Braille Monitor                                     June 2017

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This month’s recipes come from the National Federation of the Blind of Georgia.

Oven-Fried Whiting Fish
by Dorothy Griffin

Dorothy Griffin is the president of the Atlanta Metro Chapter of the NFB of Georgia.

Bag of whiting fillets (thawed or fresh)
1 10-ounce bag of Louisiana New Orleans Style Fish Fry
Oil of your choice: olive, coconut, almond, etc.

Method: Preheat oven to 430 to 450 degrees. Rinse fish in cold water. Pick up individual fillet using thumb and index finger; press out excess water by running your fingers down the fish from top to bottom. Place on plate, set aside. Lightly oil cookie sheet and place aside. Pour approximately one cup of New Orleans Style Fish Fry into the gallon bag (mix is highly seasoned already so no need for extra seasonings unless desired). Place one fillet at a time into the gallon bag of fish fry mix and shake over fish to cover. Remove from bag and place on oiled cookie sheet skin side down. Repeat for all fillets. Pour some oil into the oil bottle cap and drizzle lightly over the exposed skin side up of fillets; use as much of the oil as is needed to complete each fillet. The fish will create its own oil so drizzle sparingly. Place cookie sheet in oven uncovered, let cook for about twelve to fifteen minutes and then check on it. If golden brown on the underside, flip over and let cook for another twelve to fifteen minutes. Flip as needed until golden brown on both sides. Once fish is golden brown on both sides remove cookie sheet from oven. This mix is good for diabetics or individuals that don’t or can’t eat deep fried but want that crispy taste. Please Google the nutrition facts; you will be surprised.

Fried Rabbit
by Allen Griffin

Allen Griffin is a member of the Atlanta Metro Chapter of the National Federation of the Blind of Georgia.

1 rabbit, cleaned and washed
1 cup buttermilk
Salt, pepper, or your choice of seasoning
Cooking oil
Hot sauce (if desired)

Method: Cut rabbit into sections (legs, breast, etc.), and set aside on plate. Dip pieces one at a time into bowl of buttermilk, season with salt, pepper or seasonings of your choice. Place in flour and cover all over. Place in hot skillet of heated cooking oil (about 400 degrees), and do not overcrowd. Fry until golden brown on both sides. Remove from skillet; drain on paper towel to absorb excess oil. Shake on hot sauce and eat as desired.

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