook for about 5 minutes. Mix
vinegar and cornstarch; stir into vegetables. Heat to boiling,
stirring constantly. Boil 1 minute, then pour over fish. Serve
immediately.