Mix cornstarch and herbs in a bowl, set aside.
Whisk eggs with milk and cayenne until a butter-yellow color is achieved. Set aside.
Dip each fish fillet half in egg mixture, let excess drip off. Then coat in cornstarch mix. Set on plates so they do not stick together.
Melt about 1/2 a Tbsp of butter in a large skillet. Add 5 or 6 fillet halves. Add butter as needed to keep the coating from drying out.
Cook until a deep golden color is achieved and fish is cooked through. It should flake easily.
Enjoy!
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.
overed for 5 minutes until fish flakes when tested with a
*The breading adheres to the fish better this way.*.
If
hick and batter cold so fish won't soak up too
Alternate potatoes and broccoli around edge of 9-inch plate; sprinkle with water.
Cover with vented plastic wrap and microwave on High (100%) until hot, 2 to 2 1/2 minutes.
`Place fish fillet in center of plate.
Cover with vented plastic wrap and microwave until fish flakes easily with fork, 2 1/2 to 3 minutes; drain. Place margarine, lemon juice and tarragon in small dish.
Microwave uncovered on High (100%) until margarine is melted, 30 to 40 seconds; spoon over fish and vegetables.
Makes 1 serving meal.
Deep Fried Beef Rolls:
Brown grown beef in a skillet.
Discard excess fat.
Mix ground beef with chopped scallions, salt, coriander and eggs.
Fill each spring rolls with ~ 2-3 tablespoon of the ground beef mixture.
Fold the edges to make a rectangle shaped rolls.
Deep fried beef rolls in oil, 2-3 minutes per side.
Dipping Sauce:
Mix all ingredients together, cover with plastic wrap, chill for at least 1 hour before serving.
hile still warm.
For Fried\"Fish\": Let the dough rise the
Cut fillets into pieces about 4\"x1 1/2\". Stuff with mixture of ginger, salt, ham and spinach. Roll and fasten with toothpicks. Make batter by combining flour, egg and water. Stir in sesame seeds. Dip fish rolls into batter and deep fry until rolls are golden brown, about 4-5 minutes, or until fish is done. Remove toothpicks before serving with your choice of dipping sauces.
epper; set aside.
Rinse fish fillets under cold water and
n a Dutch oven or deep skillet, heat oil over medium
alt, blending well.
Rinse fish and pat dry.
Cut
arge saucepan. Dip fish fillets into batter and deep-fry for about
mall bowl.
Discard fish heads; score each fish three times on
t is added.
Dust fish in extra flour. Working in
Cut fish fillet to small pieces.
Dip each fish piece into the beaten
Combine fish, sake, soy sauce, mirin and ginger in a medium bowl. Marinate for 20 mins.
Drain fish and discard marinade. Toss fish in potato starch, shaking off excess.
Meanwhile, heat oil in saucepan. Deep-fry fish until crisp and golden. Sprinkle with onion and serve with lemon wedges.
Coat fish in combined dry ingredients.
Dip in combined egg and water.
Coat again in dry ingredients.
Pan fry in margarine and oil until fish flakes easily with fork.
Drain on paper towels.
Serves 3 to 4.
Mix all the dry ingredients together. Soak the fish fillets in the milk then dredge in the dry mix. heat canola up in deep fat fryer or frying pan, then fry fish until golden brown.
br>Make small pieces of fish fillets, about 3 inches in