FROZEN POLLOCK FILLETS RECIPE RECIPES

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LONG JOHN SILVER'S BATTER-DIPPED FISH RECIPE | TOP SECRE…



Long John Silver's Batter-Dipped Fish Recipe | Top Secre… image

Jerrico, Inc., the parent company for Long John Silver's Seafood Shoppes, got its start in 1929 as a six-stool hamburger stand called the White Tavern Shoppe. Jerrico was started by a man named Jerome Lederer, who watched Long John Silver's thirteen units dwindle in the shadow of World War II to just three units. Then, with determination, he began rebuilding. In 1946 Jerome launched a new restaurant called Jerry's and it was a booming success, with growth across the country. Then he took a chance on what would be his most successful venture in 1969, with the opening of the first Long John Silver's Fish 'n' Chips. The name was inspired by Robert Louis Stevenson's Treasure Island. In 1991 there were 1,450 Long John Silver Seafood Shoppes in thirty-seven states, Canada, and Singapore, with annual sales of more than $781 million. That means the company holds about 65 percent of the $1.2 billion quick-service seafood business. Make my McDonald's French Fries recipe for the classic fish 'n chips experience.  Source: Top Secret Recipes by Todd Wilbur.

Provided by Todd Wilbur

Total Time 30 minutes0S

Prep Time 15 minutes0S

Cook Time 15 minutes0S

Nutrition Facts : Calories 335 calories

CREAMY FISH CHOWDER RECIPE - BON APPéTIT



Creamy Fish Chowder Recipe - Bon Appétit image

When it’s sweater weather, it’s time for this creamy fish chowder recipe with cod, bacon, and Yukon gold potatoes. Oh right—and cream.

Provided by Browne Trading Company, Portland, ME

Yield 6 Servings

Number Of Ingredients 10

4 oz. slab bacon, sliced bacon, or salt pork, chopped
2 tablespoons unsalted butter
1 large onion, finely chopped
4 celery stalks with leaves, finely chopped
Kosher salt, freshly ground pepper
2 large Yukon Gold potatoes (about 1 lb.), peeled, cut into 1/2" pieces
1 cup clam juice or fish broth
1 tablespoon fresh thyme leaves
1 1/2 pounds skinless cod, haddock, or pollock fillets, cut into 2" pieces
4 cups half-and-half

Steps:

  • Cook bacon in a large Dutch oven or other heavy pot over medium heat, stirring often, until brown but not crisp, 8–10 minutes. Transfer bacon with a slotted spoon to paper towels.
  • Add butter, onion, and celery to drippings in pot; season with salt and pepper. Cook, stirring occasionally, until onion and celery are soft, 5–8 minutes.
  • Add potatoes, clam juice, thyme, and 1 cup water. Bring to a boil, reduce heat, and simmer until potatoes are tender, 10–15 minutes.
  • Season fish with salt and pepper and place on top of potatoes. Cover pot and cook (liquid should be barely simmering at this point) until fish is opaque throughout, 5–7 minutes (thicker pieces will take longer to cook). Add half-and-half and return to a simmer (at this point, fish will break into smaller pieces); season with salt and pepper just before serving.
  • DO AHEAD: Chowder can be made 2 days ahead. Let cool; cover and chill.

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