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
carrot and onion and stir-fry for 1-2 mins. Remove
Wash scallops in cold water, and drain on paper towel.
Beat eggs.
Add salt to crumbs.
Roll scallops in crumbs, then dip in egg. Roll in crumbs again.
Deep fry 2-3 minutes or until golden brown. Scallops are done when they are white in the middle.
Drain on absorbent paper towels.
Serve with lemon and ketchup, tarter sauce, or cocktail sauce.
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.
or potato chips or crisps); Deep-fry slices a few at a
ticking together while they are deep frying.).
Half-fill a
rawn about 1/4 inch deep.
In a mixing bowl
Rinse and pat dry scallops. If using sea scallops, cut into quarters; set
RINSE SCALLOPS WELL, PAT DRY.
WASH AND REMOVE ENDS FROM SNOW PEAS, SLICE MUSHROOMS 1/4\" THICK, CUT PEPPERS INTO 1/2\" PIECES.
DIVIDE MARINADE IN HALF.
TOSS SCALLOPS WITH 1/2 MARINADE.
HEAT OIL IN WOK AND STIR FRY SCALLOPS ABOUT 4-5 MINS.
REMOVE SCALLOPS AND SET ASIDE.
STIR FRY VEGETABLES UNTIL TENDER CRISP.
ABOUT 3-4 MINS.
PLACE ALL INGREDIENTS BACK INTO WOK, ADD REMAINING MARINADE.
STIR UNTIL HEATED THROUGH.
SERVE OVER RICE OR ANGEL HAIR PASTA.
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