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.
lace over high heat. Cook mushroom, stirring, for 5 mins, or
shake away excess flour.
Deep-fry polenta in hot oil until
Dip the mushroom caps in flour, then in beaten egg.
Roll in fine bread crumbs.
Place on a plate and lightly season with salt and garlic powder.
Heat oil in a large frypan and deep-fry the coated mushroom caps in hot oil for about 1 minute, or golden brown on the outside.
Delicious!
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
hillies and crushed garlic and fry on medium heat for about
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!
Fill peppers with cheese, dip in beaten egg, roll in batter and deep fry.
apsicums completely with batter.
Deep fry in hot oil.
Drain
arge skillet on medium heat. Deep-fry the polenta until browned. Drain
n zip loc bag. Add mushroom slices (6-8 at a
carrot, snow peas, ginger and mushroom. Toss well to combine. Heat
killet on high heat. Stir-fry mushrooms, water chestnuts, carrot and
ticking together while they are deep frying.).
Half-fill a
rawn about 1/4 inch deep.
In a mixing bowl
In a large bowl, combine pork, mushrooms, onions, soy sauce, sugar, vinegar, shaoxing wine and garlic. Set aside for 10 mins.
Place a level tablespoon of mixture in the center of each wrapper. Brush edges with a little water then squeeze corners together to seal, forming 4 points.
Heat 2 1/2 inches of oil in a large wok over high heat. Deep-fry wontons for 4-5 mins, until blistered and golden. Drain on paper towels. Serve with dipping sauce.
et aside. Continue with the recipe from Step 3, using stock