Delicious Fish Appetizers

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

There is no doubt - well-prepared fish delicacies and fish appetizers are an excellent choice when you want to charm someone with your culinary skills and gastronomic style. That's why we have selected for you a mini recipe book with some delicious suggestions for fish appetizers.

Stuffed shrimp with mussel meat and sherry flavor

Necessary products:

0.5 kg. shrimp - uncooked, 3/4 teaspoon crushed salted cookies, 3 tablespoons butter, 180 g ground mussels, 2 tablespoons finely chopped parsley, 1/8 teaspoon garlic powder, salt and pepper to taste, 1/3 sherry tea cup (dry or sweet), sprigs of parsley for garnish, lemon slices for decoration.

Method of preparation:

Preheat oven to 170 degrees. Peel the shrimp, leaving their tails. Using a sharp knife, cut the shrimp along the inner curve or around the abdomen halfway, leaving the tails attached. Press the shrimp so that it has the shape of a butterfly.

In a medium bowl, combine the biscuit crumbs, butter, ground mussels (including their liquid), parsley, garlic powder, salt and pepper to taste. Fill each of the shrimp with the mussel mixture. Arrange the stuffed shrimp in a large pan and pour sherry around them.

Bake for about 10 to 15 minutes or until the shrimp are opaque. Take them out of the oven. Garnish with fresh parsley and lemon slices. Serve them warm.

Smoked salmon with capers and onions

Necessary products:

250 g smoked salmon, 1 tablespoon cold pressed olive oil, 1 tbsp. small capers- squeezed, freshly squeezed lemon juice to taste, 3 tablespoons ground fresh onion, 1 tablespoon ground fresh basil leaves, salt and freshly ground black pepper to taste, lemon slices for decoration.

Method of preparation:

Cut the salmon into cubes. In a medium bowl, mix the pieces of salmon, olive oil, capers and lemon juice. Add 1/2 of the onion and basil, then season with salt and pepper. Make a pile of the mixture in an attractive bowl, sprinkle with the remaining onions and basil. Garnish with lemon slices.

It is served on slices of toast, on toasted rye bread circles, on sliced and toasted baguette bread or on biscuits.

White fish with Italian breadcrumbs and mustard

Necessary products:

500 g of fish (white fish, maybe cod), boiled and peeled, 1 and 1/2 teaspoon soft bread crumbs, 1 medium onion - chopped, 3 eggs, 3 tablespoons water, 2 tablespoons mayonnaise, 1 and 1/2 teaspoon dry mustard, 1 teaspoon dried parsley, 3/4 teaspoon salt, 1 and 1/2 teaspoon Italian seasoned dry crumbs, 2 tablespoons cooking oil, Tartar sauce of choice.

Necessary products for Italian forged crumbs

2 Italian breads, 2/3 teaspoon grated Parmesan cheese, 1 tablespoon Italian spices, 2 tsp. garlic powder, 2 tablespoons dried parsley, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon black pepper (optional).

Method of preparation:

Cut the bread into quarters and let it dry for 1-2 days (or try to dry it by baking it lightly in a toaster). Cut the finished bread into small cubes and pour it into the food processor. Beat until fine crumbs are obtained. Place the breadcrumbs in a bowl and add all the other ingredients, then mix them lightly.

Basic recipe:

In a bowl, mix the first nine ingredients, mix well. Form balls of the mixture, adding extra water if necessary and roll them with breadcrumbs. In a large skillet over medium-high heat, fry the balls in the fat for 4-5 minutes on each side or until lightly browned. Serve with Tartar sauce if desired.

Mashed fish pies

Necessary products:

1/2 tea cup chopped cold fish, 1/2 tea cup cold mashed potatoes, salt, pepper and onion powder, 1 egg - beaten, 1/2 small onion - grated, flour, frying oil.

Method of preparation:

Chop the fish meat and mix it with the mashed potatoes and spices. Add the beaten egg and onion. Flour your hands and form small balls. Sprinkle with flour and fry in hot fat. Serve hot.

Shrimp with garlic and pepper

Necessary products:

3 tablespoons ground garlic, 2 tablespoons cold pressed olive oil, 1/4 teaspoon lemon juice, 1/4 teaspoon ground fresh parsley, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 600 g boiled shrimp.

Method of preparation:

Fry the garlic and olive oil in a small pan over medium heat until the aroma is released - about 1 minute. Add lemon juice, parsley, salt and pepper. Pour this sauce over the shrimp in a large bowl. Allow the appetizer to cool before serving.

Swordfish with garlic and walnuts with Tarator sauce

Necessary products:

1 slice of bread with peels removed, 3/4 teaspoon walnuts, juice of 2 lemons, 3-4 chopped cloves of garlic, salt and pepper to taste, 1/2 teaspoon olive oil, 1 kg. swordfish fillet, a little flour.

Method of preparation:

Make Tarator sauce. Soak bread in lemon juice and place it in the food processor. Add the pine nuts, chopped garlic, salt and pepper and stir until the ingredients are combined. Slowly pour in the olive oil until the sauce has the consistency of mayonnaise. It can be stored for up to 3-5 days if stored in the refrigerator.

Cut the swordfish into large cubes and salt well. Pour into a pan 4 tablespoons of olive oil on medium-high heat for about 2-3 minutes. Meanwhile, roll the swordfish cubes in flour. When the fat is hot enough, reduce the temperature to medium and fry the fish.

Turn the cubes on all sides for 1-2 minutes and fry until browned. Serve the appetizer warm with Tarator sauce, a few slices of flat bread and sliced pickles.