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.
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
ticking together while they are deep frying.).
Half-fill a
rawn about 1/4 inch deep.
In a mixing bowl
et aside. Continue with the recipe from Step 3, using stock
imes.
For the Stir Fry Sauce: Place the ginger and
risps quickly without absorbing oil). Deep-fry sweet potatoes, in small batches
il in a wok to deep fry the baby corn.
Once
Peel plantains and cut into diagonal slices, 1-inch thick.
Add salt to water.
Soak plantain slices for 15 minutes.
Drain well and deep fry in oil, heated to 350\u00b0, for about 7 minutes.
Remove from pan and place on absorbent paper.
Fold the paper over the slices and pound flat with the palm of the hand.
Deep fry in fat, heated to 375\u00b0, until crisp and golden.
Remove and drain on absorbent paper.
Sprinkle lightly with salt.
Makes 12 to 18.
il in a large saucepan. Deep-fry noodles, in batches, until puffed
il in a pan and fry the onion and garlic for
il in a wok.
Deep fry the rolled out dough in
heat oil. Working in batches, deep-fry potato wedges for 4 mins