Tag Archives: Hudson Valley Seafood

Feeling Fishy – Try These Classic Fish and Chips

Fish and chips is one of those meals that you probably have at certain restaurants or pubs but never really think about making yourself. The problem with fish and chips is that you may get some that taste really good when you are out and you feel like you can never duplicate that at home or that you get some that are really bad and it can turn you off from them altogether. Add on to the problems by knowing that make fish and chips can be a bit laborious and messy, leading to a big clean up and a whole lot of oil that you need to try to get rid of. We like fish and chips in our house but I do not make them often quite simply because it is a lot of work and a lot of cleanup, even if I use the deep fryer to make them. However, with Michelle away on business, Sean asking me about them and me finding some really nice looking cod on my visit to Hudson Valley Seafood, it all led up to me taking out the deep fryer and trying this Craig Claiborne recipe from the New York Times for fish and chips.

Classic Fish and Chips

For the Beer Batter:

1 cup all-purpose flour

1 tablespoon corn, peanut or vegetable oil

1 large egg, separated

¾ cup beer at room temperature

¼ cup warm water

Salt to taste, if desired

For the Chips:

12 to 16 Idaho potatoes, about 4 pounds

Fat or oil for deep-frying

For the Fish:

4 skinless, firm-fleshed white fish fillets (such as cod), about 1 1/2 pounds 

Tartar Sauce, for serving

Lemon wedges, for serving

Put the flour in a mixing bowl and make a well in the center. Put the oil and egg yolk in the well. Add the beer, stirring with a wire whisk. Stir in the warm water and the salt. Cover the bowl and let the batter stand for an hour or longer in a warm place.

Peel the potatoes and cut them into sticks that resemble french fries. Each stick should measure about half an inch thick, half an inch wide and two inches long. As the potatoes are cut, drop the sticks into cold running water. There should be about eight cups of potato sticks.

Meanwhile, cut the fish crosswise into pieces about five inches long and set them aside.

When you are ready to cook, drain the potatoes well and pat them dry.

Heat the oil to 325 degrees in a deep fryer; this heat is for preliminary cooking. Add the potato sticks and let them cook for about four minutes or slightly less. The sticks will not yet be browned and crisp. Lift them from the fat and drain them on paper towels.

Heat the oil to 375 degrees. Return the potatoes to the deep fryer and cook them until they are crisp and golden brown, about two to three minutes. Remove the potatoes from the oil and drain them on paper towels.

Beat the egg white until it is stiff and fold it into the batter.

Reduce the heat of the fat in the deep fryer to 360 degrees.

Dip one piece of fish fillet at a time in the batter, then drop it into the oil. Cook two or three pieces at a time but don’t crowd the cooker. Cook the fish until one batch is crisp and golden brown, about three minutes, then remove the pieces of fish and drain them on paper towels. Continue the cooking process until you have cooked all the fish and the pieces are done.

Serve the hot fish with the potatoes. In England, fish and chips are traditionally served with a bottle of vinegar – preferably malt vinegar – and salt to be sprinkled on both the fish and potatoes. You can also serve them with tartar sauce (homemade or store-bought) and lemon wedges, if desired.

I chose to try this recipe because it seemed to be the most basic to follow and looked like it would turn out good results. I cut the recipe in half since I was making this for just two of us and it was plenty of fish and chips for two. I used a basic lager for the beer but you could use any type of beer you want. Just remember certain flavors and stronger beers will leave a stronger taste to the batter so you want to consider what you are using. The chips came out perfectly, nicely browned with good flavor and bite to them. The fish was also great and Sean and I really liked the batter. It was perfectly crisp and had good flavor and he fish was cooked well, nice and moist and flavorful. I’m not going to lie – the clean up was a bit of a pain, but it was worth the effort to do this once in a while to make a really nice meal that you may not have that often.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!


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Posted by on August 23, 2016 in Potatoes, Seafood


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Savoring Succulent Sauteed Sea Scallops Over Spaghetti Squash

As much as I love scallops, they are just not something we eat very often. Scallops tend to be very expensive in terms of the fish for sale today. For sea scallops in my area they are generally priced in the twenty dollars and up per pound range, and that may be for scallops that are not even that good. If I am going to spend that much money for scallops, I want to make sure they are of good quality. I always get dry scallops, meaning they are not scallops that have been soaked in a solution to help them look nice and white and to plump them up, making them have a lot of water. When you buy “wet” scallops, they release all of the solution and liquid when they cook, making it almost impossible to get a good sear on them and instead they steam in all that liquid, making them rubbery. It is worth the extra effort if you are going to get sea scallops to make sure you get dry scallops or scallops labeled chemical-free. In any case, I got my dry scallops from Hudson Valley Seafood and set about finding a new recipe to try. I had already picked up my vegetables at the farmer’s market as well and had a nice spaghetti squash I purchased, so this recipe from Martha Stewart came along at just the right time.

Sautéed Sea Scallops Over Spaghetti Squash

2 1-pound spaghetti squash, cut in half lengthwise and seeded

2 tablespoons olive oil, plus more for baking pan

4 leeks, white and light-green parts only, thinly sliced lengthwise

2 medium shallots, peeled and thinly sliced lengthwise

1/4 cup all-purpose flour

10 large sea scallops, muscles removed, sliced in half

Salt and freshly ground pepper

3/4 cup dry white wine or water

2 tablespoons unsalted butter, chilled and cut into small pieces

1 bunch fresh chives (optional)

Preheat the oven to 375 degrees. Place the spaghetti squash, cut-sides down, on an oiled baking pan. Cook the squash until it is easily pierced with the tip of a knife, about 45 minutes. Using a fork, separate the flesh into strands and transfer the squash  to a bowl; cover the bowl and set it aside.


Heat 1 tablespoon of olive oil in a saute pan set over medium heat. Cook the leeks and shallots, stirring, until they are crisp, about 10 to 12 minutes. Transfer the leeks and shallots to a plate and set it aside.


Place the flour in a small bowl and dredge the scallops in the flour. Return the saute pan to medium heat and add the remaining tablespoon of olive oil. Cook half of the scallops until they are golden, about 3 minutes per side. Season the scallops with salt and pepper and set them aside on a separate plate. Repeat the process and cook the remaining scallops.


Increase the heat to medium high and add the white wine or 3/4 cup of water. Using a wooden spoon, scrape up any brown bits on the bottom of the pan. Cook until the liquid has reduced by half. Slowly whisk in the butter until the sauce begins to thicken, about 2 minutes. Season the sauce with salt and pepper to taste.


Divide the squash and the leek mixture among your dinner plates; top the vegetables with the scallops. Drizzle the scallops and vegetables with the sauce, and garnish with the chives, if desired, before serving.

While the squash takes some time to cook to get it tender enough, that is really the only long part of the recipe. I liked the recipe because it was basic and healthy, giving you a nice, light meal that is great for any day of the week. If you didn’t want the spaghetti squash or can’t find one, I think rice or noodles would substitute well in the recipe, but the squash seems perfect for this dish. Be careful not to overcook the scallops so they don’t get rubbery on you. Just that little bit of flour is really all they need to get some nice color to them so you can enjoy the sweetness of them. I did cut the recipe in half since I was making this for just Sean and myself since Michelle is away on business so we had just the right amount of scallops and a little bit of squash leftover to use for another meal.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!



Posted by on August 16, 2016 in Cooking, Dinner, Seafood


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It’s Getting Fishy – John Dory with Artichokes and Peppers and Pan Roasted Tiger Prawn Shrimp

Getting fresh fish in the summertime or really any time of year is a great thing, but finding really fresh fish can always be something of a challenge. I know the supermarkets in my area primarily have a very small selection of prepackaged, frozen fish. If I drive about 20 miles I can go to markets that have regular fish counters, but they do not always have the greatest selection to choose from. That is why I was so happy to learn that there is a real fish market right near my house now, Hudson Valley Seafood, that offers some fantastic fresh fish. They had been wholesalers in the area for many years, supplying restaurants in the region with their fish and have just recently opened a retail store. They get fresh fish daily so there is always something new to see. The store is great, with that fresh fish and not fishy smell that you like to see in a market and the prices are very reasonable. When we ventured over their for the first time a couple of weeks ago, they had some great selections, including John Dory fish and some truly immense colossal Tiger prawns. We decided to try a little of each, using a recipe from Food Network for the John Dory while using a quick recipe from Bait to Plate for the prawns.

John Dory with Artichokes and Peppers

Olive oil, to saute
1 garlic clove, chopped
1/2 onion, small diced
1/2 carrot, small diced
4 artichoke hearts, diced
3 (3-pound) whole John Dory fish, scaled, eviscerated, and filleted with the skin on
2 ounces white wine
3 ounces chicken stock
1 pepper of your choice, minced
1 teaspoon ground coriander seed
1/2 lemon, juiced

Saute the garlic, onion, carrot, pepper, and artichoke hearts in the olive oil in a  saute pan set of medium heat until the vegetables just begin to brown and soften, about 5 minutes. Deglaze the pan with white wine and chicken stock. Simmer the mixture for about 30 minutes, until the vegetables are fork tender.

After cooking the vegetables , puree about half of the mixture in the blender. Add the pureed half back to the mixture and stir to combine.

Season the fish fillets with salt and coriander. Heat the olive oil in a nonstick saute pan set over medium heat. Carefully place the fish fillets in the pan, flesh side down, and cook the fish until it is lightly browned, about 3 minutes. Turn the fillets over and cook until the skin is crispy and the fish is cooked through and no longer translucent, about another 2 minutes. Remove the fillets from the pan and set them aside. Deglaze the pan with lemon juice. Add the lemon juice to the artichoke mixture and stir well. Serve the fish with the artichoke mixture on the side.

Pan Roasted Tiger Prawns

2-3 U-3 Colossal Tiger Prawns

2 tablespoons olive oil

1 clove garlic, minced

1 teaspoon chili powder

2 teaspoons chopped fresh parsley

Kosher salt and freshly ground black pepper

Lemon, for serving

To clean the tiger prawns, remove the head of the prawns (be careful, they have a very sharp horn on the front), but leave the chest plate and legs on the shell in tact. Split the pawns down the back with a sharp knife and thoroughly clean out the intestines (think of it as deveining a shrimp, just on a much larger scale). Rinse the prawns thoroughly and place them in a large bowl. In a small bowl, mix together the olive oil, garlic, chili powder and fresh parsley. Pour the marinade over the prawns and toss them until they are well coated. Cover the bowl and place it in the refrigerator for 1 to 2 hours.

Preheat a grill a pan over medium-high heat. Sprinkle the prawns with salt and pepper and add the prawns to the pan and allow them to cook until they begin to turn pink and the shell looks nicely roasted, about 2 to 3 minutes. Turn the prawns and cook them on the opposite side, about 2 to 3 minutes more or until the prawns are cooked through and pink. Serve the prawns with lemon wedges, if desired.

The John Dory was a very mild fish that tasted wonderful. The mix of the artichokes and peppers were a nice compliment to the fish itself. If you want a fish that is not going to taste fishy and is a firm but delicate white fish, this could be for you. They went very nicely with some rice pilaf and corn on the cob. The Tiger prawns are something of a treat, since they can be quite expensive. The best way I can describe them is that it is like eating a lobster tail. The meat is very similar and has wonderful flavor to it. We cut them up and shared 2 of them among us and it was more than enough. Make sure you clean them out well when you go to devein them as it is a large amount to remove and you do need to be careful handling them. These would be great on the barbecue as well as the grill pan and cooking them in the shell is the best way to go.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!


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Posted by on August 8, 2016 in Cooking, Dinner, Grilling, Seafood, Uncategorized


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