Clipper Club
Serves 1
1 Fried Fish (3 oz. filet)
2 Fried Shrimp (21/25, deveined)
2 Fried Oysters (large, corn flour, wheat flour)
3 slices Applewood Smoked Bacon
1 slice Cheddar Cheese
2 oz. Tartar Sauce
2 slices Toast (large, Texas toast)
2 pats Butter
Méthode:
Deep fry fish, shrimp, oysters and reserve. Toast bread, butter and reserve. To assemble, in a sizzle platter on one slice toasted bread, place fish, shrimp, oysters, bacon and top with cheese. Put in oven for 45 seconds to melt the cheese and top with the other slice of toasted bread spread with tartar sauce. Secure with long tooth picks and slice on diagonal. Separate, plate and serve with crystal onion rings.
Tartar Sauce
2 cups Mayonnaise
3 oz. Pickle Relish
1 bunch Green Onions (diced)
1 Lemon (juice)
2 tbsp. Parsley (minced)
1 tsp. Tabasco
2 tbsp. Capers (chopped)
Salt & Pepper to taste
1 tbsp. Garlic (minced)
1/2 cup Onion (minced)
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Deep fry fish, shrimp, oysters and reserve. Toast bread, butter and reserve. To assemble, in a sizzle platter on one slice toasted bread, place fish, shrimp, oysters, bacon and top with cheese. Put in oven for 45 seconds to melt the cheese and top with the other slice of toasted bread spread with tartar sauce. Secure with long tooth picks and slice on diagonal. Separate, plate and serve with crystal onion rings.
Tartar Sauce
2 cups Mayonnaise
3 oz. Pickle Relish
1 bunch Green Onions (diced)
1 Lemon (juice)
2 tbsp. Parsley (minced)
1 tsp. Tabasco
2 tbsp. Capers (chopped)
Salt & Pepper to taste
1 tbsp. Garlic (minced)
1/2 cup Onion (minced)
Méthode:
Mix all ingredients together then refrigerate until needed.
Mix all ingredients together then refrigerate until needed.
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Culinary Institute cooking school of New Orleans
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