by Dana Point Fish Company | Jun 11, 2014 | Angler's Kitchen, Recipes
A sauce perfect for any pasta. This recipe uses a whole, steamed lobster. View a tutorial on the best way to remove meat from a lobster to brush up on the method. Lobster Cream Sauce with Maine Lobster 1 lobster4 tablespoons olive oil1/2 fennel bulb...
by Dana Point Fish Company | Jun 9, 2014 | Angler's Kitchen, Crustaceans, Recipes, Shrimp and Prawns
Food Photography: Asian Shrimp and Noodles in Broth. Photography and styling: J Karns.
by Renee Shelton | Mar 7, 2014 | Angler's Kitchen, DPFishCo, Prepping and Fabrication, Recipes
Here are some of the market names for cut fish that are sold. This list may not cover them all, and some terms may vary from fishmonger to fishmonger or purveyor to purveyor, but the basic terms and descriptions are found below. They are basically in order of size or...
by Dana Point Fish Company | Feb 14, 2014 | Angler's Kitchen, Recipes
Quick Beer Batter Recipe 1 cup flour1 teaspoon baking powder1/2 teaspoon salt1 large egg1/2 cup beer (or more depending on desired consistency) Whisk the flour and baking powder with the salt.Beat the egg with the beer, then add to the dry ingredients.Use the beer...
by Dana Point Fish Company | Feb 11, 2014 | Angler's Kitchen, Recipes
Basic Pan Fried Fish This is a simple technique for frying up fish fillets in a frying pan. 2 lbs. fresh fish fillets (cut into serving sized pieces)Salt and pepperAll-purpose flour (as needed)1 egg (beaten with 1 tablespoon milk)1 cup breading (bread or cracker...
by Dana Point Fish Company | Jan 28, 2014 | Angler's Kitchen, Prepping and Fabrication, Recipes
Panko Fried Fish Basic technique for frying fish with a panko crust. This technique uses the standard breading procedure. 2 lbs. fresh fish fillets (cut into serving sized pieces)SaltPepper1 to 2 eggs (beaten with 1 to 2 tablespoons milk)1 to 2 cups panko crumbsOil...
