hick and batter cold so fish won't soak up too
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
arge saucepan. Dip fish fillets into batter and deep-fry for about
mall bowl.
Discard fish heads; score each fish three times on
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.
br>Make small pieces of fish fillets, about 3 inches in
Mix beer and egg.
\"Soak\"fish (or whatever) in beer-egg mixture.
Grandpa varies the soaking time, I wouldn't go less than 10 minutes.
Heat oil in pan or deep fryer.
Season pancake mix to taste with favorite spice mix.
Take fish out of beer-egg mixture and dredge in pancake mix.
Fry as normal.
Salt and pepper to taste.
I like to drizzle lemon or lime juice (or even vinegar) over before eating.
atter packet.
Slice the fish fillets into 2 - 4 inch
deep fry thermometer.
Working in batches, dust the fish with
Cut fish into 1 x 3-inch strips.
Mix salt and corn meal mix in plastic bag.
Dip fish in milk.
Put fish in bag of corn meal mix.
Close bag and shake to coat the fish.
Heat oil in deep fryer.
Drop fish strips into hot oil and brown on both sides.
Into a deep-fryer, preheat frying oil to 375\u00b0F [190\u00b0C].
Into a bowl, mix together flour, salt, both peppers, Essence, and baking powder.
Coat fish fillets with mixture, reserving remaining mixture.
Lightly beat eggs; beat in milk and oil.
Mix in remaining reserved flour mixture; beat until smooth.
Dip fish into mixture.
Deep-fry fish fillets until crunchy and golden brown.
Drain onto paper toweling.
Half-fill a deep pan with melted fat or
Heat oil (2 to 3-inches) in deep
fryer
or
kettle
to 375\u00b0. If fish fillets are large, cut
into
10
to 12 serving pieces. Mix flour, salt and pepper.
Coat
fish
with
flour mixture; dip into eggs, then coat with
bread
crumbs.
Fry in hot oil until golden brown, about 4
minutes.
Makes
10 to 12 servings.
overed for 5 minutes until fish flakes when tested with a
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.
Coat fish with cornmeal, reserving excess.
Fry fish in hot oil (370\u00b0), 2 to 3 minutes or until golden. Drain on paper towels; keep warm.
Heat oil in a frying pan on high heat.
Mix flour, salt, seasoning salt and Accent in a Ziploc bag.
Then place some of the fish with mixture and shake.
Finally, take out floured fish and place them in hot oil.
Fry until golden brown, or light brown. Last, when done, take out and place in bowl.
(Repeat process until all of fish is done.)
Heat enough oil to cover fish at least 1-inch to a temperature of about 375\u00b0.
Meanwhile, dip fish in a mix of cornmeal and seasoned flour; then in the egg and then again in the meal-flour mixture.
Fry for 3 to 6 minutes or until browned.
br>To make the spiced fish, combine flour and spices in