Crab & Shrimp Linguine with White sauce & Beer-battered Cream Dory Fillet

Source: yummy.ph

I've missed cooking! Actually I had my reunion with the kitchen along with the whole gang of pots, pans and spices when my son and I visited his dad in Singapore. We have no help to cook for us there so I was left with no choice but to be the all-around wifey-mommy-nanny-cook-laundry girl aka Inday-Nanay. During our stay there, I feel like I was a malfunctioning cook, hahahahah! I dunno but most of the time, I feel like just dining out. I left my desire to cook somewhere else and we have lost touch until last week when I saw those 8-year old kids on TV. With so much yabang, I was like, hmmmm... "I can do that!" LOL!

So here I am, back from hibernation, making my grand come back with an unusual combo of pasta and fish. hahahaha!! Honestly I think this combo is crazy. But believe me it's not that bad! They may look odd together but surprisingly, they make one yummy meal so I thought, might as well forgive the craziness! Bon Appetit!

For the Crab & Shrimp Linguine with White Sauce

• 2 tablespoons butter 
• 1/3 cup chopped onion 
• 1/3 cup diced red bell pepper 
• 1/2 tablespoon minced garlic 
• 2 tablespoons all-purpose flour 
• 1 1/2 cups milk, warmed in a pan or in the microwave 
• 3/4 cup cooked and flaked crab meat 
• 3/4 cup cooked and chopped shrimp meat 
• 1/3 cup frozen green peas, thawed 
• juice from 1 lemon 
• salt, cayenne pepper, and liquid seasoning to taste 
• 160 grams linguine, cooked according to package directions 
• grated Parmesan cheese for topping 

1 In a medium saucepan, melt butter. Add onion and sauté until translucent. Add red bell pepper and cook for 30 seconds. Add garlic and sauté until fragrant.

2 Sprinkle flour and mix well; cook for 1 minute. Whisk in warm milk and stir continuously until smooth and slightly thick, about 5 to 6 minutes. Add cooked crab, shrimp, and green peas. Mix well.

3 Add lemon juice and season to taste with salt, cayenne, and liquid seasoning. Mix well and cook for another minute.

4 Mix in cooked linguine. Transfer to a serving platter and sprinkle with grated cheese.




For the Beer-battered Cream Dory Fillet

• 1 pack frozen cream dory fillet (about 3 to 4 pieces) 
• 3 tablespoons lemon juice 
• salt and pepper 

• 1 1/4 cups flour 
• 1 teaspoon baking powder 
• 1 teaspoon salt 
• 1/2 teaspoon pepper 
• 2 teaspoons apple cider vinegar 
• 1 egg 
• 1 egg white 
• 1 1/4 cups beer 
• flour for dusting fish 

1 Heat oil in a deep pan for frying.

2 Brush both sides of each fish fillet with lemon juice. Season with salt and pepper.

3 Mix together flour, baking powder, salt, pepper, apple cider vinegar, egg, egg white, and beer for the batter in a large mixing bowl. Dust fish with flour, dip in the batter, then deep-fry until golden brown.