Fill peppers with cheese, dip in beaten egg, roll in batter and deep fry.
Peel, clean and butterfly shrimp.
Cut catfish fillets into large, bite size pieces.
Place shrimp and fish in large bowl. Stir in enough mustard to ensure all are well coated.
Stir in 1 tablespoon McCormick Season-All seasoning with 1 tablespoon of Tabasco.
Cover; let the seafood marinate in the refrigerator for at least 1 hour.
Bring peanut oil to frying temperature.
Dredge the shrimp and fish nuggets in fish fry; deep fry until golden brown.
hillies and crushed garlic and fry on medium heat for about
ixture.
Make a smooth batter of medium thick consistency by
Add water to make a thin batter.
If cooking fish, cut and salt.
Dip in batter and deep fry until done.
Combine flour, cornstarch, Bisquick, beer,
salt to taste, and mix well.
Coat cleaned, deveined shrimp, fresh scallops, bite-size cauliflower, or whatever you wish, with the batter and deep fry.
t a time in the batter.
Deep-fry mussels, in 1 batch
Mix well together.
Deep fry in hot oil or crisco in your fry daddy.
igh heat. Working in batches, deep-fry ice cream balls for 1
large, heavy-bottomed saucepot. Deep-fry mushrooms, in batches, for 2
f bread sizzles on contact. Deep-fry the tofu in batches for
Heat oil in wok or deep fryer. Place tortilla between two
Mix dry ingredients.
Add liquid and roughly mix.
Heat shortening in an iron skillet (about 1 1/2 to 2 inches deep).
Drop dough from greased slotted spoon into hot shortening and deep fry until lightly golden brown, turning once to brown both sides.
Drain on paper towels.
Serve buttered with cinnamon and/or powdered sugar. YUM!
For basic fritter batter: Combine flour, baking powder and
risps quickly without absorbing oil). Deep-fry sweet potatoes, in small batches
il to 375.
Divide batter mix into two bowls.
Discard solids.
For the batter, combine the flours in a
Dust shrimp and vegetables lightly in tempura flour. Set aside.
Heat oil to 350\u00b0F in a deep-fryer or heavy-bottomed saucepan. Whisk together tempura flour and 1 cup cold water until just combined. Batter should still be lumpy. Working in batches, dip shrimp and vegetables in batter then deep-fry for 2-3 mins, until golden brown. Drain on paper towels.
Arrange on a serving plate. Serve with dipping sauce.
Sift flour, cornstarch and baking soda together into a medium bowl. Make a well in the center. Add egg then soda water. Using chopsticks, gently combine. Batter will be lumpy.
Heat oil in a large saucepan to 350\u00b0F. Dust avocados, shrimp and pepper in flour, shaking off excess. Add 2 ice cubes to batter just before using. Working in batches, dip avocado, shrimp and pepper in batter, allowing excess to drip off. Carefully deep-fry for 2-3 mins, until crispy. Drain on paper towels. Season.
Serve with soy sauce and lime wedges.
b>batter.
Butterfly shrimp by slicing down back of peeled shrimp deep