Smoky Stuffed Shells

The smoky goodness of Bar Harbor® Herring is so spot on when combined with another New England favorite, Cheddar cheese! When this combination rests inside a crunchy and flavorful crust that can be dipped in a special, fresh 'sauce'... well let's just say that we hit another home run with this tasty treat.

1 quart canola oil

1 (6.7-oz) can Bar Harbor® Wild Herring Fillets in Tomato Basil Sauce

16 cooked jumbo pasta shells, rinsed and cooled

2 egg whites, beaten until frothy

6 ounces Cheddar cheese, shredded

1 slice bread, cut into very small bits

1-1/2 cups Panko bread crumbs

1 teaspoon dried basil

1 teaspoon cracked black pepper

2 egg yolks, beaten

1 cup milk

Cucumber Dip, recipe below

Bring oil to 350-degrees F over medium heat in a sturdy, large pot, or use a deep fat fryer, heating oil according to manufacturers instructions.

Meanwhile, remove herring fillets from can, with the liquid, into a large  bowl. Add beaten egg whites, cheese and cut bread; combining well. In a shallow bowl, combine Panko crumbs with basil and cracked black pepper; set aside. In another bowl, mix together the beaten egg yolks with milk; set aside.

Stuff shells with herring mixture. Roll in Panko crumbs, then milk mixture. Lift to let excess milk drip off and roll in Panko crumbs once again. Place on a plate and repeat wth remaining stuffed shells.

When oil is hot, fry shells for about 2 minutes, or until nicely browned, carefully rotating in oil if neccessary. Remove to paper towel-lined platter. Do this in batches, giving each a batch a minute or so in between for the oil to come back up to temperature.

Serve wth Cucumber Dip.

To make Cucumber Dip, mix 1 cup mayonnaise or salad dressing with 1/4 cup minced cucumbers, 1 teaspoon hot sauce and 1 teaspon lemon juice.

Serves 4

 

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Bar Harbor Foods ·1112 Cutler Road, Whiting, Maine 04691 USA·207-259-3341
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