Crispy  Oven  Fried  Oysters






3/4 cup all-purpose flour

  1/8 teaspoon salt

1/8 teaspoon pepper

2 eggs

1 cup dry bread crumbs

2/3 cup grated Romano cheese

1/4 cup minced fresh parsley

1/2 teaspoon garlic salt

1 pint shucked oysters or 2 cans (8 ounces each) whole oysters, drained

2 tablespoons olive oil





1/4 cup mayonnaise

  1/4 cup sour cream

2 medium jalapeno peppers, seeded and finely chopped

2 tablespoons milk

1 teaspoon lemon juice

1/4 teaspoon grated lemon peel

1/8 teaspoon salt

1/8 teaspoon pepper





Preheat oven to 400 degrees.


In a shallow bowl, combine the flour, salt and pepper.


In another shallow bowl, whisk eggs.


In a third bowl, combine the bread crumbs, Romano cheese, parsley and garlic salt.


Coat oysters with flour mixture, then dip in eggs, and coat with crumb mixture.


Place in a greased 15 inch x 10 inch x 1 inch baking pan; drizzle with oil.


Bake for 15 minutes or until golden brown.


Meanwhile, in a small bowl, whisk the jalapeno mayonnaise ingredients.


Serve with oysters.


Serves about 2 1/2 dozen oysters (about 2/3 cup jalapeno mayonnaise)






Trout  with  Almonds






4 trout fillets (6 ounces each)

1 1/3 cups crushed saltines

4 tablespoons butter, divided

1 package (2 1/4 ounces) sliced almonds

2 tablespoons lemon juice






Coat both sides of fillets with crushed saltines.


In a large skillet, melt 3 tablespoons butter over medium-high heat.

Cook fillets for 3 to 5 minutes on each side or until fish flakes easily with a fork.

Remove and keep warm.


In the same skillet, cook and stir the almonds in remaining butter until lightly toasted.

Stir in the lemon juice.


Serve over trout.



Serves 4






Stuffed  Cod






1 cup (8 ounces) plain yogurt

2 1/4 cups finely chopped fennel fronds, divided

1 teaspoon lemon juice

1 teaspoon minced chives

1/8 teaspoon salt

1/8 teaspoon pepper

2 celery ribs, chopped

1/4 cup chopped onion

2 to 4 tablespoons canola oil

4 cups unseasoned stuffing cubes

1 cup chicken broth

2 eggs, lightly beaten

4 cod fillets (1 1/2 pounds)

1 medium lemon, sliced






Preheat oven to 350 degrees.


For sauce, combine the yogurt, 1/4 cup of fennel, lemon juice, chives,

salt if desired and pepper in a bowl.

Cover and refrigerate for 2 hours or overnight.


In a large skillet, saute celery and onion in oil until tender.

Remove from the heat.

Stir in the croutons, broth, eggs and remaining fennel.


Spoon about 1 cup stuffing mixture onto each fillet; roll fish around stuffing.

Transfer to a greased 2 quart baking dish.

Top each with a lemon slice.


Bake for 30 to 35 minutes or until fish flakes easily with a fork.


Serve with fennel sauce.



Serves 4







 Salem's Den  Salem 2004 and Beyond