Fish Sniffer On Demand Digital Edition Issue 3705 Feb 16- Mar 2, 2018 | Page 27

Feb 16 - Mar 2, 2018
VOL.37 • ISS. 05
Old Classics Made New
D
uck season ended last
weekend; and, Brody,
our labrador puppy showed
us that all those
nights training
after work really
paid off. He was
magnificent! It’s
hard to believe
this daffy little
dog could get right
down to business
in the field; but,
that’s exactly what
he did.
Eric’s duck sea-
son and Brody’s
first year hunting
turned out to be a
smashing success!
After a tough year at work with
his tools recently stolen from his
truck; and, then, losing the tip of
his thumb because he had to bor-
row someone’s left handed skill
saw at work to do a job at least
duck season gave him something
to feel good about.
I just hope he can
still do all the creative
things he use to do
when his thumb heals.
He’s made so many
beautiful things with
his hands. A friend told
me his grandpa used to
make hand built violins
– even though he had
only half a thumb from
a similar accident with
a saw. So, I guess the
moral to the story is
that if your tools are
stolen, at least cough
up enough money right
away to buy a new Skill saw.
Then, just last week Eric’s
boss had all his tools stolen out
of the warehouse. Seems to be an
epidemic in thefts lately. I know
COOKIN'
YER CATCH
by Paulette
in our neighborhood there have
been numerous car and home
break-ins; and, people are even
moving away because of it.
With that Next Door app
online, neighbors lately have
been trying to keep each other
informed about suspicious char-
acters, etc. It’s too bad when a
once safe area becomes so much
less safe and people have to live
everyday in fear.
In an economy that is suppos-
edly getting better, you’d think
there would be less of this sort of
thing – not more of it. We’ve had
our share of stuff stolen over the
years; and, this has been the third
time Eric has gotten his tools
stolen out of his truck.
Our neighbor chased the guys
away; but, they had already
gotten everything. Of course, the
police have no leads.
Abalone & Onions
INGREDIENTS
•
•
•
•
•
•
little raggedy pieces of abalone
spices of your choice (or garlic salt & lemon pepper)
flour
1 large onion, halved and sliced
light olive oil
Meyer lemon wedges
DIRECTIONS
Season the abalone; then, dredge in flour. Heat up a skillet. Add in oil and when that heats
up, add in the onions. Cook until softened; push to the side or remove to keep warm. Add in a
little more oil and then heat up pan to medium high and add in the abalone pieces to quickly
brown on each side. Remove and serve with onions and a squeeze of Meyer lemon over the
fish. Yum! Enough for one or two folks, depending on how much abalone you want to cook.
25
Jemima’s Beer Batter Fish
INGREDIENTS
• 2 large black bass fillets (or similar fish), cut into
2x3 inch pieces
• 1 Cup Original Aunt Jemima’s pancake mix or any
“original” pancake mix
• 1 Cup cold beer (approximately)
• ½ tsp. Salt and ¼ tsp pepper
• ¼ tsp paprika
• ½ tsp onion powder
• ¼ tsp. Garlic powder
• dash cayenne
• light olive oil and grape seed oil
• Malt vinegar
DIRECTIONS
Combine all dry ingredients in a bowl, including spices.
When ready to cook, stir in the beer. You want the batter
to not have lumps; but, you want it to be liquidy enough to
coat the fish heavily. I used slightly under a cup of beer;
but, I might’ve used more if I had let it sit too long.
Heat gradually on medium to medium high mixing the
two oils half and half to reach at least 2 inches high in your
pan (or use a deep fryer). The grape seed oil is good for
browning and frying, while the olive oil is just tasty and
healthy. When the oil is hot enough; but, not too hot, it’s
time to start cooking the fish.
Batter up a small piece first to test it. If it starts cooking
nicely with the oil bubbling around it, then, add in a few
more pieces and cook them for a few minutes each,
browning on each side. I like using tongs and a slotted
spoon for moving the pieces or lifting them out. When
cooked, remove and drain pieces on a wire rack or on
paper towels.
Cook about 4-5 pieces at a time until you’ve cooked
them all. Serve with Malt vinegar in small dipping bowls.
Feeds two folks.
If you have any questions, comments, recipes or
cooking tips to share, feel free to write me at: Cookcatch@
comcast.net or write to Paulette or Cookin’ Yer Catch; c/o
The Fish Sniffer; PO Box 776; Colfax, CA 95713-0776. Go
for it!
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