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Chuck created this recipe based on something he found in the book Dining on the Pacific. He changed the recipe enough to be called his own. He’s a great cook; I’d love to see him take over the kitchen, but then who would make sure all the Packers specialty shows were on the air? Never mind.

Here it is!

Pan Fried Cod with Peppers

Topping:

2 tablespoons of Crisco Extra Virgin olive oil

1 clove of garlic minced

1 small can of minced clams, drain out and reserve the liquid

1 small yellow onion chopped

1 tablespoon sugar

1 green pepper chopped

1 red pepper chopped

1 can Rotel diced tomatoes with lime juice & cilantro

Pepper to taste

Preheat oil in a 3 qt saucepan. Add onion and begin to sauté. Sprinkle in sugar and garlic when onion begins to turn opaque. Sauté for another 2 minutes or until onions just begin to carmelize, being careful not to burn garlic. Add peppers and tomatoes. When peppers begin to soften, add clams without the liquor. Stir, reduce heat and let simmer for 20 minutes. Just before serving, stir in 2 tablespoons of the clam liquor. (This helps prevent the liquor from curdling and will begin to add some saltiness to the topping.) Add pepper to taste.

Fish

1 ½ to 2 pounds of Cod fillets, washed and dried. (About 6-8 pieces.)

2/3 cup all purpose flour

½ teaspoon McCormick’s ground paprika

1/8 teaspoon McCormick’s ground cinnamon

2 tablespoons butter

2 tablespoons Crisco vegetable oil

Thoroughly combine all dry ingredients in a storage sized Ziploc bag.

Preheat oil and butter in a skillet.

Place two fillets at a time into bag and shake them until well coated.

Place the fillets into the hot skillet and pan fry until golden brown, turning once to do other side.

Continue until all fillets are done.

When removing from skillet, place fillets onto a plate with a paper towel to drain any excess oil.

Serve fish on a bed of rice with a generous portion of topping spooned over it. Serves 4.