Breaking out of the Seafood Cooking Shell!

Do you ever get the feeling that your seafood cooking has become too much of the same old theme? Batter and fry is probably the most common presentation and, while tasty, it does get old after a while. When we are frying fish or shrimp we like to add a different twist to the coating. Rather than the traditional egg, milk or water wash before dipping in flour, cracker crumbs, Panko or cornmeal; try adding some zest.

Simply applying your favorite seafood dipping sauce before you batter can create flavors that will have your dinner guests coming back for seconds. And if you're watching your waistline as many of us are these days, these coatings work equally well when sauting, broiling, baking and grilling. I have found that applying the dip and coating, then refrigerating for about thirty minutes before cooking, lets the flavors marinade with the seafood to bring out the best flavor and the coatings adhere very well. Here are a few of the ideas we have tried, hope you find them as delicious as we do.