Grilled Tuna Teriyaki

Tuna is really good when grilled, and this tasty marinade enhances the flavor even more. Soy sauce, fresh ginger, rice wine, garlic and oil are poured over fresh tuna steaks and left to marinate briefly in the fridge.


2 tablespoons light soy sauce
1 tablespoon Chinese rice wine
1 clove garlic, minced
1 tablespoon minced fresh ginger root
4 (6 ounce) tuna steaks (about 3/4 inch thick)
1 tablespoon vegetable oil


1. In a shallow dish, combine soy sauce, rice wine, garlic, and ginger. Place tuna in the marinade, and turn to coat. Cover, and refrigerate for at least 30 minutes.

2. Preheat grill for medium-high heat, and lightly oil grate.

3. Discard the marinade, and pat tuna steaks dry with paper towels. Brush both sides with oil.

4. Place tuna steaks on the grill. Cook for approximately 3 minutes on each side, or to your desired doneness.

EXTRA CRUNCHY FISH AND CHIPS
SERVES 4

4 to 6 medium potatoes
Oil for deep frying
1 lb. fresh or frozen fish fillets (haddock, cod or halibut)
1 egg
Flour
1/2 t. salt
2 T. water
1 T. melted shortening

CHIPS: Cut peeled potatoes into steak fry shape (about 3/8- x 7/8- x 3-1/2-inch strips); rinse in cold water. Heat oil to 365* F. Fry potatoes. Drain. Keep warm in oven.

FISH: Cut partially thawed or fresh fish into portions about 3-1/2 x 4 inches and 1/2 inch thick. Separate egg. Beat egg white until stiff; set aside. Set up 2 medium bowls with 1/4 c. flour in each. Dip fish in first bowl, spreading flour on all sides. In second bowl, combine salt with flour. Make well in center; add egg yolk, water, and 1 tablespoon melted shortening. Stir until batter is smooth. Fold in beaten egg white. Dip fish in batter. Fry fish until golden brown, about 6 to 8 minutes. Drain on paper toweling. Sprinkle with salt and malt vinegar, if desired.

EXCELLENT DEEP FRIED SHRIMP BALLS

1 lb. shrimp, peeled & deveined
1 1/2 cups flour
2 c. water
3 lg. brown eggs
3 scallions, chopped
2 carrots, grated
1/2 cup. celery, chopped
1 tsp. garlic, finely chopped
1 tsp. coriander
1/8 tsp. cumin
1 tbsp. salt
1/8 tsp. pepper


Mix flour, water and eggs. Add everything else to batter. Heat 4 cups oil. Drop large spoons of mix in oil to deep fry. Drain and blot excess oil with paper towels

Wharf Rat Crab Cakes

1 pound jumbo lump crab meat
1 to 2 cups bread crumbs
2 cups mayonnaise
1 egg
2 tablespoons Dijon mustard
2 tablespoons Old Bay Seasoning
1 tablespoon Worcestershire Sauce
1 tablespoon horseradish
1 lemon, juiced

Sort through crabmeat and remove any shells. Mix in bread crumbs until there is an even distribution through out the crabmeat.
In a separate bowl combine all other ingredients and mix thoroughly. Gradually add the mix to the crabmeat until the crabmeat is moist but not too wet.
Divide crabmeat into cakes (1 ounce for appetizers, 4 to 6 ounces for entrees). Thoroughly heat crab cakes for 10 to 15 minutes at 375 degrees F and finish under the broiler to brown the top. Crab cakes can also be pan-fried.

Red Lobster Batter-Fried Shrimp


1 1/2 pounds shrimp, peeled and deveined
1/2 cup oil
1 egg, beaten
1 cup all-purpose flour
1/2 cup milk
3/4 teaspoon seasoned salt
1/4 teaspoon salt
Oil for deep frying

Preheat oil to 350F. Combine 1/2 cup oil and egg; beat well. Add
remaining ingredients except oil for frying and stir until well
blended.

Dip shrimp into batter to coat. Drop shrimp into hot oil and fry
for 30-60 seconds or until golden brown. Remove with slotted spoon;
drain on paper towel.