Recipes
Pure Recipes, No Life Story
Select an Ingredient
Easy Fish Fry
Calories: 400kcal
Ingredients
- 1 Lb Fish Fillets
- Oil For Frying
- 2 Cups Flour
- 1 Bottle Franks RedHot
- Salt & Pepper
Instructions
- In a deep pan or skillet, heat about 2 inches
Heat oil
- Heat about 2 inches of oil to 350–375°F in a deep pot or pan.
Cut fish
- Cut fish into bite-size pieces or strips.
Plain flour
- Toss fish lightly in plain flour (this gives the sauce something to grab).
Frank’s
- Coat floured fish in Frank’s RedHot.
Seasoned flour
- Toss in flour seasoned with salt & pepper.
Fry
- Fry in batches for 3–5 minutes, until golden and crispy.
Drain & eat
- Paper towels or rack. Optional extra Frank’s on top.
Crawfish
Simple Crawfish Étouffée
Calories: 750kcal
Equipment
- Large Skillet
- Cutting Board
- Sharp Knife
- Wooden Spoon
- Measuring Cups
- Rice Pot Optional
Ingredients
- 1½ lbs Crawfish Tail Meat thawed if frozen
- 1½ sticks butter 12 tbsp
- 1 Large Onion diced
- 1 Large Green Bell Pepper diced
- 4 cloves Garlic minced
- ¼ cup Flour
- 2½ cups Seafood Stock or Chicken Broth
- 1½ tbsp Cajun seasoning to taste
- 1½ tsp Paprika
- ¾ tsp Black Pepper
- ½ tsp Cayenne optional, heat to taste
- Salt to taste
- 2 tsp Hot sauce optional
- Chopped Green Onions or Parsley optional
- 6 cups Cooked White Rice
Instructions
Butter & heat
- Melt butter in a large skillet or pot over medium heat.
Veggies (the trinity)
- Add onion and bell pepper. Cook 7–8 minutes until soft.
- Add garlic, stir 30 seconds.
Roux (light)
- Sprinkle in flour. Stir constantly 2–3 minutes.
- Keep it blonde — don’t brown it.
Sauce
- Slowly whisk in stock.
- Simmer 8–10 minutes until thickened.
Season
- Add Cajun seasoning, paprika, black pepper, cayenne, hot sauce, and salt.
Taste and adjust.
Crawfish in last
- Stir in crawfish. Simmer gently 5–7 minutes.
- Do not boil hard.
- Finish
- Remove from heat. Stir in green onions or parsley if using.
Serve
- Ladle over hot rice.
- Feeds 4 solid portions, or 5 smaller bowls.
White Bass
Carne Asada White Bass
Servings: 4
Calories: 375kcal
Equipment
- Large skillet or griddle
- Cutting Board
- Sharp Knife
- Measuring cups & spoons
- Whisk
- Tongs or spatula
Ingredients
Fish
- Fillets from 4 white bass
- 2 tbsp oil for cooking
Carne Asada Marinade
- ½ cup orange juice
- ½ cup lime juice
- ⅓ cup soy sauce
- 3 tbs olive oil
- 4 cloves garlic minced
- 1½ tsp cumin
- 1½ tsp chili powder
- 1½ tsp smoked paprika
- ¾ tsp black pepper
- ¾ tsp salt
- pinch cayenne or splash hot sauce optional
Instructions
Prep & Marinate
- Mix all marinade ingredients in a bowl.
- Add fillets, gently coat.
- Marinate 20–30 minutes max (fish is delicate).
Cook
- Heat skillet or griddle over medium-high, add oil.
- Remove fillets from marinade, let excess drip off.
- Cook 3–4 minutes per side, depending on thickness.
- Done when opaque and flakes easily.
Serve
- Tacos with tortillas, onion, cilantro, lime
- Burrito bowls over rice
- Straight off pan with a squeeze of lime
Squirrel
Dollar Tree Squirrel Pot Pie
Servings: 4
Calories: 400kcal
Cost: $6
Equipment
- Large Pot
- Skillet
- Wooden Spoon
- Cutting board & knife
- Measuring cups & spoons
- Pie Tin
Ingredients
Filling
- 1 squirrel cleaned & cut into chunks
- 1 cup frozen mixed vegetables carrots, peas, corn
- 1 cup water or chicken broth bouillon from Dollar Tree works
- 2 tsp Knorr Chicken Bouillon powder
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 small onion diced (or 1 tbsp dried minced onion)
- 2 tbsp flour for thickening
- 2 tbsp butter or oil
Crust
- 1 pre-made biscuit dough Dollar Tree brand or 1 sheet refrigerated pie crust
- extra butter for brushing optional
Instructions
Cook the squirrel
- Bring water/bouillon to a boil in a pot.
- Add squirrel chunks, reduce to simmer, cook 2–3 hours until fork-tender.
Make filling
- In a skillet, melt butter or heat oil.
- Stir in onion and garlic powder for 2–3 minutes.
- Sprinkle flour over and stir to form a roux.
- Slowly add 1 cup stock from squirrel cooking water (or fresh broth), stirring until thickened.
- Add cooked squirrel chunks and frozen vegetables. Mix well. Simmer 5 minutes.
Assemble pot pie
- Pour filling into a small baking dish (8×8″ works).
- Top with biscuit dough or pie crust, sealing edges if needed.
- Brush top with a little butter if desired.
Bake
- Preheat oven to 375°F (190°C).
- Bake 25–30 minutes until crust is golden brown.
Serve
- Let cool 5 minutes before slicing. Serve hot