t is added.
Dust fish in extra flour. Working in
Cut fish fillet to small pieces.
Dip each fish piece into the beaten
overed for 5 minutes until fish flakes when tested with a
ithout absorbing oil).
Dip fish, a piece at a time
Combine cornstarch, five-spice powder, salt and pepper. Add fish and toss to coat, shaking off excess.
Meanwhile, heat oil in a wok or large saucepan over medium-high heat. Working in batches, deep-fry fish for 2-3 mins, until golden brown and cooked through. Drain on paper towels.
Whisk together soy sauce, lemon juice and chili flakes. Serve fish with sauce and lemon wedges on the side.
o coat. Shake off excess. Deep-fry fish, in batches, for 4-5
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.
br>Make small pieces of fish fillets, about 3 inches in
Mix seasoned bread crumbs with ranch dressing and the oil. It will be pasty.
Dry fish off well and pat the crumb mixture on the fish.
Add butter/olive oil mixture to skillet and heat to frying temperature. Fry fish until light golden brown and fish flakes nicely.
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.
This sounds like a huge recipe, but because fish cooking time is not
Cut your fish into desired pieces, and soak
Wash the codfish fillet and pat dry with kitchen
risps quickly without absorbing oil). Deep-fry sweet potatoes, in small batches
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.
Preheat oil in deep fryer or wok to 350\
Deep fry fish fillet to brown.
(set aside.).
Remove squid skin, slice to butterfly.
1 1/2 size.
Unshell the shrimps.
Boil the mussel to remove from shell.
Sautee garlic and onion, drop the squid, shrimp, mussel and last the fried fish fillet.
add the remaining ingredeints and allow to boil for 2 minutes.
Thicken sauce with cornstarch.
serve in hot sizzling plate.
Gradually whisk in coconut milk, fish sauce and sugar. Continue whisking
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.
Finely chop fish (may use blender or food processor, or just good chopping skills).
Add curry paste through lime juice. Process or mix with your hands until finely ground and blended.
Using lightly floured hands, form about 12 small patties. Chill patties 2 hours or until firm (if you have time).
Heat deep-frying pan over high heat, add oil and fry fish cakes a few at a time. Turning carefully until browned. Drain on paper towels.
Serve alone, or will a cool sauce. I like sour cream. A cucumber relish would also be yummy.