JULY/AUGUST 2011

I have a sign in my kitchen that says “If you’re lucky enough to live on the water, you’re lucky enough.” Well, I do live on the banks of beautiful, languid Bayou Teche, which is pretty great, but I do LOVE going to the powdery, white beaches of Alabama and Florida and enjoy the azure waters and pounding surf.

And in fact, my husband, a couple of friends and I are heading out to Gulf Shores, Alabama in a couple of weeks, and I’m already planning menus. I don’t want to spend a lot of time in the kitchen, but at the same time fast food doesn’t appeal to me either. I try to plan the week’s menu thus eliminating too may trips to the supermarket and too much time getting meals together. I’m a big fan of casseroles and one-pot dishes which I can prepare ahead of time, freeze, then pack them in our trusty old ice chests. Then when meal time rolls around, all I have to do is throw together a salad of mixed greens or fresh fruit, heat up a French bread and chow down. This is a great plan especially if there’s children involved. Desserts can be as simple as ice cold watermelons, popsicles, ice cream sandwiches, store-bought cookies, or pound cake topped with fresh berries. Voila!

SPAGHETTI SUPREME

Makes about 12 servings

• 3 tablespoons vegetable oil
• 2 pounds lean ground beef
• 2 cups chopped onions
• 1 cup chopped bell peppers
• 1 cup chopped celery
• 1 tablespoon chopped garlic
• 2 (8-ounce) cans tomato sauce
• 1 (6-ounce) can tomato paste
• 2 (1-pound) cans whole tomatoes, mashed with can liquid
• 2 (7-ounce) cans sliced mushrooms with can liquid
• 1/3 cup dry red wine
• Salt and cayenne to taste
• 1/2 teaspoon dried oregano leaves
• 1/2 teaspoon dried basil leaves
• 1 pound angel hair pasta, cooked and drained
• 1/2 pound grated Cheddar cheese
• 1/2 pound grated American cheese
• 1 cup grated Parmesan cheese

Heat the oil in a large Dutch oven over medium heat. Add the beef and cook, stirring often, until all pink disappears. Add the onions, bell peppers, celery and garlic and cook, stirring often, until they are very soft, about six to eight minutes.

Add the tomato sauce, tomato paste, tomatoes, mushrooms, and red wine. Bring to a boil, then reduce heat. Season to taste with salt and cayenne. Add the oregano and basil. Simmer, uncovered, for about 1 1/2 hours. Stir occasionally.

To assemble, lay about one-third of the pasta on the bottom of a large casserole dish. Spread one-third of the tomato evenly over the pasta. Then sprinkle with one-third of the Cheddar, American and Parmesan. Repeat the process until all of the pasta, sauce and cheese is used. The casserole can be frozen at this point.

When ready to serve, thaw the casserole. Preheat the oven to 350 degrees. Bake, uncovered, for 30 minutes or until bubbly and hot throughout.

This next recipe is a south Louisiana version of goulash. It’s similar to the previous recipe, but no one seems to tire of this kind of food on vacation trips. Do what I do. Serve the spaghetti recipe early in the week and the goulash at the end of it. I guarantee no one will complain. Oh, by the way, this recipe makes enough to serve about 20. You can freeze the goulash in two casseroles (one to take with you and one to use another time), or simply cut the recipe in half.

MIL’S GOULASH

Makes about 20 servings

• 5 tablespoons vegetable oil
• 2 1/2 pounds lean ground pork
• 2 1/2 pounds lean ground beef
• 3 cups chopped onions
• 2 cups chopped bell peppers
• 1 tablespoon chopped garlic
• 1/2 cup chopped fresh parsley leaves
• 1/2 cup chopped green onions
• 3 (10 3/4-ounce) cans tomato soup, undiluted
• 1 (10-ounce) can Ro-tel tomatoes
• 2 (7-ounce) cans sliced mushrooms, with can liquid
• Salt and cayenne
• 1 pound Velveeta cheese, cubed
• 2 1/2 (14-ounce) packages (#4) spaghetti, broken into 3 to 4 inch pieces (cooked and drained)

Heat the oil in a large Dutch oven oven medium heat. Add the pork and beef and cook until all pink has disappeared. Drain off any excess fat. Add the onions, bell peppers, garlic, parsley and green onions. Cook, stirring often, for about 10 minutes, or until very soft. Add the tomato soup, the tomatoes, and the mushrooms. Season to taste with salt and cayenne. Cook, uncovered, for one hour.

Stir in the cheese and cook until it has completely melted. Add the spaghetti and mix well. Pour into casserole dishes. The goulash can be frozen at this point.

When ready to serve, thaw and bake in a pre-heated 350-degree oven until bubbly, about 30 to 40 minutes.

If you like Mex-Tex food, try this casserole. Accompany it with avocado slices drizzled with a little olive oil and fresh lime juice and seasoned with a dash of salt and freshly ground black pepper.

MEXI-CHICKEN CASSEROLE

Serves 6 to 8

• 1 1/2 cups chopped onions
• 1 tablespoon vegetable oil
• 3 medium tomatoes, peeled and chopped
• 2 cups cooked chopped chicken
• 1/2 cup chicken broth
• 2 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Pinch or two of cayenne (to taste)
• 6 corn tortillas, cut into fourths
• 1 cup shredded sharp Cheddar cheese

Cook the onion in the oil in a Dtuch oven over medium-high heat, stirring constantly, for about five minutes, or until tender. Add the tomatoes, chicken, broth, chili powder, salt, ground cumin, oregano and cayenne. Bring to a boil, then reduce heat and simmer for five minutes.

Layer half of the chicken mixture in the bottom of a lightly oiled baking dish. Then layer half of the tortillas and cheese over the chicken mixture. Make another layer of chicken and another of the tortillas. The casserole can be frozen at this point.

When ready to serve, thaw and bake, covered, in a pre-heated 350-degree oven for 25 to 30 minutes. Top with the remaining 1/2 cup cheese and bake an additional five minutes.

But, hey, we are on the Gulf coast, so we also allow a couple of nights to enjoy either a night out to enjoy fresh seafood, or better yet find a local seafood purveyor. There is always grouper (a favorite of mine), shrimp and crabmeat to bring back to the condo for a leisurely supper.

Barbecued shrimp is messy to eat, but heck, we’re on vacation!

BARBECUED SHRIMP

Makes 4 to 6 servings

• 6 pounds large shrimp, heads on (don’t peel them)
• 2 sticks butter
• 3/4 cups olive oil
• 1/4 cup Worcestershire sauce
• juice of three lemons
• 1 teaspoon garlic powder
• 2 teaspoons paprika
• 2 teaspoons cayenne pepper
• 1 teaspoon freshly ground black pepper
• 1½ teaspoons salt (or to taste)
• 1/2 teaspoon Tabasco® (or more, according to taste)
• 1 tablespoon rosemary leaves
• 1 teaspoon oregano leaves

Rinse the shrimp in cool water and drain. Spread the shrimp in a large shallow baking pan. In a saucepan, melt butter, then add the rest ofthe ingredients. Mix well. Pour sauce over shrimp and marinate for one hour. Bake at 325 degrees for 15 to 20 minutes. Stir a couple of times with a spatula. Do not overcook. Serve in a soup bowl with lots of hot French bread to sop up the sauce. Be sure to have some trays around on which to put shells and such. Be forewarned – this can only be eaten with your hands.

Fish is easy to cook. You can use grouper, redfish, trout or any other white, firm fish fillets.

PERFECTLY GRILLED FISH

Makes 4 servings

• 6 tablespoons butter, melted
• 3 tablespoon fresh lemon juice
• 1/2 teaspoon minced garlic
• 1/2 teaspoon paprika
• 1 teaspoon Worcestershire sauce
• 3/4 teaspoon salt
• 1/4 teaspoon cayenne
• 1/4 teaspoon hot sauce
• 4 (6 to 8 ounce each) fillets of fish

Combine the butter, lemon juice, garlic, paprika, Worcestershire sauce, salt, cayenne and hot sauce in a small saucepan over medium heat. Whisk until the butter is melted. Remove from heat and cool for several minutes. Put the fish in a shallow bowl and pour the butter sauce over the filets and let stand for about 30 minutes. Remove the fish from the marinade. Reserve the marinade. Place the fish either directly on the grill or in a grill basket, over a medium fire. Close the lid. Cook for 5 to 8 minutes, depending on the thickness of the filets. Turn, then brush with the reserved marinade and cook for another 5 to 8 minutes, or until the fish flakes easily with a fork. Serve immediately.

JUNE/JULY 2011

Summertime, my favorite season of the year, is here! It’s time for spending time in the great outdoors, get in some fishing, loll around in a hammock, enjoy sno-balls, read a book, lounge on the beach and EAT!

During the summer, most of my meals originate on the grill—steaks, burgers, chicken, fish, shrimp, vegetables, and yes, even fruit. Lucky me, my husband and I live on the banks of Bayou Teche and many evenings we take a cruise on our party barge when the sun begins its western descent. When we return home, we get the grill ready on our lush patio and enjoy our evening repast listening to the frogs and cicadas chirping in chorus.

Ah, life is good

Let’s begin with grilled vegetables.

MIXED VEGETABLE GRILL

Makes 6 to 8 servings

• 3/4 cup olive oil
• 3 tablespoons fresh lemon juice
• 3 tablespoons chopped fresh cilantro leaves
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon hot sauce
• 1 teaspoon soy sauce
• 2 fennel bulbs, trimmed and cut in half lengthwise
• 4 baby artichokes, trimmed
• 2 whole heads of garlic, unpeeled
• 2 Belgian endives
• 1/2 pound shiitake mushrooms, trimmed
• 12 asparagus, trimmed
• 1 large red onion, cut crosswise into 1/4-inch thick slices

Combine the olive oil, lemon juice, cilantro, salt, black pepper, hot sauce and soy sauce. Whisk to blend.

Bring a large pot of lightly salted water to a boil. Add the fennel bulbs and cook until just tender, about eight minutes. Remove and drain. Drop in the baby artichokes and cook until slightly tender, about eight minutes. Scoop them out, drain and cut in half lengthwise.

Blanch the garlic heads for about five minutes in the boiling water. Remove and drain. Blanch the endive for about one minute. Remove and drain; cut in half lengthwise.

Prepare a fire in a grill. Position an oil rack four to six inches above the fire. Arrange the vegetables on the rack. Brush the vegetables with the oil mixture. Grill the fennel, artichokes, garlic heads and onion slices for about 12 minutes; the mushrooms for six to eight minutes; the endive for about eight minutes; and the asparagus for about five minutes. Brush the vegetables several times with the oil mixture while grilling.


GRILLED EGGPLANT WITH FONTINA CHEESE

Makes 6 servings


• 1 large eggplant, cut into 12 slices
• 3/4 teaspoon salt
• 1/3 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 garlic clove, peeled and smashed
• 1 teaspoon fresh lemon thyme leaves
• 1/4 teaspoon freshly ground black pepper
• 6 thin slices Fontina cheese


Put the eggplant on a baking sheet lined with paper towels. Sprinkle with one-fourth teaspoon of the salt. Cover with more paper towels. Let stand for an hour. Rinse with cool water and pat dry. Combine the oil, lemon juice, garlic, thyme, the remaining one-half teaspoon salt, and the pepper. Whisk to blend.

Prepare the grill. Position an oiled grill rack four inches above the fire. Arrange the eggplant slices on the grill. Brush with the oil mixture. Turn them once or twice and cook until lightly browned, about eight minutes total.

To serve, arrange six slices of the eggplant on a platter. Top each with a slice of the Fontina cheese, then top with the remaining eggplant slices. Serve immediately. (They can be kept warm in the oven if necessary.)

If you really want to jazz the eggplant a bit more, try grilling thick slices of tomatoes and whole Portobello mushrooms. Brush them lightly with olive oil and sprinkle with salt and black pepper and grill quickly. Then make stacks, alternating with the eggplant, cheese, tomato, and Portobello. (You can also grill thick onion slices also.) Spoon fresh pesto on top of the stacks when serving!

I’ve been also experimenting with kabobs that include chunks of fresh or smoked pork sausage, porcini mushrooms, cherry tomatoes, and big green olives. One evening I served the kabobs over rice pilaf; another time over baked cheese grits! Do some experimenting yourself…walk on the wild side!

BLUE CHEESE BURGERS

Makes 4 to 6 servings


• 2 pounds lean ground beef
• 1/2 pound lean ground pork
• 1 tablespoon snipped fresh chives
• Salt and black pepper to taste
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 4 to 6 tablespoons crumbled blue cheese
• 4 to 6 toasted buns

Combine the beef, pork, chives, salt, pepper, soy sauce and olive oil in a large mixing bowl and mix well. Shape the mixture into patties. Then, make a pocket in the center of each patty and fill each with a tablespoon of the blue cheese. Close the pocket by pinching the meat together. Grill for five to six minutes on each side, or until all pink disappears. Serve on toasted buns.

Top sirloin is ideal for grilling and is also a good choice with which to make kabobs. This Mediterranean rub combines spices as well as coffee, which makes for a rich, robust flavor.



MEDITERRANEAN SIRLOIN
Makes 4 servings
• 2 tablespoons olive oil
• 1 tablespoon crushed rosemary
• 1 ½ tablespoons chopped thyme leaves
• ½ tablespoon brewed coffee
• ½ tablespoon sea salt
• ½ tablespoon cracked black pepper

1 (2-pound) top sirloin (Certified Angus Beef preferred) Brush the steaks evenly with the olive oil. Combine the rosemary, thyme, coffee, sea salt and black pepper. Rub the mixture onto the steaks.

Prepare the grill.


Grill the steaks until medium-rare and slightly charred around the edges, 5 to 6 minutes on each side. I have long been a fan of flank steaks as I find it flavorful and very economically priced. It’s best when served cooked to medium-rare and cut thinly sliced against the grain of the beef.

GRILED FLANK STEAK

Makes about 6 servings


• 1 flank steak, about 1 ½ pounds
• ½ cup olive oil
• ½ cup firmly packed light brown sugar
• ½ cup soy sauce
• ¼ cup dry red wine
• 1 tablespoon minced garlic
• 1 teaspoon ground ginger

Score the steak on both sides. Place the steak in a large shallow dish or heavy-duty plastic storage bag. Combine the oil and the remaining ingredients, stirring to mix well. Pour the mixture over the steak. Cover or seal and refrigerate for at least 1 hour, or as long as 3 hours, turning occasionally. Drain the steak and reserve the marinade. Put on the grill with a medium-hot fire. Close the grill and let cook six to eight minutes on each side, basting with the marinade. Discard the remaining marinade. To serve, slice the steak across the grain into thin slices.

SUMMER TOMATOES During the time of year, I can’t get enough of tomatoes. I’ll eat them for breakfast with an omelet, put thick slices on white bread slathered with mayonnaise and use them in salads. No matter where you live, tomatoes will be in season for most of the summer so enjoy them while you can!

CREOLE TOMATO CASSEROLE

Makes 6 servings

• 3 tablespoons vegetable oil
• 2 cups chopped onions
• 1 bunch green onions, chopped
• 1 cup chopped bell peppers
• 1 cup chopped celery
• 2 cloves garlic, minced
• 1 pound ground beef
• 6 Creole tomatoes, peeled, seeded and chopped
• 1 teaspoon salt
• 1/4 teaspoon cayenne
• 1 teaspoon dried oregano leaves
• 1/2 teaspoon dried sweet basil
• 1 cup fine breadcrumbs
• 6 tablespoons butter, melted
• 1/4 cup grated Parmesan cheese

In a large heavy pot, heat the oil over medium heat. Add the onions, green onions, bell pepper, celery and garlic. Saute for about five minutes, or until the vegetables are soft. Add the ground beef and cook, stirring often, until brown. Add the tomatoes, salt, cayenne, oregano and basil. Cook, uncovered, over medium-low fire, stirring occasionally, for one hour.

Preheat the oven to 350 degrees. Pour the mixture into a baking dish. Sprinkle the top with the bread crumbs, then drizzle with the butter. Sprinkle the top with the cheese. Bake for 15 minutes or until the cheese melts.

SAVORY TOMATO PIE

Makes 6 to 8 servings

Pastry:

• 2 cups all-purpose flour
• ½ teaspoon salt
• 2 teaspoons baking powder
• 1 stick unsalted butter, chilled and cut into small pieces
• 2/3 cup milk
Filling:
• 3 pounds ripe tomatoes, peeled, seeded and sliced thick
• 2 tablespoons chopped fresh chives
• 3 tablespoons chopped fresh basil
• ¾ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• Hot sauce to taste
• ¼ pound sharp white cheddar cheese, grated
• 2/3 cup mayonnaise
Preheat the oven to 400 degrees. Make the pastry: Sift the dry ingredients together and cut in the butter with a pastry blender or two knives until the butter pieces are the size of small peas. Stir in the milk. Turn out on a floured board and knead a few times. Divide in two and roll out half. Line a 1-inch pie pan with one half and set aside.

Make the filling: Mix the tomatoes, herbs, salt and half the cheese. Spoon into the pie pan. Spread with the mayonnaise, and sprinkle with the balance of the cheese over all. Roll out the remaining dough and cover the top, sealing around the edges. Bake until golden, 20 to 25 minutes. Serve warm.

NO BALONEY ON MY BOAT!

Many of my most cherished childhood memories are connected to the water. Many weekends found me and my family at our camp at Catahoula Lake near the levee of the great Atchafalaya Basin. Papa would often take me in his boat to plunk our fishing lines along the banks of the lake in hopes of catching a few bream or sac-a-lait.

But we also spent long weekends at my Uncle George and Aunt Eva’s camp at Cypremort Point on Vermilion Bay. There, crab traps were baited with chicken necks and more often than not we had more than we could eat by the end of the day. Sometimes Papa, Uncle George and I were up before dawn for treks to the Trash Pile, Dry Reef or Marsh Island to try our luck catching redfish or speckled trout.

On these outings, my father always brought along a pound of baloney, sliced white bread, a couple of tins of sardines and a sleeve of crackers for our lunch to be washed down with cold beers or soft drinks.

As I grew older, I came to love sailing on Lake Pontchartrain with friends. I was also lucky enough to join other friends on fishing trips into the Gulf of Mexico. Oh the glory of being on the water!

It was on one such fishing trip that Babs and Richard Grant introduced me to boat food that included ceviche, antipasto platters and pre-prepared sausage bread – nary a baloney sandwich could be found on their Hatteras they called The Sundance.

Since then I’ve been compiling recipes for food that could easily be prepared onboard or fixed ahead of your departure time to store in ice chests. The result of that effort has resulted in a book I have titled NO BALONEY ON MY BOAT, which you can now purchase right here on this website! It’s a small, portable book that’s easily stowed onboard and it gives you some alternatives to baloney sandwiches.

Here are a couple of recipes from the book that might whet your appetite.

MARINATED SHRIMP AND CORN

Makes 2 servings

• 1 pound medium shrimp, peeled and deveined
• Salt and cayenne
• ¾ cup fresh corn (or canned, drained)
• 1/3 cup olive oil
• 1/3 cup red wine vinegar
• 1 ½ tablespoons Creole mustard
• 1 ½ tablespoon finely chopped green onions
• 1 ½ tablespoons chopped parsley
• 1/4 teaspoon freshly ground black pepper

Put the shrimp in a saucepan and cover with water. Season with salt and cayenne (or if you prefer a tablespoon or two of liquid crab and shrimp boil seasoning) and bring to a boil. Boil for two to three minutes and remove from the heat. Let stand for two to three minutes then drain. Set aside.

Steam the corn for three minutes and set aside.

Whisk together the oil, vinegar, mustard, green onions, parsley and black pepper in a small bowl. Combine the shrimp and corn with the marinade mixture and let stand, covered, in the refrigerator for about one hour.

SOUTHERN SAUSAGE CAKE

Makes about 8 servings – freezes well

This can be prepared in advance in a disposable 9×9/2-inch baking tin, and either frozen or refrigerated until time to be served. As it is best slightly warm or at environmental temperature, it’s usually best to take it out ahead of time. It’s a good breakfast item but it certainly is appropriate for a snack or appetizer with cocktails.

• 1 pound hot bulk sausage
• ½ cup chopped onions
• 1 cup chopped red bell peppers
• 1 cup chopped green bell peppers
• ¼ cup grated Parmesan cheese
• ½ cup grated Velveeta cheese
• 1 egg, slightly beaten
• ¼ teaspoon hot sauce
• ½ teaspoon Cajun or Creole seasoning (I use Tony Chachere’s)
• 2 cups Bisquick
• ¾ cup milk
• ¼ cup sour cream

Preheat the oven to 350 degrees.

Cook the sausage in a skillet over medium heat. As the sausage begins to brown, add the bell peppers and cook until soft, 3 to 4 minutes. Remove from the heat and drain of excess fat. Add the cheeses, egg, hot sauce and seasoning. Mix well.

Make a batter with the Bisquick, milk and sour cream in a large mixing bowl. Gently stir in the sausage mixture and spoon into a lightly greased disposable 9×9/2-inch baking tin, spreading evenly.

Bake until browned, 25 to 30 minutes.

Cool before storing in an airtight container to freeze or refrigerate. When ready to serve, cut into squares.

Note: Bisquick is also handy for making biscuits and pancakes. Store it in an airtight container on your vessel.

SUMMER FISH DISHES

And now that summer is just about upon us, I’m sure that many of you will be heading out on fishing trips and I hope you’re lucky enough to bring in some fine catches. And if you want or need some inspiration, here are some recipes for fish of all kinds.

BROILED TROUT WITH LEMON BUTTER

Makes 6 servings

• 6 trout (or any firm white fish) filets, each about 8 ounces
• Salt and cayenne, to taste
• 1 stick butter, melted and clarified
• 3 tablespoons fresh lemon juice
• 3 tablespoons White Wine Worcestershire Sauce
• 1 medium-size yellow onion, peeled and thinly sliced

Preheat the broiler.

Season the fish with salt and cayenne. Place in a shallow baking dish. Combine the butter, lemon juice, and Worcestershire sauce. Pour over the fish. Broil for about five to six minutes, then turn the fish over with a spatula. Scatter the onion slices evenly over the fish and broil for about five or six minutes more. Watch carefully so as not to overcook. The fish is done when it flakes easily with a fork. Serve with the pan juices.

TROUT OR REDFISH ROULADES

Makes 6 servings

• 6 fillets of trout or redfish, 6 to 8 ounces each
• 3 tablespoons fresh lemon juice
• 4 tablespoons butter
• 4 green onions, finely chopped
• 1 garlic clove, minced
• 1/2 pound fresh mushrooms, wiped clean, stemmed and chopped
• 1 pound shrimp (peeled and deveined) or 1 pound lump crabmeat (picked over for shells and cartilage)
• 1 teaspoon dried basil leaves
• Salt, freshly ground black pepper, and cayenne pepper
• 1 cup chicken broth
• 1 cup fine dried bread crumbs (more or less as needed)
• 1/2 pint half-and-half

Preheat the oven to 350 degrees.

Pound the fillets a bit to make them lie flat. Sprinkle with lemon juice and set aside. Heat 2 tablespoons of the butter in a large skillet over medium heat. Add the onions, garlic, and mushrooms and cook, stirring, for 2 minutes. Add the shrimp or crabmeat and basil, and season with salt, black pepper and cayenne. Add ¾ cup of the chicken broth and simmer for 5 minutes.

Add the bread crumbs and stir so that the mixture binds together. Remove from the heat and cool. Place a tablespoon or so of the mixture on top of the fish fillet and roll up like a jelly roll. (You may have to use a toothpick to hold the roll together.)

Place the roulades in a baking pan with the remaining ¼ cup chicken broth and the half-and half. Dot with the remaining butter. Bake until the fish flakes easily with a fork, 20 to 25 minutes.

PAPA’S FRIED CATFISH

Makes 6 to 8 servings

• 3 pounds catfish fillets
• Salt and cayenne to taste
• 3/4 cup yellow cornmeal
• 1 cup milk
• 1 1/2 cups vegetable oil
• 1 medium-size yellow onion, peeled and thinly sliced (separate into rings)
• Lemon wedges
• Tartar Sauce

Rinse the catfish in cool water and pat dry. Season the fish generously with salt and cayenne. Combine the flour and cornmeal in a shallow bowl and season with salt and cayenne.

Pour the milk into another shallow dish.

Heat the oil in a large, heavy skillet to about 360 degrees. Dip the catfish, two to three at a time, in the milk, then dredge in the cornmeal mixture, tapping off any excess. Let sit for about one minute, then fry (two to three pieces at a time) in the hot oil. Cook for about three minutes on each side, or until golden brown. Drain on paper towels. Scatter several onion rings over the fish as they cook and squeeze lemon juice over them. Repeat the process until all the fish is cooked.

Serve warm with the tartar sauce.