(Have a little Wine!) Add Extra Virgin Olive Oil, toss and serve. Toss the salad 'lightly' at this time and let sit for a few minutes. Sprinkle with Good Seasons Zesty Italian (dry). Add salt (We love Sea Salt!) and cracked black pepper. Splash White (or Red) Balsamic Vinegar over lettuces and veggies. SPIKE'S VINEGAR & OIL SALAD DRESSING - A House Specialty! Serve with lemon wedges, tartar and/or cocktail sauce. Remove to a clean wire rack or on paper towels to drain. Cook fish until golden brown, about 3 minutes per side. Heat oil in large frying pan over medium-high heat (about 1/2 inch of oil). Dip fillets into egg wash then thoroughly coat with seasoned flour. Season with salt & pepper (and Old Bay) mix well.

Oil for frying (Our favorite is Peanut Oil).

2 eggs, beaten (Optional: Touch of milk for egg/milk wash).

Salt & Pepper to taste (A great option: Add Old Bay Seasoning!).

1-2 cups of Bread Flour (Other options: Corn Flour or Italian Bread Crumbs.

'Leftovers' make an excellent fish salad for lunch the next day! Pan-Fried Fish Fillets Stir and spoon mixture and place over your fillets. Combine roasted garlic, lemon pepper, sweet basil (or garlic, lemon, and Old Bay) and a splash of lemon or lime juice and butter and melt in microwave. Striper, Garlic & Basil: Toss fillet portions in olive oil. SPECIAL BAKED STRIPER -One of our favorites! Take 1/3 to 1/2 stick of real butter and place it carefully into your hot skillet. Then take fillets and press them into the dry blackened seasoning (Zatarans and Old Bay very good) until it is caked on. It is best to just turn the fillets once halfway through cooking.ĭo this on your grill OUTSIDE (or under good exhaust fan)! Place a cast iron skillet on the grill and let it get HOT! Melt real butter in the microwave to dredge fish in. Saute in skillet with a little more olive oil on a medium to medium-high setting until fish turns 'white.' This takes approximately 6 minutes per side.

Toss fillets in olive oil and dredge in dry cajun or blackened seasonings. Sprinkle lightly with a touch of Old Bay or Seasoning Salt, and sprinkle with sweet basil (fresh or dried). Take whole canned tomatoes, half them and place two halves over each portion. Cover fillets with several thin slices of sweet onions (Optional: Thin sliced mushroom and red peppers). Splash with lemon or lime juice and Cajun or Old Bay seasoning. mushroom powder, coriander, fenugreek, basil, cayenne pepper, spinach powder, cloves, cumin, ginger, majoram, oregano, thyme, tarragon, cinnamon, safflower, paprika, tomato, rosemary, celery seed.SPIKE'S PRIME TIME FISHIN' FAVORITE RECIPESĬut fillets in to serving size. Ingredients: Salt Crystals (earth and sea), hydrolyzed soy protein (no added MSG), soy granules, mellow toasted onion, nutritional yeast, garlic, orange powder, dill, kelp, horseradish, mustard flour, orange and lemon peel, celery granules and powder, sweet green and red bell peppers, parsley flakes, celery root powder, white pepper, turmeric, rosehips, summer savory, onion powder, parsley powder. It is a must for every memorable meal.Įnjoy on salads, sauces, stews, meats, eggs, cottage cheese, pizza, vegetables, salad dressings, dips, appetizers, popcorn, tomato drinks, snacks, and any main courses.

A wonderful world of delicious flavour created by combining precious ingredients from the four corners of the earth with just the right amount of sea salt crystals for a truly unique taste sensation. It takes 39 lovingly blended ingredients to create this one great flavour Magic.

Spike seasoning red package