Seafood Dip

1 pkt french onion soup

1&3/4 cups sour cream

3 drops Tabasco sauce

2 tspn tomato paste or sauce

1/2 - 1 cup any cooked seafood e.g. Prawns, Crabmeat

Method: Blend soup with sour cream and add other ingredients. Serve with potato chips or dry biscuits.

Source: Contributed by Rosalind (Rhody) Short (Coobowie, SA) in W.I.N. and Cook with S.A. Seafood: Women's Industry Network 'Working for the SA Seafood Industry' Seafood Recipe Book (Adelaide: c.1994-1997), p.15.

Whiting Caprice

8 fillets Whiting

2 beaten eggs

8 bananas

dry breadcrumbs

seasoned flour

butter

oil

Method: Coat fillets and bananas in seasoned flour, egg and breadcrumbs. Fry in butter or oil until golden brown and cooked through. Drain on paper. Serve with tossed green salad and tartare sauce.

Source: Contributed by Jan Klingberg (Coobowie) in W.I.N. and Cook with S.A. Seafood: Women's Industry Network 'Working for the SA Seafood Industry' Seafood Recipe Book (Adelaide: c1994-1997), p.46.