To make the Tartar sauce, combine mayonnaise, pickle relish, capers, herbs and hard-boiled egg, if using. Season. Set aside.
Heat 2 tbsp oil in a large frying pan over high heat. Combine all-purpose flour and rice flour then lightly dust fish. Working in batches, fry fish for 2 mins per side, until crisp and cooked through. Drain on paper towels. Serve with Tartar sauce, French fries and sliced lemon.
rying pan with butter until crispy. Sprinkle with remaining flour and
Oven Fried Chicken: Dip chicken pieces into
ry pieces that look like fish sticks, slice the salmon lengthwise
Heat oil in a wok or large skillet on high heat. Coat fish in egg white and dust with cornstarch, shaking off excess. Cook fish in 2 batches, 1-2 mins each side, until cooked through. Drain on paper towels.
For the sauce, combine tomato sauce, vinegar and sugar in a small saucepan on medium heat. Bring to simmer and cook 2 mins, stirring, until sugar has dissolved.
Return wok to high heat. Add the vegetables and stir-fly for 2-3 mins.
Return fish to wok with sauce. Stir-fry 1-2 mins or until heated through. Serve on steamed rice.
hile still warm.
For Fried\"Fish\": Let the dough rise the
Stir together cornmeal, salt and pepper in a shallow dish. In another bowl, beat egg, add water and blend well. Coat fish pieces in seasoned cornmeal, dip in egg mixture. Coat pieces again with cornmeal. Fry a few pieces of fish at a time in hot oil until golden brown. Drain on paper towel.
In a deep frying pan, add oil to about 1 inch deep.
Mix first 5 ingredients in a medium bowl.
Wash fish and pat dry.
Cut fish in half lengthwise.
Dust with Bisquick.
Dip each filet in the batter and place in hot oil.
Do not crowd pan.
Fry until golden brown.
br>To make the spiced fish, combine flour and spices in
To make the sauce:.
Dissolve the curry powder in the water.
Add all other ingredients and bring to the boil for approximately 10 minutes.
To make the fried fish:.
Mince fish, carrots and onion.
Add all other ingredients.
Shape into balls and dip into additional matzo meal.
Fry the fish until golden.
Place fried fish in serving dish and pour over the sauce.
Refrigerate until serving.
Serve at room temperature or cold.
*The breading adheres to the fish better this way.*.
If
shallow bowl. Lightly coat the fish fillets and fry them in
if desired. Serve immediately.
Crispy Fried Leeks:
Cut leeks into
orking in batches, dust the fish with cornstarch lightly, dip the
Melt Crisco in Frydaddy, preferably to the line.
Put Hi Ho crackers in a Ziploc bag.
Beat crackers until they're real fine. Put in a bowl and set aside.
Mix eggs and milk in a separate bowl.
Dip fish in milk and eggs; salt each side of fish.
Dip in cracker crumbs.
Cook in Crisco for about 3 to 4 minutes or until brown.
Use cast-iron pan with Crisco a quarter inch deep.
Salt and pepper fish and flour.
Make sure the pan is hot (not too hot) and fry skin up first.
Fry until flour on top is gone and turn.
Best way to enjoy fried fish.
Mix liquid ingredients in a bowl and taste to your liking.
Add the sugar to taste.
I like the sweet, hot, sour to blend beautifully!
Whisk till sugar dissolves.
Add chopped tomatoes, onions and cilantro.
Mix well and let flavors be absorbed by the veggies.
The tomatoes will ooze its own juice.
Serve with fried fish.
Yum!
se your hand to clean fish. Next, put them into basket
to 3 minutes until crispy. Remove and drain on paper
boil.
Add the fish pieces and simmer for about