BJ’s ROCKPORT SEAFOOD RECIPE PAGE

Meet Beverly Newton Beverly J. Newton (affectionately known here as BJ) has been living in Rockport for the past 25 years.  fishRockport.com welcomes her page as the newest addition to the web site.  Her wealth of knowledge in seafood preparation is unique and absolutely delicious!  Her husband Charlie Newton is one of Rockport's most notable fishing guides and he's also a reporting captain on the Guides & Fishing Reports page of fishRockport.com.  Thank you BJ for sharing your recipes with all of us! Please feel free to Contact BJ and ask questions or send an e-mail and let her know how the  recipe turned-out when served to your family and friends!

READY, SET, COOK!  

STUFFED FLOUNDER

Fillet several flounders; set aside.

Stuffing Mix: Mix together 3 cups crumbled left-over cornbread (or mix two small packages of cornbread mix and cook them, then cool and crumble), ¾ cuts chopped onions, ¾ cups chopped celery, 1 tablespoon minced garlic, ¾ cup chicken broth and 1-2 cups or approximately 1 lb. crumbled cooked crab meat. 

Place a layer of flounder fillets in a 14 x 8 x2 inch casserole dish, cover with ½ cup melted oleo or butter, sprinkle with ½ teaspoon of Beverly’s Spice Mixture.  Next, put a layer of the stuffing mix, cover with a layer of flounder fillets and cover with ¼ cup oleo or butter, sprinkle with ½ teaspoon seafood seasoning.

Bake at 350 degrees for 30 to 45 minutes or until golden brown. Trout or other soft-meated fish may be used in place of the flounder.  This is a great dish to make ahead and refrigerate and bake when mealtime comes.

CRABMEAT STUFFED JALAPENOS
1-pound cooked crabmeat
1-( 8-ounce) package cream cheese
3-tablespoons chopped black olives
4-tablespoons chopped green onions including tops
Whole canned jalapeno peppers

Cut jalapenos apart in the middle lengthwise and remove seeds. Mix crabmeat, creamed cheese, olives and green onions together; stuff jalapeno halves and serve. Sprinkle with Beverly Newton's Spice Mixture, or paprika. Makes 10 to 12 servings.

CAPTAIN NEWTON'S "OVEN FRY" FISH FILLETS
2-pounds boneless fish fillets (approximately 6 pieces)
I-box of "Oven Fry" Extra Crispy for Pork, (Kraft General Foods Inc.)

Dip fish fillets in water. Roll in "Oven Fry" Extra Crispy for Pork Chop mix. Spray a baking pan with a non-stick coating (Pam). Bake at 400 for 10 to 12 minutes, or until fish flakes when tested with a fork. This recipe sounds very simple and it is!  It is also very delicious and low in fat and calories. Makes 4 servings.

SWEET & SOUR FISH FILLETS 
2-pounds fish fillets such as redfish, snapper, trout or flounder can be used

Batter:
I-cup flour
I/2-cup cornstarch
2-teaspoons baking powder
I-teaspoon baking soda
1 1/2-cups cold water (very important that the water is COLD as the batter is very thin.)
I-teaspoon salt

Mix above ingredients together and dip dry fish fillets into batter; let excess drip back into batter bowl. Drop fillets into deep fryer and cook until fish floats or is golden brown. This recipe can be used with shrimp or oysters as well. Serve with tartar sauce, cocktail sauce or sweet and sour sauce. Makes 4 servings.

Sweet and Sour Sauce: 
1 I/2-cups pineapple juice
I-cup sugar
3-tablespoons cornstarch
6-tablespoons vinegar
6-tablespoons catsup

Combine sugar and cornstarch. Blend in vinegar and catsup. Stir in pineapple juice. Cook, stirring, until thickened and clear. Keep sauce warm until needed.

BJ's FAMOUS FISH PATTIES
I-pound of fish fillets (de-boned) 

Cook fillets in crab boil for 3 to 5 minutes or until fish flakes apart. Drain fish and flake apart; add I/2-cup chopped onions and 1/2 to 3/4-cup Bisquick Mix. Form into patties and fry in I/4-inch vegetable sauce until golden brown on one side, then turn over and fry until other side is golden brown. Serve with catsup, cocktail sauce or tartar sauce.

BJ's SOUTH TEXAS GUMBO
4-cups cut okra
I-cup chopped celery
1 1/2-cups chopped onion
5-tablespoons bacon drippings (fry 3 to 5 pieces of bacon; this is essential). Sauté okra, celery and onions in bacon drippings until golden in color, then add 6-tablespoons flour; blend, cook slightly until lightly brown, this is your roux.

Add: 2-cans cut-up tomatoes and mix well. 
6-bay leaves
I-tablespoon salt
1/8 to 1/4-teaspoon cayenne pepper
1/ 4-teaspoon black pepper
1 1/2-teaspoons thyme
2-tablespoons Worcestershire sauce
6-drops of Tabasco@ (or to taste)
2-quarts boiling water

Simmer gently 1 hour or until thick. 
Add: 2 to 3-pounds small shrimp, peeled and de-veined
2-c1oves minced garlic
2-slices cut from the middle of a fresh lemon

Cook 10 - 15 minutes, remove lemon and bay leaves. Remove from heat and add 4-teaspoons gumbo file powder. Serve over 

6- 8 cups cooked rice. Makes 8 to 10 servings. This is wonderful reheated for leftovers the next day.

SOUTH TEXAS FRIED REDFISH
Redfish fillets, cut into pieces no more than 2-inches wide and I-inch thick
I-cup canned condensed milk
I-egg, beaten
Stone ground yellow corn meal 
Vegetable oil for frying

Dip fillets into cup of canned condensed milk mixed with I-beaten egg. Roll fish in stone ground yellow corn meal. Deep fry in vegetable oil until fish floats and is golden brown. Any type fish, oysters or shrimp can be fried in above way and are wonderful.

SOUTH OF THE BORDER SHRIMP CASSEROLE
3-cups cooked and peeled shrimp
12-corn tortillas cut into small triangles
1-envelope dry onion soup mix
1-(10-12 ounce) jar enchilada sauce
I-can cream of mushroom or cream of chicken soup
1-(4-ounce) can chopped mild green chilies
1/2-cup chopped onions
1-( 4-ounce)can sliced ripe olives
l/2-cup sliced pimiento stuffed green olives
2-cups grated cheddar cheese
l/2-cup chopped pecans
l/2-cup chopped water chestnuts

Line a 14 x 8 x 2 inch casserole dish with corn tortilla triangles. In a saucepan, combine soup
mix, 1/2-cup water, enchilada sauce, cream soup (mushroom or chicken), and green chilies.
Heat thoroughly. Pour half of the sauce over the tortilla pieces, arrange half of the shrimp
over the sauce over the sauce. Mix together onions, ripe olives, green olives, pecans and water
chestnuts and sprinkle over the shrimp. Top with grated cheese. Repeat layers, beginning
with tortillas, sauce, shrimp, onion mixture, and top with cheese. Bake 20-30 minutes at 350°.
Let stand 5 minutes before serving. Serve over rice if desired.

CRAB CAKES*
2-slices bread, crusts removed 
milk-sufficient to moisten bread
I-pound crabmeat, picked
l/4-teaspoon salt
I-teaspoon OLD BAY@Seasoning
I-tablespoon baking powder
I-tablespoon chopped parsley
I-tablespoon Worcestershire sauce
I-tablespoon mayonnaise or salad dressing
3-4 tablespoons vegetable oil for frying

Break bread into small pieces and moisten with milk; combine with remaining ingredients. Shape into patties. Fry patties quickly in hot oil until brown. Makes 4 servings. 
*Courtesy of OLD BAY@ McCormick & Co. Inc.

CRAB BALLS
I-cup cooked crabmeat
I-teaspoon Beverly Newton's Spice
Mixture or commercial seafood seasoning
I-tablespoon mayonnaise
I-tablespoon Worcestershire sauce
I-teaspoon baking powder
l/2-cup chopped onions
I-beaten egg
2-slices white bread with crust removed milk

Break bread in to small pieces and moisten with milk. Mix all remaining ingredients and the bread and shape into small balls about 1 l/2-inches in diameter; deep fry until golden brown and serve hot.

Please feel free to Contact BJ and ask questions or send an e-mail and let her know how the 

recipe turned-out when served to your family and friends!

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