Seafood Recipes for Fish Caught on the Alabama Gulf Coast

Thanks to recipe collector Nan Calder for contributing these seafood recipes.

1 lb. cooked and flaked redfish
1 chopped, medium-sized onion
2 medium-sized cooked mashed potatoes1/2 chopped bell pepper
2 tablespoons of cooking oil
1 to 2 ounces of white wine
1 egg beaten
salt and pepper
cornflake crumbs

Saute' onion and green pepper. Remove from oil and mix with fish, potatoes, wine, salt and pepper. Form into balls, dip in egg, then in crumbs. Fry in more oil.

1 (3 lbs of flounder)
1/2 cup chopped onion
1/2 cup chopped green pepper
2 tablespoons oleo
3/4 lb crab meat
1/2 cup mushrooms, chopped
2 tablespoons of bread crumbs
1 egg
1 teaspoon of dry mustard
1 teaspoon of parsley flakes
1 teaspoon of celery seed
salt and pepper

Rub flounder with garlic and place in well greased baking pan. Saute' onions and green pepper in oleo and combine with all other ingredients. Stuff flounder.

Bake at 350 degrees for one hour.

Baste often with this sauce:

1 1/2 cups of melted butter1/3 cup of lemon juice2 teaspoons of garlic sauceWorchestershire sauce, to taste

2 lbs of king mackerel steaks
1/4 cup of orange juice
1/4 cup of soy sauce
2 tablespoons of catsup
2 tablespoons of oil
2 tablespoons of chopped parsley
1 clove garlic, finely chopped
1 tablespoon of lemon juice
1/2 teaspoon of oregano
1/2 teaspoon of pepper

Cut fish steaks into serving pieces and place in single layer in shallow dish. Combine remaining ingredients and pour over fish. Let stand for 30 minutes, just turning once.

Remove fish, reserving sauce for basting. Place fish in well graded broiler pan. Broil about three inches from heat for 4 or 5 minutes. Turn carefully brush with remaining sauce and broil 4 or 5 minutes longer until fish flakes easily when tasted.

2 lbs of skinless flounder recipes
2 cups of chopped onions
1/4 cup of melted fat or oil
1 1/2 teaspoons of salt
1/4 teaspoons of pepper
2 sliced tomatoes
1 sliced lemon
1 bay leaf
1/4 cup of water
1 teaspoon of sugar
1 teaspoon of cider vinegar

Cook onion in fat in ten-inch fry pan until tender. While onion is cooking cut fillets crosswise into strips 1/2 inch wide. Arrange fish over onion and sprinkle with salt and pepper. Cover fish with sliced tomatoes and lemon. Add bay leaf. Combine water, sugar, vinegar and pour over fish mixture. Cover and simmer 10 to 15 minutes until fish flakes easily when tested with a fork.

4 serving portions of white trout
salt and pepper
2 teaspoons of lime juice
4 teaspoons of prepared mustard
12 to 16 shelled shrimp
1/2 stick of butter
4 tablespoons of white wine

Place cleaned fish on individual squares of heavy foil. Season with salt, pepper, and lime juice. Spread mustard inside of fish. Place 3 or 4 shrimp and a pat of butter inside each fish. Dot tops of fish with remaining butter. Pour wine over everything. Fasten foil securely, place in pan and cook in oven at 425 degrees, depending on size of fish. Serve in foil so all juices are saved.

4 medium sized trout
3/4 (or less) cup of flour
2/3 cup of real butter
1/2 cup of heavy cream
2/3 cup of toasted, slivered almonds
1/3 cup of sherry
1 thin sliced lemon

Clean trout and then dry thoroughly and dredge in flour. Melt butter in frying pan. When hot but not brown, put trout in pan.

Cook over low heat for 5 to 7 minutes. Turn carefully and cook on other side for same length of time.

When golden brown salt and pepper trout and lay on serving platter.

Add cream to butter remaining in pan and quickly mix. Add almonds and sherry. Stir lightly and heat to the boiling point, but not over boiling point.

Spoon over trout, add lemon slices and serve as soon as possible.

4 lbs of mullet, cleaned and cut into fillets
salt and pepper
1 lb can of Crisco
1 1/2 cups of yellow cornmeal
1/2 cup of self-rising flour

Cut fillets into serving size portions. Salt and pepper them. Mix meal and flour together in medium sized bag. Put two pieces of mullet in bag and shake until coated. Continue adding mullet and shake each time more is added. Drop into hot shortening and fry until golden brown on all sides.

3 lbs of shelled shrimp
2 large sliced onions
1 sliced bell pepper
1 clove garlic
4 eggs
1 cup of dessert wine
1 tablespoon of Worcestershire sauce
1 teaspoon of hot sauce
milk
salt
pancake flour

Place shrimp in a large bowl. Blend onions, green pepper, and garlic in blender and pour over shrimp.

Beat eggs, adding wine slowly while beating. Add Worcestershire sauce and hot sauce, mixing with shrimp. Add milk, enough to cover shrimp. Then salt. Marinate over night. Place pancake flour in brown paper bag. Add more salt. Drain shrimp. Add shrimp, a few at a time, to flour. Shake to coat. Fry in deep, hot fat.

Clean and skin fish. Place the cleaned fish in a bowl with milk to cover. Let stand for an hour or more. Remove from milk, then salt and pepper. Next roll in corn meal. Fry in hot fat until brown.

3 to 4 lb cleaned red snapper
1 1/2 teaspoon of salt
seafood stuffing
2 tablespoons of olive oil

Sprinkle fish inside and out with salt. Stuff lightly with seafood stuffing. Close opening loosely with small toothpicks. Place fish in a greased baking pan and pour over fish. Bake at 350 degrees for 40 minutes until fish flakes easily with fork. Baste occasionally with oil.

Wrap peeled shrimp in bacon strips, once around. Set oven at $350 degrees. Line shallow pan with foil. Arrange shrimp in pan in single layer and cook for 15 minutes. Spoon barbeque sauce over each shrimp. Cook 30 minutes, turning often. Last 5 minutes put under broiler.

Clean fish and fillet fish into small chunks. Prepare two bowls. In one bowl pour a cup of buttermilk. In the other bowl pour a flour with a teaspoon of seasoning salt. Dip chunks of fish in buttermilk, then into the flour mixture. Fry in hot peanut oil until golden brown.


More seafood recipes will be added soon!

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