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Welcome to PURDY’S FISH MARKET one of Southwestern Ontario's finest
hidden gems offering you the finest in Fresh Lake Fish since 1900!

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RECIPES



CASHEW CRUNCH
Compliments of Purdy Fisheries Ltd.
For about 1 lb. Whitefish

In a shallow bowl, mix together 3/4 cup of grated parmesan cheese with 3 T flour
In a large shallow pan, melt 3 T butter and add 3 T oil
In a separate shallow bowl, lightly beat 2 eggs, then dip Whitefish fillets in egg and then coat the fish with the cheese mixture
Place in a single layer turning in the pan to coat both sides with butter/oil mixture
Cover with 1/2 cup unsalted crushed cashews pressing lightly to ensure the nuts stick
Bake at 425 degrees on top rack for approximately 10 minutes or until fish flakes easily



"FALL FARMER’S MARKET PICKEREL"
Preheat Oven to 350 degrees
Preheat a non-stick frying pan to medium heat and add 2 Tablespoons of vegetable oil and 1 Tablespoon of butter.
Take approximately 1 lb. of pickerel fillets (4 small fillets) and spring them with a little salt and pepper. Take 1/4 cup of flour and add it to a flat dish. Dredge the fillets in flour and place them in the pan presentation side down (side with no skin).
Let the fish brown for 2-3 minutes then turn. Transfer the pan to the oven and cook for another 5 minutes or so (until the fish is just cooked through).
Remove the pickerel from the pan and keep the fish warm (tent it with some foil)
Put your hot pan back on the stove over medium high heat.
Add 1 Tablespoon of butter and 1/2 cup of diced butternut squash, and sauté the squash for 1-2 minutes. Dice 1/2 of a McIntosh Apple and add it to the squash and sauté for 1 minute. Add 1/2 cup of Apple Cider. Let the liquid reduce by half (this will take 3-4 minutes). Add 2 Tablespoons of Maple Syrup and 1 more Tablespoon of butter and quickly bring this mixture to a boil. Taste the glaze and add a little fresh lemon juice to acquire a taste to your liking. Pour mixture over the fish and serve immediately!



FISHY BURGERS
YOU WILL NEED:
1.5 lbs. Wild Charr, Lake Trout or Whitefish Fillets (boneless, skinless)
1 c Bread Crumbs
1/2 c crumbled feta cheese
1/4 c minced shallots
1 T honey mustard
1 T freshly squeezed lemon juice
1 egg
1 T minced fresh dill
1 t grated lemon zest
1/4 t s&p

HOW TO:
Place fish in food processor and pulse on and off until the fish is ground.
Transfer fish to a large bowl and add remaining ingredients.
Mix well (your hands work best)



PURDY’S FISH FINGERS
YOU WILL NEED:
1/2 lb. Cooked Fish (ie: Pickerel, Whitefish or Tilapia)
(poaching in white wine, water or stock works great)
3/4 lb. Mashed Potato (approx. 3 lg. Potatoes)
1 teaspoon Tomato Paste
a pinch of Sea Salt
1 egg (beaten)
4 oz. Rye Bread Crumbs

HOW TO:
Combine first 4 ingredients.
Add egg gradually to bind the mixture together
Divide the mixture into 10-12 pieces and form into "fingers"
Coat the "fingers" in breadcrumbs
Bake or fry until crisp and golden
Serve with lemon wedges and Tartar Sauce
(Make 12 Fish Fingers)

ADD IN OPTIONS:
For a shift in flavour, add 1/2 a bottle of Garlic Rosemary Citrus Sauce to the mixture above, or simply prepare the "Fingers" as shown above and serve with Garlic Rosemary Citrus Sauce (available at Purdy’s Fish Market)
or Add 4 Tablespoons of your favourite Mustard, along with 2 Tablespoons of dried dill weed to the mixture above



PURDY'S FISH CASSEROLE
Compliments of Purdy Fisheries Limited
Delicious with Pickerel or Whitefish

1. Preheat oven to 350 degrees
2. Take 1 1/2 lbs. of fish and line the bottom of a baking dish (be sure to place the fillets close together)
3. Cover the top of the fish with a package of potato tater gems (tater tots)
4. Mix together one can of cream of celery soup, 2/3 can milk, 1-2 Tablespoons of Real Mayonnaise (not Miracle Whip) and 1.5 teaspoons of curry powder
5. Pour mixture over the Tater gems and fish
6. Bake for 1 hour



"FISH EN PAPILLOTE"
"Compliments of Purdy’s Fish Market"

YOU WILL NEED:
10 very thin slices of potato (baking potatoes are best)
1/2 teaspoon of Butter
A sprinkle of your favourite seasoning
(we use Fisherman’s Wharf – available at Purdy’s)
2 very thin slices of onion (we use red onion)
2 very thin slices of bell pepper (your choice of colour)
1 / 5-7 oz. portion of Fish
2 sprigs of Asparagus

HOW TO:
1. Marinate a 5-7oz. portion of the Fish of your choice for 20-30mins.
2. Take a piece of Parchment Paper (16"x16") and lay it out flat on your work surface
3. Fold Parchment in half to make a distinct fold
4. Lay potatoes in a crescent shape, beginning at the crease of the paper, ensuring that you centre the crescent on the paper
(be sure to overlap the potatoes)
5. Break the butter into tiny pieces and scatter over the potatoes
6. Sprinkle seasoning (*optional)
7. Make next layer using onion slices, placing them on either side of the "crescent" of potatoes
8. Centre peppers on top of onions
9. Lay marinated fish on next and top with asparagus sprigs
10. TIGHTLY fold the edges of the parchment paper toward the above ingredients and continue folding around until you have a neat little pouch



LEMON CRUMBLE FISH

"Compliments of Purdy Fisheries Ltd."

FOR THE COATING, COMBINE
1/2 CUP of Lemon Wafer Cookie Crumbs with
3/4 teaspoon of Seasoning Salt (Lawry’s works great)
Flour – for dredging
1 Egg (beaten) – for "glue"

HOW TO…
Preheat your skillet over Medium/High Heat
Squeeze fresh lemon juice onto a plate and simply lay your fillet flat
in the lemon juice, flip and repeat on the opposite side of the fillet.
Dredge your fillet in the flour, dip in the beaten egg and then
dredge your fillet in the Crumb mixture.
Place the fish in the pan, skin side down.
Cook fish for approximately 3-4 minutes, on the skin side and then
flip and continue cooking for another 2-3 minutes.
Plate…Serve…Enjoy!



"DILL-icious" FISH
FOR THE COATING, COMBINE
1/4 CUP of Dill Flavoured Dorito Chips with
1/4 teaspoon of dry dill weed &
1/8 teaspoon salt (otherwise known as a pinch)

OTHER INGREDIENTS YOU WILL NEED
Flour - for dredging
1 egg (beaten) – for the "glue"

HOW TO
Simply dredge your fillet of fish in the flour
Dip floured fish in egg and then in Dorito mixture



ORANGE FISH
Compliments of Purdy Fisheries Ltd.
Excellent with Whitefish, Orange Roughy, Grouper or Tilapia

You will need:
4 Fish Fillets of your choice (totaling 1.5-2lbs)
Zest from one Orange
1/4 cup of Fresh Squeezed Orange Juice
2 T of your Favourite Olive Oil
A sprinkle of Fisherman’s Wharf Spice (or your favourite seasoning ie: Tarragon)
Salt & Pepper to taste (not really necessary if using Fisherman’s Wharf)

How To:
Preheat oven to 325 degrees
Pour the orange juice into a pyrex dish
Brush the fish lightly with olive oil and then add the fish to the orange juice, in a single layer
Combine seasoning and zest together in a bowl and then sprinkle over the fish to form a bit of a crust.
Bake until the fish flakes easily.
Note: If you find that the fish is too "wet", you may have to pour off some of the excess juices and finish under the broiler.



ORANGE & BOURBON ARCTIC CHAR
You will need
2 lbs. Arctic Char fillets
1/4 c bourbon
1/4 c orange juice
2 T soy sauce
1/4 c brown sugar
1/4c green onions
2 T fresh chives, chopped
2 T lemon juice
2 garlic cloves, minced

How to
1. Combine all ingredients except fish in a large Ziploc bag. Shake to mix well.
2. Add fish to bag. Marinate in the fridge for 1-2 hours turning bag occasionally.
3. Place fillets on hot grill rack. Cook approx. 5 mins. flesh side down.
Turn fillet and cook another 5 mins. or until fish flakes easily with a fork.
*NOTE: Baste frequently with reserved marinade while cooking.



PECAN CATFISH

"Compliments of Purdy Fisheries Ltd"
(4 Servings)

YOU WILL NEED:
COATING
1 cup of flour
4 teaspoons of Summer Kitchen "Hot to Trot" Spice Rub + 1/4 teaspoon Cayenne Pepper
("Hot to Trot" available at Purdy Fisheries)
2 eggs – beaten
1/2 cup of milk
4 Catfish Fillets (6-6.5 ounces each)
1/2 cup of Vegetable Oil
1 teaspoon of Butter (for the pan)
1 cup Chopped Pecans

HOW TO:
Preheat Skillet on Medium/High heat
Add Oil and the butter.
Place Flour, in a shallow bowl
In a separate bowl, mix together 2 teaspoons of the "Hot to Trot", the cayenne and the Pecans
Blend egg and milk in yet another shallow dish.
Season fish with remaining 2 teaspoons of "Hot to Trot"
Dip fish fillets in flour mixture then in egg mixture, then in the nut mixture
Place fillets in skillet and sauté approximately 3-4 minutes per side or
Preheat oven to 375 degrees
Place fish on parchment paper lined baking sheet
Bake fish for approximately 6-8 minutes per side



"YING YANG" FISH
"Compliments of Purdy Fisheries Limited"
For approximately 2/3rds of a Pound of Rainbow Trout

FOR THE COATING, COMBINE
1/2CUP of Shredded, Sweetened Coconut
1 teaspoon of Lemon Pepper Seasoning
(available at Purdy Fisheries)
1/4 teaspoon of Salt
1/4 cup of Crushed Cornflakes

HOW TO
Preheat oven to 400 degrees
Combine ALL of the above ingredients together and set aside
Line a baking sheet with parchment paper
Dredge your fish in flour, "egg it" and then coat in your Ying Yang coating mixture.
Bake for approximately 20 minutes



THE "NUTTY GARLIC" FISH
FOR THE COATING YOU WILL NEED
1/3 CUP of Toasted Almonds (crushed)
a teaspoon of Garlic Granules
1/4 teaspoon of salt
1/4 cup of Dry Bread Crumbs
FLOUR… EGG… COATING… ENJOY!!!

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