Barbecue Shrimp Recipes Instructions

When pan frying fish, fill a skillet with 1/8 to 1/4 of an inch of oil and preheat to 350 degrees. Place breaded fish into the pan in one layer. Overcrowding can lead to soggy fish. To prevent the breading from coming off during frying, try refrigerating your coated fish for 20 minutes first.

If you want the fish to be defrosted sooner, you can place it in cold water and add a pinch of salt. Then it will defrost in a couple of hours. Defrosted or fresh fish in the refrigerator should be used within 24 hours for the best fish recipe results.



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2 cups of cooked, peeled, and ready to eat shrimp (if using frozen shrimp, thaw according to directions)
1 clove garlic crushed
1 tablespoon deseeded and chopped chile (use ancho, anaheim, pr poblano chiles for a mild flavor; jalapeno, chipotle or serrano if you prefer more heat)
1 tablespoon olive oil
Juice of one lemon or lime
Fresh chopped parsley to garnish
Sea salt and pepper to taste
Whole wheat spaghetti for four


Usually I catch my own fish to cook, but occasionally I go and buy in from the store. There are many things to keep in mind when buying and cooking fish. Below are some tips for you to remember...

* In order to retain its moisture, fish needs to be cooked quickly over high heat.
* Cook the fish over medium to hot heat.
* You can always cook it some more if it is undercooked, but you can't uncook it if it is overcooked.
* Increase cooking time when cooking fish that is frozen.
* Never use water from close proximity marinas, municipal or industrial discharges, always use potable water.
* When cleaning fish, avoid rough treatment because wounds in the flesh can allow the spread of bacteria.